SOFT PEANUT BUTTER COOKIES

November 19, 2013

Last week, I shared a preview picture on my instagram of what I was baking these pb cookies for: Puppy Chow Cookies. (!) Well, I am nothing if not an indulger of theatrics, so I will let the suspense slowly build for the revolutionary treats on Sunday.

Today – step one. (And fortunately, it is a self-sufficient step that is entirely useful on its own). Peanut Butter Cookies! And soft ones at that. Crunchy and crisp cookies are not in my line of business. These are gooey, chewy, and (insert any other delightful word ending in -ooey.)

SOFT PEANUT BUTTER COOKIES from Rachel SchultzSOFT PEANUT BUTTER COOKIES
Serves 24 cookies

1/2 cup butter, softened
1 cup peanut butter
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 and 1/2 cups flour

Preheat oven to 350 degrees. In a stand mixer, combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix. In a separate bowl stir together baking soda, salt, and flour. Slowing incorporate dry ingredients into stand mixer, continuing to mix. Shape into 1 and 1/2 inch balls and arrange on a lined baking sheet. Slightly flatten each ball of dough with a fork. Bake 8-9 minutes. Allow to cool.

SOFT PEANUT BUTTER COOKIES from Rachel Schultz

4.7 from 28 reviews
SOFT PEANUT BUTTER COOKIES
 
Author:
Ingredients
  • ½ cup butter, softened
  • 1 cup peanut butter
  • ¼ cup sugar
  • ¾ cup brown sugar
  • 1 egg
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 and ½ cups flour
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix.
  3. In a separate bowl stir together baking soda, salt, and flour. Slowing incorporate dry ingredients into stand mixer, continuing to mix.
  4. Shape into 1 and ½ inch balls and arrange on a lined baking sheet. Slightly flatten each ball of dough with a fork.
  5. Bake 8-9 minutes. Allow to cool.

 

 

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Comments

  • Michele

    Great flavor, but incredibly dry. Also, my cookies didn’t spread at all, they stayed in the exact shape they were when I put them in the oven, which was a slightly flattened ball. Next time I’ll follow the suggestions and add another egg.

  • Hello would they turn out the same if I used Crunchy?

    • Rachel Schultz

      Not exactly the same, but it would still work.

  • jim

    I would suggest warning that natural peanut butter, ie: just peanuts needs to have oil drained before using, as Eliza stated in her comments. I didn’t and have very oily cookies. Most commercial peanuts have hydrogenated vegetable oil as a major ingredient.

  • Anonymous

    Absolutely delicious! This will be my peanut butter cookie recipe for life! I added semi sweet chocolate chips to mine and baked for 11 minutes and they were so yummy

  • jasayarivers

    it could use a little less salt

  • My wife Googled peanut butter cookies and found this website.She made these for my father-in-law today. He said these were the best peanut butter cookies he has ever had. Thanks!

    • Rachel Schultz

      Thank you, Steve! You sound like a very nice man.

  • Kirsti

    Very yummy. I didn’t have to add an extra egg, made the recipe exactly as it says and my cookies came out perfectly. Thank you for the great recipe! (:

  • Reanne

    These cookies may be the best PB cookies ever…Definitely soft, not crunchy….I tried to be very exact on my measurements, but read the vanilla wrong, thinking it said teaspoon instead of tablespoon. And I am glad I didn’t put that much in. Actually I made a half batch, and I wanted it to come out right, so I even whipped the egg and tried to put 1/2 in. I hadn’t read the reviews, or I would have put all the egg in. When I make them again, I will put the extra egg….Don’t over bake! When they were warm they had a tendency to come apart, but the ones left to cool all the way and eaten the next day, held together fine. Yes, an egg would fix that. Any way…I don’t think this recipe could be topped, for me anyway!

  • Looey

    I didn’t have enough flour so I used a bit of Krusteez pancake mix and they taste alright. I also used two eggs. Thanks for the recipe!

