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Soft Peanut Butter Cookies

These Soft Peanut Butter Cookies are a delightful treat that are easy to make, soft, chewy, and perfect for sharing with family and friends.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 26 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the dough
  • 1/2 cup butter (1 stick) Use room temperature butter for easier mixing.
  • 1/2 cup granulated sugar Additional for coating.
  • 1/2 cup brown sugar (packed)
  • 1 cup peanut butter (don’t use natural pb) Jif is recommended; you can use crunchy peanut butter if desired.
  • 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
For rolling
  • 1/2 cup granulated sugar For rolling dough.

Method
 

Preparation
  1. In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping the sides of the bowl as needed.
  2. Add the granulated sugar and brown sugar. Beat well until fluffy, ensuring there are no chunks of butter.
  3. Mix in the peanut butter and beat until well combined.
  4. Add the egg and vanilla, then beat until fully mixed.
  5. 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.
  6. Turn on the mixer to combine the dry ingredients into the dough. Don't overmix.
  7. Cover the bowl and chill the dough for 15 minutes to 1 hour (or up to 2 days).
Baking
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. 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.
  3. Dip a fork in sugar and press down on the top of each cookie, making a crisscross pattern.
  4. Bake for 10-12 minutes, until the edges are set. For soft cookies, underbake slightly.
  5. 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.

Notes

Store leftovers in a tightly sealed container for up to 3 days. The dough also freezes well.