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Soft Peanut Butter Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/soft-peanut-butter-cookies-recipe/