This is the best peanut butter cookies recipe ever. A delicious soft-baked peanut butter cookie that is loaded with peanut butter flavor and doesn’t require the dough to chill.
As a kid, I attended bible school for a few summers. We were there only a couple of hours each day for a week.
Some of the ladies at the church would put out snacks for us to enjoy. I can remember one of the ladies made peanut butter cookies. Oh my goodness they were so good!
I think why they stood out to me was because I never had a peanut butter cookie before. Now I enjoy baking up a batch of these soft baked peanut butter cookies for my family all the time.
How To Make Peanut Butter Cookies
The flavor of peanut butter cookies is simply hard to beat. They are sweet and buttery rich. They are sure to satisfy that peanut butter craving, not to mention they are simple to make.
Like all my baking recipes I start out sifting the flour. In my Baker’s Dozen ~ 13 tips and tricks for baking, I share why I like to sift the flour. Plus some other helpful baking tips and tricks you may find useful.
Since I’m sifting the flour I will also sift the baking soda, and salt just to make sure there are no lumps.
With those sifted I cream together the butter and sugars. I find room temperature butter is easier to mix with ingredients. So I always make sure to have butter set out ahead of time.
With the butter and sugars creamed together add the egg and vanilla extract. Slowly add the flour mixture into the butter mixture until all the flour is combined.
One of the things about this recipe that I love is that the dough doesn’t have to be chilled. Now of course you can if you like.
I use a 1-inch ice cream scoop to scoop out some dough. Then roll it into a ball with my hands.
This next part you can skip if you like, I roll the dough into sugar. I feel that the sugar gives the peanut butter cookies a crisper exterior that complements the soft chewy interior.
Don’t forget to add the criss-crosses with a fork. This will help the cookie bake evenly. Since this cookie is a denser dough the criss-crossing of the fork will help flatten it out. I also like to press the dough down a little before adding my hashtags to the cookies.
Tips For Making The Perfect PB Cookies
I love to share tips and tricks to recipes and this recipe I have a few. Like I mentioned earlier room temperature butter will cream together better with sugar.
If you would like an added crunch factor to these cookies you could use crunchy peanut butter.
Don’t over bake the cookies or they will dry out, no one likes a dry cookies.
These cookies freeze well for up to three months. I recommend after they are done baking to let them cool completely. Then place the cookies into an airtight container or ziplock bag.
Don’t want to bake up all the cookies at once then freeze the dough. Scoop the dough out and roll into a ball. Press the dough down a bit then do the criss-cross pattern with a fork.
Place onto a parchment-lined cookie sheet and place into the freezer for 1-2 hours. Doing this will help to make sure the cookie doughs don’t stick together. Once they are pre-froze, place into an airtight container and return to the freezer.
Then bake up whenever you would like to have a peanut butter cookie. Just add an additional 1-2 minutes on the baking time in the recipe card.
These soft-baked peanut butter cookies are packed with peanut butter flavor. Like all cookies, they deserve to be dunked into a cold glass of milk.
Answering the question “what’s there to eat” ~ Jen
Other My Creative Manner peanut butter recipes you may enjoy are:
- Chocolate Peanut butter chip cookies
- No-Bake Peanut Butter Bars
- Peanut Butter No-Bake Cookies
- French Toast
- Banana Cream Pie
Peanut Butter Cookies
This is the best peanut butter cookies recipe ever. A delicious soft-baked peanut butter cookie that is loaded with peanut butter flavor.
- 1 Cup Peanut Butter
- ½ Cup Butter Room Temperature
- ½ Cup White Sugar
- ½ Cup Brown Sugar Firmly Packed
- 1 Large Egg
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Flour Sifted
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Tablespoon Sugar to roll dough in
Preheat oven to 350℉ Spray cooking sheet with cooking spray of line with sheet liner.
In a large mixing bowl cream together the room temperature butter, white sugar, and brown sugar until all is combined. This should be smooth and creamy. I like to use my stand mixer but a hand mixer will work for this as well.
Beat in the egg and vanilla extract until both are well combined.
In another mixing bowl sift together the flour, baking soda, and salt. Add this to the butter mixture and mix until all is combined.
Using your cookie scoop, scoop out the dough then roll it into a perfect ball. Roll the dough balls into the tablespoon of sugar. Place onto the cookie sheet. Press down with your hand to flatten the balls a bit. Then make the criss-cross marks with a fork.
Bake in the preheated 350℉ oven for 10-11 minutes or until done. Time may vary depending on oven. Let cool on baking sheet wire rack for a few and then enjoy.