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Light and Soft Peanut Butter Cookies

Rated as 4.75 out of 5 Stars
1

"I never liked how peanut butter cookies turned out. They were always too greasy-feeling or too hard and never were soft a few days later. After a lot of trial and error batches, now I get rave reviews from these cookies. They are very rich and soft for those who do not like the typical crunchy style of peanut butter cookies. They do take a bit of time to prepare and cook but very much worth the wait. I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand."
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Ingredients

1 h 35 m servings 149
Original recipe yields 24 servings (2 dozen cookies)

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
  2. Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
  3. Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
  4. Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Note:
  • Cookies will store and remain soft for 10 days in an airtight container.

Nutrition Facts


Per Serving: 149 calories; 8.1 16.1 3.8 18 141 Full nutrition

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Reviews

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Followed this recipe to the letter, and I do think they're a little "light" in flavor. They cooked up nicely, the soft texture is perfect, but as my husband said "...the peanut butter flavor do...

These cookies were great! And they do stay soft like the recipe says. Only change I made to the recipe was accidental. I missed the part about chilling the dough. But, they turned out fantas...

The cookies turned out great, soft and a nice peanut butter taste, a couple extra steps than traditional recipe I have, but I like the softer cookie, so it was worth the extra effort.

I love peanut butter cookies, but the no-flour ones tend to make me feel a little sick from the greasiness. These were great.