The BEST Soft and Chewy Peanut Butter Cookies
These soft and chewy peanut butter cookies deliver rich peanut butter flavor and are quick to make using your pressure cooker or oven—all without sacrificing that perfect texture.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- ½ cup Unsalted butter softened
- 1 cup Light brown sugar
- 1 Large egg
- 2 teaspoon Vanilla extract
- ¾ cup Creamy peanut butter
- 1 ½ cups All-purpose flour
- ¾ teaspoon Baking soda
- ½ cup Granulated sugar for rolling, optional
Instructions
Instructions
- Preheat oven to 350°F (175°C) if baking. Line baking sheets with parchment paper.
- Cream softened butter and light brown sugar together until light and fluffy.
- Mix in egg and vanilla extract until fully combined.
- Stir in creamy peanut butter until mixture is smooth.
- In a separate bowl, whisk together flour and baking soda.
- Gradually add dry ingredients to wet ingredients and mix until combined. Do not overmix.
- Roll dough into 1-inch balls. If desired, roll in granulated sugar.
- Place on lined baking sheets about 2 inches apart. Gently press with a fork in a crisscross pattern.
- Bake for 9-11 minutes until edges are lightly golden. Do not overbake.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
- For pressure cooker: Cook, monitor steam, and slow-release pressure when done.
Notes
Store in airtight container at room temperature for up to 5 days. Freeze dough for up to 3 months. Bake straight from freezer with a few extra minutes added.