These soft Peanut Butter Cookies are a cinch to make with common pantry ingredients. They come together quickly, freeze well, and taste amazing with rich peanut butter flavor! This soft and chewy cookie is sure to become one of your favorites.
I just love peanut butter cookies. Actually, let me correct that I love all things peanut butter. These amazingly delicious soft Peanut Butter Cookies are so easy to make. They come together real quick and bake up in about ten minutes. These cookies are soft in the middle with a little bit of crunch on the edges in the crisscross pattern. They just melt in your mouth. Have you planned your holiday baking yet? They are on our list, as they have been for years.
How to make Soft Peanut Butter Cookies
In a medium bowl, whisk together flour, baking powder, and baking soda. Using a mixer, cream the butter, granulated sugar, and light brown sugar. Beat in the peanut butter until smooth and creamy. Then, blend in the egg and the vanilla extract.
Add the dry ingredients to the wet ingredients mixing until combined. Scrap down the bowl and beaters as needed. Using a 1 1/2 tablespoon cookie scoop for equal measurement, roll the cookie dough into balls and place on a parchment-covered baking sheet. Using the back of a long fork, make crisscross patterns. Bake for 9 to 10 minutes. Allow the cookies to cool for a few minutes before moving to a wire rack.
Beth’s Tips for Soft Peanut Butter Cookie
- Soften the butter to room temperature for about 30-45 minutes or until it is soft enough to make an indentation when pressed.
- Remove the egg about 30 minutes prior to starting the recipe to bring it to room temperature.
- Preheat the oven and prepare the oven by making sure the rack is placed in the middle of the oven.
- Use parchment paper or a silicone mat for more more even baking and browning. It also makes it easier to lift them from the baking sheet and onto a wire rack to cool.
- Measure the flour by spooning it into a measuring cup and leveling it off with a table knife.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and chill for 1-2 hours.
- Store the cookies in an airtight container at room temperature for up to 5 days.
How to freeze these Baked Cookies
These cookies freeze well. To freeze already baked cookies, first cool them completely, then place them in a sturdy freezer container. Freeze for up to 3 months. Thaw on the counter overnight. Store them in an airtight container for up to 4 days.
Have Fresh Warm Cookies Anytime
You can enjoy freshly baked cookies anytime with a little technique called flash freezing. Simply prepare the dough according to the instructions. Then scoop the cookie dough onto parchment-covered baking sheets. Make sure the cookie dough balls are not touching. Place on a level surface in the freezer. Once they are frozen, transfer the balls to a freezer zipper bag.
When you want fresh baked cookies, simply take out the number of dough balls you want and place them on a parchment-covered baking sheet. Let them sit on the counter while the oven preheats. Bake for about 2-3 minutes longer than listed in the recipe, depending on how much they thawed while the oven was preheating.
More Delicious Cookies
Soft Peanut Butter Cookies
Ingredients
- 1 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and cover a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder.
- Using an electric mixer or stand mixer with a paddle attachment on medium speed, cream the butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the peanut butter until smooth and creamy.
- Reduce the speed to low and blend in the egg and the vanilla extract. Add the dry ingredients mixing until combined. Scrap down the bowl and beaters as needed.
- Using a 1 1/2 tablespoon cookie scoop, roll the cookie dough into balls and place on a parchment-covered baking sheet about 2 inches apart. Using the back of a long fork, slightly flatten the cookie dough balls by pressing the fork into the cookie first vertically and then horizontally, making a crisscross pattern.
- Bake for 9 to 10 minutes. Allow the cookies to cool for a few minutes before moving to a wire rack.
Video
Notes
- Soften the butter to room temperature for about 30-45 minutes or until it is soft enough to make an indentation when pressed.
- Remove the egg about 30 minutes prior to starting the recipe to bring it to room temperature.
- Preheat the oven and prepare the oven by making sure the rack is placed in the middle of the oven.
- Use parchment paper or a silicone mat for more more even baking and browning. It also makes it easier to lift them from the baking sheet and onto a wire rack to cool.
- Measure the flour by spooning it into a measuring cup and leveling it off with a table knife.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and chill for 1-2 hours.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
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Dina and Bruce
Huge peanut butter fans over here. So good! Dunked and devoured!
Beth Pierce
Awesome! So glad that you liked the peanut butter cookies!
Gianne
These cookies are perfectly soft and chewy, with a delightful peanut butter flavor. The recipe is easy to follow and yields delicious results every time.
Beth Pierce
Thanks, Gianne! So glad that you liked the peanut butter cookies.
Anjali
These really are the best peanut butter cookies I’ve ever made!! They were soft, sweet and packed with peanut butter flavor. Yum!
Andrea
This classic, delicious, peanut butter cookie recipe is very easy to follow and the cookies are scrumptious. My family ate most of them before they completely cooled.
Beth Pierce
That is great, Andrea! So glad that they liked them!
Sarah
Whipped up a batch of these for an afternoon treat and they did not disappoint! Turned out light, fluffy and rich; the best way to cure my sweet tooth, indeed!
Beth Pierce
Thanks, Sarah! So glad that you liked the peanut butter cookies.
Angelique
This is the BEST recipe. I must have used it last year but not have pinned it. I have tried 2 other recipes since but they did not live up to this one. I am so glad to have found it again. I have pinned it, printed it and saved it to my computer. I never want to lose this recipe again. The texture is melt in your mouth not chewy or crumbly. I put red and green M&M s in for Christmas and just dropped them instead of rolling them into a ball. I flattened them slightly before baking. So good.
Beth Pierce
Thanks, Angelique! I am so glad that you found them again. Merry Christmas!
Miriam
Did you use light brown or dark brown sugar?
Beth Pierce
Light brown sugar
Betsy
These are so delicious! Lovely crisp and great creamy peanut buttery flavor! Think I’ll make another batch and stick them in the freezer for out family reunion this summer!
Lily
I used creamy peanut butter in my cookies and they were delicious!! The kids loved them so soft and perfect right out of the oven!!
Heather
Do I have to refrigerate the cookie batter?
Beth Pierce
Not usually with this cookie dough however bake a couple of cookies off first on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonful’s of dough down with the palm of your hand. Test again to establish cooking time and spread.
Terri
Best peanut butter cookies ever !
Beth Pierce
Thank you!