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Soft Peanut Butter Cookies Recipe

Soft Peanut Butter Cookies Recipe for Irresistible Chewy Bliss

This Soft Peanut Butter Cookies Recipe delivers a chewy texture and rich flavor that’s sure to please everyone.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 45 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Creamy Peanut Butter Natural peanut butter can be a healthier option.
  • 1/2 cup Unsalted Butter Feel free to use salted butter for a flavor boost.
  • 1 cup Granulated Sugar Coconut sugar can substitute for a lower glycemic index.
  • 1/2 cup Brown Sugar Choose light or dark brown sugar interchangeably.
  • 1 large Egg A flax egg can be a great vegan alternative.
  • 1 tbsp Vanilla Extract Opt for pure vanilla for the best results.
  • 2 cups All-Purpose Flour A gluten-free blend can be used for a gluten-free option.
  • 1 tsp Baking Soda Baking powder can be used in a pinch.
  • 1/2 tsp Baking Powder It's optional; using only baking soda will yield denser bites.
  • 1/2 tsp Salt Fine sea salt creates a smoother texture.

Equipment

  • mixing bowl
  • electric mixer
  • spatula
  • baking sheet
  • Wire rack

Method
 

Steps
  1. In a large mixing bowl, combine the creamy peanut butter and softened unsalted butter. Beat on medium speed until smooth, about 2-3 minutes.
  2. Incorporate the granulated sugar and brown sugar. Mix on medium speed for 2-3 minutes until fluffy.
  3. Add one large egg and a splash of vanilla extract. Mix on low speed until fully combined, about 1-2 minutes.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Fold the dry ingredient mixture into the wet batter, mixing until just combined, about 1-2 minutes.
  6. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes.
  7. Preheat your oven to 350°F (175°C). Roll the dough into small balls and press with a fork for a crisscross pattern.
  8. Place on a lined baking sheet and bake for 9-11 minutes until edges are set and centers are soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 50IUCalcium: 20mgIron: 0.5mg

Notes

Refrigerate the dough to prevent spreading and ensure a chewy texture. Store cookies in an airtight container to maintain softness.

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