Skinny Chocolate Fudge Banana Muffins.
It's about time I baked some chocolate muffins. Considering my breakfasts during the week have been nothing short of bran ...
Caramel Snickers 7 Layer Bars.
Let's put the healthier eating on hold for a sec. K? Quick, what's your favorite candy bar? Mine are Snicker's. Or ...
Thick Oatmeal Raisinet Cookies.
Oatmeal Raisin Cookies are my ultimate favorite. By far, my #1 cookie. If I were in a Starbucks looking for a sweet treat ...
No-Knead Homemade Honey Oat Bread.
I am so excited about this bread! For many reasons. 1) There's no kneading involved at all. 2) It is so ...
Cake Batter White Chocolate Fudge.
If you follow Sally's Baking Addiction on facebook, you may remember me posting about this fudge last week. I'm a new ...
Cookie Dough Truffle Pops.
Not only were my Fudge Brownie Pumpkin Cupcakes a huge hit at my bake sale last weekend, but these cookie dough ...
Chocolate Truffle Energy Bites.
It's about time I lay off the butter. ...well, just for today. ;) It's been way too long since I shared ...Soft & Thick Peanut Butter Cookie Recipe
 |
Welcome to the one and only peanut butter cookie recipe you’ll ever need again.
The cookies are soft, thick, puffy, and will melt in your mouth. They are not hard or crunchy like traditional peanut butter cookies. In fact, they get softer on day 2 and day 3.
I’ve used this cookie dough for several of my favorite cookies:
Bite-Sized Peanut Butter Pretzel M&M Cookies
Rolo-Stuffed Peanut Butter Cookies
Soft-Baked Peanut Butter Lovers’ Cookies
Soft-Baked Peanut Butter Swirl Cookies
You’ll never find another peanut butter cookie recipe quite like this!
|
makes 24-28 cookies
Ingredients
- 1/2 cup (1 stick) salted butter, softened to room temperature*
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 and 1/4 cups all purpose flour
Instructions
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for at least 30 minutes.
- Preheat oven to 350 degrees. Roll about 1.5 Tablespoons of dough into a ball. Place onto ungreased cookie sheet or silicone baking mat. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.
- Allow to cool completely on a wire rack. Cookies stay fresh in an air-tight container for up to 1 week.
Notes
*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.
Recipe source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
To make the Peanut Butter Hug Blossoms, simply make the cookies according the recipe, then press a Hershey’s Kisses Hug into each cookie when they come out of the oven. Quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the Hershey’s Kisses Hug. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
