Soft Peanut Butter Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
30
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Calories
233 kcal
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Course
Baked Goods
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Cuisine
American
Soft Peanut Butter Cookies
Description
These Soft Peanut Butter Cookies start by creaming together room-temperature salted butter, creamy peanut butter, and brown sugar to achieve a smooth, uniform base. Vanilla extract and large eggs are added next to lend richness and flavor. The dry ingredients—flour, baking soda, and salt—are whisked together and mixed into the wet ingredients to form a dough with a slightly craggy appearance.
Portioning the dough into balls with a large scoop, then rolling and pressing each with fork tines creates the trademark peanut butter cookie pattern. Sprinkling granulated sugar on top adds a subtle crispness to the outside once baked. Baking at 375ºF for about 9–10 minutes yields cookies that remain soft and moist inside if not overbaked; the edges should be lightly golden without browning.
The cookie dough requires no chilling, allowing immediate baking. The balance of brown sugar and peanut butter ensures a deep peanut flavor with chewy texture. Adjusting baking time slightly lets you tailor softness or crispness.
Brown sugar, including dark brown sugar, works well in this recipe. Different brands and amounts of sugar will slightly affect sweetness and moisture.
Ingredients
- 1 cup butter room temperature 8 ounces, salted
- 1 cup peanut butter 270 grams, creamy
- 1 1/2 cups brown sugar 300 grams, packed
- 1 teaspoon vanilla extract 5 grams
- 3 large egg
- 3 cups all-purpose flour 390 grams
- 1 1/2 teaspoons baking soda 7 grams
- 1/4 teaspoon salt
- 1/4 cup granulated sugar for sprinkling
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or non-stick baking mats.
- In a mixing bowl, cream the butter, peanut butter and sugar for about 2 minutes. The stand mixer with the paddle attachment works great.
- Add vanilla and eggs eggs, mixing well and scraping the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until well combined.
- Use a large cookie scoop (ours holds about 2 tablespoons of dough) and then roll the dough into smooth balls.
- Place the dough balls on a non-stick baking mat with about 2" between each cookie. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough.
- Sprinkle extra white sugar on the tops of the cookies.
- There's no need to chill the dough. Bake right away! Bake the cookies for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
- Allow the cookies to cool for 3-5 minutes on the pan, then remove them to a cooling rack to cool completely.
- Store in an airtight container.
Notes
- The recipe was updated in September 2020 to use 1 1/2 cups brown sugar only, omitting white sugar, and 3 cups flour.
- Dark brown sugar can be substituted for regular brown sugar for a richer flavor.
- No chilling required; bake the dough immediately after mixing.
- Calories shown are estimates based on making 30 cookies, each cookie as one serving.
- For an accurate nutritional count, use a nutrition calculator with your specific ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 195mg | 8% |
| Potassium | 92mg | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 215IU | 4% |
| Calcium | 17mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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