Hey y’all! It’s Austin here from Beyond the Bayou. These peanut butter cookies take me right back to my childhood. Every time my granny came to visit, she’d make a fresh batch of her famous peanut butter cookies. The whole house would be filled with that incredible nutty aroma.
We, kids, could never resist snatching a few rights off the cooling racks when Granny wasn’t looking!
Nowadays, whipping up a batch of peanut butter cookies is one of my favorite ways to relive those cherished memories with my favorite drinks. This recipe stays true to Granny’s original, using just a handful of simple ingredients.
The result is an iconic cookie – crispy edges, soft centers, and buckets of pure peanut butter flavor in every bite. Baking has never tasted so nostalgic!
What’s so Special About This Recipe?
- Freezes Easily: I usually keep a bag of this cookie dough (shaped into balls) in my freezer!
- Fast Chilling: Only takes 75 minutes!
- Extra Soft: If you prefer crispy cookies, this isn’t the recipe for you! These cookies are meant to be melt-in-your-mouth soft.
- Amazing Flavor: We use real, creamy, rich butter (no shortening) for the best flavor and texture!
- Make Ahead: You can prepare the dough ahead of time—just cover and chill for up to 2 days.
![Peanut Butter Cookies Recipe [Soft, Chewy, and Perfect]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/06/Peanut-Butter-Cookies-Recipe-Soft-Chewy-and-Perfect.jpg)
Peanut Butter Cookies Recipe
Equipment
- Medium bowl
- Hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Parchment paper or silicone baking mats
- Baking sheets
- Fork
- Wire rack
Ingredients
- 1 and 1/3 cups 170g all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 1/2 cup 100g packed light or dark brown sugar
- 1/4 cup 50g granulated sugar, plus 1/2 cup (100g) for rolling
- 1 large egg at room temperature
- 3/4 cup about 185g creamy peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
- In a mixer, beat the butter on high for 1 minute until creamy. Add brown sugar and 1/4 cup granulated sugar, beat on medium-high for 2 minutes until smooth.
- Add the egg, mix for 1 minute, then add peanut butter and vanilla, beating until combined.
- On low speed, add the dry ingredients to the wet mixture, mixing until combined. Chill the dough for 1–2 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Roll dough into balls, coat with remaining sugar, place on baking sheets 2 inches apart. Make criss-cross indents with a fork.
- Bake for 11–12 minutes until edges are lightly browned. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Store cookies at room temperature for up to 1 week.
Nutrition
Tips You Must Be Mindful About!
- Baking: Bake the cookies until the edges start to change color. They will continue to bake from internal heat after being removed from the oven.
- Measuring Flour: Measure flour correctly to avoid adding too much. Using a scale is best. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Cooling: The cookies will be very soft right out of the oven. Let them rest on the baking sheets before transferring them to a wire rack. Once cooled, they will be firm and delicious.
- Storage: Store the cookies in an airtight container for up to a week for a tasty treat anytime.
What to Serve with Peanut Butter Cookies?
