Soft Peanut Butter Cookies

Home » Cookies » Soft Peanut Butter Cookies

This post may contain affiliate links. Read my disclosure policy.

An all-around delicious Peanut Butter Cookie. A have it your way cookie. Chewy or crunchy, with or without peanut butter drizzle. Any way is the right way. Adapted from my best friends Great Great Grandma Arlie Mae.

7 peanut butter cookies drizzled with peanut butter

How to make Soft Peanut Butter Cookies with a Criss Cross

Gathering your ingredients

Shortening- This recipe does call for shortening, if you don’t have shortening then unsalted butter will work great as well. Want that butter flavor, use 1/2 shortening and 1/2 unsalted butter.

Sugar– White granulated sugar. Save some extra granulated sugar to top cookie dough with before baking.

Creamy peanut butter– Any brand of creamy peanut butter works. And YES you can use crunchy peanut butter!

Eggs– Room temperature eggs

Vanilla– A pure vanilla extract will result in the best vanilla flavor.

All-purpose flour– To help avoid a crumbly cookie, be sure to weigh out your flour. Seriously, using a kitchen scale is ideal when measuring ingredients for baked goods.

Brown sugar– I enjoy using a mix of light and dark brown sugar.

Salt– Helps to add and balance flavors.

Baking soda

Baking powder

*see recipe card for detailed measurements

peanut butter cookie ingredients

Kitchen supplies you’ll need

Mix it, Bake it, & Eat it!

  1. In a stand mixer, cream together the shortening, eggs, vanilla, and peanut butter.
  2. In a large bowl sift together the dry ingredients. Sugar, flour, brown sugar, salt, baking powder, and soda.
  3. Once the wet ingredients are creamed well together, add the dry ingredients 1/3 at a time and mix slowly until fully combined.
  4. After incorporated pour out onto plastic wrap, Ziploc, or a covered bowl. Wrap tightly and chill for at least 1 hour. Can chill for up to two days if necessary.
  5. Remove from fridge and allow to come to room temp for 10-15 minutes.
  6. Preheat oven to 350 F. Prepare large baking sheets with parchment paper.
  7. Form 2 tbsp balls and place them on your baking sheet. (For more or less cookies, change the size of the dough ball.) For the sake of spreading, place no more than 15 cookies on a large tray.
  8. Flatten each cookie with a fork dipped in flour.
  9. Bake for 8-10 minutes
  10. Cool completely on a cooling rack.

Recipe FAQs

Can you add chocolate chips?

Of course! Add semi-sweet chocolate chips for another layer of flavor, or peanut butter chips for extra peanut butter flavor.

Why do my peanut butter cookies get hard?

It’s truly essential to not overbake your cookies. Peanut butter cookies are brown so it may be difficult to tell when they’ve “browned” enough. Bake for 8 minutes, then allow to cool before handling.

Can I use natural peanut butter for peanut butter cookies?

Yes you can, the texture may not turn out the same. Stir thoroughly if your peanut butter is separated. Salt may need to be added since some natural peanut butter just contains peanuts and no salt.

peanut butter cookie with peanut butter drizzle

Tips for Making, Eating, & Storing

Making

-For extra peanut butter taste, warm creamy peanut butter and drizzle across your baked cookies.

-For traditional peanut butter cookies, dip a fork in flour and press into the round dough ball two times, alternating directions. Also, feel free to experiment with other kitchen tools! I have used a fork, potato masher, and pastry cutter.

*Optional* – Sprinkle sugar on top of the cookies before baking for extra crunch and sweetness.

Storing

-Simply cover your peanut butter cookie dough with plastic wrap and chill in the fridge for at least 1 hour. Can chill for up to two days in the fridge.

-To freeze peanut butter cookies, roll in premade cookie dough balls (criss-cross first if you want to, not necessary) and freeze on a baking sheet for roughly an hour. Place in a Ziploc freezer bag for 3-4 months.

peanut butter cookie with peanut butter drizzle

Try these other cookie recipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
peanut butter cookie with peanut butter drizzle

Criss Cross Peanut Butter Cookies

Save Recipe

Peanut Butter lovers unite! This recipe yields many cookies. Great for sharing or gifting!

Ingredients

Scale

1 cup shortening ( sub. unsalted butter)

1 cup sugar

1 cup creamy peanut butter (sub. for crunchy!)

2 eggs

1 tsp vanilla

2 1/2 cup all-purpose flour

1 cup light brown sugar

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

Instructions

  1. In a stand mixer, cream together the shortening, eggs, vanilla, and peanut butter.
  2. In a large bowl sift together the dry ingredients. Sugar, flour, brown sugar, salt, baking powder, and soda.
  3. Once the wet ingredients are creamed well together, add the dry ingredients 1/3 at a time and mix slowly until fully combined.
  4. After incorporated pour out onto plastic wrap, Ziploc, or covered bowl. Wrap tightly and chill for at least 1 hour. Can chill for up to two days if necessary.
  5. Remove from fridge and allow to come to room temp for 10-15 minutes.
  6. Preheat oven to 350 F. Prepare large baking sheets with parchment paper.
  7. Form 2 tbsp balls and place them on your baking sheet. (For more or less cookies, change the size of the dough ball.) For the sake of spreading, place no more than 15 cookies on a large tray.
  8. Flatten each cookie with a fork dipped in flour.
  9. Bake 10 minutes for a chewy cookie, 12 minutes for a crunchier cookie.
  10. Cool on a wire rack.
  • Author: April Brown
  • Category: Cookies
  • Method: Baked
Recipe Card powered byTasty Recipes
peanut butter cookies pinterest pin
Don't miss out!
Sign up with your email address to receive new recipes and freebies!
Thank you for subscribing!
By on January 31st, 2022

About April Brown

More posts by this author.

2 thoughts on “Soft Peanut Butter Cookies”

  1. Howdy! I could have sworn I’ve been to this web site before but after browsing through some of the posts I realized it’s new to me. Nonetheless, I’m certainly delighted I stumbled upon it and I’ll be bookmarking it and checking back often!

    Reply

Leave a Comment

Recipe rating