Sometimes simplicity is the key to one of the best cookies you can make, and these soft and chewy peanut butter cookies is a recipe you are going to want to try. There is no big long list of ingredients, the flavors are sweet with a savory twist, and the texture is soft and chewy. You really can’t go wrong with them.
I love using peanut butter in baking. I think it is such a versatile ingredient and can transform so many bakes. These cookies are really simple to make. It really is the best peanut butter cookie recipe. The fork marks that you add to the cookie dough balls help to make these creamy peanut butter cookies ascetically pleasing. You are going to love these baked cookies.
Why do we love these peanut butter cookies?
I love the flavor of peanut butter, and I think it is an ingredient that works so well with cookies. I think this simple recipe creates the best peanut butter cookies. They are so simple to make, the only difficult part is waiting for the dough to chill in the refrigerator.
They bake really well and create these golden brown, soft, and chewy cookies that have a delicious flavor. You are going to love them.
As easy cookie recipes go this is one that doesn’t have a huge long list of ingredients. In fact, you will likely have everything that you need in your pantry or cupboard. The recipe doesn’t use all-purpose flour like some of the other recipes I have shared, but don’t let that put you off. The texture of these easy peanut butter cookies is exactly what you would expect from any other cookie you might bake.
Ingredients – What you need for the soft and chewy peanut butter cookies
Flour is a main component of most cookie recipes and we like to use All purpose flour in our recipes. Flour provides the structure for the cookie dough and helps bring everything together. For this recipe, you will need 2 1/2 cups. When measuring the flour use a spoon and sift it before adding it to your cookie mixture as this can help avoid lumps.
Baking soda is such an important element as it helps with the baking process. It helps with the rising and the overall shape of the cookie. You need 1 1/2 tsp for this recipe.
Another addition that is used as a leavening agent with baking soda is baking powder. As there is no flour in these cookies these two ingredients will work their magic during the baking process. You need 1 tsp of baking powder for this recipe.
For this recipe, you need 1 cup of butter that is softened at room temperature. Unsalted butter is best for this recipe so you can control the flavor.
Because you are using unsalted butter this is where you can control the flavor. You will only need 1/2 teaspoon.
Brown sugar will help to give that chewy texture we know and love when it comes to cookies. You only need 1 cup of dark brown sugar and it will produce incredible chewy cookies.
Granulated white sugar
This will help balance the savory flavors and add some sweetness to the cookies. You need 1 cup sugar for these PB cookies.
Eggs will help to give that golden color and also structure to the cookies. You need 2 eggs for this recipe. Make sure they are at room temperature.
Finally, the main star of the show is peanut butter. I have used smooth peanut butter for this recipe but you can use whatever your favorite type of peanut butter. Natural peanut butter will also work well with this recipe.
Frequently Asked Questions
How should I store these chewy peanut butter cookies?
Let them cool completely and then transfer them to an airtight container. They can be stored at room temperature for up to five days. These are also perfect cookies for freezing. Freeze them on a baking tray or cookie sheet when cooled, and then transfer them to a freezer bag for easy storage. Then let them thaw before munching on them. Delicious!
Why do I need to make fork marks on the cookies before baking?
Peanut butter is quite a dense ingredient. The fork marks actually serve a purpose as well as making them look good. Adding the fork marks and hash pattern helps to ensure that the cookies bake evenly. This is so you can make perfect peanut butter cookies every time.
Why do I need to chill the cookie dough?
This is quite a soft cookie dough initially when you combine the ingredients together. Chilling the dough helps to firm up the cookie dough and will help to create soft peanut butter cookies that have a chewy texture. Exactly what you want.
How to make the soft and chewy peanut butter cookies
In a large bowl beat butter, brown sugar, peanut butter, and sugar until creamy. You can use a hand mixer or electric mixer to make light work of this. Then mix in the eggs and combine.
In a separate mixing bowl whisk the flour, baking soda, baking powder, and salt until well combined then add to the smooth peanut butter mixture.
Now chill the dough in the refrigerator for 1 hour.
Preheat the oven to 375F and line baking sheets with parchment paper. Use a cookie scoop to form balls and place them on the prepared baking sheet.
Use a fork to press a criss-cross pattern or cross-hatch pattern on top of each cookie.
Bake in the oven for 10 minutes until the edges are golden brown. Cool the cookies on a wire rack and then enjoy these classic peanut butter cookies.
Take these cookies to the next level
While the cookies are resting on the cooling rack you can drizzle over some melted chocolate to give them that extra sweetness.
Why not use crunchy peanut butter instead of smooth? It will add texture to the cookies and make them really stand out.
Add some chocolate chips to the peanut butter mixture to enhance the cookies and make peanut chocolate chip cookies.
Soft & Chewy Peanut Butter Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1 cup peanut butter
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2.5 cups all-purpose flour
- 1.5 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- In a mixing bowl beat butter, brown sugar, peanut butter, and sugar until creamy, mix in the eggs.
- In a separate bowl whisk the flour, baking soda, baking powder, and salt until well combined then add to the dry mixture.
- Chill the dough in the fridge for 1 hour.
- Preheat the oven to 375F and line baking sheets with parchment paper. Use a scoop to form balls and place them on the lined sheet. Use a fork to press a criss-cross pattern on top of each cookie.
- Bake in the oven for 10 minutes until the edges are golden. Cool cookies on a wire rack.