Description
These Soft Peanut Butter Cookies are everything you’ve ever wanted in a cookie—chewy, rich, and packed with irresistible peanut butter flavor! Perfect for an afternoon snack, dessert, or any time you crave something sweet, these cookies come together quickly with simple pantry staples. Their classic criss-cross pattern adds a nostalgic charm, making them a favorite for kids and adults alike.
Ingredients
- 1 and 1/2 cups (190 grams) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 3/4 cup (150 grams) light brown sugar, packed
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (190 grams) creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons (40 grams) granulated sugar (optional, for rolling dough)
Instructions
- Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream the softened butter, light brown sugar, and granulated sugar together on medium speed until light and fluffy (1–2 minutes).
- Add the peanut butter, egg, and vanilla extract to the butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Optional: Place the granulated sugar in a small bowl. Scoop 1.5-tablespoon portions of cookie dough, roll into balls, and coat each in the granulated sugar.
- Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each one. Use a fork to gently press each ball, creating a criss-cross pattern.
- Bake the cookies for 10–12 minutes, or until the tops are set but not browned. The cookies will look slightly underbaked—this is key to keeping them soft!
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Freezing Instructions: Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time. Baked cookies can also be frozen for up to 3 months; thaw at room temperature before serving.
- Butter Substitute: If using salted butter, reduce the salt in the recipe to a tiny pinch.
- Peanut Butter: Use a no-stir creamy peanut butter like Jif or Skippy for the best texture. Avoid natural peanut butter, as it can make the cookies greasy. Crunchy peanut butter can be used for added texture.
- Add-Ins: For chocolate peanut butter cookies, fold in 1 cup (190 grams) of semi-sweet chocolate chips before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American