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Rolling Sauce

Bakery-Style Soft and Chewy Peanut Butter Cookies

Thick, soft peanut butter cookies with crisp edges and a chewy center — simple ingredients, no chilling, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • - 1/2 cup 1 stick unsalted butter, softened
  • - 1/2 cup creamy peanut butter
  • - 1/2 cup granulated sugar plus extra for rolling
  • - 1 cup packed light brown sugar
  • - 1 large egg
  • - 1 tsp vanilla extract
  • - 1 1/2 cups all-purpose flour
  • - 1 tsp baking soda
  • - 1/2 tsp baking powder
  • - 1/2 tsp salt

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat the softened butter and peanut butter together until smooth, about 1 minute.
  4. Add the granulated sugar and brown sugar and beat until light and fluffy, about 2 minutes.
  5. Add the egg and vanilla extract and mix until just combined.
  6. Add the flour mixture in two additions, mixing until just combined. Do not overmix.
  7. Scoop dough into 2-tablespoon balls and roll in granulated sugar if desired. Place on the prepared baking sheets, spaced a couple inches apart.
  8. Optional: press each ball with a fork in a criss-cross pattern for the classic look, or leave as rounded balls for a thicker, puffier cookie.
  9. Bake for 9-11 minutes, until edges are set and just barely golden but centers still look soft.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days; a slice of bread in the container helps keep cookies soft longer.
  • Make ahead: Scoop dough into balls and freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
  • Swap: Crunchy peanut butter can be used in place of creamy; a 1:1 gluten-free flour blend works in place of all-purpose flour.