It’s been forever since I shared a recipe on the blog, and well…that’s because it has been forever since I have actually baked anything! My little sister even went as far as to say that if I didn’t step up my baking game, I’d have to remove the “Eat” from my blog title. And considering I don’t feel like rebranding the site because of my lack of recent baking, I decided I better step it up or face the wrath of a 16 year old blog police. This isn’t a entirely new recipe, as I posted something similar back in November, but on this gloomy rainy day I figured a little sprinkles couldn’t hurt these seemingly plain lookin’ cookies.
And in fact, when it comes to flavor these peanut butter cookies are anything but plain. I don’t know about you, but I’m not a big fan of crunchy cookies. Now, I know my fair share of crunchy cookie lovers but for me, there’s just something magical about a thick, soft baked cookie. But the problem that I find with most peanut butter cookie recipes is that they tend to crack and crumble after taking the first bite. Oh, but not these my friends. If you bake these for just the right amount of time, you’ll get a cookie that can withstand the bite while still staying soft as can be.
Sprinkled Soft Peanut Butter Cookies
A soft and sprinkly peanut butter cookie perfect for celebrating. The fun thing with this recipe is that it's so versatile. You can bake them plain without any add-ins or toppings, or you can have fun with it and add in chocolate chips, white chocolate chunks, sprinkles, or peanut butter cups. Or better yet, dip half the cookie in chocolate for a extra sweet treat. Or turn them into ice cream sandwiches.
- 3/4 cup butter, softened (1.5 sticks)
- 3/4 cup creamy peanut butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- Sprinkles optional
In a large mixing bowl, cream together butter, peanut butter, sugar, and brown sugar with electric mixer for 30 seconds. Add egg and stir until combined.
On low speed, add in vanilla. Add baking soda and stir for 10 seconds. Slowly add in flour and mix for 30 seconds, or until dough is combined.
Mix in white chocolate chips.
Scoop into 2-tablespoon sized balls and place on a parchment-covered baking sheet. Lightly flatten the tops of each cookie so they are more like thick discs. This will help them bake more evenly. If you wish to add sprinkles, lightly press each cookie into a bowl of sprinkles before baking.
Bake at 350 degrees for 11 minutes.
Allow for the cookies to continue to cool on baking sheet for 5-10 minutes until removing cookies from the baking sheet.
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By baking these cookies for only 11 minutes, we are preventing the edges to be brown, and therefore preventing them to get crunchy. Part of the trick to their softness is to allow the cookies to sit on the hot cookie sheet for 5-10 minutes after removing them from the oven. This allows them to finish baking, without getting the direct heat of the oven that typically causes browned edges. The cookies may look slightly underdone after 11 minutes in the oven, and that’s okay. If you prefer a crunchier cookie, feel free to leave them in the oven for a few extra minutes until you start seeing the edges turn brown.
Rainbow Sprinkles // Printable Party Flags
And the fun thing with this recipe is that it’s so versatile. You can bake them plain without any add-ins or toppings, or you can have fun with it and add in chocolate chips, white chocolate chunks, sprinkles, or peanut butter cups. Or better yet, dip half the cookie in chocolate for a extra sweet treat. Or turn them into icecream sandwiches. Or crush them into chocolate ice cream. Okay, I’ll stop now. I think you get the picture.