Best Soft Christmas Cookies Recipe
A foolproof recipe for ultra-soft Christmas cookies with tips, variations, and storage to keep them ...
45
total time
24
servings
45 kcal
calories
Introduction
Old Fashioned Peanut Butter Cookies have a humble origin but timeless appeal. The combination of peanut butter, butter, brown sugar, and vanilla creates a flavor that immediately evokes kitchens filled with warm aromas and happy afternoons. In this guide, we embrace a traditional method that yields cookies with crisp edges, a slightly chewy center, and a rich peanut note that lingers long after the last bite. The goal is simple: cookies that feel familiar and comforting, yet never dull. We’ll cover the ingredients, technique, and a few practical tips to help you achieve consistent results, whether you’re baking for a busy weekday or a leisurely weekend bake. The recipe uses pantry staples you probably already have, along with a handful of small choices that can adjust texture and flavor. For example, using more brown sugar will create a deeper caramel note and a softer interior, while a touch of salt enhances the peanut butter sweetness. If you like a crunch, you can fold in roasted peanuts or chocolate chips for extra texture and contrast. But even in its simplest form, this classic cookie delivers the nostalgia of childhood treats and the satisfaction of a well-made snack. By following clear steps and giving the dough a moment of patience, you’ll enjoy cookies that turn evenly, bake reliably, and disappear quickly from the cooling rack.
Gathering Ingredients
Before you bake, assemble the ingredients in small bowls so everything is within easy reach. The classic recipe relies on softened unsalted butter for sheen and flavor, creamy peanut butter for body and aroma, and a balance of light brown sugar and granulated sugar for texture and sweetness. Eggs bind the dough, while vanilla adds warmth. All-purpose flour, baking soda, and a pinch of salt provide structure and balance. The ingredient list is short, but respecting measurements matters. If you measure by weight, you’ll achieve the most consistent results, especially with peanut butter that varies in oil content. For a drier kitchen or warmer days, chilling the dough later will help it hold shape without becoming crumbly. If you don’t have brown sugar on hand, you can substitute a portion with extra granulated sugar, though the brown sugar contributes moisture and a subtle molasses note. For an even richer flavor, feel free to add a tablespoon of peanut butter. Some bakers like to press a few roasted peanuts into the dough balls before baking for extra crunch. If you’re avoiding dairy, you can use a plant-based butter substitute; the cookies will still taste fantastic, though the mouthfeel might be slightly different. Fresh vanilla, good quality peanut butter, and well-creamed butter set the stage for cookies with color, aroma, and texture that align with the old-fashioned promise.
Ingredients and Substitutions
The ingredients for classic old-fashioned peanut butter cookies are simple, but small adjustments can tweak texture and flavor. You will need 1/2 cup unsalted butter (softened), 1/2 cup creamy peanut butter, 1/2 cup light brown sugar (packed), 1/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 3/4 cup all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Optional add-ins include 1/2 cup rolled oats for extra chew, 1/2 cup chocolate chips for a hint of sweetness, or 1/4 cup chopped peanuts for crunch. Substitutions are straightforward: use a plant-based butter substitute for a dairy-free version, and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a vegan binding alternative. If you prefer a lighter texture, increase the granulated sugar slightly or add a teaspoon of milk to adjust moisture. Natural peanut butter with oil separation can affect the dough’s feel, so stir well and drain any excess oil if needed. For a richer flavor, you can swap part of the butter for more peanut butter, but keep the total fat amount balanced to avoid overly greasy dough. The aim is to keep the dough cohesive yet easy to portion, with enough resilience to hold its shape during baking.
Equipment and Prep
Having the right tools makes every step smoother. Gather measuring cups and spoons, a large mixing bowl, a medium bowl for dry ingredients, a spatula or wooden spoon, and a stand mixer or hand mixer if you prefer. Line baking sheets with parchment paper or use a silicone mat to prevent sticking and ensure even browning. If you’re chilling the dough, have a sheet of plastic wrap ready to wrap the dough block or portioned balls. Preheat your oven to 350°F (175°C) so it reaches the proper temperature by the time your dough is ready for the oven. A cooling rack will help cookies set evenly after baking. It also helps you test multiple batches without stacking warm cookies. Finally, keep a small bowl nearby with extra sugar or a sprinkle of flaky salt for finishing touches once the cookies emerge from the oven. With the right equipment, you can focus on technique rather than logistics, ensuring consistent shape and texture across batches. This section covers the practical setup you’ll rely on as you move from mixing to baking with confidence and efficiency, producing classic cookies that look and taste timeless in every bite. Note that the dough’s salt and sugar balance is critical, so adjust sparingly if you are modifying ingredients for dietary reasons.
