Soft Peanut Butter Cookies

A fork-marked peanut butter cookie should have tender centers, gently crisp edges, and enough peanut flavor to stand on its own. This dough uses both brown and white sugar: brown sugar holds moisture, while white sugar helps the edges set. Chilling is part of the recipe, particularly in a warm kitchen.

Ingredient notes

• Unsalted butter: Use softened butter so it creams smoothly with the peanut butter; melted butter makes a looser dough.
• Peanut butter: Use a conventional smooth peanut butter with an even consistency. Separated natural peanut butter can change spreading.
• Light brown sugar: Pack before measuring by volume; it contributes moisture and a mild caramel flavor.
• Granulated sugar: Keep both sugars in the recipe for the intended balance of tender centers and set edges.

Tips for a dependable result

Use a conventional smooth peanut butter with a consistent texture. A runny natural peanut butter can change both spreading and tenderness. Cream the butter while it is softened, not melted. Stop mixing once the flour disappears; extended mixing makes the cookies tougher. Lightly flour the fork if it sticks, and press the dough to an even thickness. These cookies contain peanuts, wheat, egg, and dairy; they are not suitable for readers with those allergies.

Timing and portions

This recipe makes 24 cookies. Allow about 20 minutes for preparation and 24 minutes for cooking, plus 35 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.

Vagner Carvalho

Soft Peanut Butter Cookies

A fork-marked peanut butter cookie should have tender centers, gently crisp edges, and enough peanut flavor to stand on its own. This dough uses both brown and white sugar: brown sugar holds moisture, while white sugar helps the edges set.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Resting, Chilling or Cooling 35 minutes mins

Total Time 1 hour hr 19 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

• 115 g unsalted butter softened
• 130 g smooth peanut butter regular, not separated natural peanut butter
• 100 g light brown sugar packed
• 100 g granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 180 g all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt

Method

 

1. Beat butter, peanut butter, and both sugars for 2 minutes until creamy. Mix in egg and vanilla.
2. Whisk flour, baking soda, and salt. Add to the butter mixture and mix just until a soft dough forms. Cover and chill 30 minutes.
3. Heat oven to 350°F (175°C). Line two baking sheets. Divide into 24 balls, about 29 g each; space 2 inches apart. Press each gently with a fork in two directions.
4. Bake one tray at a time for 11 to 13 minutes, until the edges are lightly golden and the tops look set. Do not wait for the centers to become hard.
5. Cool on the sheet 5 minutes, then transfer carefully to a rack.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.

Storage and make-ahead notes

Keep cooled cookies airtight for up to 4 days or freeze up to 2 months. Allow frozen cookies to thaw in their container. Oven time accounts for two trays baked separately, about 12 minutes per tray.

Estimated nutrition

Approximate nutrition per cookie, based on 24 cookies. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.

More ideas from the kitchen

For another home-cooked option, try our oatmeal raisin cookies or classic sugar cookies. You can also browse the dessert collection for more inspiration.