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Soft Peanut Butter Cookies Recipe
Ben Carraoli

Soft Peanut Butter Cookies Recipe

I’ve spent years baking cookies, but this soft peanut butter cookies recipe truly won me over on the very first bite. There’s something irresistible about that tender, chewy center paired with rich peanut flavor that just brings a smile to my face every time.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup margarine softened – Margarine keeps these cookies extra tender; butter works too if you prefer a richer taste.
  • ½ cup peanut butter – Choose a creamy variety for the classic soft texture.
  • ½ cup white sugar – Adds crisp sweetness that contrasts beautifully with the peanut butter.
  • ½ cup packed brown sugar – Brown sugar brings moisture and a caramel‑like depth.
  • 1 large egg – Binds the dough and gives lift.
  • ½ teaspoon vanilla extract – Enhances all the flavors without overpowering them.
  • 1 ¾ cups all‑purpose flour – The backbone of your cookie structure.
  • ¾ teaspoon baking soda – Gives a gentle rise for that tender crumb.
  • ¼ teaspoon salt – Salt boosts sweetness and balances flavor.

Method
 

  1. Begin by heating your oven to 350°F (175°C). Line your baking sheets with parchment or a non‑stick mat so the cookies don’t stick and cleanup is easier. This also ensures even baking and prevents burning.
  2. In your large bowl, beat together the softened margarine, peanut butter, white sugar, brown sugar, egg, and vanilla until the mixture is light and fluffy. This creaming step is essential for soft texture later.
  3. Stir the flour, baking soda, and salt into your wet mix until well combined. You want a coherent dough without overmixing, which can make cookies tough.
  4. Once your dough comes together, chill it in the fridge for about 15 minutes. This helps prevent spreading and gives more flavorful, thicker cookies.
  5. Roll chilled dough into walnut‑sized balls and place them about 2 inches apart on your baking sheet. Bake for about 7–10 minutes until the edges turn a light golden color — be careful not to overbake!
  6. Let the cookies cool on a wire rack once baked. Cooling helps them set properly and stay soft inside while slightly crisp on the edges.

Notes

  • I always make sure the margarine is truly softened; cold margarine makes dense cookies.
  • I prefer using creamy peanut butter for the smoothest texture, but a mix with crunchy is fun too.
  • If I want thicker cookies, I chill the dough even longer — up to 30 minutes.
  • I never overbake; I pull cookies out when centers look slightly underdone because they continue to cook on the sheet.
  • I sprinkle a little coarse sugar before baking for a tiny crunch on top.