Soft Baked Peanut Butter Cookies

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How To Make Peanut Butter Toffee Cookies

Soft Chewy Peanut Butter Cookies Recipe #shorts

For full details on how to make these amazing Peanut Butter Toffee Cookies, see the recipe card down below

  • Preheat + Prep. Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
  • Make the Dough. Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Incorporate baking soda and flour until just combined. Stir in toffee bits by hand.
  • Scoop + Flatten. Scoop 8 dough balls onto baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork.
  • Bake + Cool. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store!
  • Less Flour More Peanut Butter

    I call these very peanut butter cookies because theyre packed with 2 cups of peanut butter in the dough. This is 2x the amount of my classic peanut butter cookies AND they have less flour, so you can be sure todays cookies are dense with flavor! They remind me of these peanut butter oatmeal cookies in terms of peanut butter flavor, but they dont have the chewy oat texture.

    By the way, did you know that nut butter can take the place of flour in some recipes? These flourless almond butter cookies require just 5 ingredients. Almond butter provides enough structure and stability so theres no need for any flour at all. If youre looking for a gluten free peanut butter cookie, use that recipe and replace the almond butter with peanut butter.

    Cookie Decoration Ideas For The Holidays

    If youre looking to decorate your peanut butter cookies for the holidays, here are some fun decoration ideas! After baking as soon as the cookies come out of the oven:

  • Sprinkle with salt.
  • Add a Hershey kiss to the center of each cookies.
  • Add green and red M& Ms.
  • Add Reeses Pieces.
  • Melt chocolate chips or white chocolate chips in the microwave and drizzle chocolate on cookies. Let cool to harden.
  • Dip half of each cookie in melted white or dark chocolate and add sprinkles, chopped nuts, or crumbled PB cups to the chocolate-dipped side.
  • Make a PB cookie reindeer by breaking up pretzels for the antlers, chocolate chips for the eyes, and red M& Ms for the nose.
  • Make an easy chocolate ganache here, and make a chocolate ganache cookie sandwich.
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    Why Are My Cookies Dry And Crumbly

    Dry flour or too much flour, can be the cause of a dry cookie. Well, what causes dry flour? Using Butter substitutes such as Margarine, that contain water can cause more crumble. This is because they do not have enough fat to coat the flour. This and over baking of course can be the cause of a dryer, more crumbly cookie.

    Peanut Butter Cookie Ingredients


    The full recipe is at the bottom of the post!

    • Butter I like to use salted butter, but unsalted is fine too
    • Granulated sugar and brown sugar use both to get the right texture!
    • Peanut butter Jif is best in my opinion. Use crunchy pb if you must, but get that natural peanut butter out of here! We need the extra sugar and oil in regular pb.
    • Egg acts as a binder to hold our cookies together
    • Vanillaand salt for flavor
    • All purpose flour, spooned and leveled
    • A combo of baking sodabaking powder gives us the perfect level of spread and crispy edges.

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    Can I Use Natural Peanut Butter In Peanut Butter Cookies

    Yes, you can use natural peanut butter in this dough! Over the past decade, Ive made these exact cookies with processed peanut butter such as Jif or Skippy as well as natural-style where the ingredients are only peanuts and salt. Here are my notes:

  • Processed: The cookies truly taste perfect with great texture. They spread less and arent as crumbly.
  • Natural-Style: The cookies spread a bit more and are somewhat sandier/crumblier.
  • But, most importantly, both cookies have fantastic peanut butter flavor. Keeping the above notes in mind, you can use either kind.

    Why I Love These Soft Peanut Butter Cookies

    • Its soft texture, buttery flavor, and intense peanut butter flavor are out of this world.
    • Theyre so much fun to make and the kids love helping!
    • Not overly sweet, it has a perfect balance of sweet and salty.
    • Refrigerating the cookie dough is not required.
    • The cookies stay fresh in an air-tight container for up to 4 days.

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    Ingredients For This Recipe

    To make this peanut butter cookie recipe, youll need 9 simple ingredients. Lets break down each one and what it does in this recipe:

    • All-Purpose Flour: The flour helps provide the structure for these cookies so that they hold their shape and dont fall apart when you pick them up.
    • Baking Soda & Salt: The baking soda provides a little lift and the salt enhances the flavors.
    • Unsalted Butter: I recommend sticking with unsalted butter for this recipe if possible. Your butter should also be soft enough to press your finger into.
    • Brown Sugar & Granulated Sugar: I prefer to use a mix of sugars, the brown sugar adds moisture to the dough and keeps the cookies soft.
    • Peanut Butter: I like to use creamy peanut butter and recommend sticking with a no-stir option like Jif or Skippy.
    • Egg & Vanilla Extract: The egg helps bind everything together and the vanilla adds flavor.

