These soft and chewy peanut butter cookies are super moist with the most amazing texture. Made in one bowl with no chilling required. Brown butter flavor is a wonderful addition.
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This classic cookie a must make anytime you have a craving for a sweet and salty dessert with big peanut flavor.
They are so soft and tender with a chewy middle. It’s top notch trust me, so in my top three everyday cookie recipe to make.
Check out these Christmas Cookie recipes gingerbread, snickerdoodle, 2 ingredients cake mix, and strawberry cheesecake thumbprint.
Ingredients
Butter - Salted or unsalted. I do recommend brown butter, for an amazing layer of flavor.
Eggs- Two whole eggs.
Peanut Butter - I recommend the creamy style, but you can use chunky if you prefer. Also, not the natural variety, the no stir version.
Sugar- Powdered and light brown sugar. You can use dark brown sugar for a deeper flavor.
Flour - All-purpose or bread flour.
Leavening - Baking powder and baking soda, make sure its fresh.
Extract- For a boost of flavor add a touch of pure or imitation vanilla extract.
Browned Butter
You’ll love the addition of brown butter to peanut butter cookies. It enhances the nutty flavor and adds butterscotch flavored notes. Yum.
Check out this blog post on how to brown butter and store it.
Chilling The Cookie Dough
I do recommend chilling or freezing the portioned peanut butter cookie dough.
It really bakes up to the best texture. Allowing the flavors to develop and prevent the cookies from spreading too much.
Big Soft Bakery Peanut Butter Cookies
I absolutely love big bakery style cookies, so I had to recipe test this recipe with a ¼ cup cookie scoop. Go larger if you would like.
You can get about one dozen cookies from this recipe which is perfect when you want to individually wrap them for gift giving.
Although the cookies are delicious as is, you can frost and add mini chocolate chips for extra special touch.
Tips For Super Soft and Chewy Cookies
- The key too soft and chewy cookies is to not over bake them. You want them a little gooey in the middle. Cookies will continue to cook on the hot cookie sheet, so keep them there for 3-5 minutes. Then transfer to a cooling rack.
- Don’t forget when baking the cookies keep an eye on them. Take the cookies out when they are still gooey in the middle for the best results.
- Store the cookies in an airtight container, zipper bag, or individually wrapped them in plastic sealed bag. It will keep them softer longer.
- If you have the time let your cookies chill in the refrigerator or freeze them. A minimum of 2 hours in the fridge or 1 hour in the freezer. It really helps the cookie achieve an incredible texture.
Storage and Leftovers
To keep these cookies soft and moist for up to a week store in an airtight container or sealable bag.
These also freeze really well, portioned uncooked cookie dough and leftover cookies. Place them in a freezer bag and freeze up to six months.
Step-By-Step Instructions and Photos
- In a mixing bowl or onto parchment paper, sift flour, salt, baking powder, and baking soda.
2. In the bowl of a stand mixer (or use a hand mixer), add butter and sugars.
3. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
4. Add eggs and vanilla extract. Mix for about 2-3 minutes.
5. Add in peanut butter.
6. Mix until light and fluffy.
7. With a rubber spatula fold in flour mixture in two parts. Fold until just combined, try not to over mix the dough.
Note: This cookie dough can be scooped and baked right away, no chilling required. But I do recommend chilling the dough for a minimum of 2 hours.
8. Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
9. Preheat oven to 350F and line sheet pans with parchment paper.
10. Placed chilled dough portions on sheet pans with at least 2-3 inches of space between the cookie dough.
Note: If you want a smooth look after the cookie dough portions have chilled. Roll into a smooth ball with your hands.
11. Bake time : small cookies approx. 6-7 minutes or medium cookies 9-10 minutes. Try not to over bake the cookies. Will look under done (puffed, glossy and lighter color in the middle).
12. Tip : Use a round cookie cutter, cup or bowl to make perfect round cookies. Make sure to do it when the cookies are hot, right after it's taking out the oven. That's when they are super soft and malleable.
13. Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook. Then transfer to a cooling rack to fully cool. Enjoy.
Soft and Chewy Peanut Butter Cookies
Equipment
- Stand Mixer or Hand Mixer
- Sheet Pans
- Parchment Paper
- Rubber spatula
- Cookie Scoops ( 1 ½ TB or ¼ Cup)
- Metal Spatula
Ingredients
- ½ cup brown butter or salted butter, softened
- ½ cup light or dark brown sugar
- ½ cup powdered sugar
- 2 teaspoon vanilla extract
- 2 eggs
- ⅔ cup creamy peanut butter, (not the natural variety)
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (optional)
Instructions
- In a mixing bowl or onto parchment paper, sift flour, salt, baking powder, and baking soda.
- In the bowl of a stand mixer (or use a hand mixer), add butter and sugars. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
- Add eggs and vanilla extract. Mix for about 2-3 minutes.
- Add in peanut butter and mix until light and fluffy.
- With a rubber spatula fold in flour mixture in two parts. Fold until just combined, try not to over mix the dough.
- Note: This cookie dough can be scooped and baked right away, no chilling required. But I do recommend chilling or freezing the dough for a minimum of 2 hours.
- With a cookie scoop portion the cookie dough and place on a sheet pan lined with parchment paper.
- Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
- Preheat oven to 350F and line sheet pans with parchment paper.
- Placed chilled dough portions on sheet pans with at least 2-3 inches of space between the cookie dough. Note: If you want a smooth look after the cookie dough portions have chilled. Roll into a smooth ball with your hands.
- Bake time : small cookies approx. 6-7 minutes or medium cookies 9-10 minutes. Try not to over bake the cookies. Will look under done (puffed, glossy and lighter color in the middle).
- Tip : Use a round cookie cutter, cup or bowl to make perfect round cookies. Make sure to do it when the cookies are hot, right after it's taking out the oven. That's when they are super soft and malleable.
- Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook. Then transfer to a cooling rack to fully cool. Enjoy.
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