Description
These Soft Peanut Butter Cookies are irresistibly tender and packed with rich peanut butter flavor. A perfect balance of sweetness and a slight hint of vanilla, these cookies remain soft and chewy thanks to a combination of baking soda, baking powder, and a refrigerated dough resting period. Ideal for a comforting treat, they bake up beautifully with classic fork indentations and a melt-in-your-mouth texture.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup creamy peanut butter
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, baking powder, and kosher salt. Set this mixture aside for later use.
- Cream Sugars and Butter: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the granulated sugar, light brown sugar, and softened butter together until fully combined and creamy.
- Add Peanut Butter and Wet Ingredients: Add the creamy peanut butter to the sugar-butter mixture and beat until smooth and incorporated. Then add the egg and vanilla extract, beating and scraping down the sides of the bowl to ensure everything is mixed well.
- Combine Dry and Wet Mixes: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Cream and Chill Dough: Stir in the heavy cream or milk. Transfer the cookie dough to a bowl, cover it tightly with plastic wrap, and refrigerate for at least two hours, preferably overnight, to allow the dough to firm up and flavors to develop.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with baking liner or parchment paper to prevent sticking.
- Scoop and Shape Cookies: Remove the dough from the refrigerator. Using an ice cream scooper, portion out the dough and roll each portion into balls.
- Create Classic Indentations: Place the dough balls on the prepared baking sheet. Use a fork to gently press down the center of each ball in a crisscross pattern, creating traditional peanut butter cookie indentations.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes. The cookies may appear slightly undercooked in the center but they will continue to firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack or serving. Enjoy them fresh or paired with a glass of milk!
Notes
- Refrigerating the dough is essential to keep the cookies soft and to enhance the flavors.
- If you prefer a sweeter cookie, you can increase the granulated sugar by 2 tablespoons.
- Substitute heavy cream with whole milk if desired.
- For a crunchier texture, bake an additional 1-2 minutes, keeping a close eye to avoid burning.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Soft Peanut Butter Cookies, Peanut Butter Cookies, Easy Cookies, Chewy Cookies, Classic American Cookies, Homemade Peanut Butter Cookies
