Old-Fashioned Soft and Chewy Peanut Butter Cookies Recipe
These soft and chewy peanut butter cookies deliver an old-fashioned, comforting flavor with a perfect balance of sweetness and peanut buttery goodness. Easy to make and ideal for any occasion, they are a nostalgic treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
Dry Ingredients
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, peanut butter, sugar, and brown sugar until the mixture is smooth and fluffy. Then beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of the leavening agent and salt.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. Do not overmix.
- Shape Cookies: Roll dough into 1-inch balls and place them onto an ungreased baking sheet about 2 inches apart. Flatten each ball slightly with a fork, creating a crisscross pattern on top.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool Down: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use natural or creamy peanut butter for best flavor and texture.
- Do not overbake to maintain the chewy texture of the cookies.
- For a crunchier cookie, extend baking time by 1-2 minutes, but watch closely.
- Refrigerate dough if it becomes too soft to handle easily.
- Store baked cookies in an airtight container at room temperature for up to one week.