Soft Peanut Butter Cookies Recipe

Introduction

These soft peanut butter cookies are a classic treat with a tender texture and rich, nutty flavor. Perfect for sharing or enjoying with a glass of milk, they balance sweetness and peanut butter goodness in every bite.

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar (dark or light)
• 1 cup sugar
• 1 cup creamy peanut butter
• 2 large eggs (Grade A)
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda

Instructions

1. Step 1: Using an electric stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, mixing well after each addition. Then add vanilla and peanut butter and mix until combined.
2. Step 2: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda until evenly blended.
3. Step 3: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, scraping down the bowl sides as needed. When fully incorporated, cover the dough and refrigerate for at least 2 hours.
4. Step 4: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
5. Step 5: Scoop dough using a 1½ tablespoon scoop and roll into balls. Roll each ball in white sugar, then place on baking sheets spaced about 2 inches apart. Press down each ball gently with a fork, first vertically then horizontally, creating a crisscross pattern.
6. Step 6: Bake for 10 to 13 minutes, until the cookies are lightly browned around the edges. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a chunkier texture, try using chunky peanut butter instead of creamy.
• Chilling the dough overnight enhances the flavor and prevents spreading.
• Sprinkle a pinch of sea salt on top before baking for a sweet-salty contrast.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, let thaw at room temperature or warm briefly in the microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, natural peanut butter can be used, but since it often has more oil separation, the dough might be slightly softer and could spread more during baking. Refrigerating the dough helps manage this.

Do I have to refrigerate the dough before baking?

Refrigerating the dough for at least 2 hours is recommended to firm it up and improve texture, helping the cookies maintain their shape and develop better flavor. If you’re short on time, a shorter chill can still work but may affect the final results.

Soft Peanut Butter Cookies Recipe

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★★★★★

4.5 from 96 reviews

These Soft Peanut Butter Cookies are delightfully tender with a perfect balance of sweet and nutty flavors. Made with creamy peanut butter, brown and white sugar, and a hint of vanilla, these cookies have a melt-in-your-mouth texture and a classic fork-pressed pattern. Ideal for a comforting homemade treat or sharing with friends and family.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 to 13 minutes per batch
• Total Time: 2 hours 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar (dark or light)
• 1 cup sugar
• 1 cup creamy peanut butter
• 2 large Grade A eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

1. Cream the butter and sugars: Using an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar together until light and fluffy, about 3 to 5 minutes.
2. Add eggs, vanilla, and peanut butter: Add the eggs one at a time, mixing between each addition. Then add the vanilla extract and creamy peanut butter, mixing until well combined and smooth.
3. Mix dry ingredients: In a separate medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder to ensure they are evenly combined.
4. Combine dry and wet ingredients: With the mixer on low speed, slowly add the dry ingredient mixture to the wet ingredients. Scrape down the bowl sides as needed. Mix until no flour streaks remain.
5. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This helps the cookies hold their shape and develop flavor.
6. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Shape and sugar the cookies: Use a 1 ½ tablespoon scoop to portion the dough. Roll each portion into a ball, then roll the balls in white sugar to coat evenly. Place them on the prepared baking sheets about 2 inches apart.
8. Press the cookies: Using a fork, gently press each cookie ball first vertically, then horizontally, creating a classic crisscross pattern on top.
9. Bake the cookies: Bake in the preheated oven for 10 to 13 minutes, or until the edges just begin to turn a light golden brown.
10. Cool the cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then carefully transfer them to a cooling rack to cool completely before serving.

Notes

• Chilling the dough is essential to prevent spreading and to enhance flavor.
• You can use either dark or light brown sugar depending on your preference for a deeper or milder molasses flavor.
• For a nuttier crunch, consider adding chopped peanuts to the dough.
• If you prefer crisper cookies, bake an additional 1-2 minutes, but be careful not to overbake as these are meant to be soft.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: peanut butter cookies, soft cookies, homemade cookies, classic cookies, easy dessert, peanut butter dessert