Soft Peanut Butter Cookies
Soft Peanut Butter Cookies
Easy recipe to make the classic criss-cross peanut butter cookie or blossoms with a special chef's kiss!
Servings 26 Cookies
Ingredients
- 113 grams ½ cup or one stick unsalted butter, softened at room temperature
- 190 grams approximately 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 grams ¾ cup, packed light brown sugar
- 50 grams ¼ cup granulated sugar, plus extra for rolling (optional)
- 190 grams ¾ cup creamy, no-stir peanut butter
- 1 egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and promotes even baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, using a hand mixer on medium speed, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 minutes.
- Add the creamy peanut butter, room temperature egg, and vanilla extract to the creamed butter and sugar mixture. Mix until just combined, about 1 minute. Using a room temperature egg allows it to emulsify more effectively into the batter, resulting in a smoother dough.
- Add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix, as this can develop the gluten in the flour, leading to tougher cookies.
Blossoms
- Scoop 25 grams, roll into ball and coat with sugar. Bake for 7 minutes, add kiss and bake for another three minutes at 375
Crisscross Pattern
- Scoop 35 grams, roll into ball and coat with sugar. Gently press down on each cookie ball with the tines of the fork in one direction, then rotate the fork 90 degrees and press down again to create a crisscross pattern. This pattern helps to flatten the dense peanut butter cookie dough, promoting more even baking.Bake for 10 minutes
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Allowing them to cool slightly on the baking sheet helps them to set and prevents breakage when movedLet cool fully for at least 30 min before serving, if you can!
Notes
Use the Right Peanut Butter: For the best results, use a no-stir creamy peanut butter. Natural peanut butter, which tends to separate, can lead to inconsistencies in the cookie’s texture, potentially resulting in drier or oilier outcomes
Measure Flour Accurately: Use the spoon and level method when measuring flour to avoid packing too much into the cup. Over-measuring flour is a common cause of dry, crumbly cookies. Alternatively, using a kitchen scale for precise measurements is highly recommended.
Cream Butter and Sugar Properly: Creaming the softened butter with the sugars until light and fluffy is a key step in achieving a tender cookie. This process incorporates air into the dough, contributing to its soft texture
Cooling and Storage: Proper cooling and storage are essential for maintaining the soft texture of peanut butter cookies. After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 1 This initial cooling period allows the cookies to set slightly, preventing them from breaking when moved. 2 Once completely cooled, store the cookies in an airtight container at room temperature. 3 To further maintain their softness, consider adding a slice of bread to the container, as it can help absorb excess moisture. 2 For longer storage, peanut butter cookies can be frozen in an airtight container for up to one month. 4 To thaw, simply leave them at room temperature for a few hours