Best Super Soft Peanut Butter Cookies

🥘 Ingredients

• baking soda
  1 teaspoon
• brown sugar
  3/4 cup
• butter (room temperature)
  1/2 cup
• egg (large)
  1
• flour
  1 1/2 cups
• granulated sugar (plus 2 tablespoons for rolling)
  1/4 cup
• peanut butter (creamy)
  3/4 cup
• salt
  1/4 teaspoon
• vanilla extract
  1 1/2 teaspoons

🍳 Cookware

• baking sheet
• bowl
• cooling rack

1. 1

   Gather vanilla extract .

   vanilla extract: 1 1/2 teaspoons
2. 2

   Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
3. 3

   In a medium bowl whisk together flour , baking soda , and salt . Set aside.

   flour: 1 1/2 cups, baking soda: 1 teaspoon, salt: 1/4 teaspoon
4. 4

   In a large bowl cream together butter , peanut butter , brown sugar , and 1/4 cup granulated sugar for ⏱️ 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.

   butter: 1/2 cup (room temperature), peanut butter: 3/4 cup (creamy), brown sugar: 3/4 cup, granulated sugar: 1/4 cup (plus 2 tablespoons for rolling), egg: 1 (large)
5. 5

   Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big – this is the key to a super soft texture!)
6. 6

   Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
7. 7

   Bake for ⏱️ 8-9 minutes – DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool ⏱️ 1-2 minutes on baking sheet, then transfer to a cooling rack . Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).
8. 📝

   Store in airtight container at room temperature up to five days.

9. 📝

   You have to watch these peanut butter cookies like a hawk. And — this is also important — take them off the cookie sheet to cool after a minute or two. If you leave them on the cookie sheet they will keep baking. This is no bueno. Cook them too long either in or out of the oven, and you’re going to have a hard, sad cookie. Then I’ll be one sad cookie for you.

10. 📝

    Want to add these soft peanut butter cookies to another sweet recipe? Here are some of my favorite options!

11. 📝

    Take two equal-sized cookies and add a scoop of softened ice cream in the middle, wrap in plastic wrap, and freeze for a perfect peanut butter ice cream sandwich.

12. 📝

    Crumble peanut butter cookies on top of ice cream with some hot fudge, whipped cream, and a cherry for a yummy sundae topping. Use the cookie dough as a base for a peanut butter pie. Cook the dough in the pie pan first though, then add the ingredients for the pie (ingredients are no-bake). Add crumbled pretzel bits, mini chocolate chips (or both!) to the dough for salty/sweet combination

13. 📝

    Nutrition: Calories: 116 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 7 mg | Sodium: 117 mg | Potassium: 80 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 18 IU | Calcium: 17 mg | Iron: 1 mg