Extra Soft Peanut Butter Cookies
Peanut butter cookies are a classic and a favourite cookie amongst my family and friends.
Recently I have been playing around trying to find an amazing soft version of these classics, and I have come up with the perfect recipe. These cookies will be the softest melt in your mouth peanut butter cookies you’ve ever tasted.
When I had my husband and friends try them, I asked if there were “too soft”. I was told back “that there is no such thing as a too soft cookie”.
I like to make my cookies in a stand mixer but you can make them by hand as well. If you are using a stand mixer be sure to scrape down the bowl often to make sure all the ingredients are well mixed.
After everything is mixed and you place your dough balls on the baking pans you will want to be sure to add in that classic peanut butter fork design. To do this gently press down on the dough with a fork both horizontally and vertically so you get a criss cross patter. You don’t want to press them down too much because they will flatten while baking.
After baking I recommend letting the cookies fully cool on the baking pan before you move them. They are so soft that if you move them before cooling the cookies will fall apart.
Bake them with your kids or bake them on your own, either way I’m sure you’ll enjoy these incredibly soft peanut butter cookies.
Extra Soft Peanut Butter CookiesJessie M
- 1/2 C butter softened
- 1 C smooth peanut butter
- 1/4 C white sugar
- 3/4 C brown sugar
- 1 large egg + 1 egg yolk
- 1 tbsp vanilla extract
- 1 & 1/2 C flour
- 1/2 tsp salt
- 1 tsp baking soda
- Preheat oven to 350F.
- In large bowl or stand mixer beat together butter, peanut butter, brown sugar, and white sugar until the mixture is fluffy (this usually takes 2-3 minutes).
- Add in the egg, egg yolk, and vanilla extract. Mix again until all ingredients are well combined.
- In a separate smaller bowl whisk together flour, salt, and baking soda.
- Gradually add the dry ingredients into the wet ingredients. I like to dump about a third of the dry in at a time, making sure to mix well.
- Once dough is thoroughly mixed line baking sheets with parchment paper.
- Shape dough into 1 & 1/2 tbsp balls and place on the baking sheet 2 inches apart.
- With a fork gently press the cookie dough balls down in a criss cross pattern.
- Bake for 9 minutes or until golden brown. The cookies are very soft so I recommend cooling them completely on the baking sheets before moving them.