Best Soft and Chewy Peanut Butter Cookies
Soft, chewy, and packed with peanuty flavour, these are the BEST PEANUT BUTTER COOKIES you’ll ever make!
Oh, how I LOVE a good-old, classic peanut butter cookie. A touch of crispiness when you bite into it but soft and chewy on the inside… Oh man, it doesn’t get any better than that.
Don’t get me wrong; I love a peanut butter cookie with a twist too, like my peanut butter maple cookies, but when I have a hankering for a traditional peanut butter cookie, this recipe is thee best.
Now, if you like a thin and crunchy cookie, this is not really the recipe for you. These cookies are the kind that your teeth sink slowly into, and the good news for soft cookie lovers is: these cookies stay soft. They won’t harden up in the cookie tin after a day or two.
Not that you’ll likely have to worry about that…. Would homemade cookies even last longer than a day or two at your house?
These became my favourites years ago when I lived in Ottawa.
My friend, Barb, and I did a lot of baking back then, and we always swapped our best recipes. She got this one from her sister (thanks, Robin!).
Once she’d shared this recipe with me, I never bothered with any other peanut butter cookie recipes because this one is so good (and easy!)
I’m pretty sure, if you give it a try, it will be the only one you use from now on too!.
Ok, let’s make some cookies!
Ingredients:
- 1 cup creamy peanut butter
- 1 cup softened butter
- 2 eggs
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 and 1/2 cups all purpose flour
- 1 tsp vanilla
- 1 tsp baking soda
- pinch salt
How to make these Soft Peanut Butter Cookies:
To begin, grab a good-sized bowl. All of the ingredients will be mixed in this one bowl, so be sure it’s big enough.
Start by creaming together the butter and peanut butter. Stir it well with a wooden spoon until it’s smooth and blended.
Add eggs and vanilla to the butter/peanut butter mixture, and stir them in well.
Add sugars, and stir until well blended.
Add flour, baking soda and salt, sifting them as you add them to the bowl.
Give everything a good stir until all of the ingredients are incorporated and you have a beautiful, peanut-buttery dough sitting in front of you.
To form your cookies, you’re going to roll the dough into balls. I make mine slightly smaller than a donut hole. Set these peanut butter balls on a baking sheet or baking stone, leaving about 2 inches between them.
The cookies themselves don’t spread much while they’re baking, but you’re going to flatten them first so you need a bit of room between them.
With a fork, gently press a criss-cross pattern into each dough ball to flatten it.
If you find your fork sticks to the dough, you can dip it in a bit of flour or sugar whenever it gets sticky.
See? Now that I’ve flattened the peanut butter balls into cookies, they’re only about an inch apart on my stone.
Now pop your cookies into the oven. You’ll want your oven set to 350ºF. The cookies will bake for 10-12 minutes.
When your cookies are done (they’ll be just starting to brown), remove them from the oven, and let them cool on the baking sheet/stone for a few minutes before transferring them to a cooling rack.
When your cookies have cooled, transfer them to an air tight container.
When I’m storing any kind of cookie, I usually leave the lid slightly askew for the first day or so to ensure the cookies are covered, but that there’s not too much moisture in the container.
Mmmmm! Now, pour a glass of ice cold milk, or a steaming mug of coffee, and enjoy!
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Best Soft and Chewy Peanut Butter Cookies
The perfect peanut butter cookie – soft, chewy, easy and delicious every time!
Servings: 36 cookies
Calories: 162kcal
Ingredients
- 1 cup peanut butter
- 1 cup softened butter
- 2 eggs
- 1 cup brown sugar
- 3/4 cup white sugar
- 2½ cups all purpose flour
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
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In a large bowl, with wooden spoon, cream together peanut butter and butter.
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Add eggs and vanilla and stir together until well-blended.
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Add sugars and stir well.
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Sift in flour, baking soda and salt and stir together until completely incorporated into the dough.
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Roll into balls and place 2 inches apart on baking sheet or baking stone.
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With a fork, flatten slightly, making a criss-cross pattern on top of cookie. If fork sticks to dough, dip it in flour or sugar.
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Bake at 350ºF for 10-12 minutes.
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Remove from oven, and let sit for a few minutes before transferring to cooling rack.
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Store in air-tight container.
Nutrition
Serving: 1cookie | Calories: 162kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 134mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 171IU | Calcium: 12mg | Iron: 1mg
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
