These Classic Soft Peanut Butter Cookies are a taste of nostalgia. They're packed with a generous amount of creamy peanut butter and the flavorful dough can be prepared in advance and stored chilled, for a time saver. Store prepared dough chilled until you're ready to bake a fresh batch to enjoy with a tall glass of milk.
Classic Soft Peanut Butter Cookies Recipe
My very first all-by-myself baking project was baking a batch of soft peanut butter cookies just like these. The recipe for those cookies came straight from a well used church cookbook that belonged to my Mom. They were simple to make and always disappeared in a hurry, I do have brothers, after all. I developed this peanut butter cookie recipe to use in place of the one I used then and with each bite I'm transported back to those early days of learning how to bake. It's a comforting place to be.
How to Make the Best Soft Peanut Butter Cookies Recipe
It seems almost magical that butter, flour, eggs and in this recipe peanut butter, could be transformed into a homemade masterpiece. These classic cookies melt in your mouth.
- What will I need to make these soft Peanut Butter Cookies? You'll need smooth peanut butter, softened butter, vegetable shortening, all purpose flour, light brown sugar, granulated sugar, large eggs, vanilla extract, heavy cream, baking soda and salt.
- Can I use all butter in these cookies? This recipe is designed to be made with part vegetable shortening for the soft texture and to stabilize the cookie dough. Shortening will prevent it from spreading too much while baking. Please note, should you choose to replace it with butter, the cookies will still be delicious but will be thinner, have a different texture and they will bake differently.
- Can I use chunky peanut butter? Yes, you can in the same amount.
- Can I make the cookie dough in advance? Yes, you can make this peanut butter cookie dough one week in advance and store in an airtight container chilled in the refrigerator.
- Can I freeze the cookie dough? Yes, it will keep in the freezer for up to 2 months.
Other Cookie Recipes to Add to the Menu
I have always loved cooking and baking. I can't remember a time in my life when I wasn't fascinated with the art of combining ingredients then subsequently turning them into something spectacular to enjoy. I can vividly remember watching my Mom whip-up pure genius using simple items straight from the kitchen pantry. I do the same for my family, now. There's simply no wrong time of year to make cookies. More cookie recipes to fill you cookie jar:
- Southern style Butter Pecan Cookies.
- Reese's Peanut Butter Chocolate Chip Cookies are favorites with kids of all ages.
- Loaded Oatmeal Chocolate Chip Cookies with pecans.
- Candy Bar filled Baby Ruth Cookies.
- Chewy Molasses Cookies recipe.
- Rhubarb Cookie Cake from Land O Lakes.
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Helpful Kitchen Items:
Classic Soft Peanut Butter Cookies
- 2 cups creamy peanut butter
- ½ cup butter softened
- ½ cup solid vegetable shortening
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar (plus 2 tablespoon for making criss cross pattern)
- ⅓ cup heavy cream
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium-size mixing bowl use an electric mixer to cream together the peanut butter, butter, shortening, brown sugar, granulated sugar, cream and vanilla until fully combined.
- Lower the speed and add the eggs one at a time beating well after each addition. Stop and scrape the bowl as needed.
- In a separate medium size mixing bowl, use a whisk to sift together the flour, baking soda and salt.
- Lower the speed of the mixer adding the sifted dry ingredients gradually beating just until combined. Stop and scrape the sides of the bowl as needed.
- Using a small cookie scoop or 1 ½ tablspoon ice cream scoop to drop rounded dough onto the cookie sheet. Place dough at least 2-inches apart. Use a fork dipped in sugar, to flatten the tops in a crisscross pattern. (You'll need about 2 tablespoon additional sugar)
- Bake for 12 -14 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully move to a cooling rack to cool completely.
- Store at room temperature tightly sealed