Peanut Butter Cookies

Soft Peanut Butter Cookies made with bread flour.

Peanut Butter Cookies

Soft chewy Peanut Butter cookies that are so good that every time you eat them you declare them as your favorite cookie of all time. This peanut butter cookie recipe will do just that.

Let me just say we go through a ton of peanut butter. I open the jar of peanut butter at least once a day. I have even caught the boys eating it by the spoonfuls. What is normal peanut butter consumption? How long does a jar last in your house? I am lucky to have a jar last 2 weeks. I also make a bunch of Peanut Butter Treats like these Chocolate Peanut Butter Bars. We have a peanut butter problem. There I said it!

Peanut Butter Cookie Recipe

 

Why Bread Flour for Peanut Butter Cookies

So if you skimmed the recipe you are probably wondering why the bread flour and not just all-purpose flour?

It gives the cookie a better texture and more chewiness.

I discovered this delicious combo by accident. My son wanted chocolate chip cookies last week and I pulled out all the ingredients and was short on the all-purpose flour by a cup. I added bread flour and they came out AWESOME! I have made those chocolate chip cookies twice now. They are truly the best chocolate chip cookies I have ever made. No going back now! Adding bread flour to the mix is now a must. It is totally ok to use only all-purpose flour if you don’t want to spend the extra money or if you don’t have it on hand at the moment. This is not a cookie deal breaker!

But trust me on this one! Bread flour! Get some! The masses are already asking for me to make them again.

As I write this post I am wishing that I still had some cookies left over to have with a tall glass of milk. With a house full of boys cookies do not last long. And according to my 4-year-old, Colt our German Shepherd Lab mix also loves these cookies as well. Super sweet of him to share but not with our dog.

Peanut Butter Cookie Recipe

 

More Cookie Recipes

Chocolate Chip Cookies

Cast Iron Skillet Chocolate Chip Cookie

Oatmeal Cookies with or without craisins

Peanut Butter Cookie Recipe

Peanut Butter Cookies 1
4.72 from 7 votes
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Peanut Butter Cookies

Peanut Butter Cookies made with bread flour for soft and chewy cookies.

Course Cookies
Cuisine American
Keyword Peanut Butter Cookies
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 3 dozen cookies
Calories 59 kcal
Author Stephanie Jackson

Ingredients

  • 8 tablespoons 1/2 cup salted butter, softened
  • 1/2 cup creamy peanut butter I use Skippy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar packed
  • 1 egg
  • 1/2 cup bread flour
  • 3/4 cup all purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In a stand mixer or large mixing bowl mix together butter, peanut butter, both sugars, and egg.

  2. In a separate mixing bowl mix together both flours, baking powder, baking soda and salt.

  3. Add dry ingredients into the butter mixture and mix together.
  4. Chill the dough for an hour.
  5. Heat oven to 375F.
  6. Roll cookie dough in balls.
  7. Place about 3 inches apart on a lightly greased cookie sheet or nonstick baking mat

  8. Flatten the balls with a fork dipped in flour in a criss cross fashion.
  9. Bake for 9 - 10 minutes.
  10. Once out of the oven let the cookies cool for 2 minutes before transferring them to a cooling rack.
Nutrition Facts
Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 59 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 9g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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4 thoughts on “Peanut Butter Cookies

  1. This recipe was spot on! This was my first try at peanut butter cookies and they turned out wonderfully. Nice and chewy and not at all dry. I’ll be using this recipe all the time.
    I wonder how it will taste with a couple of chocolate chunks in it.

  2. 5 stars
    Just made these and they turned out great. To get the 3 dozen, I weighed the dough and divided by 36. Turns out to be .75 ounces of dough per cookie or 1 level tablespoon (the real measuring kind not the one from the silverware drawer). I dip my fork in water to make the criss cross pattern. That’s the way Mom did.

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