Soft Chewy Peanut Butter Cookies (Print-Friendly Version)
Tender, thick cookies bursting with peanut butter flavor—simple to make and perfectly soft in every bite.
# What You’ll Need to Make This:
→ Cookie Dough
01 -
115 g unsalted butter, softened
02 -
200 g light brown sugar
03 -
1 large egg
04 -
10 ml vanilla extract
05 -
190 g creamy peanut butter
06 -
190 g all-purpose flour
07 -
3.5 g baking soda
→ Finishing
08 -
100 g granulated sugar (for rolling, optional)
# How to Prepare:
01 -
Preheat oven to 175°C and line baking sheets with parchment paper.
02 -
In a large mixing bowl, cream the softened butter and brown sugar until smooth and light.
03 -
Beat in the egg, vanilla extract, and creamy peanut butter until fully combined.
04 -
Add flour and baking soda, mixing until just incorporated. Avoid overmixing the dough.
05 -
Scoop out 1-2 tablespoons of dough and roll into balls.
06 -
If desired, roll each dough ball in granulated sugar. Place balls about 2.5 cm apart on prepared baking sheets.
07 -
Optional: Use a fork to gently press down on each ball in both directions to form a criss-cross pattern.
08 -
Bake in preheated oven for 7-8 minutes until edges are set but centers remain soft.
09 -
Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Extra Tips:
01 -
Dough may be prepared up to 2 days in advance and stored covered in the refrigerator. For maximum freshness, store baked cookies in an airtight container at room temperature for up to 5 days.
02 -
Freeze raw dough balls on a parchment-lined sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to baking time.
03 -
Baked cookies can also be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.