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Light and Soft Peanut Butter Cookies

Light and Soft Peanut Butter Cookies

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
Malki in Minneapolis

Malki in Minneapolis

I never liked how peanut butter cookies turned out. They were always too greasy-feeling or too hard and never were soft a few days later. After a lot of trial and error batches, now I get rave reviews from these cookies. They are very rich and soft for those who do not like the typical crunchy style of peanut butter cookies. They do take a bit of time to prepare and cook but very much worth the wait. I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
  2. Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
  3. Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
  4. Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lutzflcat
0

lutzflcat

10/10/2013

Followed this recipe to the letter, and I do think they're a little "light" in flavor. They cooked up nicely, the soft texture is perfect, but as my husband said "...the peanut butter flavor doesn't jump out at you." Although I wouldn't say this now will be my all-time favorite peanut butter cookie, I will say that I like the soft texture more, it's a good cookie, and I would make it again. Thanks Malki in Minneapolis for sharing your recipe with us.

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