Soft Peanut Butter Cookies 花生醬軟曲奇

The big bottle of peanut butter sitting in my pantry was going to expire soon. I turned it into cookies in order to use it up more quickly. These soft cookies are crisp around the edges, soft in the center and filled with some crunches of peanut. I made them slightly bigger than usual (34 g instead of 22 g) and didn’t flatten the dough during shaping. These thick cookies need a couple more minutes of baking time in order to be thoroughly baked. If you find them too soft after cooling, simply send them back to the preheated oven and bake for 5 more minutes.

For peanut butter cookies with added chocolate flavor, feel free to visit my other blog post, Peanut Butter and Chocolate Thumbprints with Sea Salt.

20180405_152303_HDR-01_wm.jpgSoft Peanut Butter Cookies

Makes 16


180 g all purpose flour (I used organic unbleached all purpose flour)
1/2 tsp baking soda
1/4 tsp salt
115 g unsalted butter, softened
40 g light brown sugar
40 g granulated sugar (I used organic cane sugar)
1 large egg (about 50 g)
125 g crunchy peanut butter


中筋麵粉(EC用有機無漂白麵粉) 180克
梳打粉 1/2茶匙
鹽 1/4茶匙
無鹽牛油(放軟) 115克
黃糖 40克
細砂糖(EC用有機蔗糖) 40克
大蛋 1隻(約50克)
粗粒花生醬 125克

Directions 做法

Preheat oven to 325ºF/160ºC. Line baking sheet with parchment paper. Combine and sift together the flour, baking soda and salt in a large bowl. Stir well then set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter and both sugars on medium speed until smooth and creamy. Scrape down the sides of the bowl with a spatula.


Beat egg slightly in a small bowl then add to the butter-sugar mixture in two additions. Beat well after each addition until fully incorporated.


Beat in the peanut butter until well combined. Scrape down the sides of the bowl with a spatula.


At low speed, add flour mixture in three batches and mix until just combined. Do not overmix.


Drop heaping tablespoonfuls of dough, about 34 g each, onto the baking sheet. To make the classic peanut butter cookies, roll dough into balls then flatten each with a fork in a criss-cross pattern. If the dough is too soft, refrigerate for 30 minutes until firm enough for rolling. The cookies will spread in the oven so make sure to leave enough space in between them. I bake 8 cookies per sheet


Bake for 18 to 20 minutes or until the cookies turn golden around the edges. For crunchier cookies, switch off oven and leave cookies in oven for 5 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.


If you want to republish this recipe, please link back to this post.

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