Soft Peanut Butter Cookies

These soft peanut butter cookies are crispy on the edges with a soft center and a rich peanut butter flavor.

A white bowl filled with soft peanut butter cookies.

We’ll demolish almost any version of peanut butter cookies. But these, with their slightly crisp edges and oh-so-soft, melt-in-your-mouth center, are among the best we’ve ever experienced. Think of them as having the texture of a spritz cookie but the taste of a peanut butter cookie.–Angie Zoobkoff

Soft Peanut Butter Cookies

  • Quick Glance
  • (1)
  • 20 M
  • 40 M
  • Makes 30 cookies
5/5 - 1 reviews
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Ingredients


Directions

Preheat the oven to 375°F (191°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats.

In a small bowl, mix together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer on medium-high speed, beat the butter, brown sugar, and peanut butter until light in color and very smooth, 3 to 5 minutes.

Stir in the egg, milk, and vanilla and almond extracts and mix until incorporated.

Slowly add the flour mixture and mix just until incorporated.

Scoop the dough into ping-pong size balls and arrange them on the baking sheets, flattening each cookie slightly using the flat bottom of a glass dipped in water or the tines of a fork.

Tester tip: The cookies don’t spread hardly at all during baking so there’s no need to leave a lot of space between them.

Bake the cookies, rotating the baking sheets once halfway, until golden, 10 to 12 minutes.

If using M&Ms, place a few on each cookie as soon as they come out of the oven.

Let the cookies cool before devouring.

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Recipe Testers' Reviews

I had all the pantry ingredients for these cookies, so wanted to give them a try. Never have to twist my arm for a good peanut butter cookie! And these tasty cookies will definitely not disappoint you! They have a really nice peanut butter flavor with a lightly crisp exterior and a soft interior that simply melts in your mouth. I ate 2 of them right off the cooling rack and had to push myself away!

These cookies were very quick and easy to whip together. I didn’t have whole milk so I used 2% milk and used 1 tablespoon vanilla extract rather than the combination of both vanilla and almond extracts. I ended up with 30 cookies using a 3/4 ounce (#40) cookie scoop. I love the striations that the scoop leaves on the dough balls, so I didn’t flatten them before baking.

It took 10 minutes for the cookies to become golden on the top and around the edges but still soft in the middle. They firmed up on the cooling rack. They didn’t spread much on the cookie sheet, even without chilling the dough. That makes them even quicker! Win-win!!

I love a peanut butter cookie recipe. This is the first time I added almond extract to the dough. Loved the flavor it contributed! It was a little extra nuttiness.

The cookies did need a couple extra minutes in my oven. I added peanut butter M&Ms to the tops after baking. These were very well received.

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Comments

  1. I made many peanut butter cookie recipes, but this is the best one I’ve tried. I made these cookies last week and gave them to my best friend. She told me she couldn’t help eating it, and she gave them to her parents too. I was so happy. Thanks for the recipe!

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