Light And Soft Peanut Butter Cookies Recipes

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

LIGHT AND SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
• Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
• Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
• Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• NOTE: This recipe has recently been tweaked for improvement! For the old recipe, please see "Notes" section below.Preheat oven to 350°F and line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, salt, and baking soda then set aside.
• In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.
• Add in the granulated and brown sugars and beat until light and fluffy, then mix in the egg and vanilla extract.
• Pour the dry ingredients into the bowl and mix until just combined. It is important not to over-mix the dough!
• Use a cookie scoop or your hands to form 1.5 tbsp-sized balls of dough and bake one tray at a time for 8-13 minutes. The middles will look soft and the edges should look set, but not golden brown (if the edges are brown the cookies are already over-done!).
• When removing the cookies from the oven, gently but firmly bang the pan on the edge of the counter a couple times if they look too puffy. Let the cookies cool on a baking sheet for 10 minutes then transfer to a cooling rack to cool completely.

BEST SUPER SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
• In a medium bowl whisk together flour, baking soda, and salt. Set aside.
• In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
• Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
• Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
• Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).

SOFT AND CHEWY PEANUT BUTTER COOKIE RECIPE

Steps:

• Gather the ingredients.
• Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
• Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
• Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.
• Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.
• Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.
• Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.
• Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.
• Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.

LIGHT AND SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
• Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
• Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
• Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.