    Pro Tips For This Recipe

    Classic Peanut Butter Cookies (SO EASY!!!) | Thick, Soft, and Chewy
    • You will bake the cookies until almost done when the edge is just starting to change color. They will set up and continue baking with the residual internal heat after theyre pulled out of the oven.
    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you dont have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you have any questions about flour measuring check out the YouTube video I made about it.
    • The cookies will be VERY soft just out of the oven so let them rest for a while on the baking sheets before transferring to a wire rack when cooled they will be firm enough to handle and quite delicious.
    • Store in an airtight container for up to a week for delicious anytime treats.

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    Another Success Tip: Chill The Cookie Dough

    Chilling the cookie dough in the refrigerator before baking the cookies is crucial to this recipes success. The dough is incredibly creamy, almost like peanut butter frosting, and youll have a heck of a time trying to roll and bake such a soft dough. Set aside 12 hours for chilling, or do yourself a favor and make the dough the night before.

    Expect a VERY creamy cookie dough:

    After chilling, the cookie dough solidifies and its easier to roll into balls:

    After chilling, roll the dough into balls and then generously roll in granulated sugar. Sugar gives these cookies a sparkly sweet exterior with a touch of crunch before giving way to soft, melt-in-your-mouth bliss. Dont forget the classic criss-cross on top of each cookie, just press with a fork!

    Another success tip: After flattening the balls with a fork, use your fingers to reshape the edges into thicker/taller discs, because the thicker the disc, the thicker the baked cookie.

    Can These Cookies Be Frozen

    Yes, you can freeze these cookies! Once the cookies have cooled completely, you can store them in an airtight container or freezer bag in the freezer for up to 3 months. When youre ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature.

    If you want to freeze the cookie dough: Scoop the cookie dough with a cookie scoop, press each ball of dough down with a fork in a criss-cross pattern, and freeze the cookie dough on a baking sheet lined with parchment paper for 1 to 2 hours. Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months. You can bake the cookie dough from frozen for an additional 1 to 2 minutes.

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    How To Make The Best Soft

    The key here is in the baking! You need to use a silicone baking mat to help prevent too much browning on the bottom. It is also essential to bake these peanut butter cookies on the bottom rack, so I only bake one tray at a time. It is absolutely necessary to not over bake. I usually do 9 minutes, sometimes 10. They will set up once you remove them from the oven.

    What Type Of Peanut Butter To Use


    I prefer regular creamy peanut butter but you can use crunchy peanut butter, its all about the preference.Keep an eye if you are using salted peanut butter, in that case omit the salt. I used unsalted for this recipe.Just be sure to not use the NO-STIR PEANUT BUTTER which has added oil and other preservatives and will impact the texture of the cookies and make them harder.

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    How Do I Make Peanut Butter Cookies

    • Start by Preheating the oven to 350 degrees. In a mixer, Cream together the Peanut Butter, Sugar, Brown Sugar, and Butter. Then, add in the eggs and beat until combined.
    • Next, Add Baking Soda, Baking Powder, and Vanilla Extract. Mix again, then add the Flour and mix until will incorporated. Roll the cookies into 2 inch balls and roll in Sugar. Flatten the centers with a Fork, making a Criss-Cross Pattern.
    • Last! Bake on an Grease Free cookie sheet for 6-7 minutes or until slightly brown on the edges.

    How To Make It:

    Preheat and prep. First youll preheat you oven to 375F and prep your cookie sheets by lining them with parchment paper or a silicone mat.

    Mix the batter. Next youll cream together the butter, peanut butter, and sugars in the bowl of your stand mixer .

    Then add eggs and vanilla.

    Gradually add the pancake mix until everything is combined, creating a soft dough.

    Roll. Last, youll roll tablespoons of peanut butter cookie dough into balls and dip them into white sugar to coat .

    Place the cookie dough balls on a cookie sheet. Use a fork to create a crisscross pattern in the cookie and flatten it slightly.

    Bake. Transfer to the oven and bake for 7-9 minutes bake time, or until the edges just begin to brown.

    Dont overbake or else your cookies will be crunchy instead of soft and chewy!

    Transfer to a cooling rack and allow them to cool for a few minutes before enjoying.

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    Heres How You Make It

    Making these easy peanut butter cookies will take less than an hour, including bake time!

  • First, preheat the oven to 350 degrees and very lightly grease a baking sheet or you can line it with a baking mat if you have one.
  • Whisk together the flour, baking soda, and salt. Set this aside.
  • Take out a large bowl and cream together the butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes or until its light and fluffy. Then, mix in the egg and vanilla until its blended.
  • Add the dry ingredients to the wet ingredients and mix until its all combined . Roll the dough into balls.
  • Now roll the cookie dough balls in the remaining 2 tablespoons sugar and place them on a baking sheet about 2-3 inches apart.
  • Use a fork to gently press a criss-cross pattern into each cookie dough ball, but only press the ball down about half way .
  • Bake the cookies for 8-9 minutes, and watch them: DO NOT OVER BAKE. The cookies should just begin to crack on top, and then you know theyre done.
  • Remove from the oven and allow the cookies to cool 1-2 minutes on the baking sheet, then transfer them to a cooling rack. You can store the cookies in an airtight container at room temperature for up to 5 days .
  • Can I Freeze Peanut Butter Cookie Dough

    How to Make Peanut Butter Cookies – Easy Peanut Butter Cookie Recipe Soft and Chewy

    But why freeze baked cookies when you can have freshly-baked peanut butter heaven anytime by freezing dough balls?

