Recipe For Soft Batch Peanut Butter Cookies
Continue to ContentSmall Batch Peanut Butter CookiesYield: 9 cookiesPrep Time: 20 minutes Cook Time: 8 minutes Total Time: 28 minutes Classic Small Batch Peanut Butter Cookies are soft and chewy with a melt in your mouth texture without being dry. No chilling required!
Recipe For Soft Batch Peanut Butter Cookies
Loved this recipe? Check out my Small Batch Peanut Butter Cookie Cups.
Since you're using only the yolk, check out What To Do With Leftover Egg Whites.
Want more small batch cookies? Check out Small Batch Chocolate Chip Cookies, Snickerdoodles Without Cream Of Tartar, and Flourless Chocolate Cookies.
We combine the dry ingredients and beat together the wet ingredients, and then beat to combine the two until smooth. To add a little depth and keep our peanut butter cookies soft and chewy, I recommend using a ratio of 75% brown sugar and 25% granulated sugar.
What is better than the best classic, soft and chewy peanut butter cookies? To be honest, not a whole lot comes to mind. These puffy and thick peanut butter cookies stay soft for days and literally melt in your mouth. Plus, they are no chill cookie, meaning you can make them and eat them in less than 20 minutes with just a few simple steps. Get ready to fall in love with a cookie.
Growing up, I was only really familiar with peanut butter cookies that were thin, hard and crunchy. The ones that were in my great aunt's tin for what seemed to be a few weeks too long. But then something amazing happened a few years ago. I tried an incredible, soft peanut butter cookie from the bakery section of my local grocery store. I was forever changed. Now, I cannot even imagine going back to those crumbly, stiff, practically stale cookies that I grew up on.
Peanut butter cookies are pretty much solely made with pantry staples. So I always have all the ingredients in my pantry, which is pretty awesome since I don't have to worry about making a trip to the grocery store. Here is what you will need (full quantities in recipe card below):
Soft and chewy is my new standard peanut butter cookie, and thank goodness for it! They are my go-to treat of choice to make when I am craving something sweet. I also love that don't have to wait an hour before I can eat these. It takes 10 minutes to prepare (basically while the oven is preheating anyways) and 8 minutes to bake. Yup, 8 minutes. When you are craving a delicious treat, nothing else is on your mind other than taking that first bite. Am I right? Okay, let's get started.
How to customize: You can easily customize these cookies by folding in some chocolate chips after you have added in the dry ingredients (see my chocolate chunk peanut butter cookies). Other customizations that you can make: (1) for a stronger vanilla taste, add in 1 tablespoon of vanilla instead of 1 teaspoon, or (2) use crunchy peanut butter instead for a different texture.
How to store: Store these peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies soft, place a slice of bread in the container. It really works.
I wish I had read through the reviews. This was a disaster! The dough was super dry and they didn't bake well at all. I wish I had read about adding water because after baking up two pans worth I gave up and threw the dough and cookies out. Such a waste!!! Even knowing about adding water I don't think I will ever make this recipe again.
I've been dying for a better peanut butter cookie recipe and can't wait to make these for work next week! These definitely seem worth wrecking my diet for and substituting chopped Reese cups for the m&ms. (-: Irresistible!
Room Temperature Ingredients: Using room temperature ingredients (butter, eggs, and peanut butter) will help you get the best results when baking these soft-batch monster cookies. Butter is at room temperature at 65F.
Homestead Recipes is a book about comfort food! The best kind in my opinion. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.
What a great idea to make a small batch. I like baking cookies but sometimes the big batches take so long to make and I end up with too many cookies that tempt me all day! I love it that I have all these ingredients on hand already! Pinning this and hoping to try it out soon!
I have been on the hunt for the best peanut butter cookie recipe. Since peanut butter cookies are one of my husband's favorite cookies, I searched in order to figure out how to make the ultimate peanut butter cookie. After many batches, we have declared a winner!
I tried all sorts of different methods and ingredients. I found that butter produced the best flavor (it truly does make everything better) so it was the perfect base. Slightly softened butter (a small indention forms when pressed but it is not melted) mixed well with the sugars.
