Soft Peanut Butter Cookies
User Reviews
5
Soft Peanut Butter Cookies
Description
Soft Peanut Butter Cookies combine softened butter, spreadable peanut butter, light brown and granulated sugars, and vanilla extract to form a rich and creamy base. An egg binds the mixture before folding in flour, baking powder, salt, and half of the semi-sweet chocolate chips to bring gentle sweetness and flavor contrast.
The dough is portioned into balls, topped with remaining chocolate chips, and baked until their tops turn golden, ensuring a soft, tender cookie with a slight chew. Care is taken not to overbake to maintain moisture and avoid toughening the texture.
Once baked, the cookies cool on a rack to set their shape, resulting in a soft cookie that highlights peanut butter’s rich nutty taste paired with melted chocolate chips. These cookies suit a snack or dessert and can be enjoyed with milk or tea.
Always preheat the oven to the correct temperature before baking for even cooking.Do not overbake to preserve the cookies’ soft texture and prevent them from drying out.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup peanut butter no natural peanut butter, spreadable
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar white
- 2 teaspoons vanilla extract pure
- 1 egg large
- 1 ½ cups all-purpose flour or plain flour
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ¾ cup semi sweet chocolate chips or dark
Instructions
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with baking or parchment paper; set aside.
- Beat together the butter and peanut butter until creamy. Add in both sugars and vanilla extract, beating again until smooth. Beat in the egg until well combined.
- Fold in the flour, baking powder and salt (be careful not to over-mix), until a smooth cookie dough forms. Then, add in half of the chocolate chips and mix them through with your fingers, or a wooden spoon.
- Roll the dough into about 15 balls and arrange them on lined baking sheet. Press the remaining chocolate chips onto the tops of each cookie; bake for about 10-11 minutes, until tops are golden (do not over bake or they will dry out and become tough).
- Allow to cool on a wire rack for about 15 minutes.
Notes
- Always preheat the oven to the correct temperature before baking for even cooking.
- Do not overbake to preserve the cookies’ soft texture and prevent them from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 93mg | 4% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 175IU | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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