Best Ever Soft Peanut Butter Cookies these classic cookies have quickly become my favorite cookie. Soft, chewy and made with peanut butter, there isn’t a better peanut butter cookie out there, trust me I’ve looked.
I love peanut butter. It is my to go to anytime I am hungry. Whether it’s by the spoonful, with pretzels, on a sandwich or paired with some Nutella, I really could eat peanut butter in any way, shape or form. Because I have a sweet tooth, of course cookies are at the top of my favorite foods. So peanut butter cookies are an obvious hit.
I tend to lean towards chewy soft cookies. And the best peanut butter cookies I have had ever was my Best Ever Monster Cookies. Most classic peanut butter cookies that I have had are too crunchy, leaving you a crumbly mess. So I have been on a mission for far too long to find the best chewy, soft peanut butter cookies and finally, finally I found it.
The first batch I made I stuffed with Rolos – ummm….to die for. And then the next day made them just plain. Although plain seems a little harsh for these cookies, as they are far from it. I guess I just mean that they are so dang good you don’t need any fanfare like chocolate chips or M&M’s the cookie is perfect just the way it is.
I can’t wait for you to get your hands on a dozen or two of these as they are simple just the Best Ever Soft Peanut Butter Cookies. XOXO San
Don’t forget to pin this to your favorite Pinterest board for later.
- 1 cup creamy peanut butter
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
Add the egg and vanilla extract and continue to mix until well combined.
In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
Using a cookie dough scooper or making the dough into 1 inch balls. Roll in white granulated sugar if you desire and place on to baking sheet.
Using a fork, press down on each ball of dough to slightly flatten and creating a criss-cross pattern.
Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
These keep well for a couple of days in an airtight container.
Recipe from Ahead of Thyme
Love peanut butter?