Dessert

Easy Toll House Super Soft Peanut Butter Cookies Recipe

Name: Easy Toll House Super Soft Peanut Butter Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (240 g) creamy peanut butter; ½ cup (113 g) unsalted butter, softened; 2 large eggs; 2 teaspoons (10 ml) vanilla extract; ¾ cup (150 g) granulated sugar; ¾ cup (165 g) packed brown sugar; 2 tablespoons (25 g) extra granulated sugar (for rolling, optional); 1¾ cups (220 g) all-purpose flour; 1 teaspoon (5 g) baking soda; ½ teaspoon (3 g) salt

Byluca Carter April 3, 2026April 3, 2026

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Introduction

Few things are as comforting as the smell of freshly baked cookies filling the kitchen. These Toll House Super Soft Peanut Butter Cookies offer rich peanut butter flavor with a tender, chewy texture that stays soft even days after baking. Perfect for family treats, bake sales, or anytime you need a sweet, cozy indulgence.

A stack of four thick, soft chocolate chip cookies sits on a white plate with a textured rim, placed on a white marbled surface. Each cookie is golden brown with a slightly cracked surface and is topped with numerous dark, shiny chocolate chips that are both embedded and sitting on top, adding a rich contrast. Around the base of the plate, a few extra chocolate chips are scattered casually. The background is softly blurred, highlighting the cookies in sharp focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 g) creamy peanut butter
½ cup (113 g) unsalted butter, softened

¾ cup (150 g) granulated sugar
¾ cup (165 g) packed brown sugar

2 large eggs
2 teaspoons (10 ml) vanilla extract

1¾ cups (220 g) all-purpose flour
1 teaspoon (5 g) baking soda
½ teaspoon (3 g) salt

2 tablespoons (25 g) extra granulated sugar (for rolling, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Step 2: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. This creaming creates the soft cookie texture.

Step 3: Mix in the creamy peanut butter, eggs, and vanilla extract until smooth and well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 5: Scoop about 2 tablespoons (30 g) of dough and roll into balls. Optionally, roll each ball in extra granulated sugar for a slightly crisp exterior. Place the dough balls about 2 inches apart on the prepared baking sheets.

Step 6: Use a fork to gently press down on each dough ball and create the classic crisscross peanut butter cookie pattern.
Step 7: Bake for 9–11 minutes until the edges look set but centers still appear soft and slightly puffy.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set while remaining soft inside.

Tips & Variations

Do not overbake; remove cookies when centers look slightly underbaked for maximum softness.
Use room temperature butter and eggs for a smoother dough and better texture.
Spoon and level flour when measuring to avoid dry cookies caused by too much flour.

If dough feels too soft to handle, chill it for 20–30 minutes before shaping.
Add 1 cup (170 g) chocolate chips to the dough for chocolate chip peanut butter cookies.
Make sandwich cookies by spreading chocolate or vanilla frosting between two cookies.

Press a chocolate candy into the center of each cookie after baking for a peanut butter blossom variation.
Swap creamy peanut butter for crunchy peanut butter for added texture.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to five days. To keep them soft, place a small slice of bread in the container to maintain moisture. You can also freeze cookie dough balls for up to 3 months and bake directly from frozen, adding 1–2 minutes to the baking time.

How to Serve

A stack of four peanut butter chocolate chip cookies is placed in the center of a white plate with a decorative edge. Each cookie is golden brown with a slightly cracked texture, and whole chocolate chips are embedded on the top layer, with some chips slightly melted and shiny. Scattered chocolate chips surround the base of the cookie stack on the plate. The background is softly blurred with a white marbled surface under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why are my peanut butter cookies dry?

Dry cookies often result from too much flour or overbaking. Measure flour by spooning it into the measuring cup and leveling it off instead of scooping directly. Also, remove cookies when edges are set but centers still look soft to avoid drying them out. Brown sugar in this recipe helps retain moisture for tender cookies.

Can I make the cookie dough ahead of time?

Yes, the dough can be refrigerated in an airtight container for up to 48 hours, which can enhance the flavor. If the dough becomes too firm after chilling, let it sit at room temperature for 10–15 minutes before shaping. You can also roll dough into balls ahead and refrigerate for easy baking later.