Easy Soft and Chewy Peanut Butter Cookies

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Introduction: Easy Soft and Chewy Peanut Butter Cookies

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this instructable I will show you how to make peanut butter cookies. This recipe is easy to make and the peanut butter cookies wind up being soft and chewy and oh so delicious. If I can make them, you can make them, let's get baking!

If you have any questions or comments, put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the short video tutorial, or do both!

Step 1: Ingredients

Ingredients:

  • 1 cup of peanut butter
  • 1/2 cup of softened unsalted butter
  • 1/2 cup of light brown sugar (packed)
  • 1/2 cup of white granulated sugar
  • 1 egg
  • 3 tbsp. of milk
  • 1 tsp. of vanilla extract
  • 1 1/4 cup of all-purpose flour
  • 1 tsp. of baking powder
  • 1/4 tsp. of salt

Helpful tools:

  • Artisan Mat (Silicone Baking Mat)
  • Hand Mixer or Stand Mixer
  • Whisk
  • Fork
  • Spoon
  • Bowls

***Makes about 2 dozen fairly large cookies

Step 2: Cream Sugars, Peanut Butter, and Butter

First let's preheat our oven to 375 degrees F. (190 C.) Now we take our softened butter and add it to our bowl with the peanut butter, then add our white and brown sugar. Now using a hand mixer or stand mixer, cream those ingredients together, scraping the sides of the bowl after with a spatula.

Step 3: Add Milk, Egg, and Vanilla Extract

Next we add our milk, egg, and vanilla extract, one at a time, mixing in between and scraping the sides as needed. We want to make sure everything is properly and well mixed together. You can probably get away with adding all three at once, but it doesn't take much time to do them separately.

Step 4: Mix Baking Powder, Salt, With Flour

Now we mix our baking powder and salt with our all-purpose flour. Use a whisk or a fork. You can also use a sifter if you like.

Step 5: Mix in Flour

Now we mix in our flour, about a third of it at a time, scraping the sides of the bowl as needed. Keep doing this until all of the flour is nice and mixed in. Then clean off the beaters. When I was a kid, my favorite part of cookie making was licking the beaters clean, some how my mom always managed to leave only a little bit left on the beaters for me...

Step 6: Form Dough Into Balls

Next we use a spoon and scoop out some dough and then roll it in your hands until it makes a ball. Place it on your cookie sheet, lined with parchment paper or a silicone baking mat, then use a fork and push down the cookie. Optionally you can also roll the ball of dough in sugar, before forming it on the cookie sheet.

Step 7: Bake Those Cookies!

Now we bake those cookies at 375 degrees F (190 C) for 8 to 10 minutes or until the edges are slightly brown. Bigger cookies will need around 12 minutes in the oven. Once they are done, let them cool on your cookie sheet for about 5 minutes, then transfer them to a wire rack to cool. There you go, that was pretty easy right? Now go out there and bake your own! :)

Step 8: Video Tutorial

Don't forget to watch the video tutorial!

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25 Discussions

Hi Matt. Nice 'ible and very thorough. I have a question about the butter. Could I use salted butter instead and leave out the 1/4 tsp of salt? I hardly ever have unsalted butter in the fridge! And while I'm making changes to YOUR recipe, what about using crunchy peanut butter instead of creamy? I hardly ever have creamy peanut butter either! Thanks for your thoughts and thanks again for a great 'ible.

1 reply
0
user
Laral

1 year ago

I have been making similar cookies using old fashioned baker's ammonia instead of baking powder. They come out, not chewy, but light and airy, and melt in your mouth.

2 replies

It is very difficult to find and use. You have to be careful to bake it long enough that there is no ammonia smell left. But it makes the lightest possible cookies.

These were the BEST peanut butter cookies!!

Thanks!

1 reply

These were so easy and really soft! My family loved them. New batch today for Christmas!

3 replies

These turned out beautifully!!!!
Thank you so much for sharing :-) They will definantly be stocking up the cookie tins this season ?

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1 reply

very well explined crystal clear why are most others a waste of time.

excellent recipe more please like Scottish short bread fingers please.

thanks

1 reply

Well thank you so much! :) I do have a short bread cookie recipe, it's really good. But these ones I fill with jelly on the top. But you can use just the shortbread part and not add the toppings. And then shape them differently. https://www.instructables.com/id/Amazing-Easy-to-Make-Shortbread-Cookies/

Great gift for enemies that are allergic to peanuts

1 reply

Great job, Matt - thanks. I love the balanced artful way you set up your first photo.If there's anyone in the world who does not like peanut butter cookies, your photos alone should convince him to give them a try! I like the nice generous cookie size. Eating just one or two of those instead of six or eight small cookies sounds so virtuous and self-controlled!

Questions: How many cookies does this recipe make, just the dozen we see pictured? I've never used a recipe that called for milk. What purpose does it serve? One word of caution: many home economists advise against eating raw dough that contains raw eggs due to the salmonella factor. I've only had definite raw egg salmonella one time and it made me extra cautious for life! Of course, many people have somehow managed to avoid it, fortunately. Not every egg carries the infection but you can't see it from the outside. I have made lots of these cookies as our kids were growing up. Somehow it never seemed to matter how many I made, there weren't even crumbs left by sundown. The kids loved it if I added a handful of mini-chocolate chips of mini M&Ms. Have you ever tried that?