Super Soft Peanut Butter Cookies Recipe
Few things in life are as comforting as a batch of Super Soft Peanut Butter Cookies fresh from the oven. With their melt-in-your-mouth centers, golden edges, and rich, nutty aroma, these cookies are pure nostalgia in every bite. Whether you’re baking for a special occasion, a cozy night in, or simply to satisfy a peanut butter craving, this recipe is sure to become a favorite. Trust me, one taste of these chewy, pillowy cookies and you’ll understand why they’re a staple in my kitchen.
Ingredients You’ll Need
Here’s the beauty of Super Soft Peanut Butter Cookies: the ingredients are simple, but each one is essential to achieve that unmatched softness and flavor. Every item plays a unique role, from creating the perfect crumb to deepening the peanut butter taste.
- Unsalted butter (1/2 cup, softened): This gives your cookies a rich, tender base, so be sure it’s at room temperature for easy mixing.
- Creamy peanut butter (1/2 cup): The star ingredient! Creamy peanut butter delivers that classic, smooth texture and unmistakable flavor.
- Granulated sugar (1/2 cup): Adds sweetness and helps create beautiful crackly tops.
- Light brown sugar, packed (1/2 cup): Brown sugar keeps these cookies soft and adds a hint of caramel flavor.
- Large egg (1): This binds everything together and adds richness to the dough.
- Vanilla extract (1 teaspoon): Just a splash enhances the cookie’s overall aroma and depth.
- All-purpose flour (1 1/4 cups): Gives structure to the cookies without making them dry or dense.
- Baking soda (1/2 teaspoon): Lifts the dough for a tender, fluffy bite.
- Baking powder (1/2 teaspoon): Works alongside baking soda for extra lift and softness.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and make the peanut butter flavor pop.
How to Make Super Soft Peanut Butter Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This small step makes cleanup a breeze and ensures your Super Soft Peanut Butter Cookies won’t stick or over-brown on the bottom.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Mix until the blend is light and fluffy—this can take a few minutes, but it’s worth it for that soft cookie texture. The mixture should look creamy and pale.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix again until the dough is smooth and everything is well incorporated. The egg adds richness, while the vanilla gives just the right hint of warmth to the cookies.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed, so your cookies rise beautifully and bake evenly.
Step 5: Bring It All Together
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix—just bring the dough together until no flour streaks remain. This helps keep your Super Soft Peanut Butter Cookies extra tender.
Step 6: Shape and Pattern
Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on your prepared baking sheets. For that signature crisscross pattern, gently flatten each dough ball with the back of a fork in both directions. This not only looks classic but also helps the cookies bake evenly.
Step 7: Bake to Perfection
Bake the cookies for 8 to 10 minutes, just until the edges are set but the centers are still soft and slightly underbaked. Remember, the magic of Super Soft Peanut Butter Cookies is in their softness, so resist the urge to overbake. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack—they’ll finish setting up as they cool.
How to Serve Super Soft Peanut Butter Cookies
Garnishes
For a finishing touch, you can sprinkle a pinch of flaky sea salt on top of the warm cookies—this amps up the nutty flavor and gives a delightful contrast to the sweetness. If you’re feeling extra indulgent, try a drizzle of melted chocolate or a dusting of powdered sugar for a festive look.
Side Dishes
Nothing beats a tall glass of cold milk with these cookies, but they’re also wonderful with a cup of coffee or hot cocoa. For a dessert platter, serve them alongside fresh fruit, or pair them with a scoop of vanilla or chocolate ice cream for a dreamy treat.
Creative Ways to Present
Stack these Super Soft Peanut Butter Cookies in a mason jar and tie it with a ribbon for a homemade gift that’s sure to delight. Or, sandwich a scoop of peanut butter or chocolate ice cream between two cookies for the ultimate ice cream sandwich. They also look charming arranged on a pretty plate for a bake sale or family gathering.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. To keep them super soft for days, tuck in a slice of sandwich bread—the cookies will absorb moisture from the bread and stay chewy longer.
Freezing
Both the baked cookies and unbaked dough freeze beautifully. To freeze baked cookies, layer them between sheets of parchment in a freezer-safe container. For dough, scoop and shape the balls, then freeze on a tray before transferring to a bag. Bake straight from the freezer, adding an extra minute or two to the bake time.
Reheating
If you love warm cookies, just pop a cookie in the microwave for about 10 seconds. It’ll taste like it just came out of the oven—soft, melty, and irresistible.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful texture and extra peanut pieces, though the cookies will be a bit less uniform in appearance. It’s a fun twist for peanut lovers.
What if I don’t have brown sugar?
If you’re out of brown sugar, you can use all granulated sugar, but your cookies might be a tad less soft and lack that subtle caramel note. If you have molasses, add a teaspoon to your sugar to mimic the effect of brown sugar.
Why did my cookies turn out dry?
Dry cookies are usually a result of overbaking or using too much flour. Be sure to measure your flour carefully (spoon and level method works best) and keep a close eye on baking time—pull them out when the edges are just set and centers are still soft.
Can I double this recipe?
Yes, this recipe doubles beautifully if you want to make a big batch for a party or to freeze for later. Just be sure to mix the dough thoroughly and bake in batches for the best results.
Are these cookies gluten-free?
The original recipe uses all-purpose flour, so they’re not gluten-free. However, you can substitute a 1:1 gluten-free baking flour blend to make gluten-free Super Soft Peanut Butter Cookies—just check that all other ingredients are certified gluten-free as well.
Final Thoughts
If you’re on the hunt for the ultimate peanut butter treat, these Super Soft Peanut Butter Cookies are a must-try. They’re easy to make, irresistibly soft, and always a crowd-pleaser. Give them a whirl in your kitchen and let them become your new go-to cookie recipe!
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Super Soft Peanut Butter Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Super Soft Peanut Butter Cookies are deliciously chewy with a perfect balance of rich peanut butter flavor and sweet sugars. Soft in the center with slightly crisp edges, they’re easy to bake and perfect for any peanut butter lover seeking a quick and satisfying treat.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light and creamy, which helps create a soft cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until the batter is smooth and well combined, adding moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overworking the dough which can lead to tougher cookies.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets to allow spreading.
- Flatten with Fork: Gently press each dough ball with the back of a fork in a crisscross pattern, flattening them slightly for the classic peanut butter cookie look and even baking.
- Bake: Bake in the preheated oven for 8 to 10 minutes, just until the edges are set but the centers remain soft. This helps maintain the soft texture.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, so they finish setting without becoming hard.
Notes
- Do not overbake; the cookies will continue to set as they cool, ensuring a soft center.
- For extra softness, slightly underbake the cookies and store them in an airtight container with a slice of bread to retain moisture.
- Using creamy peanut butter ensures a smooth texture; chunky peanut butter will alter the consistency.
- If you prefer a sweeter cookie, you can slightly increase the brown sugar by 1-2 tablespoons.
- Room temperature butter and egg help ingredients combine smoothly and result in a better cookie texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
