Soft Peanut Butter Cookies Recipe

Name: Soft Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter, Softened; 1-1/4 cup Natural Smooth Peanut Butter; 1/4 cups Powdered Sugar (this Is Approximate, Depends On How Runny Your Peanut Butter Is-mine Was Pretty Runny!); 1/2 cups Granulated Sugar; 1/3 cups Brown Sugar; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1 whole Egg; 1/2 teaspoons Vanilla Extract; 1-1/4 cup All-purpose Flour; More Sugar For Rolling (as If You Didn't Have Enough Sugar Already!)

Servings: persons

1/2 cups Butter, Softened
1-1/4 cup Natural Smooth Peanut Butter
1/4 cups Powdered Sugar (this Is Approximate, Depends On How Runny Your Peanut Butter Is-mine Was Pretty Runny!)
1/2 cups Granulated Sugar
1/3 cups Brown Sugar
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1 whole Egg
1/2 teaspoons Vanilla Extract
1-1/4 cup All-purpose Flour
More Sugar For Rolling (as If You Didn't Have Enough Sugar Already!)

1
Preheat oven to 375 F.
2
1. In the bowl of an electric mixer beat, butter, peanut butter, and powdered sugar until combined.
3
2. Add granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined.
4
3. Add egg and vanilla and beat some more.
5
4. Beat in as much of the flour as you can, until it gets too stiff for your mixer. Then stir in the rest.
6
5. Place some granulated sugar in a shallow bowl. Roll dough into 1 inch balls. Roll the balls in the sugar and place on un-greased cookie sheets about 2 inches apart. Flatten the balls with the prongs of a fork in a crisscross pattern.
7
6. Bake in a 375 F oven for 7 minutes, no more (of course oven temperatures vary, so bake until the bottoms are lightly browned.) They will seem under-cooked at 7 minutes but pull them out any way. Set the cookie sheets on a wire rack. Leave the cookies on the cookie sheet for a few minutes after you pull them out of the oven. They will firm up). Then move them to a wire rank to cool completely.
8
7. The final step is, as always, enjoy!
9
Recipe adapted from Better Homes and Garden New Cookbook, 2002.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Butter, Softened, 1-1/4 cup Natural Smooth Peanut Butter, 1/4 cups Powdered Sugar (this Is Approximate, Depends On How Runny Your Peanut Butter Is-mine Was Pretty Runny!), 1/2 cups Granulated Sugar, and more.

Yes, Soft Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Soft Peanut Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions