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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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.

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  • 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.

  • 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.

  • 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.

Cook's Note:

Cookies will store and remain soft for 10 days in an airtight container.

Nutrition Facts

149 calories; protein 3.8g 8% DV; carbohydrates 16.1g 5% DV; fat 8.1g 13% DV; cholesterol 17.9mg 6% DV; sodium 140.5mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2020
Super easy recipe (I may, or may not, have made these after one too many glasses of wine and still was successful!) these cookies are perfect. Soft, delicious...everything I’ve ever wanted in a PB cookie. Look no more, you’ve found your recipe. Read More
(2)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2020
Super easy recipe (I may, or may not, have made these after one too many glasses of wine and still was successful!) these cookies are perfect. Soft, delicious...everything I’ve ever wanted in a PB cookie. Look no more, you’ve found your recipe. Read More
(2)
Rating: 4 stars
10/10/2013
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 doesn't jump out at you." Although I wouldn't say this now will be my all-time favorite peanut butter cookie I will say that I like the soft texture more it's a good cookie and I would make it again. Thanks Malki in Minneapolis for sharing your recipe with us. Read More
(1)
Rating: 5 stars
02/10/2017
I love peanut butter cookies but the no-flour ones tend to make me feel a little sick from the greasiness. These were great. Read More
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Rating: 5 stars
12/24/2018
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. Read More
Rating: 5 stars
08/26/2019
I love this recipe! Easy, quick, delicious; I altered this recipe by adding a half a bag of chocolate chips and it worked out perfectly. Read More
Rating: 5 stars
02/18/2019
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 fantastic anyways. Read More
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