Peanut Butter Cookies Recipe

I’m sharing my Soft Peanut Butter Cookies recipe and the one pantry swap most bakers overlook that simplifies the process and avoids common pitfalls.

I’ve been chasing the Best Peanut Butter Cookies for years, and this Peanut Butter Cookie Recipe Soft is the one I keep coming back to. I’m not gonna pretend they’re perfect every time, but the way creamy peanut butter sings with a little all purpose flour makes these cookies dangerously good.

They stay soft in the middle but have that tiny edge that makes you want another, and honestly I still mess up the timing sometimes, but that only makes them more interesting. If you like classic, chewy peanut flavors and a recipe that forgives mistakes, you should try this.

Ingredients

• All-purpose flour: gives structure, mostly carbs, little fiber, makes cookies tender not heavy
• Peanut butter: rich in protein and healthy fats, adds nutty flavor and chew
• Unsalted butter: brings richness, fat for mouthfeel, helps browning and crisp edges
• Granulated sugar: sweetens, adds crispness and structure, can make cookies spread more
• Brown sugar: molasses gives moisture, chew and deeper caramel notes, keeps cookies soft
• Egg: protein binder, helps rise and gives a bit of richness and color
• Baking soda and powder: leavening agents, make them light, soda affects browning
• Vanilla extract: tiny dose but it rounds flavors, makes them taste sweeter

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 1 tablespoon cornstarch (optional, helps keep them soft)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened, not melted
• 1/2 cup (125 g) creamy peanut butter, smooth (natural peanut butter can be used but skimp on oil)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• Extra granulated sugar for rolling, if you like a little crunch on the outside (about 2 tbsp, optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; bring 1 large egg to room temp before you start.

2. In a medium bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon cornstarch (optional), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt.

3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter, 1/2 cup (125 g) creamy peanut butter, 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add the room temp egg and 1 teaspoon vanilla extract and mix until combined.

4. Gradually add the dry ingredients to the wet and mix just until combined; dont overmix or the cookies will get tough.

5. If using natural peanut butter or if your dough feels loose, chill the dough 20 to 30 minutes to firm up (this helps control spread and keeps them soft). Chilling is optional but recommended.

6. Scoop about 1 to 1 1/2 tablespoons of dough per cookie (or use a small cookie scoop), roll into balls and roll in extra granulated sugar if you want a little crunchy outside (about 2 tbsp available).

7. Place dough balls 2 inches apart on the prepared sheets and flatten each slightly with a fork in a crisscross pattern. Press gently so they bake evenly.

8. Bake for 8 to 11 minutes: 8 to 9 minutes for very soft centers, 10 to 11 for a bit chewier edges; remove when edges are set but centers still look slightly soft. Avoid overbaking.

9. Let cookies cool on the baking sheet for 4 to 5 minutes so they set, then transfer to a wire rack to cool completely.

10. Store in an airtight container at room temp; add a slice of bread to keep them soft, or freeze dough balls on a tray then bag them for baking later.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheets (2), plus parchment paper or a silicone baking mat
3. Mixing bowls — medium and large (one for dry, one for wet)
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
5. Whisk and rubber spatula for combining and scraping the bowl
6. Measuring cups, measuring spoons and a kitchen scale (optional but handy)
7. Cookie scoop or tablespoon for portioning dough, plus a small bowl with extra granulated sugar if you want a crunchy outside
8. Fork for the crisscross press, and a wire cooling rack for cooling the cookies

FAQ

Peanut Butter Cookies Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour 1:1 (keeps them tender though a bit darker) or use a gluten free 1-to-1 baking blend 1:1 if you need GF; if using oat flour, use about 10 to 15 percent less and expect more crumbly cookies.
• Unsalted butter: use salted butter 1:1 but cut the added salt to about 1/4 tsp, or use solid coconut oil 1:1 (chill the dough first because coconut oil can make them spread more).
• Creamy peanut butter: you can use natural peanut butter (stir well and drain off excess oil, or use slightly less if very oily) or swap for almond butter or sunflower seed butter 1:1 for a different flavor or nut allergy friendly option.
• Large egg: replace with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water = 1 egg) or use 3 tbsp aquafaba = 1 egg; mashed banana 1/4 cup also works but will add banana flavor and make them a bit cakier.

Pro Tips

1) Weigh your flour or spoon and level it, dont scoop from the bag. Too much flour makes dry, cakey cookies. If you dont have a scale, fluff the flour, spoon into the cup and level with the back of a knife.

2) Chill the dough, especially if youre using natural peanut butter or if your kitchen is warm. 20 to 30 minutes firms it up and controls spread, overnight chill improves flavor and texture even more.

3) Dont overmix when you add the dry ingredients and dont over-cream the butter and peanut butter. Mix just until combined, scrape the bowl so nothing gets overworked, overmixing = tough cookies and too much air = excess spread.

4) Pull them out a hair early for soft centers. Edges should look set while the center still looks a little underbaked, theyll finish on the hot sheet. Rotate the pan halfway through baking and test one batch to learn your oven since temps vary.

5) Make-ahead and storage hacks: freeze scooped dough on a tray then bag for baking later, roll in extra sugar before freezing if you like a crunchy shell. To keep baked cookies soft store with a slice of bread or warm briefly in the microwave for a few seconds before serving.

Peanut Butter Cookies Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing my Soft Peanut Butter Cookies recipe and the one pantry swap most bakers overlook that simplifies the process and avoids common pitfalls.

Pin

Servings

24

servings

Calories

123

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheets (2), plus parchment paper or a silicone baking mat
3. Mixing bowls — medium and large (one for dry, one for wet)
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
5. Whisk and rubber spatula for combining and scraping the bowl
6. Measuring cups, measuring spoons and a kitchen scale (optional but handy)
7. Cookie scoop or tablespoon for portioning dough, plus a small bowl with extra granulated sugar if you want a crunchy outside
8. Fork for the crisscross press, and a wire cooling rack for cooling the cookies

Ingredients

• 1 1/4 cups (150 g) all purpose flour

• 1 tablespoon cornstarch (optional, helps keep them soft)

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1/2 cup (113 g) unsalted butter, softened, not melted

• 1/2 cup (125 g) creamy peanut butter, smooth (natural peanut butter can be used but skimp on oil)

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (110 g) packed light brown sugar

• 1 large egg, room temp

• 1 teaspoon vanilla extract

• Extra granulated sugar for rolling, if you like a little crunch on the outside (about 2 tbsp, optional)

Directions

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; bring 1 large egg to room temp before you start.
• In a medium bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon cornstarch (optional), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt.
• In a large bowl beat 1/2 cup (113 g) softened unsalted butter, 1/2 cup (125 g) creamy peanut butter, 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add the room temp egg and 1 teaspoon vanilla extract and mix until combined.
• Gradually add the dry ingredients to the wet and mix just until combined; dont overmix or the cookies will get tough.
• If using natural peanut butter or if your dough feels loose, chill the dough 20 to 30 minutes to firm up (this helps control spread and keeps them soft). Chilling is optional but recommended.
• Scoop about 1 to 1 1/2 tablespoons of dough per cookie (or use a small cookie scoop), roll into balls and roll in extra granulated sugar if you want a little crunchy outside (about 2 tbsp available).
• Place dough balls 2 inches apart on the prepared sheets and flatten each slightly with a fork in a crisscross pattern. Press gently so they bake evenly.
• Bake for 8 to 11 minutes: 8 to 9 minutes for very soft centers, 10 to 11 for a bit chewier edges; remove when edges are set but centers still look slightly soft. Avoid overbaking.
• Let cookies cool on the baking sheet for 4 to 5 minutes so they set, then transfer to a wire rack to cool completely.
• Store in an airtight container at room temp; add a slice of bread to keep them soft, or freeze dough balls on a tray then bag them for baking later.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 27.3g
• Total number of serves: 24
• Calories: 123kcal
• Fat: 6.65g
• Saturated Fat: 3g
• Trans Fat: 0.02g
• Polyunsaturated: 0.92g
• Monounsaturated: 2.29g
• Cholesterol: 17.9mg
• Sodium: 110mg
• Potassium: 46mg
• Carbohydrates: 14.9g
• Fiber: 0.59g
• Sugar: 9.2g
• Protein: 2.18g
• Vitamin A: 55IU
• Vitamin C: 0mg
• Calcium: 6.2mg
• Iron: 0.18mg