Simple Soft Peanut Butter Cookies

This peanut butter cookie recipe creates the best soft peanut butter cookies with only 5 ingredients needed. This easy recipe is naturally gluten free and can be made from start to finish in under 20 minutes.  Pin it for Later »

Soft peanut butter cookies on cookie sheet

Soft Peanut Butter Cookie Recipe Overview

Skill Level: Beginner

This recipe for soft peanut butter cookies is very simple to make with very few ingredients. The cookies can be made from start to finish in under 20 minutes and the texture of the cookie is soft and almost fudgy in the center.

The key ingredient that makes these the best soft peanut butter cookies is cornstarch. Because these cookies are flourless, they are naturally gluten free.

Tips, Tricks, & Techniques

  • For this particular recipe, it isn’t important for the egg to be at room temperature. This is a bonus because the cookies can be made with a moments notice.
  • The peanut butter can be substituted with any kind of nut butter. Soft cashew butter cookies are also amazing!
  • When the cookies come out of the oven they will look slightly under-baked and appear as if they will not hold their shape. Let them sit on the baking sheet for 5 minutes before removing so that they have time to set.

Ingredient Functions

  • Peanut Butter is high in fat and therefore serves a similar role in this cookie recipe that butter serves in other recipes. It adds richness and its stickiness also helps bind the cookie.
  • Brown Sugar sweetens the cookie and adds moisture due to the molasses present in brown sugar.
  • Egg binds the cookie together and adds moisture.
  • Baking Soda makes the cookie rise and promotes tenderness and spread.
  • Cornstarch thickens the cookie dough and creates a soft, fudgy texture.

Soft Peanut Butter Cookies

This peanut butter cookie recipe creates the best soft peanut butter cookies with only 5 ingredients needed. This easy recipe is naturally gluten free and can be made from start to finish in under 20 minutes.  
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Ingredients:

  • 1 cup (9.2 oz, 266 gr) creamy peanut butter (or other nut butter of choice)
  • 1 cup (8 oz, 227 gr) dark brown sugar, lightly packed (light brown sugar can be substituted)
  • 1 tsp baking soda
  • 3 TBSP (0.8 oz, 22 gr) cornstarch
  • 1 large egg
  • granulated sugar for rolling, optional

Directions:

  1. Prep: Preheat the oven to 350F (177 C). Line two baking sheets with parchment paper or a silicone baking mat.
  2. Mix: In a large mixing bowl with a hand mixer, beat the peanut butter and brown sugar on medium speed for 1 minute. Add the rest of the ingredients into the bowl and mix until combined.
  3. Shape: Scoop out about 2 TBSP of dough per cookie. Roll into a ball and roll in granulated sugar, if desired. Divide the cookies evenly between the two baking sheets and use a fork to press into the cookies to flatten and create a pattern on top.
  4. Bake at 350F (177 C) for 8 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing them. They need time to set to hold their shape.
  5. Store cooled cookies in an airtight container at room temperature for up to one week.

Substitution Notes:

  • Peanut butter can be substituted with any other nut or seed butter if you prefer.
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6 comments on “Simple Soft Peanut Butter Cookies”

  1. Thanks so simple. I will have my toddler help me. Makes me want to sew hew aprons up so she can really enjoy the while experience. Now I need peanut butter and baking soda... :)
  2. mmmm yes! the perfect pb cookie!

    Rating: 5
  3. i made these.. Love the flavor and texture.. I used two small eggs. I took them out at 8 min and waited 5 and they were so soft they were crumbling.. So I put them back in the oven for another 3 minutes. I did not realize how much they would spread. I didn't use 2 Tablespoons to make the cookies, I made them a little smaller. I am truly amazed and in awe of these cookies! Thank you for the recipe. I am going to continue to work with it.

    Rating: 5
  4. Hello, This may sound strange but how can I get the cookie to char or start to char? My wife used to bake PB cookies & the kids would get the good ones but she always made mine at the end of the batch & would char or blacken the bottom..oh how good they taste with black coffee. Thanks
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