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Bite taken out of a peanut butter cookie that's sitting on top of a stack of the freshly baked cookies.

Peanut Butter Cookies

Don’t settle for dry or crumbly Peanut Butter Cookies. These peanut butter cookies are soft, chewy and full of flavor, with no chill time necessary!
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Course: Dessert
Cuisine: American
Prep Time: 8 minutes
Cook Time: 10 minutes
Servings: 15
Calories: 258kcal
Author: Alexandria Ulmer

Ingredients

  • 1/2 cup unsalted butter, 1 stick, softened
  • 4 Tbsp Margarine, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup creamy peanut butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large mixing bowl or in the bowl of a stand mixer, cream together the 1/2 cup softened butter, 4 tbsp margarine, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and creamy.
  • Add 1 egg, 1 egg yolk and 2 tsp vanilla into the cookie dough and beat again until just combined.
  • Add 1/2 cup peanut butter and beat again.
  • Finally, add 2 cups flour, 1 tsp baking soda, and 1/4 tsp salt and beat until just combined. Do not overmix.
  • Scoop the cookie dough onto a parchment-paper lined cookie sheet using a #40 cookie scoop (2 Tbsp worth of dough).
  • Bake in the preheated oven for 8-10 minutes or until the edges turn brown but the centers are still soft.
  • Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
  • Serve and enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Unsalted Butter: The flavor of butter is a really nice complement to peanut butter. Make sure you let your butter soften to room temperature before using. Room temperature butter is between 68-72 degrees Fahrenheit.
  • Margarine: Margarine AND butter? Yes! The margarine is the key to helping your cookies spread as they bake and staying soft and moist too.
  • Light Brown Sugar: Brown sugar helps keep the cookie moist and flavorful
  • Granulated Sugar
  • Egg + 1 Large Egg Yolk: The added fat in the extra yolk will give your cookies a richer flavor and a lighter texture
  • Vanilla Extract: A good amount of vanilla extract is necessary to really bring out the peanut butter flavor
  • Creamy Peanut Butter: I recommend using a good, creamy peanut butter. I personally use Jif Brand
  • All-Purpose Flour: You can substitute most brands of 1:1 Gluten Free flour for a gluten free alternative if necessary.
  • Baking Soda
  • Salt
  • Be careful not to overmix your dough. Overworking your butter and margarine will make your cookies tough, rather than tender and chewy.
  • Measure your flour carefully. Your dough will be a little stickier than chip cookie dough. Not too soft and not too thick. Too much flour will make your cookies dry and crumbly.
  • Be careful not to over bake your cookies. This is true with just about any cookie recipe. Over baking will dry out your cookies and make them crisp. Don’t worry if your cookies appear slightly underbaked when you pull them from the oven. They will continue to bake on the hot pan and will solidify as they cool.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 357IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg
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