Soft Peanut Butter Cookies

Recipe adapted from

Add all the dry ingredients together in a medium bowl.
In a large bowl, cream the butter, white and brown sugars.
Add the egg to the wet ingredients and mix.
Add the peanut butter to the wet ingredients.
Now, add the dry ingredients in with the wet ingredients.
In a separate small bowl, add the extra 3 tbsp. granulated sugar. Roll the dough into about 2 tbsp size and roll it in the granulated sugar.
Optional, use the back of a fork and make a crisscross pattern two ways.
Bake at 350 degrees for 10-12 minutes.


  • 1 1/2 c. unbleached all purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 c. light brown sugar
  • 1/4 c. granulated sugar
  • 1/2 c. (1 stick) unsalted room temperature butter
  • 1 large egg
  • 3/4 c. creamy peanut butter
  • 1 tsp. vanilla extract
  • (optional) 3 tbsp. granulated sugar for topping


  1. Preheat oven to 350. Line two cookie sheets with silicone baking mats or aluminum foil sprayed with cooking spray.
  2. In a medium bowl, whisk in the flour, salt, and baking soda. Set aside.
  3. In a large bowl, cream the softened butter, brown and white sugar with a hand or stand up mixer.
  4. In the large bowl, add the egg, peanut butter and vanilla extract. Mix well.
  5. Take the dry ingredients in the medium bowl and slowly add it to the large bowl. Mix until well combined.
  6. In a small bowl, add the optional 3 tbsp. granulated sugar.
  7. Scoop the cookie dough, about 2 tbsp., into a ball, roll it in the granulated sugar, and place on the cookie sheet.
  8. With a fork, gently press down to make a pattern on the top of the cookie.
  9. Bake cookies for 10-12 minutes at 350 degrees.
  10. Let the cookies cool for 5 minutes on the cookie sheet before placing on a drying rack.
  11. Recipe can make up to 24 cookies.

Leave a Reply

Your email address will not be published. Required fields are marked *