  • Katrina

    I made these exactly by the recipe(well in full disclosure, I left out the salt because I only use salted butter and always omit the salt). Baked them 9 minutes and they turned out perfect! If you let these brown, you’ve left them in too long. I did add Reese’s pieces to some of the dough for a festive fall look and, oh yeah, that will be done again!! Thanks for the recipe :)

  • Maryann

    These are amazing!!!!

  • Shari

    This recipe was fabulous, very easy and did not require too many ingredients. I personally love the salty/sweet combination and with only one egg. I found the texture of the dough to be quite lovely and workable. I did however, chill the dough first….I’ll definitely use this recipe again. (I added chocolate chips, but not too many so as to detract from the structural integrity of the cookie…….) Thumbs up!

  • Marikate

    They didnt turn out the way I wanted. My we’re not soft they were crunchy.

  • Della

    I put the cookie dough into mini cupcake tins and baked off as was posted then once they came out of the oven I immediately pushed into the center a peanut butter cup to melt. Very gooey and delicious

  • I am getting ready to make these I ‘ll. Let you how i like them thank i just ask google. …

  • Jessica

    Can I skip the baking powder and baking soda? Thx

  • Lisa

    I just made these today because my mom loves any and all soft type cookies, especially peanut butter. I made this recipe with some substitutions after reading the comments. I made it with 2 eggs and just a pinch of salt, although you could probably omit it altogether as the peanut butter is salty enough. I used crunchy peanut butter for a little more texture and bite. Turned out beautifully! Not too salty and super soft.

  • Eliza

    These are fantastic (just finished making a double batch)! In relation to other reviews which I read before making them, I made the following changes.

    I used two eggs as others suggested
    I used salt free butter
    Peanut butter I used is organic with sea salt so figured I wouldn’t need the additional salt the recipe calls for and using unsalted butter would be a good choice as well. I drained off the layer of oil that was floating on top of the jar before adding.

    For the vanilla, 1 tablespoon seemed too much and I didn’t want the peanut butter flavor being masked by vanilla so I cut that to 1 teaspoon.

    I did have to bake them longer (15 minutes) but I have a strange oven.

    Hubby, who rarely eats sweets loves them! I also topped some with chocolate. Really a 5 star recipe and I’ll definitely be making them again. Thank you for sharing this fantastic recipe. Cookies are nice and soft and the PB flavor comes through beautifully.

  • Layna

    I made these with all brown sugar instead of white aswell,added a little more vanilla than was listed, and added choclate chips = amazing :D
    But this recipe by itself was awesome!

  • ashley

    Dont put the extra salt in! And use two eggs. Other than that great recipe!

  • Hannah

    These are delicious! My boyfriend ate nearly the entire batch. Thanks for sharing :)

  • Danielle

    A tad too salty, maybe it was my butter and peanut butter. Remade them without the salt and great :)

  • Robyn

    Added an extra egg. Texture was good; soft and chewy.

  • Daniel

    Great cookies. No problems. Upped the cooking time by a couple of minutes, but I think I tend to make cookies a bit (much) too large. These are excellent.

  • Anonymous

    That are so good!!!!

  • Grace

    I LOVE these cookies. They came out perfect. I plan to try the snicker doodles next!

  • Kimberly

    This dough was WAY too dry. Needs at least an additional egg to be a decent consistency.

    • Lisa

      I have to agree, just made them the dough was to dry and a bit salty for me.

    • rose

      Try melting the butter all the way, it will help. But don’t put any more flour in just the 1 and 1\2 it call for……

  • Bethany

    These cookies were good, only complaint is mine turned out a little salty so next time I plan to use less salt. Thanks for the recipe!!

  • Kaylen

    Love love love it, but it could be a tad sweeter for my tastes. I used 3/4 cups of white sugar instead of 1/2 and the recipe was perfect! Thank you for the recipe!~

  • Johnnie

    These are amazingly good!

