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Classic Soft Peanut Butter Cookies

These Classic Soft Peanut Butter Cookies are a taste of nostalgia. They’re packed with a generous amount of creamy peanut butter and the flavorful cookie dough can be prepared in advance and stored chilled, for a time saver. Whip-up the dough for these peanut butter cookies and you can bake a fresh batch for dessert any day of the week.

Classic Soft Peanut Butter Cookies

Classic Soft Peanut Butter Cookies Recipe

My very first all-by-myself baking project was baking a batch of  soft peanut butter cookies just like these. The recipe for those cookies came straight from a well used church cookbook that belonged to my Mom. They were simple to make and always disappeared in a hurry, I do have brothers, after all.  I developed this peanut butter cookie recipe to use in place of the one I used then and with each bite I’m transported back to those early days of learning how to bake.  It’s a comforting place to be. How to make simple Soft Peanut Butter Cookies:

  • Peanut Butter – Smooth or creamy peanut butter.
  • Flour – All purpose flour sifted with baking soda and salt.
  • Fats – Salted or unsalted butter and solid vegetable shortening.
  • Sugar – Granulated sugar and light brown sugar.
  • Milk – Heavy cream.
  • Eggs – Large eggs.
  • Flavoring – Vanilla extract.

How to Make the Best Soft Peanut Butter Cookies Recipe

It seems almost magical that butter, flour, eggs and in this recipe peanut butter, could be transformed into a homemade masterpiece. These classic cookies melt in your mouth.

  • Ingredients you’ll need to make these homemade Peanut Butter Cookies? Smooth peanut butter, softened butter, vegetable shortening, all purpose flour, light brown sugar, granulated sugar, large eggs, vanilla extract, heavy cream, baking soda and salt.
  • Kitchen tools you”ll need: A stand mixer or a hand mixer, large bowl, medium bowl, measuring cups and spoons, cookie scoop or ice cream scoop, baking pans, cookie spatula and cooling rack.
  • Can I use all butter in these cookies? This recipe is designed to be made with part vegetable shortening for the soft texture and to stabilize the cookie dough. Shortening will prevent it from spreading too much while baking. Please note, should you choose to replace it with butter, the cookies will still be delicious but will be thinner, have a different texture and they will bake differently.
  • Can I use chunky peanut butter? Yes, you can in the same amount.
  • Can I make the cookie dough in advance? Yes, you can make this peanut butter cookie dough one week in advance and store it in an airtight container chilled in the refrigerator.
  • Can I freeze the cookie dough? Yes, it will keep in the freezer for up to 2 months.
  • Store baked Classic Soft Peanut Butter Cookies in an airtight container at room temperature for up to 3 days.
Classic Soft Peanut Butter Cookies

More Easy Cookie Recipes to Make

I have always loved cooking and baking. I can’t remember a time in my life when I wasn’t fascinated with the art of combining ingredients then subsequently turning them into something spectacular to enjoy. I can vividly remember watching my Mom whip-up pure genius using simple items straight from the kitchen pantry. I do the same for my family, now.  There’s simply no wrong time of year to make cookies. More cookie recipes to fill you cookie jar:

Classic Soft Peanut Butter Cookies

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Helpful Kitchen Items:

Classic Soft Peanut Butter Cookies

Prep Time15 minutes
Cook Time14 minutes
Cooling time1 hour
Total Time1 hour 29 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: classic-peanut-butter-cookies, easy-peanut-butter-cookies
Servings: 36 cookies
Calories: 215kcal
Author: Melissa Sperka


  • 2 cups creamy peanut butter
  • 1/2 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar (plus 2 Tbsp for making criss cross pattern)
  • 1/3 cup heavy cream
  • 1 Tbsp pure vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt


  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
  • In a medium-size mixing bowl use an electric mixer to cream together the peanut butter, butter, shortening, brown sugar, granulated sugar, cream and vanilla until fully combined.
  • Lower the speed and add the eggs one at a time beating well after each addition. Stop and scrape the bowl as needed.
  • In a separate medium size mixing bowl, use a whisk to sift together the flour, baking soda and salt.
  • Lower the speed of the mixer adding the sifted dry ingredients gradually beating just until combined. Stop and scrape the sides of the bowl as needed.
  • Using a small cookie scoop or 1 1/2 tablspoon ice cream scoop to drop rounded dough onto the cookie sheet. Place dough at least 2-inches apart. Use a fork dipped in sugar, to flatten the tops in a crisscross pattern. (You'll need about 2 Tbsp additional sugar)
  • Bake for 12 -14 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully move to a cooling rack to cool completely.
  • Store at room temperature tightly sealed


Serving: 1cookie | Calories: 215kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 190mg | Potassium: 115mg | Fiber: 1g | Sugar: 13g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hi, I made these today and when I was rolling them, they were very greasy, so I added more flour and put in the fridge and they were still greasy, folded the recipe, not sure what I did wrong.
    The first batch burned at 12 minutes.

    1. I’ve not had this issue with these cookies. That said, it may have been the brand of peanut butter or butter that you used. Otherwise, these cookies aren’t typically overly greasy but, you need to use really good products.

  2. would it be possible to have the metric measurements for this recipe as I would love to try it.

  3. 5 stars
    THis is a really great recipe. I tried it because of the ingredients, heavy cream, butter, shortening. All the terrible things people don’t use anymore because they are not the healthiest. But they do make for a great bake. These cookies are substantial, great texture and most importantly have a great full flavor. I am a fan and I have signed up for your emails. Only one thing, I used a 2tablespoon measurer for my cookies, plenty big enough.

  4. I just stumbled on your site. Oh my gosh these look so good. I love peanut butter cookies but i want them soft. I cannot wait to try these…no changes, no substitutions.

  5. This looks so good. I do not buy heavy cream. Is thee some other liquid I could use?? Thanks.. Pat

    1. I make this recipe just as written. You may be able to try using evaporated milk or half and half in it’s place.

  6. I wonder if this would work with sunflower butter? We have a peanut allergy in the family to consider. I miss peanut butter cookies – they are one of my grandma’s favorite desserts to make.

    1. I’ve not tried it but it sounds like a great experiment to me, Eli. Let me know if you try it.

  7. Thanks for your quick reply ! I will try these with the recommended size scoop . I am sure they will be excellent because everything I have tried from your site has been delicious !


    1. Char, you’re welcome. Keep in mind chilled cookie dough won’t spread as much. I tend to chill my cookie dough as a rule although you don’t have to for them to be delicious it’s a texture thing.

  8. I was getting ready to make these cookies and realized that you have down to use a 2 oz scoop. I went to the store to buy one and they are BIG ! LOL

    Is that correct? I bought the 2 tablespoon scoop instead. How long do you think it will take to cook these at this size ? Thanks

    1. A regular size ice cream scoop is 4 ounces. A 2 ounce is half that size and that is exactly what I use. Depending on the size of the cookie, time may be increased or decreased as needed and it would be nearly impossible for me to tell you. Use your best judgement.

      1. I used I think a 1oz and cut the time in half. Worked great and te cookies are a good size.

    2. 5 stars
      Char, I suggest adjusting cooking time to 8-10 minutes if you use the 2 Tablespoon scoop size. Happy baking!

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