Soft Peanut Butter Cookies - A Guest Post from gotta get baked
Adapted from Sally's Baking Addiction
  • ½ cup (1 stick) unsalted butter, room temp
  • ¾ cup light brown sugar, packed
  • 1 egg, room temp
  • ¾ cup creamy peanut butter
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 cup all purpose flour
  • ¼ cup whole wheat flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¾ cup peanuts, chopped
  • 1 cup peanut butter chips
  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Roll about 2 tablespoons of dough into a ball and place on the cookie sheet. Bake for 8-9 minutes. When you pull the sheet out of the oven, the cookies will be soft and may appear undone. Don’t worry about it. Let the cookies cool on the baking sheet for five minutes. They’ll continue to bake while they’re on the sheet. Remove and allow to cool completely on a wire rack. The cookies will firm up further as they cool.
  2. Note: make sure you leave the remainder of the dough inside the fridge while the cookies bake. You don’t want the dough to warm up because they’ll spread too much while baking.
  3. Store the cookies at room temperature inside an airtight container for up to one week. I doubt they’ll last that long. These cookies are truly soft, packed full of peanut butter flavour since I used PB, PB chips and chopped peanuts, the latter providing a nice textural contrast. I really love the flavour that the cinnamon adds as well.
Recipe by Because I Like Chocolate at