Soft and Thick Peanut Butter Cookie Recipe
Peanut butter cookies are a classic treat loved by everyone. These cookies are soft, chewy, and full of rich peanut butter flavor. They are quick to make and perfect for snacks, dessert, or even sharing with friends and family. Whether you’re baking for a holiday, a special occasion, or just because, this recipe is simple, reliable, and delicious.
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Why You’ll Love These Soft Peanut Butter Cookies
- Soft and Chewy: These cookies stay soft in the middle while having a slightly golden edge.
- Peanut Butter Flavor: Every bite is packed with creamy peanut butter goodness.
- Easy to Make: No complicated steps or fancy tools needed perfect for beginners.
- Customizable: Add chocolate chips, nuts, or even a sprinkle of sea salt to make them your own.
- Quick Treat: Ready in just 25 minutes from start to finish, including baking.
Key Ingredients
- Peanut Butter: Creamy peanut butter gives the cookies their rich flavor. You can use Jif, Skippy, or natural peanut butter.
- Butter & Sugar: A mix of unsalted butter, white sugar, and brown sugar makes the cookies soft, sweet, and slightly caramel-like.
- Egg & Vanilla: These help bind the dough together and add extra flavor.
- Flour, Baking Powder & Salt: These dry ingredients give the cookies structure and the perfect texture.
Ultimate Soft Peanut Butter Cookies Recipe
These soft and chewy peanut butter cookies are rich in flavor, easy to make, and melt in your mouth with every bite. Perfect for any occasion!
Ingredients
- 1 cup creamy peanut butter Jif, Skippy, or natural
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together peanut butter, butter, white sugar, and brown sugar until smooth.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart. Flatten each cookie with a fork in a criss-cross pattern.
- Bake for 10–12 minutes until edges are lightly golden. Do not overbake; cookies will be soft in the center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tips & Variations
- Extra soft cookies: Slightly underbake and let them finish setting on the sheet.
- Chocolate twist: Fold in 1/2 cup chocolate chips or peanut butter chips before baking.
- Gluten-free option: Use 1:1 gluten-free flour blend instead of all-purpose flour.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze dough balls for later.
