Description
These Soft and Chewy Peanut Butter Cookies are irresistibly rich, buttery, and packed with deliciously creamy peanut butter flavor. Made with classic creamy peanut butter, softened butter, brown sugar, granulated sugar, and pure vanilla extract, these homemade cookies feature lightly golden edges, beautifully crackled tops, and wonderfully thick, soft, chewy centers. The perfectly balanced combination of nutty peanut butter and caramel-like brown sugar creates a comforting bakery-style treat that stays tender and delicious. Perfect for holiday cookie trays, homemade gifts, afternoon snacks, lunchbox treats, or enjoying slightly warm with a cold glass of milk!
Ingredients
Scale
- For the Peanut Butter Cookie Dough:
- 1 cup (250 g) regular creamy peanut butter (such as Jif or Skippy)
- 1/2 cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (187 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt (optional, adjust if using salted butter)
Instructions
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter, packed light brown sugar, and granulated sugar together on medium-high speed for 2–3 minutes until the mixture becomes light, pale, fluffy, and creamy.
- Incorporate Creamy Peanut Butter: Add 1 cup (250 g) of regular creamy peanut butter to the creamed butter and sugar mixture. Beat on medium speed for approximately 1 minute until the peanut butter is completely incorporated and the mixture becomes smooth and uniform. Use conventional creamy peanut butter for the best consistency.
- Add Eggs and Vanilla Extract: Add the room-temperature eggs one at a time, beating thoroughly after each addition. Stir in the pure vanilla extract and continue mixing until the wet ingredients become smooth, glossy, and fully combined.
- Combine Dry Flour Base: In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, and optional fine sea salt until evenly distributed throughout the flour.
- Form Peanut Butter Cookie Dough: Gradually add the prepared dry flour mixture to the creamy peanut butter base. Mix on low speed just until a thick, soft, cohesive cookie dough forms and no dry flour streaks remain. Avoid overmixing to keep the finished cookies wonderfully tender and chewy.
- Chill Cookie Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the peanut butter cookie dough for at least 45 minutes. This essential chilling step firms up the butter and peanut butter fats, helping prevent excessive spreading during baking and creating thicker cookies with soft, chewy centers.
- Scoop and Shape Dough Balls: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop approximately 2-tablespoon portions of chilled cookie dough (~35 g each) and gently roll them between your palms into smooth balls. Arrange the dough balls approximately 3 inches apart on the prepared baking sheets. Press lightly on each ball to flatten it slightly without making the cookies too thin.
- Bake Until Set with Crackled Tops: Bake the peanut butter cookies at 350°F (175°C) for 10–12 minutes, or until the outer edges are set and lightly golden while the centers remain soft and slightly pale. The tops should develop delicate cracks as the cookies bake. Avoid overbaking to preserve their irresistible soft and chewy texture.
- Cool and Set: Remove the baking sheets from the oven and allow the cookies to rest on the warm pans for 10 minutes. This resting period allows the centers to finish setting from the residual heat while maintaining their wonderfully soft texture. Carefully transfer the cookies to a wire cooling rack and let them cool completely before serving!
Notes
- Avoid Natural Peanut Butter: Use conventional, emulsified creamy peanut butter such as Jif, Skippy, or Peter Pan rather than natural peanut butter with separated oil. Natural varieties can behave unpredictably during baking, causing excessive spreading or producing dry, crumbly cookies.
- Mandatory 45-Minute Chill: Peanut butter cookie dough contains a high proportion of fats, making refrigeration especially important. Chill the dough for at least 45 minutes to firm up the fat structure and help the cookies maintain their thick shape with tender, chewy centers.
- Measure Flour Using the Spoon-and-Level Method: Spoon the all-purpose flour gently into the measuring cup and level it off with a straight edge rather than packing it down. Excess flour can produce dry, sandy, or crumbly peanut butter cookies instead of soft, chewy ones.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 12g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg