Soft Chewy Peanut Butter Drop Cookies Recipes

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SOFT PEANUT BUTTER COOKIES



Soft Peanut Butter Cookies image

Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!

Provided by Cindy Duvall

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 9

½ cup margarine, softened
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups all-purpose flour

Steps:

  • Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
  • Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
  • Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g

SOFT PEANUT BUTTER COOKIES



Soft Peanut Butter Cookies image

This is my mother-in-law's recipe.She was always baking and this is one of my favorite recipes she had.

Provided by CookingONTheSide

Categories     Dessert

Time 17m

Yield 4 dozen, 30 serving(s)

Number Of Ingredients 9

1 cup creamy peanut butter
1 cup packed brown sugar
1 cup white sugar
1 cup butter or 1 cup margarine, softened
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
2 1/2 cups flour

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!

Nutrition Facts : Calories 201.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 28.7, Sodium 154.6, Carbohydrate 23.6, Fiber 0.8, Sugar 14.6, Protein 3.7

SOFT AND CHEWY PEANUT BUTTER COOKIES



Soft and Chewy Peanut Butter Cookies image

These cookies are incredible... and they always turn out!

Provided by Sarah

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups packed brown sugar
1 ¼ cups white sugar
1 cup butter, softened
3 eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
  • In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
  • Add the flour mixture and mix at low speed until just mixed.
  • Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g

AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES



Amazingly Soft Peanut Butter Chocolate Chip Cookies image

These are soooooo good! My boyfriend and I can't stop eating them. (Make sure not to over cook or they won't be soft.)

Provided by all4him

Categories     Dessert

Time 25m

Yield 35-40 Cookes

Number Of Ingredients 11

1 cup unsalted butter, Softened (but not melted)
1 cup creamy peanut butter (for more texture you could use crunchy. I used all natural organic creamy peanut butter)
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1/2 tablespoon vanilla extract
2 cups whole wheat flour (you could also use all purpose flour)
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1/2 cup nuts, Chopped (optional)

Steps:

  • Preheat your oven to 325 degrees Fahrenheit.
  • Cream butter, peanut butter, and sugars together until smooth.
  • Add eggs and vanilla, beat well.
  • Stir in flour and baking soda until well combined.
  • Mix in chips and nuts by hand.
  • Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
  • Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
  • Tips:.
  • Wait 3-4 minutes before transferring to wire rack to cool.
  • You could use any kind of nuts you want and even switch up the chips.
  • If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.

SOFT -CHEWY PEANUT BUTTER DROP COOKIES



SOFT -CHEWY PEANUT BUTTER DROP COOKIES image

I found a version of this recipe in an old Southern Living Cookbook. I did make a few adjustments that I thought would elevate the flavors. I used extra peanut butter, added Vanilla Bean Paste instead of extract, & increased the baking powder. These cookies are soft & chewy & are a drop cookie, so it doesn't take long to make or...

Provided by Rose Mary Mogan

Categories     Cookies

Time 40m

Number Of Ingredients 10

2/3 c butter or margarine, i used butter
1 c peanut butter, i used creamy
2/3 c brown sugar, firmly packed
2/3 c white sugar
1 Tbsp vanilla bean paste or extract
2 large eggs room temperature
2 c all purpose flour, i used white lily
1 Tbsp baking powder
1/2 c evaporated milk
1 c chopped peanuts, i used dry roasted

Steps:

  • 1. Preheat oven to 350 degrees F. I have listed the ingredients I used to make these cookies. Cream the butter and peanut butter in a large bowl.
  • 2. Beat until mixture is creamy and smooth.
  • 3. Add in both sugars, Vanilla bean paste or extract, and eggs. Then beat until blended together.
  • 4. Add in 1/3 of the sifted flour mixture, and beat, then add in some of the milk and beat again.
  • 5. Chop peanuts until broken into small pieces or use a kitchen hammer or food processor.
  • 6. Now add another 1/3 of the flour, along with the chopped peanuts & milk.
  • 7. Add in the remaining flour.Beat until batter is creamy and smooth. Grease or spray several large cookie sheets with cooking spray, and drop cookie dough onto sheet pans with a teaspoon, or if you prefer larger cookies use a tablespoon. Space at least 2 inches apart.
  • 8. Place in preheated 350 degree F. oven and bake for 12 minutes or less, depending on your oven.
  • 9. Remove cookies from sheet pan and place on cooling rack to cool completely,then transfer to a large platter or plate.
  • 10. Serve with your favorite beverage, milk, coffee or tea. Enjoy these cookies they're delicious.

BEST SUPER SOFT PEANUT BUTTER COOKIES



Best Super Soft Peanut Butter Cookies image

THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you'll see why these are the only peanut butter cookies you'll ever need!

Provided by Tiffany

Categories     Dessert

Time 23m

Number Of Ingredients 9

1 ½ cups flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup creamy peanut butter
½ cup butter (room temperature)
¾ cup brown sugar
¼ cup granulated sugar ((plus 2 tablespoons for rolling))
1 large egg
1 ½ teaspoons vanilla extract

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!).

Nutrition Facts : Calories 116 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 117 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

SOFT AND CHEWY DROP SUGAR COOKIES



Soft and Chewy Drop Sugar Cookies image

Provided by Mel

Categories     Cookies

Time 32m

Number Of Ingredients 9

1 cup salted butter (softened to cool room temperature)
1 1/3 cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar or sprinkles (for rolling)

Steps:

  • Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
  • In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
  • Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.
  • In another bowl, whisk together the flour, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients and mix until combined.
  • Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
  • Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).
  • Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Nutrition Facts : ServingSize 1 Cookie, Calories 108 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 100 mg, Fiber 1 g, Sugar 7 g

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