After 40+ years of cookie making, I know what makes a cookie truly great, and I can say these are the BEST Peanut Butter Cookies! We tested and tweaked until we got three perfect layers: a super tender cookie with just the right amount of crispiness around the edges, a gooey peanut butter filling, and a drizzle on top that sets them apart. Don't just take my word for it. The five star reviews speak for themselves!
If you want the best peanut butter cookie, this is the recipe for you. It's a warm peanut butter cookie that's been stuffed with a peanut butter filling and rolled in sugar. Honestly, we have served these to a lot of people with rave reviews every time. Each group we take these to says it's the best cookie they have ever had. We agree!
I serve them at least once per football season alongside some other Game Day recipes favorites!
Recipe Notes from Danielle & Misty
To make the very best peanut butter cookie, we looked to Crumbl bakery for inspiration. Getting that thick cookie with a soft center at home took some testing. Here is what we learned:
- Texture: Getting the right texture was important to me. I was looking for a soft, tender dough with just a little chew around the edges after baking. After several rounds of testing, we landed on a combination of all-purpose flour, cake flour, and cornstarch. This provides the bakery-style texture without it being too dense.
- Filling: When we tried plain peanut butter as the filling, it didn't hold its shape or have the right texture. However, peanut butter chips made all the difference, giving the filling just the right consistency and flavor.
- Baking temperature: These cookies bake at a higher temperature than you might expect for most cookies. When they cook at the usual temperature they turn out flat and over cooked. We found a shorter bake time but at a higher temperature created a puffy center and cripy edges.
We worked through each of components until the cookies were just right. Now you can skip the trial-and-error and bake up the perfect batch of perfect peanut buttter cookies!
If you love cookies as much as I do, be sure to try my other favorite cookie recipes like this Chocolate Chip Cookie Recipe, these Brown Butter Pistachio Chocolate Chip Cookies, these Millionaire Shortbread Cookies, or these Chocolate Andes Mint Cookies. For the holidays, we love this Christmas Crumbl Sugar Cookie! So many delicious cookies for your cookie jar!
Safe to say these are the best cookies I've ever baked!!! My husband's favorite of all time. I bake a fair amount of cookies and I'm always looking for the one recipe and this is it!!! Thank you
⭐⭐⭐⭐⭐ - Shawna
Best peanut butter cookie ingredients
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.
- Flour: In this recipe we found that a little all-purpose flour provides structure and a little cake flour provides tenderness. To get the best texture be sure to use both as directed.
- Cornstarch: Cornstarch is a secret ingredient used in many bakery-style cookies to ensure a tender texture.
- Sugar: It's essential to use granulated and light brown sugar. Dark brown sugar can be used but the flavor won't be quite like the original.
- Peanut butter: For the best end result a processed peanut butter containing sweeteners and emulsifiers is the best. Natural peanut butter is not the right consistency for these cookies.
- Peanut butter baking chips: We have used the Reese's brand successfully.
Helpful kitchen tools
How to make the best peanut butter cookies
Traditionally cookies are baked around 350 degrees, but in this case we are going to crank up the heat to 410 degrees.
Before making the dough, it is best to make the filling so it can set up in the freezer. Start by melting together the peanut butter chips and the peanut butter for one minute. Stir until thoroughly combined. Add in the powdered sugar. Scoop the mixture onto a cookie sheet that is lined with parchment or wax paper. We found it easiest to use a one tablespoon scoop, but a regular measuring spoon will work as well. Place in the freezer while you prepare the dough.
For the cookie dough, combine both flours, baking powder, baking soda, cornstarch, and salt in a large bowl. Then, in a separate large mixing bowl or in a stand mixer, beat the butter and both sugars on medium-high speed for three minutes until light and fluffy. This is one of the most important steps. The air that gets incorporated helps to keep the cookie tall and tender. Add in the peanut butter and beat until combined. Add in vanilla extract and the eggs, one at a time. Be sure to scrape the sides of the bowl after each addition.
For best results add in the flour mixture on low speed just until incorporated and the batter is smooth. The key is to be as light-handed as possible. Overworking the flour will make a dry and tough cookie.
To achieve a cookie that's the same size as the ones in the bakery, use a 3.25 ounce cookie scoop or ⅓ cup measuring cup plus a tablespoon of dough. Fill the scoop ⅔ of the way with dough and place one of the filling disks in the center. Then finish filling the rest of the scoop with dough making sure that the disk of filling is completely covered.
Take the finished cookie dough balls and roll them in sugar. Place on a 18 x 13 inch cookie sheet and use a flat-bottomed measuring cup or bottom of a glass to slightly flatten the ball of dough. You just want to take the dome off the top without smashing it too flat. Place 6 cookies on each prepared baking sheet lined with parchment paper and freeze for 30 minutes. If you don't chill the dough they will be delicious, but they will flatten out and not have the same chewy texture as the original.
Bake one sheet at a time in a preheated oven for 10 minutes exactly. They should be puffy and starting to look dry on the top.
Once they have cooled on the sheet for 10 minutes, remove with a spatula to a cooling rack and allow them to cool completely. Be gentle as these are soft cookies and thick cookies. To decorate the tops, take a little bit of peanut butter and melt it in the microwave. Drizzle on with a spoon or place the warm peanut butter in a zip top bag and swirl around. If you do this on a warm cookie the topping will slide off.
Why are my cookies hard and dry?
If you follow all the tips and tricks these cookies should come out soft and chewy. But the most common reasons for dry and hard cookies is incorrectly measuring the flour or overbaking. When measuring the flour, be sure to fluff it up first so that it is light and loose when measuring. Watch carefully at the end of the designated baking time, and pull them when they look just dry on the top.
Tips & Tricks
- Use processed peanut butter. They will not turn out the same with natural-style peanut butter.
- Make sure to beat the butter and sugar until very light and fluffy.
- When adding in the flour use a light hand. It will help to ensure a tender cookie.
- Be sure to use cake flour. Using only all-purpose flour will create a heavier cookie.
- The dough doesn't have to be chilled before baking, but they will flatten out if baked immediately. For a thick and chewy cookie, be sure to chill the dough first.
- Bake one cookie sheet at a time in the center of the oven. Crowding the oven will result in oddly shaped cookies.
More recipes
Looking for other recipes? Try these:
Recipe
Best Peanut Butter Cookie Recipe
Equipment
- hand beaters or stand mixer
Ingredients
Filling
- 1 cup peanut butter chips
- ¼ cup peanut butter creamy
- 2 tablespoon powdered sugar
Dough
- 1 cup all-purpose flour
- 1⅓ cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup granulated sugar plus extra for rolling
- 1 cup light brown sugar packed
- 1 cup peanut butter creamy
- 2 teaspoon vanilla extract
- 2 large eggs
Topping
- 2-4 tablespoon peanut butter creamy
Instructions
- Preheat oven to 410°F.
Filling
- Place peanut butter chips and peanut butter in a bowl. Microwave for 1 minute. Stir until fully combined. Stir in the powdered sugar.1 cup peanut butter chips, ¼ cup peanut butter, 2 tbsp powdered sugar
- Using a 1 tablespoon scoop or a tablespoon measuring spoon, scoop the filling onto a cookie sheet that has been lined with wax paper or parchment. It should make 14 disks. Set in the freezer while you make the dough.
Dough
- Mix flours, powder, soda, cornstarch, and salt in a large bowl.1 cup all-purpose flour, 1⅓ cup cake flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp cornstarch, 1 tsp salt
- In a separate bowl or stand mixer, beat together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 3 minutes. Add in peanut butter and mix until well combined. Add in vanilla and eggs, one at a time, scraping down the bowl after each addition.1 cup butter, 1 cup granulated sugar, 1 cup light brown sugar, 1 cup peanut butter, 2 tsp vanilla extract, 2 large eggs
- Add in dry ingredients on low speed until just incorporated and there are no dry pockets.
Forming Cookies
- Using a 3.25 ounce scoop (or ⅓ cup measuring cup plus one tablespoon of dough), fill it ⅔ of the way with dough. Add 1 frozen filling disc, then fill the rest of the scoop up with dough to cover the filling. Roll in sugar and place on a parchment lined cookie sheet. Since these are so large only 6 cookies will fit on each baking sheet. Use a flat measuring cup to lightly flatten the cookie dough. Set in the freezer for 30 minutes.
- Bake at 410° for 10 minutes. Allow to cool on the cookie sheet for 10 minutes. Then use a spatula to carefully transfer them to a cooling rack.
Decorating Cookies
- Once cookies are cool, microwave peanut butter until loose. Drizzle with a spoon in a random pattern. For a more exacting look, place melted peanut butter in a zip bag and cut a small hole in the end and drizzle.2-4 tbsp peanut butter
Notes
- Use processed peanut butter. Save the natural peanut butter for your toast.
- Make sure to beat the butter and sugar until very light and fluffy.
- When adding in the four use a light hand. It will help to ensure a tender cookie.
- Be sure to use cake flour. Only all-purpose will create a heavier cookie.
- The dough doesn't have to be chilled before baking, but they will flatten out.
- Bake one cookie sheet at a time in the center of the oven. Crowding the oven will result in oddly shaped cookies.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
It took several tries to get these to be the most authentic copycat cookie possible. We combined the idea for the filling from My Recipe Treasures and a modified version of the dough from Gimme Some Oven. Both of those combined with a unique baking temperature and there you have it! An Ultimate Crumbl Peanut Butter Cookie Copycat recipe that's just a good as the gourmet cookie company.
Melissa Headrick says
Quick question - will another starch achieve the same tender crumb? Such as tapioca or potato? I can't have corn...
Misty says
Hi Melissa! I have never tested this recipe with a different starch. I have read that some people have successfully used potato starch as a substitute, but since I haven't tried it myself I cannot say for certain. If you give it a go, let us know how it goes!
Kim says
Made these for friends and family several times! Best peanut butter cookie ever! Thank you for sharing this wonderful recipe!
Danielle says
Thank you so much for your sweet comment! This is one of my personal favorites! Maybe it is time for me to make some up for myself. Haha! Happy baking!
Eva says
These are the best peanut butter cookies I’ve ever made. This recipe is a keeper, for sure! I made them as is with no changes and they are perfect.
Danielle says
Oh my goodness! Reviews like this make our day! Thank you so much for taking the time to let us know that you found them to be delicious!
Naomi says
These are really good! I've never had crumbl cookies so I can't compare, but these are soft, chewy and delicious! they're a little too sweet for my taste but still good. lesson learned. the dough made 15 cookies for me. I fit 8 on a sheet, and the cookies spread into one another. they came out so big I think you should really only do 4 or 5 a sheet.
Misty says
Hi Naomi! We're so glad you liked them! 6 cookies should fit great on a standard cookie sheet. I hope that is helpful!
Janine says
I can’t wait to try these! Question: I’m making these for a family gathering and I’d like to make them more of a traditional size since we’ll have a few other desserts and I’d hate for everyone to grab a huge cookie and not finish it. Cookie abuse!. Can this be done and what adjustments should I make? Or is it a bad idea? ;P
Misty says
Hi Janine! I haven't made them a normal size before, so I can't say for sure. You would definitely want to make the little peanut butter fillings a lot smaller so that they fit inside the smaller cookie, and reduce the baking time likely by a few minutes. The other option is to make them as directed, but cut them into halves or quarters when serving. I hope this helps and hope you like them!