Warm, pillowy cookies with all the rich flavor of peanut butter—soft in the center with just a hint of crisp at the edge.
Why You’ll Love This Recipe
- Soft, chewy texture with a crisp edge
- Classic peanut butter flavor
- Simple, pantry-friendly ingredients
- Quick to prepare in under 30 minutes
- Each cookie is only around 120 calories
- Great for lunchboxes and snacks
- Easily doubled for a crowd
- Freezer-friendly
- No chilling required
- Perfect for peanut butter lovers
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl using an electric mixer, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes.
- Add egg, egg yolk, and vanilla; beat until smooth and creamy.
- Gradually add dry ingredients to the wet mixture, mixing until just combined—do not overmix.
- Scoop dough into balls (about 1½ tablespoons each) and place 2 inches apart on prepared sheets.
- Flatten each ball gently with a fork in a crisscross pattern.
- Bake 8–10 minutes, until edges are set but centers still look soft.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Servings And Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Approximate Calories: ~120 kcal per cookie
Variations
- Use crunchy peanut butter for extra texture
- Add chocolate chips or chopped peanuts
- Substitute almond or sunflower seed butter for a nut-free version
- Sprinkle with sea salt before baking for a gourmet touch
- Dip half in melted chocolate for a treat twist
Storage/Reheating
- Store in an airtight container at room temperature for up to 5 days
- Freeze dough balls or baked cookies for up to 3 months
- To reheat, microwave a cookie for 5-10 seconds for a warm, just-baked feel
FAQs
Can I Use Natural Peanut Butter?
You can, but the texture may be slightly more crumbly and less consistent.
Do I Have To Use A Fork For The Crisscross Pattern?
No, but it helps flatten the cookies for even baking and gives the classic look.
Why Are My Cookies Dry?
Overbaking or too much flour can dry out cookies. Bake until edges are set but centers still look soft.
Can I Make The Dough Ahead Of Time?
Yes, refrigerate dough for up to 48 hours or freeze for longer storage.
Can I Skip The Egg Yolk?
The yolk adds richness and softness. Skipping it may result in a drier cookie.
Are These Cookies Gluten-Free?
Not as written, but you can substitute a 1:1 gluten-free flour blend.
Can I Add Mix-Ins Like Chocolate Chips?
Absolutely. Stir in about 1 cup of your favorite mix-ins.
Why Do My Cookies Spread Too Much?
Too much butter or warm dough can cause excess spreading. Chill the dough slightly if needed.
Can I Make These Vegan?
Try using a vegan butter substitute and egg replacer. Texture may vary.
What’s The Best Way To Measure Flour?
Spoon flour into your measuring cup and level off for accuracy. Avoid scooping directly from the bag.
Conclusion
These 120-calorie soft peanut butter cookies offer all the classic taste and texture you love in a lighter version. Quick to make and easy to enjoy, they’re a delightful treat for any peanut butter enthusiast.