Soft Peanut Butter Cookie Recipe - Soft and chewy peanut butter cookies the whole family will love. These delicious treats are so easy and fun to make.
Serve warm cookies with an ice cold glass of milk or with a scoop of vanilla ice cream. This recipe makes 18 cookies – equivalent to about one and a half dozen cookies. If you are cooking for a large crowd, you can easily double or even triple this recipe!
Bring these cookies to your upcoming holiday gatherings, parties, and so much more! Store cookies in an airtight container or sealed storage bag on the counter for up to 3-5 days.
Ingredients you need to make Peanut Butter Cookies:
Peanut Butter - Smooth or chunky peanut butter both work great.
Butter - Salted or unsalted butter both work great in this recipe.
Brown Sugar - Light or dark brown sugar both work great in this recipe.
White Sugar - White granulated sugar or cane sugar both work in this recipe.
Baking Soda - To assist in the rising process.
Vanilla Extract - A good quality pure vanilla extract is best.
Salt - I almost always use sea salt in my recipes but you can use any cooking salt you have on hand.
All-purpose Flour - Extremely versatile flour perfect for baking cookies. You can also use gluten-free flour for this recipe.
Egg - Increase richness of the cookie.
Tools to have on hand for this recipe:
- stand mixer or hand mixer – To mix your cookie dough.
- baking sheet – To bake the cookies on.
- cooling rack – To cool the cookies after baking.
- measuring cups and spoons – For properly measuring all of your ingredients.
- parchment paper – This will prevent the cookies from sticking to your baking sheet.
How to make the best soft peanut butter cookies:
In the bowl of your stand mixer, cream together brown sugar, white sugar, peanut butter and butter. Mix over medium speed until smooth. Beat in the egg and vanilla extract. (You can also mix in a bowl with a fork or rubber spatula.)
In another bowl, combine flour, baking soda and salt.
Add dry ingredients to the wet ingredients and mix over medium speed until well incorporated.
Transfer dough to a bowl and cover. Place dough in the fridge to chill for one hour.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper or silicone baking mat.
Roll about 1-½ tablespoons of dough into a ball and transfer to baking sheet. Gently press dough down with back of fork in crisscross pattern.
Transfer to oven and bake for 9-11 minutes until edges are golden.
When done, transfer cookies to cooling rack. Enjoy!
More cookie recipes you'll love:
Thumbprint Cookies with Strawberry Jam - Soft and chewy thumbprint cookies sprinkled with powdered sugar are the absolute perfect treat. These are by far one of my favorite cookies.
Double Chocolate Chip Cookies - Brownie like double chocolate cookies are the perfect balance between a cookie and a brownie. These cookies are out of this world delicious!
Best Ever Chocolate Chip Cookies - The perfect chocolate chip cookie with just the right amount of sweetness, chewiness and texture! Serve with cold milk for absolute perfection!
White Chocolate Chip Chocolate Cookies - Scrumptious chewy chocolate cookies with white chocolate chips have made it to the top of my cookie craving list. Serve with a cold glass of milk or a scoop of vanilla ice cream.
HOW TO STORE BAKED COOKIES & RAW COOKIE DOUGH:
Store completely cooled baked cookies in an airtight container on the counter for about a week.
To store raw cookie dough, place in an airtight freezer bag in the freezer for up to 3 months.
Soft Peanut Butter Cookies
Ingredients
- ½ cup Peanut Butter
- ½ cup Butter softened
- â…“ cup Brown Sugar
- â…“ cup White Sugar
- 1 ¼ cups All-purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Vanilla Extract
- 1 Egg
Instructions
- In the bowl of your stand mixer, cream together brown sugar, white sugar, peanut butter and butter. Mix over medium speed until smooth. Beat in the egg and vanilla extract. (You can also mix in a bowl with a fork or rubber spatula.)
- In another bowl, combine flour, baking soda and salt.
- Add dry ingredients to the wet ingredients and mix over medium speed until well incorporated.
- Transfer dough to a bowl and cover. Place dough in the fridge to chill for one hour.
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper or silicone baking mat.
- Roll about 1-½ tablespoons of dough into a ball and transfer to baking sheet. Gently press dough down with back of fork in crisscross pattern.
- Transfer to oven and bake for 9-11 minutes until edges are golden.
- When done, transfer cookies to cooling rack. Enjoy!
Ursula Hawkins
Thanks for sharing easy and fun recipes!😊