Best Super Soft Peanut Butter Cookies
THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you’ll see why these are the only peanut butter cookies you’ll ever need!
Servings: 24 cookies
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup butter room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar (plus 2 tablespoons for rolling)
- 1 large egg
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
- Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
- Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
- Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).
Video
Notes
- Store in airtight container at room temperature up to five days.
- You have to watch these peanut butter cookies like a hawk. And — this is also important — take them off the cookie sheet to cool after a minute or two. If you leave them on the cookie sheet they will keep baking. This is no bueno. Cook them too long either in or out of the oven, and you’re going to have a hard, sad cookie. Then I’ll be one sad cookie for you.
- Want to add these soft peanut butter cookies to another sweet recipe? Here are some of my favorite options!
- Take two equal-sized cookies and add a scoop of softened ice cream in the middle, wrap in plastic wrap, and freeze for a perfect peanut butter ice cream sandwich.
- Crumble peanut butter cookies on top of ice cream with some hot fudge, whipped cream, and a cherry for a yummy sundae topping. Use the cookie dough as a base for a peanut butter pie. Cook the dough in the pie pan first though, then add the ingredients for the pie (ingredients are no-bake). Add crumbled pretzel bits, mini chocolate chips (or both!) to the dough for salty/sweet combination
Nutrition
Calories: 116kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 117mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 18IU | Calcium: 17mg | Iron: 1mg
