These fluffy peanut butter cookies may look unassuming, but they’re one of my all-time favorite cookies and we devoured them like CRAZY at my house. For example, in the past month we’ve eaten an embarrassing amount of these cookies.
These aren’t your average peanut butter cookies (the kind that often get the little fork lines at the top). These are great, and if you want a great recipe for this type of peanut butter cookie, here you are.
These are more like a very soft chocolate chip cookie, but with creamy peanut butter added to the batter and peanut butter chips instead of chocolate chips.
If you like peanut butter, I can pretty much guarantee that you will love these soft peanut butter cookies.
Related: love cookies? Check out our most popular cookies recipes.
Ingredients
- butter, soft
- Brown sugar
- Granulated White Sugar
- vanilla extract
- eggs
- all purpose flour
- baking powder
- Salt
- Creamy peanut butter
- Peanut Butter Chips
- Semi-sweet chocolate chips, optional
directions
Cream together soft butter and sugar. Then stir in the vanilla and eggs.
In another bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet.
Now stir the peanut butter into the batter. Then the baking chips.
Place the dough on a baking sheet lined with baking mat or parchment paper. Top with flaky sea salt (optional).
Bake at 325°F for 10-12 minutes. They should still be a little soft in the middle. Let cool on a wire rack before eating.
Tips for making peanut butter cookies
- That makes about two dozen cookies, so we usually freeze them into cookie dough balls so we can bake just a few at a time, if we like.
- I baked this dough right after making it (not refrigerated) and I baked it from frozen. While it slightly changes how much the cookies spread, I’ve had success with all methods, so I don’t recommend refrigerating in the recipe card. Just know that you can, or you can also bake from frozen.
- We usually add some semi-sweet or dark chocolate chips, but that’s entirely optional. I usually keep an opened bag in our fridge that we use for pancakes, so I literally just throw in a few handfuls when I feel like it.
- I’ve never used crunchy peanut butter, but I think it would work well and add a slightly different texture to the final cookies.
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like soft chocolate chip cookies, but with peanut butter and peanut butter chips
instructions
-
Cream together soft butter and sugar.
-
Then stir in the vanilla and eggs.
-
In another bowl, whisk together the flour, baking soda, and salt.
-
Stir the dry ingredients into the wet.
-
Now stir the peanut butter into the batter. Then the baking chips.
-
Place the dough on a baking sheet lined with baking mat or parchment paper. Top with flaky sea salt, optional.
-
Bake at 325°F for 10-12 minutes. They should still be a little soft in the middle.
-
Let cool on a wire rack before eating.
Remarks
I like these soft ones, so I usually bake them for 10 minutes, even if they look undercooked in the center when I pull them out of the oven.
Nourishment
nutritional information
Soft Peanut Butter Cookies
amount per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where appropriate, we recommend using your own nutritional calculations.
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