Delicious Soft and Chewy Peanut Butter Cookies

There's something magical about biting into a warm, soft and chewy peanut butter cookie that just melts in your mouth. These cookies have been my go-to treat since I was a kid - my mom would whip them up when we needed a quick sweet fix. What makes them special? No flour needed! Just a handful of simple ingredients transforms into cookies with the perfect balance of rich peanut flavor and that irresistible chewy texture.

I've tweaked this recipe over the years to get it just right - the baking soda gives them a slight lift while keeping them tender, and that criss-cross fork pattern isn't just for looks (though I do love how classic it makes them appear). Trust me, once you try these soft and chewy peanut butter cookies, you'll understand why they've been a staple in my kitchen for decades. They're foolproof, fast, and oh-so-satisfying with a glass of cold milk.

Why You’ll Love These Soft and Chewy Peanut Butter Cookies

These cookies are absolute perfection, and here’s why:

• Effortless to make – Just mix, scoop, and bake. No fancy equipment needed!
• Gluten-free friendly – The magic? No flour required, so they’re naturally gluten-free.
• Peanut butter heaven – Every bite bursts with rich, nutty flavor that’s not too sweet.
• Perfect texture – Soft centers with slightly crispy edges – exactly how a peanut butter cookie should be.
• Nostalgic comfort – That classic criss-cross pattern takes me right back to childhood.

Seriously, they disappear faster than I can bake them – and that’s saying something!

Ingredients for Soft and Chewy Peanut Butter Cookies

Here's everything you'll need to make these dreamy cookies - and why each ingredient matters:

• 1 cup (250g) smooth peanut butter - Not natural peanut butter (it makes the dough too oily)! Go for the classic processed kind - that little bit of added sugar and stabilizers gives the perfect texture.
• 1 cup (200g) granulated sugar - Plain white sugar works best here for that crisp exterior while keeping the centers soft. Brown sugar makes them too cakey.
• 1 large egg - Room temperature eggs blend in better. This is our binder - it gives that signature chew without making the cookies dry.
• 1 teaspoon baking soda - Our tiny leavening hero! Just enough to give a slight lift without puffing them up like cake.
• ½ teaspoon vanilla extract - The secret flavor booster that makes people say "wow, what is that?"

See? Only 5 core ingredients (plus optional salt) stand between you and peanut butter bliss!

How to Make Soft and Chewy Peanut Butter Cookies

Making these cookies is so simple you'll wonder why you ever bought store-bought ones. The key is not overcomplicating things - let the peanut butter shine! Here's exactly how I do it every time for perfect results.

Step 1: Mix the Dough

First, preheat your oven to 350°F (180°C) - this gives the cookies that perfect lift right from the start. Then grab a big bowl and dump in all your ingredients: peanut butter, sugar, egg, baking soda, and vanilla. Now here's my trick - mix by hand with a sturdy wooden spoon just until everything comes together smoothly. Don't go crazy with mixing! Overworked dough makes tough cookies, and we want that melt-in-your-mouth texture.

Step 2: Shape and Bake

Roll tablespoon-sized portions between your palms - the dough should feel slightly sticky but hold its shape. For extra sparkle, roll each ball in granulated sugar (trust me, it's worth it). Place them on a parchment-lined baking sheet about 2 inches apart. Now for the signature touch - use a fork to gently press criss-cross patterns, flattening them just slightly. Bake for 10-12 minutes until the edges look lightly golden but centers still seem soft. They'll firm up as they cool - resist the urge to overbake!

Let them sit on the baking sheet for 5 minutes after pulling them out - this prevents them from falling apart when you move them. Then transfer to a wire rack if you can wait that long before sneaking a warm one. The smell alone will have your family hovering in the kitchen!

Tips for Perfect Soft and Chewy Peanut Butter Cookies

After making these cookies more times than I can count, here are my foolproof secrets for cookie perfection every single time:

• Stick to smooth peanut butter - The no-stir kind gives that perfect texture. Natural peanut butter makes them spread too much and lose that chewy magic.
• Don't skip the baking soda - That tiny teaspoon makes all the difference in getting that perfect slight rise and tender bite.
• Underbake just slightly - Take them out when the edges are golden but centers still look soft. They'll finish setting as they cool.
• Let them rest - Those 5 minutes on the baking sheet after pulling them out? Crucial for setting the texture without over-drying.

Follow these tips and you'll have people begging for your recipe - just like they do with mine!

Ingredient Substitutions and Notes

I always recommend sticking to the original recipe, but here's what I've learned about swaps when you're in a pinch:

• Natural peanut butter can work, but your cookies may spread more and lose that perfect chew. If you use it, chill the dough for 30 minutes first.
• Coconut sugar makes them darker and gives a caramel note - delicious, but they won't have that classic crisp sugar coating.
• No vanilla? No worries - the peanut butter flavor still shines through just fine.

Remember, every tweak changes the texture slightly - that's baking chemistry for you!

Storing and Freezing Instructions

These soft and chewy peanut butter cookies keep beautifully in an airtight container at room temperature for up to 5 days - if they last that long! For longer storage, I freeze unbaked dough balls on a tray before transferring to a freezer bag. When a cookie craving hits, just bake straight from frozen, adding an extra minute or two to the baking time. Fresh-baked cookies anytime - now that's what I call smart baking!

Nutritional Information

Each soft and chewy peanut butter cookie contains approximately 120 calories - not bad for such a satisfying treat! Remember, these values are estimates and may vary slightly depending on your specific ingredients. The peanut butter gives these cookies a nice protein boost too - about 3g per cookie to keep you going!

FAQs About Soft and Chewy Peanut Butter Cookies

Can I use crunchy peanut butter instead of smooth?
You can, but the texture will be different! Crunchy peanut butter makes cookies with, well, more crunch - but you'll lose that signature soft and chewy texture. If you do use it, I recommend adding an extra tablespoon of peanut butter to compensate for the oil in the peanut pieces.

Why don't these cookies need flour?
The magic is in the peanut butter! It's naturally thick and sticky enough to hold everything together without flour. This gives them that incredible dense-yet-tender chew. Flour would actually make them more cakey - and we want that rich, fudgy texture instead.

How do I prevent my cookies from spreading too much?
Three tricks: 1) Use processed peanut butter (not natural), 2) Make sure your baking soda is fresh, and 3) Don't skip chilling the dough if your kitchen is warm. If they still spread, try reducing the sugar by 2 tablespoons next time.

Can I make these without eggs?
I haven't tested egg substitutes with this recipe since the egg is crucial for binding and chewiness. Without it, you might end up with crumbly cookies. If you try a flax egg, let me know how it turns out!

Final Thoughts

Now that you've got all my secrets, it's your turn to experience these soft and chewy peanut butter cookies! I'd love to hear how yours turn out - tag me when you make them so I can see your delicious results. Happy baking!

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