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Soft Peanut Butter Cookies

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Soft peanut butter cookies are great any time of day, any time of year.  We love a yummy soft, melt-in-your-mouth cookie and these peanut butter cookies hit the spot. The peanut butter provides so much flavor with a hint of saltiness, which is balanced out by the sugar that coats each cookie. Our recipe is easy to make and results in good ol' fashioned peanut butter cookies!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup peanut butter (smooth or crunchy)
  • 1/2 cup (1 stick) butter, room temp
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar, plus 1/4 cup for rolling
  • 1 1/2 tsp vanilla extract
  • 1 large egg, room temp

Instructions

  1. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a stand mixer or in a large bowl with a hand mixer, beat butter and peanut butter until creamy.  Add brown sugar and 1/4 cup granulated sugar and mix.  Be sure to scrape the bowl!
  3. Add egg and vanilla.  Mix until combined, ~1 minute.  Scrape the bowl.
  4. Add 1/2 of the dry ingredients to the wet and mix.  Once combined, add remaining 1/2 of the dry ingredients.
  5. Once dough is fully mixed, cover with plastic wrap and chill in the fridge for at least 45 minutes.*
  6. While dough is chilling, prepare baking sheets by lining with parchment paper and/or spraying with nonstick spray.  Place remaining 1/4 cup granulated sugar onto a plate or shallow bowl.
  7. Preheat oven to 350 degrees.
  8. Remove dough from the refrigerator and roll into balls the size of ~1-2 Tbsp.
  9. Roll each ball in sugar until fully coated and place onto baking sheet ~2" apart.  Using a fork, lightly press each ball down until an imprint is left and then turn the fork 90 degrees and repeat.
  10. Bake for 6-8 minutes, until edges are golden brown.
  11. Let cool on sheet for 2 minutes before transferring to a cooling wrack.
  12. Enjoy!

Notes

  • *Dough can chill overnight - just make sure it's fully covered and won't dry out!
  • You can portion dough into balls and freeze.  Line a baking tray with dough balls and freeze for 20 minutes.  Place balls into a resealable plastic bag and freeze for up to 2 months!  You can also freeze after baking if you prefer but we suggest eating these within 1 month for freshness purposes.
  • These cookies are best served warm (and with a glass of milk) but will last in an air-tight container for up to 5 days.

Nutrition

Find it online: https://the-perfect-pear.com/soft-peanut-butter-cookies/