Soft Peanut Butter Cookies
A cherished recipe from my mother-in-law, who loved to bake. This one is a favorite of mine!
Steps for Soft Peanut Butter Cookies
Here's a step-by-step instructions for making Soft Peanut Butter Cookies:
- Cream butter, peanut butter and both sugars together.
- Add eggs, one at a time, beating well.
- Add baking soda, powder and vanilla.
- Stir in flour.
- Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
- Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
- Butter, Erdnussbutter und beide Zucker zusammen cremig rühren.
- Eier nacheinander dazugeben und gut verquirlen.
- Backpulver, Puder und Vanille dazugeben.
- Mehl einrühren.
- Zu Kugeln rollen, Zucker einrollen. Kekse mit einer Gabel kreuz und quer flach drücken.
- Auf ungefettetem Backblech bei 350 Grad 6-7 Minuten backen oder an Ihren Ofen und die Größe der Kekse anpassen!
- Mezcle la mantequilla, la mantequilla de maní y ambos azúcares juntos.
- Agrega los huevos, uno a la vez, batiendo bien.
- Agrega el bicarbonato de sodio, el polvo y la vainilla.
- Agrega la harina y revuelve.
- Enrolle en bolas, enrolle en azúcar. Aplana las galletas con un tenedor en un patrón entrecruzado.
- Hornea en una bandeja para hornear galletas sin engrasar a 350 grados durante 6 a 7 minutos o ajústala para que se adapte a tu horno y al tamaño de las galletas.
- Crémer le beurre, le beurre de cacahuète et les deux sucres ensemble.
- Ajouter les œufs, un à la fois, en fouettant bien.
- Ajouter le bicarbonate de soude, la poudre et la vanille.
- Incorporer la farine.
- Rouler en boules, rouler dans le sucre. À l'aide d'une fourchette, aplatir les biscuits en les entrecroisant.
- Cuire au four sur une plaque à biscuits non graissée à 350 degrés pendant 6 à 7 minutes ou ajuster en fonction de votre four et de la taille des biscuits !
Why you'll love Soft Peanut Butter Cookies
- Delicious Flavor: Soft peanut butter cookies boast a rich, nutty flavor that is both comforting and satisfying. The combination of peanut butter and sugar creates a delightful sweetness that enhances their overall taste, making them a favorite treat for both kids and adults alike.
- Irresistibly Soft Texture: One of the standout features of these cookies is their soft, chewy texture. Unlike some cookies that can be hard and crunchy, soft peanut butter cookies melt in your mouth, providing a delightful bite that leaves you wanting more. This texture is particularly appealing to those who prefer a softer cookie experience.
- Easy to Make: Soft peanut butter cookies are incredibly simple to prepare, requiring minimal ingredients and time. With basic pantry staples like peanut butter, sugar, and flour, these cookies can be whipped up quickly, making them a go-to recipe for baking enthusiasts and busy home cooks alike. The ease of preparation means you can enjoy homemade cookies with very little effort!
Soft Peanut Butter Cookies
Ingredients
- 236.59 ml creamy peanut butter
- 236.59 ml packed brown sugar
- 236.59 ml white sugar
- 236.59 ml butter or 236.59 ml margarine, softened
- 2 eggs
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml vanilla extract
- 591.47 ml flour
Instructions
-
Cream butter, peanut butter and both sugars together.
-
Add eggs, one at a time, beating well.
-
Add baking soda, powder and vanilla.
-
Stir in flour.
-
Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
-
Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
-
Butter, Erdnussbutter und beide Zucker zusammen cremig rühren.
-
Eier nacheinander dazugeben und gut verquirlen.
-
Backpulver, Puder und Vanille dazugeben.
-
Mehl einrühren.
-
Zu Kugeln rollen, Zucker einrollen. Kekse mit einer Gabel kreuz und quer flach drücken.
-
Auf ungefettetem Backblech bei 350 Grad 6-7 Minuten backen oder an Ihren Ofen und die Größe der Kekse anpassen!
-
Mezcle la mantequilla, la mantequilla de maní y ambos azúcares juntos.
-
Agrega los huevos, uno a la vez, batiendo bien.
-
Agrega el bicarbonato de sodio, el polvo y la vainilla.
-
Agrega la harina y revuelve.
-
Enrolle en bolas, enrolle en azúcar. Aplana las galletas con un tenedor en un patrón entrecruzado.
-
Hornea en una bandeja para hornear galletas sin engrasar a 350 grados durante 6 a 7 minutos o ajústala para que se adapte a tu horno y al tamaño de las galletas.
-
Crémer le beurre, le beurre de cacahuète et les deux sucres ensemble.
-
Ajouter les œufs, un à la fois, en fouettant bien.
-
Ajouter le bicarbonate de soude, la poudre et la vanille.
-
Incorporer la farine.
-
Rouler en boules, rouler dans le sucre. À l'aide d'une fourchette, aplatir les biscuits en les entrecroisant.
-
Cuire au four sur une plaque à biscuits non graissée à 350 degrés pendant 6 à 7 minutes ou ajuster en fonction de votre four et de la taille des biscuits !
Notes
- Ensure you accurately measure the ingredients, especially the peanut butter and sugar, as the right ratios are crucial for achieving the soft and chewy texture characteristic of soft peanut butter cookies.
- Do not overbake the cookies; remove them from the oven when they are slightly underbaked, as they will continue to set on the baking sheet after being taken out, resulting in a soft, tender cookie.
