Soft Peanut Butter Cookies

These amazingly delicious and soft Peanut Butter Cookies are quick and easy to make. With plenty of real butter flavor and simple pantry ingredients, these are a must-try.

Course cookies

Cuisine American

Keyword easy peanut butter cookies, how to make peanut butter cookies, peanut butter cookie recipe

Prep Time 20

Cook Time 10

Servings

Calories 163kcal

Author Beth Pierce

Ingredients

1 ½ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ cup unsalted butter softened
½ cup granulated sugar
½ cup light brown sugar
1 cup creamy peanut butter
1 large egg room temperature
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees and cover a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and baking powder.
Using an electric mixer or stand mixer with a paddle attachment on medium speed, cream the butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the peanut butter until smooth and creamy.
Reduce the speed to low and blend in the egg and the vanilla extract. Add the dry ingredients mixing until combined. Scrap down the bowl and beaters as needed.
Using a 1 1/2 tablespoon cookie scoop, roll the cookie dough into balls and place on a parchment-covered baking sheet about 2 inches apart. Using the back of a long fork, slightly flatten the cookie dough balls by pressing the fork into the cookie first vertically and then horizontally, making a crisscross pattern.
Bake for 9 to 10 minutes. Allow the cookies to cool for a few minutes before moving to a wire rack.

Video

Notes

Soften the butter to room temperature for about 30-45 minutes or until it is soft enough to make an indentation when pressed.
Remove the egg about 30 minutes prior to starting the recipe to bring it to room temperature.
Preheat the oven and prepare the oven by making sure the rack is placed in the middle of the oven.
Use parchment paper or a silicone mat for more more even baking and browning. It also makes it easier to lift them from the baking sheet and onto a wire rack to cool.
Measure the flour by spooning it into a measuring cup and leveling it off with a table knife.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and chill for 1-2 hours.
Store the cookies in an airtight container at room temperature for up to 5 days.

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