Soft Peanut Butter Cookies

Some people like thick cakey peanut butter cookies, some chunky, but I prefer them thin but soft. I bake these until they are just barley set so they maintain a chewy, buttery center with the crackling sugar coating on the outside. As an extra treat, you can stir in chocolate chips- warm from he oven, the molten chips stud the nutty cookie like little coco jewels.  


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar, plus more for rolling
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy peanut butter
  • 1 cup chocolate chips (optional)


  1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. Sift the flour, baking soda and salt into a medium bowl and set aside.
  3. In the bowl of a stand mixer with paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each one is incorporated. The mixture will look light and fluffy. Add the vanilla and the peanut butter and beat until just incorporated.
  4. Gradually add the flour mixture and mix until just incorporated.
  5. Using a spatula, fold in the chocolate. Chill 30 minutes.
  6. Using a mini ice cream scoop, roll the dough into balls and toss in sugar until coated. Place on the prepared baking sheets at least 2 inches apart. With the palm of your hand, or the flat bottom of a glass dipped in sugar, gently press each cookie down to barely flatten it – it will form a tall disk shape.
  7. Bake for 8 to 10 minutes, rotating the pan halfway through the baking time, until a toothpick comes out clean.

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