The peanut butter is always important since it is the star ingredient. If you want the cookies to be extra crunchy, reach for crunchy peanut butter. If you want them to be mostly smooth, reach for creamy peanut butter. One of my favorite parts of this peanut butter cookie is the finely chopped peanuts added to the cookies so you get a crunch in every bite. It adds so much texture!
One note on salt...if you use salted butter, just omit the salt. There will be plenty of salt between the peanut butter, peanuts, and butter. It is best to use unsalted butter in these cookies but either will work just fine.
These chewy peanut butter cookies freeze so well so keep them in the freezer for a late night craving or an after school snack for your kids. They go perfectly well with a big glass of cold milk. Just ask my husband...he's an expert on that combo.
Store these Easy Soft Peanut Butter Cookies covered with plastic wrap or placed in an airtight container (or a ziplock bag) at room temperature, and that will help you to keep your peanut butter cookies soft.
A few months ago I was looking for a delicious soft and chewy chocolate chip cookie recipe, and I stumbled across this one from Pinch of Yum. I made a few modifications to her recipe to create these delicious Peanut Butter Chocolate Chip Soft Batch Cookies. . .starting with these heavenly little morsels below.
Looking for a super quick and easy dessert to satisfy your peanut butter craving? These Small Batch Peanut Butter Cookies are all you need! This recipe uses 1 egg yolk to make 6 cookies. No chilling is required, so if you start now you'll be enjoying delicious peanut butter cookies in less than 30 minutes! The peanut butter flavor is absolutely perfect and they stay soft for days (not that they'll last that long)!
This is my favorite recipe to make when I have 1 yolk leftover from another recipe or just want a couple cookies without a big mess. Small batch recipes are really convenient, especially if you don't have a ton of mouths to feed or freezer space!
Substitutions: Crunchy peanut butter can be used instead of creamy. Natural peanut butter isn't recommended but can be used with minimal oil added to the dough. This recipe has not been tested with other substitutions. If you do replace any ingredients, please let us know how it turned out in the comments below!
I always love how peanut butter cookies have that signature crisscross pattern on top. I used a really fun cookie stamp I got for Christmas to make this fun waffle like pattern on these cookies. The kiddos are always willing to help with this part!
Well, you made your original post a few years ago, but I am leaving a review because these were so good. These were the perfect thing for a sweet craving my husband and I had late last night. I only had chunky peanut butter; they turned out perfect. I am at 1,000 feet in elevation and I always have to cook things a bit longer and these took 14 minutes. My husband was happy to have a quick and tasty treat. Thanks for a great recipe.
***The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers.
The greatest chocolate chip cookie ever made. Followed the recipe entirely. I used one cup of Tollhouse chocolate chip , one half cup Ghirardelli mini chocolate chips and one half cup pecan nuggets. Cookies are expertly described in recipes.Made additional batch with half the sugar and bitter sweet dark chocolate chips with pecan nuggets. Just as good.
Just follow this general idea -peanut-butter-cookie-pie/ but using the recipe for the Softbatch Cream Cheese Cookies.Just bake it off like the PB version in a pie pan, about 20-25 mins would be my guess to start.
OH MY GOODNESS!!! Did exactly what the recipe said left in the refrigerator for 1.5 hours and left out for a little before baking ( when i say a little I mean while I waiting for the oven to pre-heat) and these are absolutely amazing!! If you following the exact recipe you make little cookies balls before baking and you will end up with 90 plus cookies. It takes a little time but so worth every minute of prepping, to making to cleaning and everything else in between to get these amazing cookies. Definitely better than any store bought cookie dough. If I can give it 5 more stars i would! Absolutely amazing!! ??
I would basically just make the dough as written, bake in a 350F oven in a 9-inch cast iron or similar for maybe 20-25 mins just guessing, this concept -chip-peanut-butter-oatmeal-skillet-cookie/ or -chip-marshmallow-skillet-cookie/
Hello,I made these cookies and they are delicious and followed the recipe exactly as directed. The dough was refrigerated over night. However, the cookies flat and thin and not chunky. Would you know why this would be the case? Thank you for your time!
What a great change to the regular chocolate chip cookie!!! First time using cream cheese and corn starch in a cookie recipe. These cookies were yummy!!! Loved the flavor and softer texture.I will make again!!! 041b061a72