Creaming Butter and Sugars
The creaming step forms the cookie’s foundation. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture becomes light in color and fluffy in texture. This usually takes about 2 to 3 minutes with a mixer on medium speed, or a bit longer by hand. The goal is to incorporate air so the cookies rise slightly and achieve a pleasant, cake-like mouthfeel along the edges. Once creamy, add the peanut butter and beat until fully integrated, creating a smooth, glossy paste. Add the egg and vanilla, mixing on medium speed until the mixture is uniform and slightly aerated. Overmixing at this stage can lead to a tough texture, so stop once the ingredients are just combined. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, gradually incorporate the dry ingredients into the butter-peanut butter mixture. Mix just until you can see no streaks of flour; a few small lumps are acceptable. The dough should look cohesive, slightly sticky, and pliable. If it seems too soft, refrigerate the dough for 15 to 30 minutes to make portioning easier. This careful balance of fat, sugar, and gluten develops the signature texture of old-fashioned peanut butter cookies.
Dough Formation and Mixing
In a separate bowl, combine the dry ingredients: flour, baking soda, and salt. Gradually fold the dry mixture into the creamy butter-peanut butter base until just combined. When the dough comes together, scrape the sides of the bowl and run a quick final mix on low to ensure even distribution of all ingredients. If you want extra chew or texture, you can fold in optional add-ins at this point, such as oats or chocolate chips, but be mindful not to overmix, which can make the cookies too dense. The dough should be soft but manageable and hold its shape when scooped. For a more precise dough behavior, you can refrigerate it for 30 minutes to allow the fats to firm up, especially in warm kitchens or if you’re using natural peanut butter with more oil. After chilling, portion the dough into round balls about 1 to 1.5 tablespoons each. If you prefer, you can use a small cookie scoop to ensure uniform sizes, which helps the cookies bake evenly. Ready-to-bake portions should maintain a consistent size and height so that the edges brown evenly with a lighter center. This section prepares you for shaping and baking with confidence, ensuring that your dough behaves predictably in the oven and yields classic cookies with a satisfying balance of firmness and chewiness.
Shaping, Baking
Place dough portions on the prepared sheets, spacing them at least 2 inches apart to allow for spreading. If you like the traditional peanut butter cookie look, lightly flatten each ball with a fork in a crisscross pattern, which also helps the dough bake evenly by creating more surface area. Bake for 9 to 11 minutes, rotating the sheets halfway through for even browning. The cookies should look set around the edges and slightly puffed in the center when finished; they will firm up as they cool. Avoid overbaking, as residual heat can continue to cook them and lead to a dry texture. Let the cookies rest on the baking sheets for a couple of minutes before transferring them to a cooling rack. They will be soft at first but crisp up as they cool. Once cooled, you can store them in an airtight container to preserve freshness. This step yields a batch of classic cookies with a comforting peanut aroma, a delicate balance of snap and chew, and a finish that invites another bite. If you prefer different textures, you can experiment with lighter baking times or slightly thicker dough for a heftier cookie. The key is to watch for color and edges rather than relying solely on time, since ovens vary.
Serving, Variations, and Storage
Serve these cookies with a glass of cold milk or coffee for a classic pairing. You can introduce subtle variations to keep the recipe interesting: fold in dark chocolate chips for a richer bite, sprinkle a pinch of flaky sea salt on top before baking for a savory contrast, or add a dash of ground cinnamon for warmth. For even more flavor, try toasting a few peanuts and scattering them over the dough balls just before baking. To store, keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag; they’ll keep well for up to 3 months and can be thawed at room temperature. If you want to re-soften cookies after refrigeration, a few minutes in a warm oven works nicely. These cookies are versatile enough to accommodate a variety of preferences, whether you enjoy a simpler, traditional approach or a slightly fancier version with add-ins. The result remains comforting, nostalgic, and satisfying with every bite, reflecting the old-fashioned spirit that started it all. The final plate should convey a sense of home and tradition, inviting friends and family to share in a moment of timeless indulgence.
Old Fashioned Peanut Butter Cookies
Classic chewy peanut butter cookies with old-fashioned flavor. Learn tips, variations, and a step-by-step guide to perfect cookies every time.
total time
45
servings
24
calories
45 kcal
ingredients
- 1 cup creamy peanut butter 🥜
- 1/2 cup unsalted butter 🧈
- 1/2 cup granulated sugar 🍬
- 1/2 cup packed light brown sugar 🟤
- 1 large egg 🥚
- 1 teaspoon vanilla extract ✨
- 1 cup all-purpose flour 🥣
- 1/2 teaspoon baking soda 🧂
- 1/4 teaspoon salt 🧂
- 1/4 cup granulated sugar for rolling 🍬
instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat together the peanut butter 🥜, butter 🧈, granulated sugar 🍬, and brown sugar 🟤 until creamy and fluffy.
- Beat in the egg 🥚 and vanilla extract ✨ until smooth.
- In a separate bowl, whisk together the flour 🥣, baking soda 🧂, and salt 🧂.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms 🌀.
- Chill the dough for 20–30 minutes ⏳.
- Scoop or roll the dough into 1-inch balls, then roll each ball in the extra granulated sugar 🍬.
- Place the dough balls on the prepared sheets about 2 inches apart 📏🍪.
- Bake for 9–11 minutes, until the edges are set and the centers look just barely soft 🍪.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely 🧊.
- Enjoy with a glass of milk 🥛.
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