Soft Peanut Butter Cookies Recipe
User Reviews
5
Soft Peanut Butter Cookies Recipe
Description
This Soft Peanut Butter Cookies recipe blends smooth or crunchy peanut butter with softened unsalted butter and a combination of light brown and granulated sugars. Eggs and vanilla extract are incorporated to enrich the dough. The dry ingredients include all-purpose flour leavened by both baking powder and baking soda, ensuring a soft texture with gentle rise.
The dough is mixed until creamy, then rolled into balls and coated in sugar for a subtle crunch. A fork imparts the classic crisscross pattern on top. Baking at 350 degrees for around 8 to 9 minutes allows the cookies to set with a tender yet slightly firm edge; cooling on the cookie sheet before transferring helps maintain softness.
These cookies work well as a make-ahead treat, with the dough storable in the refrigerator for a few days or frozen as pre-shaped balls for future baking. Regular creamy peanut butter is recommended over natural varieties for optimal texture and consistency.
Ingredients
- 1½ cups peanut butter or crunchy, creamy
- 1 cup butter softened, unsalted
- 1 cup light brown sugar packed
- 1 cup granulated sugar divided, plus ½ cup
- 2 egg
- 2 tablespoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat together peanut butter, butter, brown sugar and 1 cup of granulated sugar. Add eggs and vanilla and mix until creamy.
- In a separate bowl, combine flour, baking powder and baking soda. Whisk together, then pour into the butter mixture. Stir to combine.
- Place remaining ½ cup of sugar in a bowl. Roll dough into 1–1½-inch balls and roll in sugar, making sure to coat all sides.
- Place on a greased cookie sheet and make a crisscross on top of each ball using a fork. Bake for 8–9 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
- Cookie dough can be refrigerated for up to 3 days before baking, or shaped into balls and frozen for up to 3 months.
- Baked cookies should be stored in an airtight container at room temperature and remain fresh for about 7 days.
- Using regular creamy peanut butter produces the best texture; natural peanut butter may alter the cookie consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 239kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 99mg | 4% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 205IU | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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