Are you looking for a moist peanut butter cookie recipe? A lot of peanut butter cookie recipes out there make a dry peanut butter cookie and who wants a dry cookie? These peanut butter cookies are so moist and delicious, how is it a cookie can seem to melt in your mouth? These cookies are bite size so you don’t have to feel guilty about eating 3 or 4 or even 5! It’s amazing such a small cookie could pack so much flavorful punch! Go make them, now! =)
Ingredients
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
Directions
- Preheat oven to 350 degrees. In a small mixing bowl, whisk together flour, baking soda and salt, set aside. In the mixing bowl of an electric mixer, mix together butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Stir in egg and vanilla. Slowly add dry ingredients. Scoop out 1 even tablespoon of dough at a time and roll into a small ball. Set dough balls on greased cookie sheet and bake 7 - 9 minutes.
Renise: This looks fantastic! I think I’ll add the choc drizzle as well! Just one question.
If I use salted butter do I just omit the salt? August 9, 2012 at 8:53am
Jaclyn: Renise – yes I would recommend just omitting the salt if you use salted butter. I hope you enjoy these, wish I had some now =). August 9, 2012 at 3:40pm
Roseann: Hi! I made a batch of these cookies and they taste great but i had to flatten them (criss cross with a fork) because they didn’t spread like your cookies (totally retained the ball shape). I wonder what I did wrong? Maybe butter should have been softer when i mixed the dough? I avoid letting butter get too too soft because that can ruin cookie dough. So when I made the dough, the butter was soft enough that it wasn’t stiff. I would say i had it out of the fridge for almost an hour and half. I used Smuckers natural peanut butter and land o lakes unsalted butter. Thanks for your help! January 25, 2013 at 12:46pm
Jaclyn: I didn’t use natural peanut butter – I don’t know how much oil is in it vs regular peanut butter but maybe that could be the difference. I would just recommend that you increase the amount of butter slightly next time if you want more spread. Hope that helps! January 28, 2013 at 1:12pm
Jessica: These cookies sound amazing. I would have to make my usual adjustments of using sugar substitutes for the sugars…I can’t have much sugar. But I’m wondering also about making pan cookies. It sounds like they would be moist enough for bars, should any adjustments be made with the recipe? April 1, 2013 at 6:03am
Jaclyn: I think they should probably turn out in bar form as well. I did just post a oatmeal peanut butter bar recipe that is also amazing too if you wanted to check that out. April 2, 2013 at 8:27pm
Jessica: Thanks, will definitely be looking into that recipe! I did make these as sugar-free bars with some sugar-free chocolate chips added. Yummy. :) April 8, 2013 at 12:24pm