Best Super Soft Peanut Butter Cookies
User Reviews
4.9
Best Super Soft Peanut Butter Cookies
Description
The Best Super Soft Peanut Butter Cookies blend peanut butter and butter with sugars creamed together to trap air and build softness. Mixing in an egg and vanilla balances moisture and flavor, while the dry ingredients leaven with baking soda for a slight lift and tender crumb. Dough balls are rolled in granulated sugar and pressed lightly with a fork to create the signature cracked top, baking briefly at 350°F for 8-9 minutes to retain softness. Cooling on the baking sheet ensures they finish cooking gently without becoming dry.
The cookie texture is plush, remaining soft days after baking if stored properly. The peanut butter flavor is prominent but balanced by brown sugar's caramel notes. These cookies work well with milk or as a satisfying snack due to their satisfying soft bite and flavor.
Store cookies in an airtight container at room temperature for up to five days to keep their softness and texture intact. Avoid over-baking to prevent a firmer or crumbly cookie.
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup peanut butter creamy
- ½ cup butter room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar (plus 2 tablespoons for rolling)
- 1 egg large
- 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!).
Notes
- Do not over-bake; cookies should just begin to crack on top to stay soft.
- Use large dough balls (about 3 tablespoons) to achieve a soft texture.
- Store cookies in an airtight container at room temperature for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 117mg | 5% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 18IU | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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