These soft peanut butter cookies are easy to make, full of peanut butter flavor, and don’t require any dough chilling!
It’s been my goal this year to post more classic recipes on the blog. As much as I love creative fun desserts, I think it’s important to have classic, simple recipes to keep in your recipe box. It all started with these oatmeal raisin cookies, then these classic lemon bars, and now these incredibly soft peanut butter cookies.
If you adore soft, bakery style peanut butter cookies, you are going to LOVE these cookies!
To make these cookies you’ll start out with some basic dry ingredients: flour, baking soda, and a little salt. Remember my post about how to measure flour? Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off with the back of a knife. You want to avoid scooping the flour from the container because you can end up with too much flour in your cookies.
Then you’ll mix together some butter, brown sugar, and granulated sugar. As always, I love to use more brown sugar in my cookies because it adds more flavor and moisture to them. And of course the star ingredient in these cookies is the peanut butter. I suggest using a creamy peanut butter like Jif or Skippy, just avoid using a natural peanut butter where the oil separates in the jar. You’ll be using 3/4 cup of peanut butter in this recipe, because what’s a peanut butter cookie without a hefty dose of peanut butter? Right?
Along with the other wet ingredients, you’ll also be mixing in one egg and some vanilla extract.
Once you’ve mixed up the cookie dough, scoop it out of the bowl, roll each one in some sugar, and use a fork to make that traditional criss-cross pattern you see on peanut butter cookies.
Since you’re already using some granulated sugar in this recipe, I like to set aside a few tablespoons to roll the cookies in. The sugar adds a little crunch and something special to these cookies that I really love! But you can simply skip this step if you prefer.
To get super soft peanut butter cookies, I suggest only baking them for about 10-12 minutes. The tops of the cookies should look set, that’s when you want to remove them from the oven. As they cool on the baking sheet, the cookies will firm up, but still stay super soft. I do this with all of my cookies and they stay soft for days! Trust me on this one.
If you prefer your cookies a little more crunchy, just bake them for a few more minutes.
My favorite thing about this cookie recipe is that there’s no dough chilling required. The dough takes about 15 minutes to whip up and prep for the oven, 10 minutes to bake, and about 5 minutes to cool.
That means you can be eating soft, warm peanut butter cookies in about 30 minutes!
P.S. If you’re looking for a small batch peanut butter cookie recipe, here’s my favorite one.
Soft Peanut Butter Cookies
- 1 and 1/2 cups (190 grams) all purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (190 grams) creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (40 grams) granulated sugar (optional)
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
Place the 3 tablespoons of granulated sugar in a small bowl. Using a two tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between each one. Gently press down with a fork on the top of each cookie to make a small criss-cross pattern.
Bake at 350°F for 10-12 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to finish cooling.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.
Try my soft & chewy chocolate chip cookie recipe next!