Description
These Best Soft Peanut Butter Cookies are a perfect balance of rich peanut butter flavor and soft, chewy texture. Made with simple pantry ingredients and a hint of cinnamon, they bake up beautifully with a crisscross fork pattern on top. Chill the dough for enhanced flavor and softness, then bake to golden perfection for delicious, melt-in-your-mouth cookies ideal for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup salted butter (softened)
- 1 cup creamy peanut butter
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 egg
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon (optional)
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and optional cinnamon. Set this mixture aside.
- Cream Butter and Peanut Butter: In the bowl of a standing mixer or a large bowl with a hand-held mixer, beat the softened salted butter and creamy peanut butter together until smooth and creamy.
- Add Sugars: Add the granulated sugar and light brown sugar to the butter mixture and beat for about 1 minute until fully combined and fluffy.
- Add Egg, Vanilla, and Milk: Beat in the egg, vanilla extract, and whole milk on medium-high speed for 30 to 60 seconds until the mixture lightens in color and the sugars dissolve.
- Mix in Dry Ingredients: Reduce mixer speed to low, then gradually add the dry flour mixture and mix until just combined without overmixing.
- Optional Mix-ins: If desired, fold in chocolate chips or other mix-ins by hand until evenly distributed.
- Chill the Dough: Transfer the dough to an airtight container and refrigerate for at least 1 hour or overnight for better flavor and softer cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
- Shape Cookies: Use a cookie scoop to portion 1 ½ to 2 tablespoons of dough per cookie, rolling each into a ball. Place about 12 cookies on each baking sheet spaced adequately.
- Make Crisscross Pattern: Gently press down the top of each cookie ball with a fork to create a traditional peanut butter cookie crisscross pattern.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes until cookies are just starting to brown and puff up with small cracks forming.
- Cool on Baking Sheet: Remove from oven and let cookies rest on the baking sheet for 5 minutes to set before transferring to a wire rack.
- Cool Completely: Allow cookies to cool completely on a wire rack before serving or storing to maintain soft texture.
Notes
- Salted Butter: Unsalted butter works well; increase sea salt by ¼ teaspoon if using unsalted.
- Peanut Butter: Use solid-at-room-temperature peanut butter brands like Jif, Skippy. Natural peanut butter can cause more spreading and crisper cookies; increase salt if using unsalted natural peanut butter.
- Milk Substitutes: 2%, heavy cream, or half-and-half can substitute whole milk.
- Brown Sugar: Dark brown sugar can be used for a stronger molasses taste.
- Sugar Options: White granulated or organic cane sugar are excellent alternatives to granulated sugar.
- Sea Salt: Use pure, fine sea salt for best results. If using iodized salt, reduce amount by half.
- Storage: Store cookies in an airtight container at room temperature for 3-5 days.
- Freezing Cookies: Freeze baked cookies up to 1 month in an airtight container.
- Freezing Dough: Roll dough into balls and freeze in airtight containers for up to 1 month. Thaw at room temperature and bake as usual.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
