The Best Soft and Chewy Peanut Butter Cookies

What is better than the best classic, soft and chewy peanut butter cookies? To be honest, not a whole lot comes to mind. These puffy and thick peanut butter cookies stay soft for days and literally melt in your mouth. Plus, they are no chill cookie, meaning you can make them and eat them in less than 20 minutes with just a few simple steps. Get ready to fall in love with a cookie.

Growing up, I was only really familiar with peanut butter cookies that were thin, hard and crunchy. The ones that were in my great aunt's tin for what seemed to be a few weeks too long. But then something amazing happened a few years ago. I tried an incredible, soft peanut butter cookie from the bakery section of my local grocery store. I was forever changed. Now, I cannot even imagine going back to those crumbly, stiff, practically stale cookies that I grew up on.

Ingredients in Peanut Butter Cookies

Peanut butter cookies are pretty much solely made with pantry staples. So I always have all the ingredients in my pantry, which is pretty awesome since I don't have to worry about making a trip to the grocery store. Here is what you will need (full quantities in recipe card below):

• creamy peanut butter - can substitute for chunky peanut butter too but it will give a different texture.
• butter
• sugar - both granulated sugar and brown sugar.
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

You will also need measuring cups and spoons, mixing bowls, large half sheet baking pan and a silicone mat.

How to Make the Best Soft and Chewy Peanut Butter Cookies

Soft and chewy is my new standard peanut butter cookie, and thank goodness for it! They are my go-to treat of choice to make when I am craving something sweet. I also love that don't have to wait an hour before I can eat these. It takes 10 minutes to prepare (basically while the oven is preheating anyways) and 8 minutes to bake. Yup, 8 minutes. When you are craving a delicious treat, nothing else is on your mind other than taking that first bite. Am I right? Okay, let's get started.

1. Combine the wet ingredients. In a large mixing bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy. Add the egg and vanilla extract and continue to mix until fully combined.
2. Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.

1. Form the cookies. Scoop out 1-2 tablespoons of dough and roll into 1-inch balls and then flatten into a disc (this helps prevent it from cracking). If it cracks, smooth out the cracks with your hands. Place on a half sheet baking pan lined with a silicone mat or parchment paper. Use a fork to press down on each disc of dough to create a criss-cross pattern.
2. Bake the cookies. Bake for 8-10 minutes in a preheated 350 F oven, or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.

More Cookie Recipes

• Chocolate Chunk Peanut Butter Cookies
• The Best Chewy Chocolate Chip Oatmeal Cookies
• Soft and Chewy White Chocolate Cranberry Cookies
• Soft and Pillowy Chocolate Chip Banana Bread Cookie Bites
• Chocolate-Dipped Shortbread Heart Cookies

Recipe

The Best Soft and Chewy Peanut Butter Cookies

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• Author: Sam | Ahead of Thyme
• Total Time: 18 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

The best classic soft and chewy peanut butter cookies are puffy and thick, stay soft for days, and melt in your mouth. Make them in under 20 minutes.

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Ingredients

• 1 cup creamy peanut butter
• ½ cup butter, softened
• ¼ cup granulated sugar
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 + ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

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Instructions

1. Preheat the oven to 350 F.
2. In a large bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy.
3. Add the egg and vanilla extract and continue to mix until fully combined.
4. In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
5. Scoop out 1-2 tablespoons of dough and roll into 1-inch balls, and then flatten into a disc (this helps prevent it from cracking). If it cracks, smooth out the cracks with you hands. Place the cookies on a half sheet baking pan lined with a silicone mat or parchment paper. Use a fork to press down on each ball of dough to create a criss-cross pattern and slightly flatten it more.
6. Bake for 8-10 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.

Notes

How to customize: You can easily customize these cookies by folding in some chocolate chips after you have added in the dry ingredients (see my chocolate chunk peanut butter cookies). Other customizations that you can make: (1) for a stronger vanilla taste, add in 1 tablespoon of vanilla instead of 1 teaspoon, or (2) use crunchy peanut butter instead for a different texture. 

How to store: Store these peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies soft, place a slice of bread in the container. It really works.

How to freeze: Transfer cooled peanut butter cookies to an airtight container or freezer bag and store in the freezer for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Cookies
• Method: Bake
• Cuisine: American