  • DELISH! OVERALL SPECTACULAR FOR COLD DAYS! I HIGHLY RECOMMEND THIS RECIPE!

  • Mark

    Great recipe but I used natural peanut butter and it didn’t have the same dough consistency nor was the peanut butter taste quite as strong as I would like. Still that’s not the recipe, that me and my ingredients. For this, 4 stars.

  • Marion Tweedale

    can you help please? I’m from England and we don’t use cups for measuring our ingredients, we use grams or ounces, can you tell me what the recipe is in either of these measuring groups please so i can make them for my sons birthday(next week)as he loves peanut butter?

    if you don’t know the measuring groups can you tell me what size cups you use instead?
    kind regards
    Marion

  • Thank you for sharing your recipe! Part of my blog I give pinterest recipes to the test and I used your recipe for peanut butter cookies thank you so much and I hope you like what you see! :)

  • Jane

    Best soft, chewy peanut butter cookie recipe I have ever made!! Even Grandparents said this version was better than Grandma’s age old recipe because these are soft, chewy and oh, that vanilla (especially vainilla Mexicana) adds depth to the flavor. Thanks!

  • lee

    I think you made a mistake. This recipe takes 2 eggs.

  • lee

    I think you make a mistake. This recipe takes 2 eggs.

  • sierra

    These cookies sound amazing! I’m trying to find cookie recipes so I can send homemade cookies to my boyfriend who is deplyoed overseas. Can you tell me about how big these turn out, so I know if I need to make them smaller? The way I need to stack them, the cookies have to be a certain size. Thank you!

  • Alechia

    These turned out wonderfully! Thanks for the great recipe!

  • Amber

    You and I are on the same page regarding a SOFT cookie. With that in mind, and your mutual love of pudding mix, I highly recommend trying it in your peanut butter cookies. I normally sub equal parts flour for pudding mix and reduce the sugar by about 1/4 from what the recipe calls for…AMAZING RESULTS!!

  • Stacy

    Yummy flavor but mine crumbled apart. What happened?

    • Anonymous

      same exact thing happened to me!

      • Anonymous

        Mine crumbled too:(

      • lee

        use 2 eggs not 1 and it makes this recipe perfect.

      • Anonymous

        When you remove the sheet from the oven, let the cookies sit on the sheet for a few minutes…stops crumbling for me…..love this recipe. I am 72 years old, and for 62 of those years I have made the same peanut butter cookie recipe……always hard on the edges…so we are never too old to learn!!! New recipe in my collection….thank you…

      • mary

        When you remove the sheet from the oven, let the cookies sit on the sheet for a few minutes…stops crumbling for me…..love this recipe. I am 72 years old, and for 62 of those years I have made the same peanut butter cookie recipe……always hard on the edges…so we are never too old to learn!!! New recipe in my collection….thank you…

    • Jane

      The grade of peanut butter makes a difference. Jif has higher oil content, and ours worked beautifully. Check your oven temp and don’t bake more than 8minutes.

  • Sharon

    This is the best recipe I’ve used for peanut butter cookies, ever!

  • laura

    yummy! added crushed pretzels and chocolate chips to mine!
    Thx for sharing!

  • AP

    Just made (half) a batch of these = absolutely amazing. They’re so moist and literally melt in your mouth. Thanks for the great recipe!

  • lindsay b

    These cookies are fab! There my sons new favorite thank you for sharing x

    • Rachel Schultz

      Wonderful! Thanks Lindsay.

  • Anonymous

    Love this recipe easy quick and tasty

  • Anonymous

    A little salty. Next time I’ll do a half of a tsp.

  • Kathy

    I just made peanut cookies they are very good.Thanks kathy

    • Rachel Schultz

      You’re welcome!

  • I love peanut butter cookies and for that reason I don’t make them too often – I eat them all. I might have to surprise myself this holiday season and make this recipe. :)

    • Anonymous

      Fantastic! These are like the ones I remember from when I was a little girl! Really great- thanks for sharing!

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