“Soft Peanut Butter Chip Cookies made with classic ingredients. Crisp around the edges and chewy and soft in the center!”
Visual learner? Watch me make these soft, peanut butter cookies from start to finish!
Although I adore all things peanut butter, peanut butter cookies are usually one of the last I’ll reach for. Usually, peanut butter cookies have a very crisp, crumbly texture which I’m not really a fan of.
But hand me some soft-batch, chewy peanut butter cookies with a glass of cold milk and I’ll go to town! Sure soft peanut butter cookies without that classic fork criss-cross design aren’t traditional, but man I sure do prefer them this way!
So soft and chewy in the middle, crisp and golden around the edges, with those creamy peanut butter morsels, what’s not to love! You can even kick the peanut butter flavor up a notch by adding crushed peanuts to the batter!
One thing that I love about these peanut butter chip cookies is that the peanut butter flavor is perfectly balanced. Not too intense but not too subtle either.
2 Very Important Things To Remember When Making Peanut Butter Cookies:
Use A Good Peanut Butter
When making peanut cookies, the first thing to keep in mind is that your cookies WILL taste like whatever peanut butter you use so choose wisely! Use the creamy kind!
I usually stick with:
1. Skippy Peanut Butter
2.The Bees Knees Peanut Butter
3. Peter Pan Peanut Butter
These brands make really good peanut butter cookies because they aren’t too oily IMO. In my house, for PB & J sandwiches we usually use natural peanut butter that needs to be stirred before using it, DON’T use this kind for peanut butter cookies. The end texture just isn’t quite right.
Under Bake The Cookies
This step is so important if you want to get a true, soft-batch, chewy peanut butter cookie. The cooking time will vary based on your oven. I recommend checking the cookie after 5 minutes and then checking every minute to get the perfect timing. I always underbake my cookies so I’ve got my oven figured out to a science. However, if I bake cookies at my grandma’s house, I always have to reduce the cooking time because her oven gets hotter. Do a test batch with one or two cookies to get that perfect underdone texture. Simply let the cookie bake until the edges are golden but the center is still slightly doughy. Then remove it from the oven and let them sit on the hot pan for about 4-5 minutes to allow them to finish cooking. Next place them on a cooling rack to cool completely. This will give you the softest cookie ever! If your cookie comes out crunchy after it has cooled completely, it’s been overcooked.
If you’re looking for a traditional peanut butter cookie then stay tuned! I’ve got that one coming up soon!
Soft Peanut Butter Chip Cookies
- 1/2 cup white sugar
- 1/2 cup + 2 Tablespoons light brown sugar packed
- 4 tablespoons unsalted butter room temperature
- 4 tablespoons butter-flavored shortening
- 1 egg room temperature
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup peanut butter chips plus more for decoration
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl cream together white sugar, brown sugar, butter <g class="gr_ gr_449 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="449" data-gr-id="449">and</g> shortening.
- Beat in egg and egg yolk.
- Stir in vanilla extract.
- Mix in peanut butter. Set aside.
- In a medium bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder.
- Add dry ingredients into wet ingredients just until combined.
- Fold in peanut butter chips.
- Using a medium cookie scoop, scoop out the dough.
- Roll the dough into a smooth ball and place on the cookie sheet 2 inches apart.
- Flatten the balls of dough slightly.
- Place extra peanut butter morsels into the dough. (for a better appearance after baking)
- Bake for 5- 6 minutes or until the edges are golden and the center is slightly underbaked.
- Let cookies sit on pan for 4-5 minutes before removing to a cooling rack to finish cooling.
- Once cooled, store in an airtight container.
Under- bake the cookies and allow cookies to finish cooling on the pan. This will result in a chewy, soft cookie. (baking times will vary based on your oven)