SOFT PEANUT BUTTER COOKIES

Name: SOFT PEANUT BUTTER COOKIES
Prep time: 10 min
Cook time: 12 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter; 1 cup peanut butter; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon vanilla extract; 1 tablespoon milk

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Servings
24 cookies
Calories
170 kcal
Course
Dessert
Cuisine
American

SOFT PEANUT BUTTER COOKIES

Iris Warren

Report

These Soft Peanut Butter Cookies are irresistibly chewy and full of rich peanut butter flavor. Made with simple ingredients, they’re easy to bake and perfect for any peanut butter lover!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup unsalted butter softened
1 cup peanut butter creamy or chunky
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon milk optional for extra softness

Add to Shopping List

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
If the dough feels a bit thick, add 1 tablespoon of milk to soften it up.
Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Flatten each ball slightly with a fork, making a criss-cross pattern.
Bake for 10-12 minutes, or until the edges are lightly golden. The center should still look soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra texture, you can fold in chocolate chips or chopped peanuts into the dough.
You can substitute the granulated sugar with coconut sugar for a different flavor.
If you prefer crunchy cookies, flatten the dough more before baking.
These cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.
If you want to make the cookies even softer, you can add an extra tablespoon of butter.
If you don't have parchment paper, greasing the baking sheet works fine as well.
To make them extra festive, roll the cookie dough balls in sugar before baking.