Melt in Your Mouth Peanut Butter Cookies
Indulge in the ultimate comfort of these *Melt in Your Mouth Peanut Butter Cookies*—a timeless cookie recipe that’s remarkably soft, chewy, and bursting with rich peanut butter flavor. Made with pantry staples like creamy peanut butter, a blend of granulated and brown sugars for a hint of caramel-like sweetness, and a touch of vanilla for added depth, these cookies are as easy to whip up as they are irresistible. With a classic crisscross fork imprint and just 10 minutes of baking time, they’re the perfect homemade treat for peanut butter lovers. Whether served warm with a glass of milk or enjoyed as an afternoon snack, these cookies are guaranteed to be your new go-to dessert. Ideal for batch baking, they stay perfectly soft for days and freeze beautifully for longer storage.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar, packed
- 1 cup Creamy peanut butter
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, about 2-3 minutes using a hand or stand mixer.
Add the peanut butter, mixing until fully incorporated. Then add the eggs and vanilla extract, beating until smooth.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Using a tablespoon or cookie scoop, measure out equal portions of dough and roll each into a ball. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Press down on each dough ball lightly with the tines of a fork to create a crisscross pattern on the surface of the cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges just start to turn golden but the centers remain slightly soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
5004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 681.1 g | 248% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 417.9 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2249 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
