why make this recipe
Soft Peanut Butter Cookies are a delightful treat that everyone loves. They are easy to make and perfect for sharing with family and friends. These cookies are soft, chewy, and packed with the rich flavor of peanut butter. This recipe is not only simple but also allows for customization, making it a favorite in many households. Whether you’re making them for a special occasion or just because, these cookies are sure to impress!
how to make Soft Peanut Butter Cookies
Ingredients:
- 1/2 cup butter (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 cup + 2 tablespoons peanut butter (don’t use natural pb)
- 1 large egg
- 1 & 1/2 teaspoons vanilla
- 1 & 1/3 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar (for rolling dough)
Directions:
- In a large bowl or stand mixer, beat the 1/2 cup butter until smooth and creamy, scraping the sides of the bowl as needed.
- Add the 1/2 cup granulated sugar and the 1/2 cup packed brown sugar. Beat well until fluffy, ensuring there are no chunks of butter.
- Mix in the 1 cup peanut butter plus an additional 2 tablespoons. Jif is a great choice, but you can use crunchy peanut butter if you prefer. Beat until well combined.
- Add the large egg and 1 & 1/2 teaspoons vanilla, then beat until fully mixed.
- Add the 1 & 1/3 cups all-purpose flour on top of the mixture, but don’t stir yet. Sprinkle the 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt over the flour. Stir together a bit with a teaspoon.
- Turn on the mixer to combine the dry ingredients into the dough. Don’t overmix—stop when you barely see flour, scrape the bowl, and mix again until no flour streaks are visible. Overmixing makes tough cookies.
- Cover the bowl and chill the dough for 15 minutes to an hour (or up to 2 days).
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Place about 1/2 cup granulated sugar in a bowl.
- Shape the dough into 1 and 1/2 inch balls without smoothing them out. Roll each ball in sugar to coat and place them on the baking sheet, leaving space in between.
- Dip a fork in the sugar and press down on the top of each cookie, making a crisscross pattern. Ensure the cookies are about 1/2 inch thick.
- Bake for 10-12 minutes, or until the edges are set. For soft cookies, underbake slightly. A slight browning is fine if you prefer some texture.
- Right after baking, sprinkle with additional granulated sugar. Allow the cookies to set on the pan for 5 minutes before moving to a wire rack to cool completely.
- Enjoy warm with a tall glass of milk! This recipe yields about 26 cookies. Store leftovers in a tightly sealed container for up to 3 days. The dough also freezes very well.
how to serve Soft Peanut Butter Cookies
Serve these cookies warm, fresh out of the oven, paired with a tall glass of cold milk. They also make a great snack for school lunches or a sweet treat for gatherings. You can even add chocolate chips or nuts to the dough for extra flavor.
how to store Soft Peanut Butter Cookies
Store your Soft Peanut Butter Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the cookies. For best results, freeze them in a single layer on a baking sheet, then transfer them to a ziplock bag once frozen.
tips to make Soft Peanut Butter Cookies
- Use room temperature butter for easier mixing.
- Chill the dough to prevent the cookies from spreading too much during baking.
- Try different brands of peanut butter to find your favorite flavor.
- Adjust baking time if your cookies are larger or smaller than called for in the recipe.
variation
You can add chocolate chips, chopped nuts, or even drizzle melted chocolate on top of the cookies after baking for added flavor. Substituting some of the all-purpose flour for whole wheat flour can also give a healthier twist to these cookies.
FAQs
Can I use natural peanut butter?
It’s best to avoid natural peanut butter as it has a different consistency that can affect the cookie texture.
How do I know when the cookies are done?
The edges should be set, and the centers should not be shiny. For softer cookies, underbake them slightly.
Can I freeze the cookie dough?
Yes! Shape the dough into balls, coat in sugar, and press with a fork before freezing. Bake them straight from the freezer, just adding a few extra minutes to the baking time.
Soft Peanut Butter Cookies
Ingredients
Method
- In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping the sides of the bowl as needed.
- Add the granulated sugar and brown sugar. Beat well until fluffy, ensuring there are no chunks of butter.
- Mix in the peanut butter and beat until well combined.
- Add the egg and vanilla, then beat until fully mixed.
- Add the flour on top of the mixture, but don’t stir yet. Sprinkle the baking soda, baking powder, and kosher salt over the flour. Stir a bit with a teaspoon.
- Turn on the mixer to combine the dry ingredients into the dough. Don't overmix.
- Cover the bowl and chill the dough for 15 minutes to 1 hour (or up to 2 days).
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Shape the dough into 1 and 1/2 inch balls without smoothing them out. Roll each ball in sugar and place them on the baking sheet.
- Dip a fork in sugar and press down on the top of each cookie, making a crisscross pattern.
- Bake for 10-12 minutes, until the edges are set. For soft cookies, underbake slightly.
- Right after baking, sprinkle with additional granulated sugar. Allow to set on the pan for 5 minutes before moving to a wire rack to cool completely.