Peanut Butter Cookies

These are the softest, melt-in-your-mouth peanut butter cookies. They are super quick and easy to make and my kids always devour them! Make sure to follow my double stacked cookie sheet trick in the directions to keep the bottoms of these cookies super soft.

Peanut Butter Cookies

By Valerie Kukahiko Serves: about 38 (1.2 oz) cookies


  • 2 cups creamy peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • ½ cup milk
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • Sugar for rolling



Set oven rack in the middle of the oven. Preheat the oven to 350 degrees.


Add peanut butter, sugar, and brown sugar to the bowl of a stand mixer. Mix with paddle attachment on medium-high until completely mixed. Scrape down the bowl.


Add milk, vanilla, and eggs. Mix on medium-high just until combined. Scrape down the bowl.


Add flour and baking soda. Mix on medium just until combined. Scrape down the bowl.


Double stack two cookie sheets. This is my trick for keeping the bottoms of the cookies nice and soft.


Add sugar to a small bowl and set it next to the cookie sheets.


Using a #30 (1.2 oz) cookie scoop, scoop 12 cookies onto the stacked cookie sheets. Roll each cookie into a ball and then roll each ball in the sugar until it’s completely coated.


Bake 1 stack of cookies at a time. Bake for about 11-13 minutes. Cookies should feel firm on the top to the touch but still soft in the middle. Don’t over bake or cookies will be dry. I like to pull my cookies out when they are still slightly underbaked. They will set up when they are completely cooled.


Let cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack. Repeat with remaining dough.


Keep cookies stored in an airtight container at room temperature.

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