Soft Peanut Butter Cookies

Anyone who knows me knows that I love peanut butter. Peanut butter candy, peanut butter sweets, and just plain peanut butter and jelly. It's just such a distinctly wonderful flavor.  Let me tell you, these cookies will surely fill your peanut butter needs. They're full of peanut butter flavor, dense, soft, and chewy. The only downside is you're going to need a big glass of milk to wash them down with because they're that rich. They're so good, but you most likely won't be able to eat more than three at a time. But don't mind me, try it if you dare!

Soft Peanut Butter Cookies

HOW TO MAKE MY SOFT PEANUT BUTTER COOKIES:

  • In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter well for a few minutes. Gradually add in the brown sugar, and granulated sugar and mix until mixture is lighter in color and fluffier. It should take about five minutes.
Soft Peanut Butter Cookies
  • Next, add in your one egg and mix until well combined. Add in the peanut butter, vanilla, and almond extract. The almond extract is optional but highly recommended. As for the peanut butter, I recommend using the creamy variety, but you can most likely sub for the chunky if you want to. What's not negotiable is the type of peanut butter. That means you should be using JIF, Skippy, etc. Don't use organic, supernatural peanut butter. It will mess with the recipe if you do.  Mix this mixture on medium-low speed for about five more minutes.
Soft Peanut Butter Cookies
  • Take the bowl off the stand and dump in the dried ingredients and the peanut butter chips all at once. Use a rubber spatula to gently fold everything in.
Soft Peanut Butter Cookies
  • Cover with plastic wrap and refrigerate overnight.

Soft Peanut Butter Cookies

  • The next day, preheat your oven to 350°F. Use a cookie or ice cream scoop and scoop out one ball of dough for small cookies. For medium to large cookies, scoop out two full scoops. Roll the dough between your palms to form a ball. Place the dough ball on top of silicone-lined cookie sheet sprayed with cooking spray. Leave an inch or two, depending on the size, between each dough ball. Use your palm to lightly press down and flatten the dough ball. Place three tablespoons of granulated sugar in a small bowl. Slightly wet a fork and dip in the sugar. Press the fork lightly into the top of the cookie and do the same in the opposite direction to form a criss-cross pattern.
  • Bake for 10-12 minutes. Mine are typically perfect at ten minutes. Pull them out of the oven and allow them to cool on the cookie sheet for a few minutes before using a spatula to move to a wire rack to cool.
Soft Peanut Butter Cookies Soft Peanut Butter Cookies Soft Peanut Butter Cookies

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Soft Peanut Butter Cookies

Soft Peanut Butter Cookies

Cook Time 8 minutes
Course Desserts
Cuisine American

Ingredients
  

  • 1 and ½ cups 190 grams all-purpose flour, spooned & leveled
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 115 grams unsalted butter, softened to room temperature
  • ¾ cup 150 grams light brown sugar
  • ¼ cup 50 grams granulated sugar
  • ¾ cup 190 grams creamy peanut butter
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • 1 cup Reese's peanut butter chips
  • 3 tablespoons 40 grams granulated sugar (optional)

Instructions
 

  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter until light and fluffy for a few minutes.
  • Gradually add in the brown sugar and granulated sugar. Mix for about five minutes.
  • Mix in the egg until fully combined.
  • Add in the peanut butter, vanilla extract, and almond extract (optional) and mix until lighter in color and fluffy. Mix for about five minutes.
  • Scrape the bowl really well.
  • Add in the dry ingredients and peanut butter chips all at once. Use a rubber spatula to gently fold everything in.
  • Cover with plastic wrap and refrigerate overnight.
  • The next day, preheat your oven to 350°F. Use a cookie or ice cream scoop and scoop out one ball of dough for small cookies. For medium to large cookies, scoop out two full scoops. Roll the dough between your palms to form a ball. Place the dough ball on top of silicone-lined cookie sheet sprayed with cooking spray. Leave an inch or two, depending on the size, between each dough ball.
  • Use your palm to lightly press down and flatten the dough ball. Place three tablespoons of granulated sugar in a small bowl. Slightly wet a fork and dip in the sugar. Press the fork lightly into the top of the cookie and do the same in the opposite direction to form a criss-cross pattern.
  • Bake for 10-12 minutes. Pull them out of the oven and allow them to cool on the cookie sheet for a few minutes before using a spatula to move to a wire rack to cool.

Video

Notes

Ten minutes usually is perfect for me. You can add in chocolate chips or peanuts if you'd like. You don't have to refrigerate overnight, however, for improved texture, flavor and look of the cookie, I strongly recommend it.

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