Melt-in-your-Mouth Peanut Butter Cookies
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Melt-in-your-Mouth Peanut Butter Cookies
These Melt-in-your-Mouth Peanut Butter Cookies are the epitome of comfort and flavor, offering a perfect blend of peanut butter richness + buttery softness. Making these cookies is a breeze and they taste absolutely amazing ---perfect for any occasion. Whether you're cozying up for a night in or sharing them with your favorite people, they're sure to be a crowd-pleaser. Gluten-free option.
These soft, thick, Melt-in-your-mouth Peanut Butter Cookies may just become your all-time favorite peanut butter cookie recipe. I'm a huge peanut butter fan--- hence all the peanut butter recipes on the site. Haha. Let me tell you that these cookies practically disappear in your mouth in the best way. That's why I had to give them that name!
You've likely picked up on my love for all things cookies--- Let's be honest, who can resist the classic charm of soft chewy cookie right? Whelp, if you're a major ooey, gooey cookie fan, then you need to try these next -- Bakery-Style Biscoff Cookie Butter Cookies, Hubby's Maple Chocolate Chip Cookies, Oversized Crinkled Chocolate Chip Butterscotch Cookies and Big Bakery-Style Oatmeal Chocolate Chip Cookies.
But y'all I just needed to make a cookie that was absolutely loaded with peanut buttery goodness. They will be your go-to for any occasion-- just the right amount of sweetness, chunkiness, softness + peanut gooeyness! AND is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! A flavor that's beyond mouthwatering – Perfect for beginner bakers, fool-proof + incredibly delicious. Ready in just 25 minutes!
AND they are perfect fot dipping--- There's just something magical about holding a perfectly baked cookie in one hand and your favorite glass of milk homemade coconut or oat milk, anyone?
Jump to:
- Why You Will LOVE This Melt-in-your-Mouth Peanut Butter Cookie Recipe
- How To Make Melt-in-your-Mouth Peanut Butter Cookies
- Ingredients
- The Secret To Melt-In-Your-Mouth Cookies
- What is the Banging Process?
- To Chill Or Not To Chill Cookie Dough?
- Tips for Making the Best Cookies EVERY TIME
- What Should The Cookie Dough Feel Like?
- How to Serve Peanut Butter Cookies
- Add In Ideas For Peanut Butter Cookies
- Common Q + A's For Melt-in-your-Mouth Peanut Butter Cookies
- More Delicious Cookie Recipes
- MADE OUR RECIPE(S)?
- Melt-in-your-Mouth Peanut Butter Cookies
Why You Will LOVE This Melt-in-your-Mouth Peanut Butter Cookie Recipe
- Super soft, chewy + downright heavenly.
- The touch of rich peanut butter adds a whole new level of deliciousness to these cookies.
- Ready in just 25 minutes-- because who wants to wait long for cookie goodness?
- Melt-in-your-mouth--- It's in the name!
- The smell of these cookies baking is practically a form of self-care.
- These cookies are perfect any time--Late-night cravings, meet your match.
- Minimal ingredients + Easy steps.
- Delicious with EVERY. SINGLE. BITE.
How To Make Melt-in-your-Mouth Peanut Butter Cookies
This peanut butter cookie recipe takes just about 25 minutes (in total) to whip up. I've already been through the learning curve for you, so fear not! You’ll need a few important ingredients to achieve the thick, chewy texture perfectly, with NO CHILL time required, then bake them to perfection!
Ingredients
Before we dive into this Melt-in-your-Mouth Peanut Butter Cookies recipe, let me share the list of ingredients you'll need to achieve the thick, chewy texture perfectly:
COOKIES:
- All-purpose flour: I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
- Baking soda. Acts as a leavening agent for a bit of rise.
- Baking powder. Adds additional leavening for a softer texture.
- Cornstarch. Give them soft centers!
- Peanut butter. For the perfect peanut-butter bite.
- Unsalted butter, softened: Make sure it's room temp not cold!
- Brown sugar + cane sugar. Sweetens the dough and aids in spreading.
- Large egg, at room temperature. Acts as a binding agent for the dough.
- Milk, at room temp. You can use whole milk or plant-based milk.
- Vanilla extract. I find the brand Nielsen-Massey to be amazing and of such good quality!
- Salt. I love sprinkling a little salt atop, it makes the cookie flavor really pop!
- Roasted peanuts. Chopped (optional)
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE COOKIES!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these Melt-in-your-Mouth Peanut Butter Cookies. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
The Secret To Melt-In-Your-Mouth Cookies
SHORT ANSWER: THE BANGING PROCESS.
The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked. Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of peanut butter is like "Heaven on Earth" with each bite.
What is the Banging Process?
The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
WHO CREATED THIS BANGING METHOD, EXACTLY?
I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.
To Chill Or Not To Chill Cookie Dough?
