Easy Toll House Super Soft Peanut Butter Cookies Recipe
Toll House Super Soft Peanut Butter Cookies offer a nostalgic bakery-quality treat with a rich, balanced peanut butter flavor and a soft, chewy texture. Perfect for cozy afternoons, family gatherings, or festive occasions, these cookies are easy to make using simple pantry ingredients and deliver irresistibly tender centers with lightly crisp edges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (240 g) creamy peanut butter
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- 2 teaspoons (10 ml) vanilla extract
Sugars
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar
- 2 tablespoons (25 g) extra granulated sugar (for rolling, optional)
Dry Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
Instructions
- Prepare Your Baking Setup: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large bowl, beat ½ cup softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar using a mixer for 2–3 minutes until light and fluffy, creating a soft cookie texture.
- Add Peanut Butter, Eggs, and Vanilla: Mix in 1 cup creamy peanut butter, 2 large eggs, and 2 teaspoons vanilla extract. Beat until smooth and fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients and stir until a soft dough forms.
- Shape the Cookie Dough: Scoop about 2 tablespoons of dough per cookie and roll into balls. Optionally, roll each ball in 2 tablespoons granulated sugar for a lightly crisp exterior. Place dough balls 2 inches apart on the baking sheets.
- Create the Classic Fork Pattern: Use a fork to gently press down on each dough ball, creating the traditional peanut butter cookie crisscross pattern.
- Bake the Cookies: Bake for 9–11 minutes until the edges are set but the centers remain soft and slightly puffy, ensuring a super soft texture.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, allowing them to set while staying soft inside.
Notes
- Do not overbake cookies; remove from oven while centers are slightly underbaked for softness.
- Use room temperature butter and eggs for better mixing and texture.
- Measure flour by spooning and leveling to avoid dry cookies.
- If dough is too soft, chill for 20–30 minutes before baking.
- Store cooled cookies in an airtight container with a slice of bread to maintain softness.
- Cookie dough can be refrigerated for up to 48 hours or frozen for up to 3 months.
- Add chocolate chips for variation or use crunchy peanut butter for added texture.
Keywords: Peanut butter cookies, soft cookies, Toll House cookies, peanut butter dessert, easy cookie recipe, classic cookies, chewy cookies
