Soft Peanut Butter Cookies

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Imagine biting into a cookie that melts in your mouth, rich with the nutty sweetness of peanut butter and a delicate crumb that crumbles perfectly with each bite. These Soft Peanut Butter Cookies are exactly that — soft, chewy, and deeply satisfying, with a golden-brown exterior that hints at the comforting flavors inside. Whether you’re baking for a cozy weekend, a lunchbox treat, or an after-dinner sweet fix, these cookies are bound to be a hit.

What makes these cookies especially appealing is their simplicity. They require just a handful of pantry staples and come together in under 30 minutes. No fancy equipment, no chilling time — just pure, peanut buttery goodness baked into every soft, golden round. They’re a nostalgic nod to childhood favorites, yet elevated enough to serve proudly to guests or gift in a cookie tin.

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Ingredients for Soft Peanut Butter Cookies

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Additional granulated sugar for rolling (optional)

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Step 1: Cream the Butters and Sugars

In a large mixing bowl, combine the softened unsalted butter, peanut butter, granulated sugar, and brown sugar. Beat the mixture with a hand mixer or stand mixer on medium speed until it’s light and fluffy — about 2 to 3 minutes. This step is crucial for creating that signature soft texture.

Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until fully incorporated and smooth. The egg helps bind everything together while the vanilla adds depth and warmth to the flavor.

Step 3: Mix the Dry Ingredients Separately

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients separately ensures even distribution, especially the baking soda which activates during baking for a subtle rise.

Step 4: Combine the Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing — stop once the dough pulls away from the sides of the bowl and looks soft and smooth.

Step 5: Roll and Flatten

Scoop out tablespoon-sized portions of dough and roll into balls. If desired, roll each ball in granulated sugar for a sweet crunch on the outside. Place them on a parchment-lined baking sheet. Use a fork to gently press a crisscross pattern into the tops — a signature peanut butter cookie look.

Step 6: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will look soft — that’s perfect! They’ll continue to cook slightly as they cool.

Step 7: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, they’ll be irresistibly soft and ready to devour with a glass of milk, a cup of tea, or straight from the plate.

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Storage Instructions

To keep your Soft Peanut Butter Cookies fresh and delicious:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. To retain their soft texture, you can place a slice of bread in the container — it helps keep moisture in the cookies, not the bread.
• Refrigeration: Not necessary unless you live in a very warm climate. If you do refrigerate, allow the cookies to come to room temperature before serving for best flavor and softness.
• Freezing Baked Cookies: Place cooled cookies in a freezer-safe container or zip-top bag, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature.
• Freezing Cookie Dough: Roll dough into balls, flash freeze on a baking sheet for 30 minutes, then transfer to a zip-top freezer bag. Bake from frozen, adding an extra minute or two to the baking time.

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Estimated Nutrition

Per cookie (based on a batch of 24):

• Calories: 160
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 95mg
• Carbohydrates: 16g
• Fiber: 1g
• Sugars: 9g
• Protein: 3g

Note: Nutritional values are estimates and may vary depending on the brand of ingredients used.

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Frequently Asked Questions

1. Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter adds a nice texture with bits of peanut, though the cookies may spread slightly less.

2. Are these cookies gluten-free?

Only if you substitute the all-purpose flour with a 1:1 gluten-free flour blend. Always check that all ingredients are certified gluten-free.

3. Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 3 days or freeze it for up to 2 months.

4. Why do I need to press the cookies with a fork?

Peanut butter dough is dense and doesn’t spread much on its own. Pressing with a fork flattens them and creates the classic crisscross pattern.

5. Can I reduce the sugar?

Yes, you can reduce each sugar by 1–2 tablespoons, but the texture and softness may be slightly affected.

6. How do I make them even softer?

Slightly underbake them — pull them out just as the edges set and let them finish cooking on the tray as they cool.

7. Can I add chocolate chips?

Definitely! Add about 1/2 cup of mini or regular chocolate chips for a peanut butter-chocolate combo.

8. How do I make them egg-free?

Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or use a store-bought egg replacer.

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