OK, so I know this peanut butter cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -
BETTER TEXTURE
- The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. If you want a chewy on the outside soft on the inside cookie then chilling is key!
MORE FLAVOR
- Chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated----- This happens from the dry ingredients gaining moisture from the wet ingredients.
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).
Tips for Making the Best Cookies EVERY TIME
Baking the best cookie is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:
TIP 1: SOFTEN YOUR BUTTER.
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
TIP 2: CREAM THE BUTTER.
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
TIP 3: ALWAYS, ALWAYS USE PARCHMENT PAPER!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.
TIP 4: ADD IN THE FLOUR IN BATCHES.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
What Should The Cookie Dough Feel Like?
- Coherent + holds its shape: The dough should still hold its shape and be cohesive enough to form into balls or drop onto a baking sheet. It shouldn't be overly wet or runny.
- Easy to handle: You should be able to handle the dough easily without it sticking too much to your hands. If it feels too sticky, you can refrigerate it for a short while to firm it up.
How to Serve Peanut Butter Cookies
I personally think this peanut butter cookie recipe is best fresh + warm-- not to mention the delicious peanut buttery smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich. Try with No-Churn Butter Pecan Ice Cream for a hit of pecan goodness or No-Churn Vanilla Ice Cream for my vanilla lovers! These cookies are also perfect for topping atop delicious lattes like this Iced Vanilla Latte or Caramel Biscoff Cookie Butter Iced Latte for the ultimate indulgence!
Add In Ideas For Peanut Butter Cookies
While these cookies are absolutely delicious on their own, for an extra crunch—why not throw in some irresistible additions? I like to add in --
- Nuts like extra peanuts, pecans, walnuts, macadamia + hazelnuts work great!
- Chocolate chips or chunks... A no brainer.
- Coffee--- These Espresso Rye Pecan Chocolate Chip Cookies are so mouthwateringly good.
- Pretzels. It's sweet + salty heaven!
- Butterscotch. Try out these Oversized Crinkled Chocolate Chip Butterscotch Cookies!
- Coconut
- White chocolate
Common Q + A's For Melt-in-your-Mouth Peanut Butter Cookies
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. But let's be honest, they're usually gone before you know it!---Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
Yes! Instead of using peanut butter, you can also substitute with Almond Butter, Sunflower Seed Butter, Tahini, Soynut Butter, Pecan Butter, Hazelnut Butter, or Granola Butter.
Yup! You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
Yes! To make more cookies, simply double or triple the amount of ingredients!
If the dough appears too wet or sticky, add a little more flour (1 tablespoon at a time); However, if the dough appears too dry (add 1 tablespoon of butter at a time).
Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten.
More Delicious Cookie Recipes
Now that you've fallen in love with Melt-in-your-Mouth Peanut Butter Cookies recipe, put your baking skills to good use with these other amazing dessert recipes:
- Chewy Brown Butter Pecan Cookies
- Oversized Crinkled Chocolate Chip Butterscotch Cookies
- The Best Vegan Chocolate Chip Cookies
- Loaded Lucky Charms Cornflakes Sugar Cookies
- Grandma's Chocolate Chip Pecan Cookies
- Thick + Chewy Funfetti Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
MADE OUR RECIPE(S)?
If you tried this Melt-in-your-Mouth Peanut Butter Cookies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Melt-in-your-Mouth Peanut Butter Cookies
Ingredients
COOKIES:
- 1 ½ cups organic all-purpose flour
- 1 cup organic cane sugar
- ½ cup organic brown sugar
- ½ cup unsalted butter, softened
- ½ teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup organic peanut butter
- 1 large organic egg, at room temp.
- 2 Tbsps milk, at room temp. (You can use whole milk or plant-based milk)
- 2 tsps vanilla extract
- ½ cup roasted peanuts, chopped (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
BEAT TOGETHER THE BUTTER, SUGAR, + PEANUT BUTTER:
- In a large bowl, add in the softened butter, peanut butter, and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg, milk, and vanilla, and continue to mix until combined.
- In a separate bowl, add together the flour, cornstarch, baking soda, baking powder, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the chopped peanuts, if using.
PREP + BAKE THE COOKIES:
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Add in extra chopped peanuts, pressing them in each cookie slightly----for extra crunch.
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown. NOTE: At the halfway point, I like to slightly "bang" the pan with cookies a few times to help them flatten + create beautiful ridges. Totally not required. See Notes for more details!
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk (dairy-free or regular), cup of coffee or tea.
- Bon Appetit!
Tips & Tricks
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: See FAQ section for more details.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- NUT BUTTER: Instead of using peanut butter, you can also substitute with Almond Butter, Sunflower Seed Butter, Tahini, Soynut Butter, Pecan Butter, Hazelnut Butter, or Granola Butter.
Nutrition
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