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Light and Soft Peanut Butter Cookies image

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.

Provided by Malki in Minneapolis

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h35m

Yield 24

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
½ cup reduced-fat creamy peanut butter (such as Jif®)
½ cup reduced-fat crunchy peanut butter (such as (Jif®)
1 egg white
⅓ cup white sugar
1 egg
⅓ cup brown sugar


  • Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 8.1 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 140.5 mg, Sugar 7.1 g

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