Soft Peanut Butter Cookies Recipe
These soft peanut butter cookies offer a perfect balance of chewy tenderness and rich peanut flavor. Easy to make and wonderfully comforting, they are ideal for snacks, holidays, or anytime indulgence. Their soft texture and deep, nutty taste set them apart from traditional crispy versions, making them a crowd favorite.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling racks
- Cookie scoop or spoon
Ingredients
- 1 cup creamy peanut butter (natural or processed)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined—avoid overmixing.
- Fold in optional chocolate chips or nuts if using.
- Chill dough for 30 minutes (optional) to prevent spreading.
- Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Bake 8–10 minutes, until edges are set but centers remain soft. Do not overbake.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Store cookies in airtight containers at room temperature for up to one week.
Notes
- For softer cookies, use more brown sugar and underbake slightly.
- Chilling dough is recommended to control spread and enhance flavors but can be skipped if short on time.
- Natural peanut butter may result in denser cookies due to higher oil content; chilling helps.
- To make vegan, substitute butter with vegan margarine and eggs with flax eggs.
- For gluten-free version, swap all-purpose flour with a gluten-free flour blend.
- Experiment with mix-ins like peanut butter chips, white chocolate, or chopped nuts for different textures and flavors.
- Store cookies in airtight containers and consider layering with parchment paper to prevent sticking.