Remember when you were a kid and grandma always seemed to have an endless supply of cookies at her house? It seemed almost magical how there was always a batch waiting for you when you got there. I spent much of my time with my grandma when I was younger. My mom was a single mother and even back in the 80’s and 90’s childcare was a lot cheaper when it was with a family member. Of course, I didn’t mind. I knew that every day spent with my grandma was going to be a good one.
Now, we went through a pretty wide variety of cookies. In fact, my love of baking definitely comes from my time spent with my grandma as quite often I would get to help decide what we would make. Even though I was a walking tornado when I was younger she always patiently let me help put everything together. I have always been a pretty big fan of snickerdoodles, but the best days were always the ones when there was a warm batch of peanut butter cookies in the oven.
Now that I am older with kids of my own I almost always have cookies in the cookie jar for them as well. Although we go through M&M cookies and a few others pretty frequently I am always happiest (and I’m pretty sure they are too) when we have peanut butter cookies in the house. My recipe has changed slightly to better fit into a healthier lifestyle, but in all, it’s still the same that my grandma and I put together years ago.
Soft and Chewy Peanut Butter Cookie Recipe
Unlike several of my other recipes, I did not use turbinado sugar in this one. It can definitely be used, or any other healthier sugar alternative. Simply keep the amounts the same. However, I do recommend using brown sugar if available to help add to the color and substance of the cookies. There are several options for making these cookies vegan as well, including egg substitutes like chia seeds or flax seeds.
I do highly recommend using natural peanut butter in this recipe. Many varieties of peanut butter have added sugar, preservatives, and other things that just aren’t very healthy at all. I notice no flavor issues with natural peanut butter. In fact, I find it tastes a lot better.
A Matter of Preference
This dough will work well whether chilled or not. For larger, thinner cookies you can go straight from the mixer into the oven. If you prefer cookies that are a little smaller but chewier you can chill the dough for around 45-60 minutes. This will help to keep the dough from spreading as much in the oven.
If you prefer a crunchier cookie you can use 1/2 C creamy peanut butter and 1/2 C chunky peanut butter. If you really like the crunch (or only have crunchy peanut butter at home) you can absolutely use just that as well.
Looking for More Recipes?
Are you looking for more cookie recipes? Check out my soft bakery style frosted sugar cookies! How about a cupcake? I am a HUGE fan of cupcakes! Check out my Charlotte’s Web inspired Wilbur the Pig Chocolate Cupcakes, my spring ready Strawberry Patch Cupcakes, or my super fun Worms & Dirt Cupcakes!
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