These soft peanut butter cookies are all the rage. They’re easy to make and even easier to eat! They will be your absolute favorite.
We’re almost halfway through December! It’s insane how fast this month is going by.
I’ve been making a ton of cookies in preparation for the holiday. So far I’ve made sour cream cookies, classic sugar cookies, chewy gingersnap cookies, cranberry white chocolate oatmeal cookies, and today’s soft peanut butter cookies which were inspired by these chocolate peanut butter crunch cookies.
Have you made any of these recipes yet? If not then what are you waiting for?!
They’re all so perfect for your Christmas cookie exchange parties. Although today’s new cookie recipe isn’t exactly a Christmas cookie, it is such a great recipe that it must be shared.
Sometimes you just need a really good soft and simple peanut butter cookie. Am I right? These cookies are exactly that.
What makes cookies soft?
Shortening does; so does a high moisture content and bake time. All of these things contribute to achieving a tender cookie texture.
Butter, eggs, and brown sugar contain moisture and when mixed with flour, the evaporation of moisture is slowed. Adding shortening prevents the cookies from spreading so they bake up thicker and softer.
The addition of creamy peanut butter also aids in the super soft texture of these cookies.
Why is this peanut butter cookie recipe so amazing?
First and foremost, you can actually taste the peanut butter in these cookies. The recipe calls for creamy peanut butter and I’m sure you’ll love the rich flavor.
The cookie is thick and sturdy without crispy edges. It won’t fall apart in your hands but it will practically melt in your mouth.
Moisture! I can’t tell you how many times I’ve bitten into a dry crumbly peanut butter cookie. Today’s cookies are anything but dry.
The dough for this recipe is easy to put together but it does require at least one hour of chill time. Chilling the dough helps prevent the cookies from spreading which will also lend a hand in the soft texture.
I like to roll the dough into one tablespoon sized balls that are slightly taller instead of evenly round. As the cookies bake, the outer edges will set quickly preventing the cookies from spreading too much. This, in turn, will give you a thicker cookie.
How to make soft peanut butter cookies ahead of time?
The cookies will stay soft and fresh for up to one week in an airtight container stored at room temperature.
The cookie dough can be made up to three days in advance and stored in the refrigerator. Bring the dough to room temperature and continue to roll and bake as directed in the recipe.
Alternately, you can freeze baked cookies for up to 3 months.
You can freeze unbaked balls of cookie dough for up to 3 months as well. Bake the frozen cookie dough balls, without thawing, for an additional minute or two.
Soft Peanut Butter Cookies
- 1/4 cup (56 g) unsalted butter , softened
- 1/4 cup (51 g) vegetable shortening, room temperature
- 1 cup (220 g) light brown sugar , packed
- 1/2 cup (129 g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 and 1/2 cups (195 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Add the butter, shortening, and brown sugar to a large bowl. Beat on medium-high speed with a hand-held or stand mixer fitted with a paddle attachment until combined and fluffy.
- Beat in the peanut butter on high speed. Beat in the vanilla and egg on medium speed, scraping down the sides of the bowl as needed.
- Whisk the flour, baking soda, and salt together. Add to the peanut butter mixture and mix on low speed until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone mat.
- Scoop balls of batter, about 1 tablespoon each and roll into balls. Arrange the balls onto the prepared baking sheets placing them about 3 inches apart.
- Bake the cookies for 10-11 minutes or until the edges are lightly browned. Cool the cookies on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Make ahead tips
- The cookies will stay soft and fresh for up to one week in an airtight container stored at room temperature.
- The cookie dough can be made up to three days in advance and stored in the refrigerator. Bring the dough to room temperature and continue to roll and bake as directed in the recipe.
- Alternately, you can freeze baked cookies for up to 3 months.
- Or you can freeze unbaked balls of cookie dough for up to 3 months as well. Bake the frozen cookie dough balls, without thawing, for an additional minute or two.