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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Evelyn Driskill
Do i use plain flour or self-rising flour
Beth Pierce
Plain flour (all purpose)
Luann
Can peanut butter or chocolate chips be added?
Beth Pierce
Yes I am sure they can but I have not tried it. I think it would be best to skip the traditional fork pattern with chips in it. Which chips are you going with?
Marie-Neige Beaudoin-Guerin
Hi Is it with sweetened peanut butter? If I use unsweetened, do I add sugar? Thank you
Beth Pierce
Either one will work. No I would not increase the sugar.
Brianna
Can I use creamy peanut butter instead without changing any other ingredients? These sound amazing, especially since it calls for brown sugar too! Lol
Beth Pierce
Yes you most certainly can! Sorry about the delay! We had a bathroom remodeled and it has really been delaying me.
Carol
I made a recipe very close to this growing up, DELICIOUS. So much better than the 3 or 4 ingredient recipes out there.
Beth Pierce
Yes I would agree. Some of these two, three and four ingredients recipes do not make very good cookies.
Vik
These peanut butter cookies are absolutely scrumptious! Kids loved them, definitely baking them again
Donna Brede
I added mini chocolate chips..made them the size of peanut butter balls..pressed with a fork…baked 9 min…made 40 cookies…
Katerina @ diethood .com
YUM!! This is my favorite cookie!! I can’t wait to try this recipe!
Sara Welch
Love this recipe! These have always been my favorite cookie! I am going to be baking these this weekend, for sure! Yum!
Erin
These cookies would disappear in our house!
Chrissie Baker
I love peanut butter cookies! These look so delicious and perfect with a cup of coffee ♥
Michelle Goth
Making these for a Labor Day BBQ! Thanks for Sharing
Linda
I would like to substitute sugar. Im ok w brown sugar..its the white sugar. What is a substitute for the white sugar and how much ?
Beth Pierce
You can substitute brown sugar on a equal ratio although it may slightly alter the texture.
Melanie
A classic cookie! Can’t wait to fill my cookie jar with these!
Angie
This recipe has a lot more ingredients than I usually use, but it sounds so good. I want to try it, I love PB!
Catalina
My favorite cookies! I should make them on weekend!
Ann Gowin
Can these be frozen and baked later. Made into the balls and then freeze then.
Beth Pierce
Yes you can!
Ron
What memories this brings back from my childhood. For Christmas we always had peanut-butter cookies and my job was to mash the cookie balls with a fork. As soon as I could grab one from the cooling rack I’d snatch one and run for my life. Peanut-butter is bloody expensive over this way, but I might just have to break open the ole piggy bank on this one, cause I’m craving some peanut-butter cookies. Thanks for the memory and a great recipe.
Beth Pierce
Thanks Ron. It is always great when a recipe takes you back to your childhood. Food can definitely be very nostalgic. It is strange how some foods can be so high in certain regions. I am here in the Midwest and our beef prices are pretty darn high.