Soft-Baked Peanut Butter Cookies Recipe

Soft-Baked Peanut Butter Cookies Recipe

How To Make Soft-Baked Peanut Butter Cookies

Baked warm, soft and chewy, insanely gooey, and intensely peanut butter-y peanut butter cookies you’ll surely enjoy for snacks.

Preparation: 45 minutes
Cooking: 8 minutes
Total: 53 minutes



  • ½cupsalted butter,(115g) softened to room temperature
  • ½cuppacked light brown sugar,(100g)
  • ¼cupgranulated sugar,(50g)
  • 1largeegg
  • ¾cupcreamy peanut butter,(185g)
  • 1tsppure vanilla extract
  • ½tspBaking Soda
  • cupsall-purpose flour,(160g) spoon & leveled
  • ½cuphoney roasted peanuts,(64g)
  • ½cupmini peanut butter cups,(100g) OR fun size or regular size peanut butter s, chopped
  • ½cuppeanut butter baking chips,(90g)


  1. In a large bowl, using a hand-held mixer, cream the butter and sugars together on medium speed.

  2. Mix in the peanut butter, egg, and vanilla.

  3. Slowly mix in the baking soda and flour. Do not overmix.

  4. Fold in the peanuts, peanut butter cups, and peanut butter chips.

  5. Chill the dough for at least 30 minutes.

  6. Remover dough from the refrigerator.

  7. Allow the dough to sit at room temperature for 10 minutes so you can easily roll it.

  8. Preheat oven to 350 degrees F.

  9. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet.

  10. Gently press down to slightly flatten. Bake for 8 to 9 minutes.

  11. Cookies will be soft and may appear undone. They will firm up as they cool.

  12. Allow to cool completely on a wire rack.

Recipe Notes

  • Cookies stay fresh stored covered at room temperature for up to 7 days.


  • Calories: 139.29kcal
  • Fat: 9.33g
  • Saturated Fat: 3.10g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 3.97g
  • Polyunsaturated Fat: 1.74g
  • Carbohydrates: 11.75g
  • Fiber: 0.87g
  • Sugar: 6.87g
  • Protein: 3.52g
  • Cholesterol: 12.13mg
  • Sodium: 59.72mg
  • Calcium: 12.78mg
  • Potassium: 86.76mg
  • Iron: 0.47mg
  • Vitamin A: 24.32µg
  • Vitamin C: 0.03mg
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