Soft and Chewy Peanut Butter Cookies

  • Active Time 15m
  • Total Time 40m
  • Rating ****

Makes 18

If you like slightly soft and chewy peanut butter cookies (as opposed to crisp and crunchy ones), then this is the recipe for you. These cookies have a rich peanut flavor which is accented by a dash of molasses.


  • 1 cup whole-wheat flour
  • 1/3 cup old-fashioned oats (do not use instant or quick oats)
  • 1 teaspoon baking soda
  • 1 cup extra crunchy peanut butter
  • 3/4 cup (packed) dark brown sugar
  • 1/3 cup granulated sugar
  • 5 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon dark robust-flavored molasses (do not use blackstrap)
  • 1 teaspoon vanilla extract
  • 1/2 cup honey roasted peanuts


Preheat oven to 350 degrees F.

Butter 2 large (16-by-14-inch) nonstick baking sheets.

Mix first 3 ingredients in small bowl. Using electric mixer, beat peanut butter, both sugars, butter, egg, molasses and vanilla in large bowl until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Mix in peanuts.

Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart. Bake for 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).


  • Mix 1 cup of butterscotch, semisweet, milk or white chocolate chips into dough.
  • Mix 1 cup of small chunks of candy bars into dough.

    Recipe reprinted by permission of Publisher. All rights reserved.

  • RecID 5948

    nutrition information per serving

    218 calories; 13g total fat; 20mg cholesterol; 81mg sodium; 23g carbohydrates; 2g fiber; 6g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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