Description
These Soft Peanut Butter Cookies are a delightful treat with a perfectly tender texture and rich peanut butter flavor. Easy to make and ready in just 20 minutes, they combine creamy peanut butter and a blend of sugars for a soft, chewy cookie that’s ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or wooden spoon to cream together the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly until fully combined for added moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Form Cookie Balls: Scoop tablespoon-sized portions of the dough and place them onto the prepared baking sheet about 2 inches apart to allow room for spreading.
- Flatten with Fork: Use a fork to press down each dough ball in a crisscross pattern, which flattens the cookies slightly and gives them a classic peanut butter cookie appearance.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden, indicating they are perfectly cooked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, which helps maintain their soft texture.
Notes
- For extra softness, avoid overbaking; pull the cookies when edges are just golden.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Chilling the dough for 30 minutes before baking can help control spreading.
- Store cookies in an airtight container to keep them soft for up to a week.
- For a crunchier texture, add chopped peanuts or peanut butter chips.
