Peanut Butter Soft Cookies

These Peanut Butter Cookies deliver the perfect balance of thick texture, soft centers, and deep roasted peanut flavor in every bite. They come together in just about half an hour with zero chilling fuss making these my must-bake treat whenever a peanut butter craving hits.

Every time I make these my kitchen smells like pure nostalgia and my friends beg for the recipe before the cookies are even cool. I remember the very first batch vanishing before dinner even hit the table it is now my go-to for bake sales and family game nights.

Ingredients

• All-purpose flour: forms the sturdy but tender cookie crumb a fresh bag without an off smell gives best results
• Baking soda: helps the cookies gently rise old soda can lead to flat cookies so buy a new box if unsure
• Baking powder: offers a subtle lift pick an aluminum-free brand for a cleaner taste
• Fine salt: balances sweetness and sharpens the peanut flavor make sure to use fine not coarse
• Unsalted butter: ensures rich flavor and soft centers use cool room-temperature butter for ideal creaming
• Granulated sugar: brings sweetness and just-the-right crisp edges look for sugar without lumps
• Light brown sugar: adds deep caramel notes and moisture break up any clumps before measuring
• Creamy peanut butter: gives bold nutty flavor go for a very smooth style and stir well if using natural
• Large egg: binds the dough and adds chewiness use a fresh egg for better rising
• Vanilla extract: boosts warmth and rounds out the flavor real extract makes the difference
• Extra granulated sugar for rolling: creates a sweet crackly crust opt for superfine if available

Step-by-Step Instructions

Preheat and Prepare Sheets:

Set your oven to 350 degrees Fahrenheit Make sure your racks are set in the middle Line two large baking sheets with parchment this prevents excessive browning on the bottom

Mix Dry Ingredients:

In a medium bowl whisk together all-purpose flour baking soda baking powder and fine salt This step disperses the leaveners evenly so the cookies bake up uniform

Cream Butter and Sugars:

Beat the cool room-temperature butter with both granulated and brown sugars for about two minutes at medium-high speed in a stand mixer or with a hand mixer You want the mixture creamy and slightly fluffy Scrape the sides of the bowl so no buttery bits are left unmixed

Mix in Peanut Butter Egg and Vanilla:

Beat in the creamy peanut butter until the dough is smooth Pause to scrape down the bowl Add the egg and vanilla extract beat again until well blended The mixture should be glossy and cohesive

Combine Wet and Dry Ingredients:

With your mixer running at low speed gradually add the dry ingredient mixture Beat just until the flour disappears and you have a soft slightly sticky dough Overmixing makes cookies tough so stop as soon as no flour remains

Shape and Sugar the Dough:

Scoop out even balls of dough about one and a half tablespoons each between your palms Roll each ball until smooth Roll in granulated sugar for a gentle sparkle and crusty edge

Form Signature Crisscross Pattern:

Place the sugared dough balls on prepared baking sheets about two inches apart Using a fork press down on each ball in one direction then rotate ninety degrees and gently press again for that classic crisscross

Bake and Cool:

Bake for about ten to twelve minutes until the cookie edges look just set and lightly golden not fully browned Let cookies cool right on the hot sheet for ten minutes This continues the gentle bake Remove cookies to a wire rack to finish cooling completely for best texture

Pin

My favorite part is pressing the fork’s crisscross pattern into each dough ball That simple ritual always reminds me of baking with my grandmother after school She swore just the right fork made the best hash marks and I still use her favorite one every time

Storage Tips

Keep these cookies fresh in an airtight container at room temperature for about four days For longer storage refrigerate or freeze the cookies then let come to room temp for best texture They also freeze well as unbaked dough balls so you can bake just a few whenever the craving strikes

Ingredient Substitutions

No peanut butter on hand Almond butter makes a tasty swap at the same quantity and gives a subtler but still lovely nut flavor You can also try using chunky style peanut butter for added crunch or toss in a handful of chopped roasted peanuts for extra texture If you prefer dairy-free just use a plant-based butter with good results

Serving Suggestions

These cookies shine next to a glass of icy cold milk perfect for dunking For a sweet and salty treat sandwich two cookies with a dollop of chocolate ganache or vanilla ice cream Try them crumbled over vanilla yogurt for a surprising twist on dessert

Cultural and Historical Context

Peanut butter cookies first became popular in American kitchens in the 1930s and the crisscross fork marks became their signature look to help the dense dough bake evenly Growing up I loved learning how baking traditions like these bring generations together over something sweet and simple

Recipe Questions & Answers

→ Can crunchy peanut butter be used?

Yes, substitute creamy peanut butter with crunchy for added texture using the same amount.

→ How can I boost peanut flavor?

Use natural peanut butter, making sure it’s well mixed. Or increase the peanut butter amount slightly.

→ Are mix-ins like chocolate chips recommended?

Absolutely! Fold in chocolate chips, peanut butter chips, toffee bits, or chopped nuts for variety.

→ Should the dough be chilled before baking?

No chilling is needed—these cookies hold their shape well and bake up soft and thick right away.

→ What’s the best way to shape the cookies?

Roll dough balls in sugar, then flatten with a fork to create a criss-cross pattern before baking.