BEST SUPER SOFT PEANUT BUTTER COOKIES
THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you'll see why these are the only peanut butter cookies you'll ever need!
Provided by Tiffany
Categories Dessert
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- 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.
- 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!)
- 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.
- 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!).
Nutrition Facts : Calories 116 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 117 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
SOFT PEANUT BUTTER COOKIES
Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
Provided by Cindy Duvall
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g
SOFT AND CHEWY PEANUT BUTTER COOKIES
These cookies are incredible... and they always turn out!
Provided by Sarah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g
SOFT AND FUDGY PEANUT BUTTER COOKIES
These cookies weren't supposed to be! A Zaar chef, who shall remain nameless, ;) posted a recipe for a chocolate cookie with pb chips in it. But instead of listing butter as the first ingredient, she accidentally listed peanut butter. After I had mixed everything together, I knew something was wrong because I ended up with a bowl full of crumbs, not dough. To try and salvage the ingredients, I added the milk, left out the pb chips and formed them like traditional pb cookies. Thankfully, the resulting cookies were soft and tasty so I decided to share. :)
Provided by Marg CaymanDesigns
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
- Mix in the eggs and vanilla.
- Combine the flour, cocoa, baking soda and salt in a small bowl.
- Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.).
- Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
- Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
- Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.
Nutrition Facts : Calories 111.3, Fat 4.2, SaturatedFat 0.9, Cholesterol 10.6, Sodium 96.4, Carbohydrate 16.1, Fiber 0.9, Sugar 9, Protein 3.2
SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. -Emma Lee Granger, La Pine, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 91mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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