Everyone needs thePerfect Peanut Butter CookieRecipe, and this is the one. Perfectly soft and chewy peanut butter cookies that stay that way until they are gone!

pile of fresh baked peanut butter cookies.

These cookies turn out soft and chewy with just the right amount of peanut butter flavor. The secret tosoft and chewy peanut butter cookiesis just a bit of corn syrup. I know corn syrup isn’t a super natural product, but I have it on hand to make our very favoritewhite cloud icing. Just a little goes a long ways in the texture department for this recipe, so it’s worth using a bit in my opinion.

Flourless Peanut Butter Cookies,Honey Sweetened Peanut Butter CookiesandPeanut Butter Chocolate Chip Oatmeal Cookiesare a few of my favorite peanut butter cookies recipes to bake.

Why You’ll Love This Recipe

The mix of butter and peanut butter creates a deliciously rich taste.
Corn syrup and milk ensure a perfect chewy and crisp balance.
Easy to follow, great for all baking skill levels.

Recipe Ingredients

portion bowls each with raw ingredients to make peanut butter cookies.

Butter, softened–Adds richness and flavor.
Peanut butter–Key for a nutty taste.
Brown sugar–Enhances sweetness and moisture.
White sugar–Balances sweetness.
Eggs–Binds ingredients together.
Light corn syrup– Ensures chewy texture.
Milk–Adds moisture.
Vanilla– Adds aromatic flavor.
Flour– Provides structure.

See the recipe card for full information on ingredients and quantities.

How To Make Perfect Peanut Butter Cookies

clear mixing bowl in the process of making peanut butter cookies.

Step #1.Preheat oven to 350°F. Cream butter, peanut butter, and sugars in a mixer until light and fluffy (3 minutes). Add eggs one at a time, then add corn syrup, milk, and vanilla, mixing until fluffy.

Step #2.Add eggs one at a time, then add corn syrup, milk, and vanilla, mixing until fluffy.

sheet pan with 8 peanut butter cookies ready to bake.

Step #3.Add flour, baking soda, and salt to the mixture, combining well until the dough is smooth and non-sticky.

Step #4.Roll dough into small balls, place on an ungreased cookie sheet, and press with a fork to create a criss-cross pattern. Bake for 9-11 minutes. Cool on the pan for 1-2 minutes before transferring to a wire rack.

Recipe FAQs

Can I use natural peanut butter instead of regular peanut butter?

Yes, but natural peanut butter can alter the texture. Make sure to mix it well to avoid oil separation.

What can I use instead of light corn syrup?

You can substitute honey or maple syrup, but it may slightly change the flavor and texture.

Can I freeze the cookie dough?

Yes, you can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

How do I prevent the fork from sticking when pressing the cookies?

Dip the fork in sugar or flour between presses to prevent sticking and create a nice pattern.

Expert Tips

Ensurebutter is softened, not melted,for the best texture.
Thedough should be smooth and not sticky. If too sticky, add a bit more flour until you can handle it easily.
Dip the fork in sugar or flour to prevent stickingwhen making the criss-cross pattern.
Bake until the edges are set, but the centers are still soft. Overbaking can lead to dry cookies.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to a week to keep cookies fresh and soft.