    All you have to do is roll out the dough balls as if you were going to bake. Roll them in sugar and store in a ziplock.

    You can even bake straight from frozen, no need to thaw first. You might need to add 1-2 minutes to the bake time. Watch them!

    Here is the original photo I took of these peanut butter cookies back in 2011! I added chocolate chips to the dough, never a bad idea right? You can also try swapping in a cup of peanut butter chips for the ultimate peanut butter experience! Tell me you are going to make these soon!!!

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    How Do I Keep My Cookies Soft

    This Recipe is so simple you probably already have the ingredients in your kitchen. But what makes these Peanut Butter Cookies different from most others? Well, Spoiler Alert! The Secret is rolling the dough in the sugar. It leaves them almost Caramelized on the outside, while keeping the middles so soft and moist, that you wont want to go back.

    Why Are My Peanut Butter Cookies Dry And Crumbly

    We think youll find that with our recipe, the cookies are soft . But if you have a recipe that you are struggling with, use these tips.

    • Make sure you use real butter. Margarine can make cookies crispier.
    • Test your oven temperature to make sure it is heating correctly.
    • Measure your flour correctly. Spoon the flour into the measuring cup, then level it with a knife. Dont pack the flour in.
    • Use silicone baking mats to promote even baking. You can find these in just about any store.
    • Dont over bake the cookies. We take the cookies out before they start getting brown at all. This helps them stay soft.

    Okay, and one more thing- if you dont need these cookies right now but know that youll want them in the near future, they are very freezable!

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    How To Make The Best Soft And Chewy Peanut Butter Cookies

    Soft and chewy is my new standard peanut butter cookie, and thank goodness for it! They are my go-to treat of choice to make when I am craving something sweet. I also love that don’t have to wait an hour before I can eat these. It takes 10 minutes to prepare and 8 minutes to bake. Yup, 8 minutes. When you are craving a delicious treat, nothing else is on your mind other than taking that first bite. Am I right? Okay, let’s get started.

  • Combine the wet ingredients. In a large mixing bowl, cream together the peanut butter, butter and sugars using a hand mixer , until soft and creamy. Add the egg and vanilla extract and continue to mix until fully combined.
  • Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
  • Form the cookies. Scoop out 1-2 tablespoons of dough and roll into 1-inch balls and then flatten into a disc . If it cracks, smooth out the cracks with your hands. Place on a half sheet baking pan lined with a silicone mat or parchment paper. Use a fork to press down on each disc of dough to create a criss-cross pattern.
  • Bake the cookies. Bake for 8-10 minutes in a preheated 350 F oven, or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.
  • Why Are My Peanut Butter Cookies So Crumbly

    Soft Peanut Butter Cookies

    Peanut butter cookies are naturally delicate because peanut butter has so much fat in it. All the extra fat makes it a little harder for the binding ingredients to hold it together. This recipe has the perfect ratio of fat to flour, giving you a super soft and tender cookie that is not meant for tossing like a hockey puck. Treat it with some respect. Adding more flour would of course solve the delicacy problem, but then you would be missing out on the amazing flavor. Resist! Use your refrigerator to chill your dough, making it more manageable.

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    Why This Recipe Works

    So versatile These soft peanut butter cookies are great on their own, sure, but they can be so much more! There are a million desserts that this peanut cookie can be added to, mixed into, used as a base for see tips below for more options!

    Easy ingredients Most, if not all, of these ingredients can be found in your pantry and fridge. Awesome!

    Soft and chewy This peanut butter cookies recipe makes the softest, chewiest peanut butter cookies. If you like them on the soft side, this is a winner.

    Keeps on the counter Keep these peanut butter cookies for up to 5 days in a container on the counter, if they last that long.

    Why Do You Put Fork Marks On Peanut Butter Cookies

    Peanut Butter is heavy stuff. And its basically pure fat. Much more fat than goes in your average cookie. Baking soda and baking powder are powerful leaveners, but even they cant do their job properly in the face of so much fat.

    If you dont press down peanut butter cookies, they will stay in the exact same shape they were in when you started to bake them. You dont need to use a fork. Use a spoon, use your fingers, smash with the bottom of a drinking glass. Butdont you secretly love those fork marks? They are so nostalgic, right?? Be sure not to flatten your cookies too much, we dont want them baking up crispy. You want to press them to about ½ inch.

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