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Soft Peanut Butter Cookies Recipe

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4 from 15 reviews

These soft peanut butter cookies are delightfully tender with a rich, creamy peanut butter flavor and a subtle sweetness. The criss-cross fork pattern gives them a classic look, while the sugar coating adds a slight crunch. Perfectly baked to a soft center, these cookies are an irresistible treat for peanut butter lovers.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups (190 grams) all purpose flour, spooned & leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Coating

  • 3 tablespoons (40 grams) granulated sugar (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
  3. Cream butter and sugars: Using a stand mixer with a paddle attachment or a handheld mixer, cream together the softened butter, light brown sugar, and granulated sugar for 1 to 2 minutes until the mixture is smooth and well combined.
  4. Add peanut butter, egg, and vanilla: Mix in the creamy peanut butter, egg, and pure vanilla extract until fully incorporated. Stop occasionally to scrape down the sides of the bowl to ensure even mixing.
  5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix just until combined, taking care not to overmix to maintain cookie softness.
  6. Shape and coat cookies: Place the 3 tablespoons of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, portion the dough and roll each into a ball. Roll each ball in the granulated sugar to coat evenly. Arrange the dough balls on the prepared baking sheets, leaving space between each. Gently press down on each ball with a fork to create the signature criss-cross pattern.
  7. Bake and cool: Bake the cookies for 10 to 12 minutes until the tops appear set but still soft. Remove from the oven and let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For softer cookies, avoid overbaking; remove them from the oven as soon as the tops set.
  • Let the butter soften completely before mixing for better texture.
  • The granulated sugar coating is optional but adds a pleasant crunch and sweetness to the cookie exterior.
  • You can store the cookies in an airtight container at room temperature for up to 5 days.
  • To enhance peanut flavor, use natural creamy peanut butter without added sugars or oils.

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