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These soft peanut butter cookies might look very unassuming, but they are some of my very favorite cookies, and we have been devouring them like CRAZY at my house. Like, we have eaten an embarrassing amount of these cookies in the last month.
These are not your average peanut butter cookie (the kind that often get the little fork lines on top). Those are great, and if you want a great recipe for that kind of peanut butter cookie, here you go.
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 you will love these soft peanut butter cookies.
Related: Love cookies? Check out our most popular cookies recipes.
Ingredients
- Butter, softened
- Brown sugar
- Granulated white sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Creamy peanut butter
- Peanut butter chips
- Semi-sweet chocolate chips, optional
Directions
Cream together the softened butter and sugars. Then, stir in the vanilla and eggs.
In another bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients in with the wet.
Now stir the peanut butter into the batter. Then, the baking chips.
Spoon the batter onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt (optional).
Bake at 325°F for 10-12 minutes. They should still be slightly soft in the centers. Allow to cool on a cooling rack before eating.
Tips for Making Peanut Butter Cookies
- This will make around two dozen cookies, so we usually freeze into cookie dough balls so we can bake just a few at a time as we like.
- I have baked this dough right after making it (not chilled) and I’ve baked it from frozen. While it does slightly change how much the cookies will spread, I’ve had success with all methods so I don’t recommend chilling in the recipe card. Just know that you can, or you can bake from frozen, too.
- We usually add some semi-sweet or dark chocolate chips, but it’s completely optional. I usually have a bag opened in our refrigerator that we use for pancakes, so I’ll literally just toss a few handfuls in if I’m feeling like it.
- I’ve never used crunchy peanut butter but I think it would work well, adding 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
Yield 24 cookies
Prep 8 mins
Cook 10 mins
Total 18 mins
Instructions
-
Cream together the softened butter and sugars.
-
Then, stir in the vanilla and eggs.
-
In another bowl, whisk together the flour, baking soda and salt.
-
Stir the dry ingredients in with the wet.
-
Now stir the peanut butter into the batter. Then, the baking chips.
-
Spoon the batter onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt, optional.
-
Bake at 325°F for 10-12 minutes. They should still be slightly soft in the centers.
-
Allow to cool on a cooling rack before eating.
Notes
I like these soft so I usually bake them for 10 minutes even if they look under cooked in the centers when pulling them out the oven.
Nutrition
Nutrition Facts
Soft Peanut Butter Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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