World's Greatest Peanut Butter Cookies (2024)

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World's Greatest Peanut Butter Cookies - Melt-in-your-mouth, soft and delicious peanut butter cookies. These are a readers' favorite recipe!

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Updated: New photos have been created for this readers' favorite!

Oh, do I have a treat for you all today! It's officially cookie baking season and we're ready to throw things into high gear around here! The cookies I'm sharing today are MELT-IN-YOUR-MOUTH delicious.

They're the cookies my husband asks me to make over and over again. No one who has tasted them has stopped at only one. That's why I call them the World's Greatest Peanut Butter Cookies. They're simply the best.

It really doesn't take a ton of ingredients to make these heavenly cookies - only seven, and they're all basic ingredients you'll probably be able to find right in your pantry.

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So, back to cookie baking season. . .before I had children I used to get together with my husband's side of the family to bake Christmas cookies each year.

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We picked a Saturday, headed out to the farm and created a cookie factory within his Grandmother's kitchen that was similar to what you would see happening up at the North Pole. . .only with cookies instead of toys. . .and crazy women instead of elves.

You get what I'm saying, right? Assembly lines, cookies coming out of everywhere. . .and LOTS of testing.

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Well, it's been years since I've gotten together with them to do the annual cookie baking and I have to say, I do miss it.

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I think it's been so long since we've gotten together because everyones' lives have just gotten so busy! I guess that's what having kiddos does to you, doesn't it?

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And just for the record, I only have two children. My sister-in-law has four. I just shake my head and secretly wonder where she stores her super powers.

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Some days I literally RUN through my house trying to get things done. I'm not even kidding. Part of that may be from working a full time job and blogging on the side. The jury is still out.

All I know is that the hours in a day have become so very precious.

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When I get myself into these frenzies, I need to remind myself what’s most important. This is the greatest time ever to start up the cookie baking again, right? Right.

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Even if life is a bit crazier,I’ve learnedquicklythat traditions are important.

I think we need to get the family together and get those cookie sheets greased again. . .because these peanut butter cookies are HAPPENING!

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I hope they happen at your house, too. You’re going to love them!

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Want to see these cookies dressed up to the nines? Then check out my Smookies recipe that sandwiches marshmallow and chocolate between these beautiful cookies!

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World's Greatest Peanut Butter Cookies

World's Greatest Peanut Butter Cookies - Melt-in-your-mouth, soft, and delicious peanut butter cookies. These are the readers' favorite recipe!

Print Pin Rate

Calories: 240kcal

Author: Sara

adjust servings: 2 dozens


  • cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 stick unsalted butter (softened)
  • 1 cup creamy peanut butter
  • 1 ⅓ cups packed light-brown sugar
  • 1 large egg (beaten)
  • ¾ teaspoon vanilla extract


  • Preheat oven to 375 degrees Fahrenheit.

  • Lightly coat a cookie sheet with cooking spray.

  • Mix flour and baking soda in a small bowl; set aside.

  • With a spoon, mix butter, peanut butter and brown sugar in a medium bowl until smooth.

  • Add egg and vanilla; beat until smooth.

  • Add flour mixture and stir until combined.

  • Cover dough and refrigerate for 20-30 minutes.

  • Roll dough into 1-inch balls and bake for 8-10 minutes.

  • Remove from oven and let stand for 10 minutes; allow to cool in the refrigerator for another 20-30 minutes.


  1. Chilling the Dough: Refrigerating the dough for 20–30 minutes before baking is essential. This step helps solidify the fats in the dough, preventing the cookies from spreading too much during baking. It also enhances the flavor and texture of the cookies by allowing the ingredients to meld together.
  2. Proper Baking Time: Keep a close eye on the cookies while they are baking. Overbaking can result in dry and crumbly cookies, while underbaking may lead to cookies that are too soft and doughy. Aim for golden brown edges and slightly soft centers for the perfect texture.
  3. Cooling Process: Allowing the cookies to cool on the baking sheet for 10 minutes after removing them from the oven helps them set up and firm up slightly. Then, transferring them to the refrigerator for an additional 20–30 minutes ensures they cool completely and maintain their shape. This step also makes it easier to handle and store the cookies without them becoming too fragile.


Calories: 240kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 283mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 33IU | Calcium: 21mg | Iron: 1mg

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Reader Interactions


  1. robert hanna

    I would suggest using a different brand of p'nut butter.


  2. Kate

    I’ve made these cookies before without doubling the recipe, this time I doubled it and they’re coming out flat 🙁 they still taste great! Just not sure why this would happen.


  3. Noah

    I’ve been using this recipe for a few years now and I have to say it really is the best PB cookie recipe I’ve ever used!!!


    • Sara

      That's so great to hear, Noah! Thank you!


  4. Becki

    I never leave recipe reviews, and I sincerely HATE when people don’t follow the recipe and then leave a review. But I’m breaking all my own rules today. I can’t stand peanut butter, but it was my uncle’s 80th birthday and he has everything he could want or need, so I baked peanut butter cookies for him. He likes crunchy peanut butter, but my kids only eat creamy, so I added chopped up some roasted peanuts. I also added some peanut butter chips and milk chocolate chips. I didn’t roll them because that makes my hands messy and the heat melts the dough and makes it a sticky mess. My tiny cookie scoop finally got a chance to play! I also used a silicone baking mat. I was worried about the baking time and started checking at 6 minutes, but they were done at 8. I let them cool on the sheet for 2-4 minutes and then removed to a wire rack. My daughter ate so many she gave herself a stomach ache and everyone at the party thought they were from a bakery!


    • Sara

      Becki, this is awesome! Thank you so very much for your comment. My kids adore these cookies, too!


  5. Andrea

    These cookies really are the world's greatest! I have been making them since 2014. I just realized I never left a comment. Thanks for almost a decades worth of the best PB cookies!! Ps idk what all those other people were doing wrong the recipe is perfect!


    • Sara

      Thank you so very much for your comment and review, Andrea! I'm so happy you've been enjoying them for the past several years!


  6. Anonymous

    Can I use crunchy peanut butter, in the recipe?


    • Sara



  7. Elena

    Are the cookies chewy and soft?


    • Sara



  8. Elena

    How long the peanut butter cookies stay fresh?


    • Sara

      They should store well for up to 4-5 days. Keep them in a covered container in the fridge if you'd like them to last longer.


  9. Anonymous

    These are the best peanut butter cookies I’ve made


    • Sara

      That makes me so happy to hear!!


  10. robert hanna

    I found a recipe from 'Taste of Home' for air fryer p'nut butter cookies w/only 3 ingredients: p'nut butter (I use 'crunchy'), egg & sugar (I cut sugar by 1/2). They bake in 3-4 min. @ 400*.


  11. Shawna

    These are fantastic! Always a hit.


  12. Anonymous

    We made the bestt peanut butter cookies and they r just what the name says .We all loved them thank u so much for the recipe.


  13. Kimberly Morris

    My husband loved these. Thank you so much❤


  14. Anonymous

    I added chocolate chips and my whole family loved them!


  15. Donna Casa

    Hi, I live in Mexico. A stick of butter is not the same as U.S. How much is a stick of butter please in tablespoons or cups?


    • Sara

      Hi Donna! A stick of butter is 8 tablespoons.


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