Soft Peanut Butter Cookies

Oh PB cookies. I never understood why my dad & sister went crazy over you before… how silly of me.

When I was little, I absolutely hated peanut butter. With a passion. I would watch my parents make my PB&J before school every morning and if they put more than a teeny tiny smear of peanut butter, life was over and the pivotal balance between peanut butter and jelly was destroyed.

I wanted to eat a PB&J, but god forbid if I could actually taste the peanut butter.

I don’t know when me and peanut butter became such good friends, but I’m not complaining. Mix it with some butter, sugar, and my dad’s homemade vanilla and I’m a goner.

 

Do me a serious favor though, and do NOT use Jif. Jif is nasty and full of crap that is absolutely awful for you. No Jif. NO JIF.

My favorite peanut butter is Smart Balance and I may or may not regularly buy two jars at a time… and finish one every week. Maybe.

These cookies are soft, chewy, peanut butter perfection, and will make your kitchen smell absolutely fantastic.

Soft Peanut Butter Cookies

Soft, chewy, and a breeze to make using ingredients you've already got in your kitchen.

Course Cookies, Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 270 kcal

Ingredients

  • 1 cup (230g) Butter, soft
  • 3/4 cup (148g) Sugar
  • 1 1/4 cups (266g) Light Brown Sugar
  • 2 eggs
  • 1 1/3 cups (350g) Creamy Peanut Butter
  • 1 tablespoon Pure Vanilla Extract
  • 2 3/4 cups (330g) All-Purpose Flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and get a couple sheet trays ready with parchment paper or silicone mats.  

  2. Beat the butter, sugar and brown sugar in a bowl until fluffy and very light in color. Add the eggs one at a time, scraping down the bowl. Mix in peanut butter, vanilla, and salt. 

  3. Stir together the flour, baking soda & baking powder and add them to the cookie dough until it's just incorporated. 

  4. Scoop the cookie dough to whatever size you'd like (50 grams each gives you 24 cookies) and roll them in granulated sugar. Dip a fork in sugar and use it to make the criss-cross pattern on the top. 

  5. Bake on sheet trays for 12 minutes, rotating the pans halfway through. Remove the cookies from the oven and let them cool right on the pan. 

  6. Don't forget to share these with someone you love, because that's what being a badass baker is all about.