Earlier this week I had a craving for peanut butter cookies, which is odd, because I’m not the world’s biggest fan of peanut butter cookies. I think it’s the flat, slightly crunchy texture I’m not crazy about. And don’t get me started on those little fork prints in the tops! What if I want a peanut butter cookie WITHOUT fork prints?! Anyway, to satisfy my peanut butter cookie craving, I did a search for ‘soft peanut butter cookies’ on allrecipes.com and came out with this recipe. It’s different from any other peanut butter cookie I’ve ever had- really soft in the middle, yet slightly crumbly with an almost shortbread-like texture. Really, really delicious! I split my dough in half, used one half for plain peanut butter cookies, then used the other half for something else. Something….really sinful. But you’ll have to wait until tomorrow for those. 😉

Soft and Crumbly Peanut Butter Cookies
-adapted from allrecipes.com

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour

Combine the flour, baking soda and salt in a bowl, set aside.
In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Chill dough 15 minutes in the refrigerator.
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake in a preheated 350 degree oven for 8-10 minutes, until edges are very lightly browned (cookies will not spread much at all). Do not overbake.
*Makes approximately 2 dozen cookies



  1. Yum! I love peanut butter cookies, I will have to try these!


    Comment by Katie — January 20, 2011 @ 3:08 PM

  2. How can you not be a big fan of Peanut Butter Cookies? They are one of my favorites! And these look so cute, almost like a scoop of icecream!


    Comment by Jessica — January 20, 2011 @ 3:27 PM

  3. Oh my gosh, these were awesome!


    Comment by Joel — January 20, 2011 @ 4:07 PM

  4. I know, Jessica, I’m weird about my cookies! I thought these looked like ice cream too! I was surprised at how little they spread!


    Comment by amy — January 20, 2011 @ 4:11 PM

  5. Okay…soft and crumbly peanut butter cookies are in the oven…used crunchy peanut butter! But I don’t know if I can stand waiting to see what tomorrow brings! I used my small cookie scoop to make these, filled up half a sheet pan…probably 35 cookies and still had dough to wrap and save…just in case!

    Thanks Amy, I had an egg I’d cracked yesterday and didn’t use and just HAD to bake something to use it today…this was perfect!


    amy Reply:

    Thank you, LaJuana! Hope you enjoy them!! And here’s a little hint: you’ll need chocolate and marshmallows if you want to make tomorrow’s cookie! 😉


    Comment by LaJuana — January 20, 2011 @ 6:03 PM

  6. These look like perfect little scoops of ice cream in the first picture! We go through peanut butter so quickly at our house, I wonder if there is enough left here for a batch?


    Comment by Dana — January 20, 2011 @ 8:00 PM

  7. You’ve got me when you say marshmallows! I have 3 sizes just waiting for something special!

    And by the way…these cookies are addictive! Love the texture! I baked mine a bit longer than yours because they were so soft I was afraid they’d never firm up…but oh my…a keeper for sure!

    Thanks Amy!
    (BTW I knew with your DH’s glowing review they had to be special!)


    Comment by LaJuana — January 21, 2011 @ 9:23 AM

  8. these look so scrumptious!


    Comment by gina — January 21, 2011 @ 10:18 AM

  9. These look so amazing… I love peanut butter. Would you mind telling me what brand of PB you used, I have an all natural one without salt, without sugar.



    Comment by Honey — January 21, 2011 @ 12:08 PM

  10. Honey- I actually used plain old Jiff peanut butter, but feel free to use whatever you have! The original recipe calls for natural anyway! You might want to add a teensy bit more sugar if your pb is unsweetened, though.


    Comment by amy — January 21, 2011 @ 12:12 PM

  11. I know what you mean about Peanut Butter cookies … not my first choice for a cookie but there is something about these that look incredibly satisfying and delicious and calling to me to make them … make them … make them. On the list for sure this weekend to make a batch! Thanks.


    Comment by Linda from NJ — January 21, 2011 @ 1:26 PM

  12. Thanks Linda! I hope you enjoy them as much as we did if you do get around to making them! 🙂


    Comment by amy — January 21, 2011 @ 1:34 PM

  13. these cookies looks absolutely amazing!

    have a great time,


    Comment by Paula — January 22, 2011 @ 5:32 AM

  14. these look incredible! can’t imagine how good they taste 🙂


    Comment by melissa — January 26, 2011 @ 10:56 PM

  15. Made these cookies today (snow-bound today) and they are awesome!! I love them!! And I love them even more because they do not have fork prints branded into their souls (lol). They taste like a scoop of peanut butter that has been kissed with just the right amount of sweetness. Thanks so much for the post! I am really enjoying these.


    Comment by Linda from NJ — January 27, 2011 @ 2:34 PM

  16. […] Butter Cookies (adapted from Sing for your Supper and All […]

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  17. I made these cookies this morning after craving peanut butter for the past few days. They’re definitely one of the better recipes I’ve used… very easy to make and tasty, but I was disappointed that they came out quite undercooked, even though they were brown on the outside. I think I’ll definitely make them again, but i might squish ’em down a bit (dare I say it… with the dreaded fork prints?), and hopefully that will cook them through a bit more.


    Comment by Carly — July 2, 2011 @ 12:48 AM

  18. I made these and just like the other woman, they seemed under cooked. Do you use a convention oven? The outside was getting brown but the inside seemed to be gooey


    amy Reply:

    If they seem undercooked, let them bake a minute or two more. I use a convection oven, which cooks faster but I always adjust the baking time in the recipe.


    Comment by Suzie — December 9, 2011 @ 2:44 PM

  19. Yummy! I just made this with the addition of dark chocolate chips (cuz peanut butter is always improved with chocolate!) Such a tender cookie and yummy flavors! Definitely a keeper!


    mindy Reply:

    ohh I finally seen someone who likes dark chocolate so how’d they turn out. Havin such a sweet tooth. Thanks!


    Comment by Becky — February 11, 2012 @ 3:07 PM

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