Best Soft Peanut Butter Cookies

Total Time
20mins
Prep
20 mins
Cook
0 mins

I made this recipe when I was craving peanut butter cookies. Everyone who tried them loved them because they were so soft! I made mine tiny bite size cookies and the recipe made a bunch.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Combine flour and baking soda in a small bowl.
  3. In a separate bowl, melt 1/2 cup butter in microwave.
  4. Add 1/3 cup sugar and 1/3 cup brown sugar to the melted butter and cream all together.
  5. Add the other 1/2 cup butter to your prepared butter/sugar combo and mix.
  6. Add rest of sugar, brown sugar, and the peanut butter. Cream well.
  7. Add egg whites and vanilla to the butter and sugar mixture and combine once more.
  8. Gradually add flour mixture to your wet mix about 1/3 cup at a time until all the flour is combined.
  9. Roll dough into round balls of any size and place on baking sheet. Bake for 8-10 minutes.
  10. Let cool on baking sheet for 1-2 minutes and then remove to a cooled surface. ENJOY!
Most Helpful

5 5

Chose this recipe because of the chef's bio, which was terrific; great and inspiring to see younger generation so happy with the simpler things in life. Cookies were delicious; my 4 yr old loved them. She helped to make them, recipe was simple enough. Followed recipe but subbed all organic ingredients on the list and did cut the sugar back just a bit and used turbinado sugar, since she would be eating a lot of them. We will make these again...nice texture; great flavor. Best wishes to you and your endeavors!

5 5

The cookie is delicious, i dobled the recipe, and added 1/3 cup more of peanutbutter

4 5

Made for PAC Spring 07! These were very soft and good. Since I only have one cookie sheet, I used my non-stick griddle as a stand in for the second pan. It was interesting to me that the cookies on the griddle were not only soft, but had a nice chewy denser bottom. They were also on the lower rack and that may have had something to do with it. I rolled up balls that were about 1 inch around and they made cookies that were about 2 inches around. I thought they would spread out of control so I only put 20 to a sheet....they did not spread as much as you would think with this much butter in a recipe. I did not grease my sheets because the cookies were plenty oily enough not to stick. I made 2/3 of the recipe last night and saved some to make with my youngest daughter today (fun fun) so I'm guessing this batch will make about 50 2 inch cookies. These are a little too soft when warm, but so good! Thanks, Christine!