There’s something undeniably comforting about a batch of freshly baked peanut butter cookies. As I stood in my kitchen, the air filled with that quintessential nutty aroma, I was reminded why these delights have a special place in my heart. Soft and chewy, with just the right amount of sweetness, they bring an element of nostalgia that makes every bite feel like a warm hug. Whether you’re indulging yourself or looking to impress guests, these cookies are the perfect treat for any occasion, from cozy family gatherings to casual afternoon snacks.
Why you’ll love this dish
These soft and chewy peanut butter cookies are unique for a variety of reasons. First and foremost, they come together fairly quickly, making them a go-to option for busy weeknights or last-minute dessert plans. Plus, they’re incredibly budget-friendly, requiring only common pantry staples. Best of all, these cookies are kid-approved! Involving the little ones in the process of mixing and rolling the dough can turn into a fun family activity.
Furthermore, the comforting blend of peanut butter and the rich sweetness of brown sugar pairs beautifully, creating a flavor profile that’s both decadent and satisfying. If you’re after something that not only tastes amazing but also evokes a sense of nostalgia and warmth, these cookies tick all the boxes.
“I was looking for a solid peanut butter cookie recipe, and this one blew me away! They’re perfectly chewy and packed with flavor. Absolutely worth making!” – A happy home baker.
The cooking process explained
Making these soft and chewy peanut butter cookies is a breeze, even for novice bakers. The process is straightforward, so you won’t feel overwhelmed. First, you’ll combine your wet ingredients, then mix in the dry ingredients, forming a delightful cookie dough. Once the dough has been rolled into balls, all that’s left is to bake them to golden perfection. Simple, right?
What you’ll need
Before we dive into the directions, let’s prepare our ingredient list. Here’s what you need to whip up these delicious cookies:
- 1 cup (256 g) smooth peanut butter (see notes below)
- 16 tablespoons (226 g) unsalted butter (room temperature)
- 1 1/3 cup (293 g) dark brown sugar (packed; see notes below)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (for rolling the cookie dough balls)
- Sea salt flakes (optional, for finishing touches)
You can easily substitute smooth peanut butter with crunchy, or use coconut oil if you’re looking for a dairy-free option.
Directions to follow
- To Start: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- For the Cookie Dough: In a large mixing bowl, cream together the room temperature butter, peanut butter, dark brown sugar, and granulated sugar until it’s light and fluffy. This can take about 3-5 minutes.
- Add the Vanilla and Eggs: Mix in the vanilla extract followed by the eggs, one at a time, ensuring each is completely incorporated before adding the next.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Gradually add this mixture to your wet ingredients, stirring until just combined.
- Form the Cookie Balls: Using a cookie scoop or your hands, form the dough into one-inch balls and roll them in granulated sugar.
- Bake: Place the cookie balls on your prepared baking sheet, leaving about 2 inches between each cookie. Bake in the preheated oven for 10-12 minutes or until they look lightly golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These cookies shine when paired with a glass of cold milk, but you can also elevate your serving game by sandwiching two cookies with a layer of your favorite ice cream for an indulgent treat. If you want to put a twist on the classic, consider adding chopped chocolate or nuts to the dough for extra texture and flavor.
How to store
To keep your cookies fresh, store them in an airtight container at room temperature where they’ll last for about a week. For longer storage, you can freeze the baked cookies in a freezer-safe bag for up to three months. Just let them thaw at room temperature before enjoying again.
Helpful cooking tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature; this promotes better mixing and a lighter cookie.
- Don’t Overbake: Keep an eye on the cookies towards the end of baking; they’re perfect when they’re slightly underbaked in the center for that chewy texture.
- Experiment with Add-ins: Feel free to toss in some chocolate chips, M&Ms, or even a handful of oats for extra chewiness.
Creative twists
Try incorporating different flavors by swapping out the smooth peanut butter for crunchy or even almond butter. If you’d like to elevate the taste, consider adding a pinch of cinnamon or a dash of espresso powder for a unique twist. Vegan options can be achieved by using flax eggs and dairy-free butter substitutes!
Common questions
- How long do these cookies take to prepare?
- It takes about 15-20 minutes for prep, plus another 10-12 minutes for baking. In total, you can have warm cookies in about 30 minutes!
- Can I substitute smooth peanut butter for chunky?
- Absolutely! Chunky peanut butter will add a delightful texture to your cookies.
- Should I refrigerate the cookie dough?
- You can refrigerate the dough for 30 minutes if it feels too soft. This helps make it easier to handle.
- How do I ensure my cookies stay chewy?
- Avoid overbaking and let them cool on the sheet for a few minutes before transferring them to a rack. They’ll continue to firm up as they cool!
Now that you have the secrets to making these delicious soft and chewy peanut butter cookies, it’s time to roll up your sleeves and get baking!
Print
Soft and Chewy Peanut Butter Cookies
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft and chewy peanut butter cookies are a nostalgic treat that are quick to whip up and perfect for any occasion.
Ingredients
- 1 cup (256 g) smooth peanut butter
- 16 tablespoons (226 g) unsalted butter (room temperature)
- 1 1/3 cup (293 g) dark brown sugar (packed)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (for rolling)
- Sea salt flakes (optional, for finishing touches)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, peanut butter, dark brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Mix in the vanilla extract, then add the eggs one at a time, ensuring each is fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Gradually add to the wet ingredients, stirring until just combined.
- Using a cookie scoop or your hands, form the dough into one-inch balls and roll them in granulated sugar.
- Place cookie balls on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes until lightly golden.
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free option, substitute with coconut oil. Keep cookies fresh in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American