Time Required: 1 hour

Peanut Butter Cookies

Soft, airy, peanut-buttery cookies you'll just keep coming back for.

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If you want your cookies to be especially soft and airy, let the dough chill for a little longer in the fridge. I recommend letting the dough chill for 1 hour.

If you want a slightly nuttier and less sweet cookie, you can cut down the vanilla extract to ½ tsp or omit it entirely.

You can also use milk chocolate kisses or chips I suppose, but we both know dark chocolate is just better.

Peanut Butter Cookies


  • 1 ¾ cup flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick) cold unsalted butter
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 tbsp milk
  • ⅔ cup creamy peanut butter
  • 1 egg
  • 1 tsp vanilla extract
  • Optional: dark chocolate, either unwrapped Hershey kisses or dark chocolate chips


  1. Stir together the flour, baking soda, and salt in a medium bowl.
  2. In a stand mixer, beat the butter and sugars until creamy.
  3. Beat in the milk, peanut butter, egg, and vanilla extract until evenly combined.
  4. Slowly mix in the flour mixture until just evenly combined.
  5. Chill the dough in the fridge for at least 30 minutes.
  6. Preheat the oven to 375F.
  7. Roll the dough into 1 tbsp sized balls and place on a parchment-lined baking sheet roughly 2 inches apart. Lightly press down on each ball with a flat-bottomed glass or a fork to slightly flatten them.
  8. Bake for 12-14 minutes until just starting to get lightly browned on the bottom.
  9. Let cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely. If you're adding chocolate kisses or chips, press them gently into the surface of each cookie while the cookie is still warm and cooling on the baking sheet.