Ultimate Peanut Butter Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

These one bowl, thick & soft Ultimate Peanut Butter Cookies are so easy to make and super yummy!  They are vegan as well, because there are no eggs and no butter involved.  So we have vegan, dairy-free, gluten-free and sugar-free options are available for you to bake up this chewy peanut butter cookie recipe and have in your paws in less than 30 minutes!!

Dip baked peanut butter cookies in your favorite chocolate for the holidays for a festive touch!  You’ll love this roundup of 17Tempting Peanut Butter Cookies You’ll Go Nuts Over!

Ultimate Peanut Butter Cookies

Thick & Soft Ultimate Peanut Butter Cookies. I ❤️You!

If you like this type of cookie {Thick & Soft} we’re hitting pay-dirt, because there is definitely gold in them thar hills peanut butter cookies!

It really doesn’t matter to me…whether peanut butter cookies are crispy, thin, thick, soft, moist, chewy or even if it’s raw cookie doughI’m a peanut butter lover and when it comes to peanut butter cookies, I am not fickle!  Super yummy!!

Ultimate Peanut Butter Cookies

What We Love About This Peanut Butter Cookie Recipe! 

  • First off, this is a very easy cookie recipe to make!  {love the easy!}
  • They only take a few minutes to prep and then…delicious soft homemade chewy peanut butter cookies from SCRATCH.  This peanut butter cookie recipe makes the softest, chewiest cookies, just what we wanted!
  • These stay nice and thick, but remain even softer and chewy after 4 to 5 days.
  • They are just the perfect balance of sweet and salty.  Surprisingly, there are no eggs or butter needed, so if you make these with almond milk instead of cow’s milk, they will also be veganized!
  • These soft peanut butter cookies are great on their own, but this peanut cookie recipe can be used as a base for adding in m&m’s, reese’s cups, chocolate chips and so much more!
  • Most of these ingredients can be found in your pantry and fridge, so you use easy, basic pantry items.
  • And, you could also freeze them and take them out as you need…which in my case, didn’t even make it to the freezer!  So, maybe you need to make a DOUBLE batch?

Ingredients You Need

Peanut Butter Cookie Recipe

For Chocolate Dipped Cookies

  • 2 cups chocolate chips, we used dairy-free chocolate chips or melts, or any kind of chocolate chips will work, even if you aren’t vegan.

Ultimate Peanut Butter Cookies

How to Make Thick Peanut Butter Cookies 

 Peanut Butter Cookies

  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
  3. Mix in the milk and vanilla until incorporated.
  4. Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick.
  5. Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
  6. Optional: Sprinkle with sugar
  7. Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
  8. Let cool a few minutes, then transfer cookies to wire rack to cool.

For Chocolate Dipped Cookies

  1. Once cookies are cooled, melt chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 ½ minutes.
  2. Dip one of the sides of the cookie into the chocolate or drizzle on top and place on parchment paper for chocolate to set.

Ultimate Peanut Butter Cookies

Peanut Butter Cookie Tips for Storing & Freezing

Storing Vegan Peanut Butter Cookies

  • Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.

Freezing Vegan Peanut Butter Cookies

  • Freezing peanut butter cookies, let cookies cool completely, then store cookies in a freezer safe container with parchment paper between the layer of cookies. Cookies will keep for up to 2 months. Let thaw in the fridge or on the counter.
  • Freezing peanut butter cookie dough.  Roll the dough into balls as directed, then place on cookie sheet and freeze for 15 to 30 minutes. Place frozen dough balls in a freezer bag or freezer safe container for up to 2 months. When ready to bake, place frozen dough balls on a lined baking sheet and bake for 2 – 5 minutes more that the recipe directs.

Check out How To – Baking Perfect Cookie Tips! for more great tips for the baking the best cookies!

Ultimate Peanut Butter Cookies

If you’re a peanut butter stalker like me, you’ll fall head over heels in love with these intensely, chewy peanut buttery, vegan Peanut Butter Cookies with a nice, cold glass of milk. Simply delicious!! 

 Want More Peanut Butter Love?

peanut butter cookie stack

Peanut Butter Cookies

Kim Lange
Enjoy these one bowl delicious Thick Soft 'Ultimate' Peanut Butter Cookies! No eggs or butter with vegan, gluten-free & sugar-free options!
4.56 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Servings 20 Cookies
Calories

Ingredients
  

Peanut Butter Cookies

  • 1 cup peanut butter for sugar-free use sugar-free peanut butter option or Sunbutter for nut allergies.
  • 1 cup sugar can use Lakanto monkfruit for sugar-free option
  • cup almond milk or milk of choice
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour or 1–1 gluten free flour like Bob's Red Mill for gluten free option
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For Chocolate Dipped

  • 2 cups chocolate chips or melts

Instructions
 

Peanut Butter Cookies

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
  • Mix in the milk and vanilla until incorporated.
  • Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick.
  • Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
  • Optional: Sprinkle with sugar
  • Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
  • Let cool a few minutes, then transfer cookies to wire rack to cool.
  • Store: Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.
  • To freeze: Let cookies cool completely, store in freezer safe container up to 2 months.

For Chocolate Dipped:

  • Once cookies are cooled, melt chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 1/2 minutes.
  • Dip one of the sides of the cookie into the chocolate or drizzle on top and place on parchment paper for chocolate to set.

Notes

No eggs need for this, these are amazing!
Keyword classic cookies, cookies, gluten free, peanut butter, peanut butter cookies, sugar-free, vegan
Tried This Recipe?Let us know how it was by commenting below!

18 Comments

  1. These are the chewiest peanut butter cookies I’ve ever made! I use extra crunchy Skippy peanut butter in mine! DELICIOUS!

  2. Hi do we use plane flour or all purpose?? I am going to try and bake these in Christmas Molds … not sure if it will work but worth a try ?

  3. Hi Cool Aunt! 🙂 I love that! I like the idea of the heart shaped candies pressed in the middle. but you could try the to roll out a couple a see how they turn out. (They will puff up some.) I have seen where you could also make the heart shape cookie and use the fork to make criss cross marks on them and as a personal touch you could drizzle whatever chocolate you want on them. I may have to try this, I really like your ideas! <3

    I do have the chocolate cut out cookies too (https://www.thebakingchocolatess.com/white-chocolate-covered-soft-chocolate-cut-out-cookies/) and the oreo heart cookies (https://www.thebakingchocolatess.com/home-made-oreo-heart-sandwich-cookies-cuteness-overload/) as some more options.

  4. Hi, Kim: I have a 14 year old nephew and I’ve secured my reputation as “cool aunt” by giving him your soft chocolate chip cookies several times for birthdays and holidays. He loves them! Now, for upcoming Valentine’s Day, I’m looking for a cookie that I can cut into a heart shape, that I can give to him and two other male loved ones. I looked at all your Seasonal recipes, but the cookies are too “froo froo” for these guys. I think my nephew would love a peanut butter cookie. Do you think there’s any way I could use this recipe (Thick & Soft Ultimate Peanut Butter Cookie”), but roll dough/cut it into heart shapes before putting into oven? If not, perhaps I could just buy heart-shaped chocolate candies and press one into top of cookie after baking. If you have any other recommendations for a Valentine’s Day/heart-themed cookie that’s a little more masculine (ie, not pink! or sugar cookie!), please let me know.

  5. Sue, So sorry about that. I updated the the recipe, it gets added in with the butter and peanut butter, etc. Thanks for catching that. Hope you enjoy! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating