Soft Peanut Butter Cookies Recipe

Introduction

Soft peanut butter cookies offer a perfect balance of rich, nutty flavor and tender, chewy texture. These easy-to-make treats are delightful for an afternoon snack or a comforting dessert. Whether you enjoy them plain or with a glass of milk, they’re sure to satisfy your sweet tooth.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 cup creamy peanut butter
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk

Instructions

1. Step 1: In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
2. Step 2: In a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the sugars and butter together until combined.
3. Step 3: Add the peanut butter and continue beating until fully incorporated.
4. Step 4: Add the egg and vanilla extract, stopping to scrape down the sides of the bowl to ensure everything is well mixed.
5. Step 5: Slowly add the dry ingredients and mix until just combined. Be careful not to overmix.
6. Step 6: Stir in the heavy cream or milk, then transfer the dough into a bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
7. Step 7: Preheat the oven to 350°F and line a large baking sheet with parchment paper or a baking liner.
8. Step 8: Remove the dough from the fridge. Using an ice cream scoop, portion out the dough and roll into balls.
9. Step 9: Press down lightly on each ball with a fork, creating overlapping indentations in the center.
10. Step 10: Bake the cookies for 10-12 minutes. They will look slightly undercooked but will firm up as they cool.
11. Step 11: Let the cookies cool on the baking sheet for 10 minutes before serving. Enjoy them plain or with a glass of milk!

Tips & Variations

• For an extra chewy texture, try adding a tablespoon of honey or maple syrup to the dough.
• Use chunky peanut butter if you prefer cookies with a bit of crunch.
• To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Chilling the dough overnight helps develop flavor and prevents spreading while baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, warm them in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute peanut butter with another nut butter?

Yes, you can use almond butter or cashew butter as alternatives, but the flavor and texture may vary slightly.

Why do the cookies look undercooked when I take them out of the oven?

Soft peanut butter cookies often appear slightly underbaked when removed because they continue to cook as they cool. This helps keep them tender and chewy.

Soft Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

These soft peanut butter cookies are rich, chewy, and irresistibly tender. Made with creamy peanut butter, brown sugar, and a hint of vanilla, they offer a perfect balance of sweet and nutty flavors. Chilling the dough ensures the cookies maintain their softness and shape, resulting in delightful little treats perfect for any occasion.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes (including chilling time)
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 cup creamy peanut butter
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk

Instructions

1. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, baking powder, and kosher salt. Set this mixture aside for later use.
2. Cream Sugars and Butter: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the granulated sugar, light brown sugar, and softened unsalted butter together until well combined and creamy.
3. Add Peanut Butter, Egg, and Vanilla: Incorporate the creamy peanut butter into the butter and sugar mixture, beating until fully combined. Then add the large egg and vanilla extract, stopping occasionally to scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
4. Combine Dry and Wet Ingredients: Slowly add the dry flour mixture into the wet ingredients, mixing gently until just combined. Take care not to overmix, as this can affect the cookie texture.
5. Add Heavy Cream or Milk: Stir in the heavy cream or milk until the dough comes together smoothly. Transfer the dough into a bowl and cover it tightly with plastic wrap.
6. Chill Dough: Refrigerate the dough for at least two hours, preferably overnight. This step helps the dough firm up, resulting in softer and thicker cookies.
7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a baking liner to prevent sticking.
8. Shape Dough Balls: Remove the chilled dough from the refrigerator. Using an ice cream scooper, portion out the dough and roll each scoop into a ball.
9. Create Fork Indentations: Gently press down the top of each dough ball with a fork, making indentations by pressing lightly in one direction and then overlapping the other, creating a classic peanut butter cookie pattern.
10. Bake Cookies: Place the cookies on the prepared baking sheet and bake for 10 to 12 minutes. The cookies may appear slightly undercooked when removed, but they’ll continue to bake as they cool.
11. Cool and Serve: Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack or serving. Enjoy them fresh or alongside a glass of milk!

Notes

• For best texture, chill the dough overnight.
• If you prefer crunchy peanut butter, feel free to substitute creamy with crunchy.
• You can use either heavy cream or milk according to availability; heavy cream will make the cookies a bit richer.
• To store, keep cookies in an airtight container at room temperature for up to 5 days.
• For a gluten-free variant, substitute all-purpose flour with a gluten-free flour blend.

Keywords: soft peanut butter cookies, peanut butter cookies, chewy cookies, vanilla peanut butter cookies, easy cookie recipe, homemade cookies