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Calling all peanut butter lovers! Try my Soft & Chewy Peanut Butter Cookies with Self Rising Flour for the BEST peanut butter cookies the whole family will love.
If you’re a peanut butter lover like me, then get ready to make THE BEST peanut butter cookies EVER.
Today I’m so excited to share my recipe for Soft & Chewy Peanut Butter Cookies made with Self Rising Flour.
As a cookie connoisseur, I can guarantee you these delicious and chewy peanut butter cookies are gonna knock your socks off, and best of all – they’re EASY peasy to make.
Plus, I use a secret ingredient that makes these peanut butter cookies better than ALL the rest!
If you want to learn how to make Soft & Chewy Peanut Butter Cookies with Self Rising Flour, then keep reading for the full recipe below and check out my video tutorial over here!
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The Best Peanut Butter Cookies (Soft and Chewy)
Today’s peanut butter cookie recipe is honestly one of my favorite cookies ever and both the flavor and texture is simply amazing.
These peanut butter cookies are soft and chewy, rich and moist, and the perfect balance of sweet and salty.
And just like all my homemade cookie recipes, these cookies are super easy to make and the hardest part is waiting for the dough to chill. (but it’s totally worth it!)
Chewy Peanut Butter Cookies FAQ’s + Tips
Can you use self rising flour for peanut butter cookies?
Yes, of course!
In case you’re not familiar on what self rising flour is, it’s a simple pre-mixed flour made with all-purpose flour, salt, and baking powder.
It’s a great ingredient to keep on hand for all your favorite baked goods.
I use self rising flour for almost all of my cookies like these ultra-popular ones:
- Mom’s Famous Chocolate Chip Cookies
- Easy Peanut Butter Chocolate Chip Cookies
- Best Salted Brown Butter Chocolate Chip Cookies
- Best Double Chocolate Chip Cookies
Self rising flour is also amazing for making my easy 3 Ingredient Biscuits and 2 Ingredient Pizza Dough.
Check out all my best self rising flour recipes here!
How do you make peanut butter cookies better?
My secret ingredient for making the best peanut butter cookies ever? Honey!
Not only does honey add the perfect touch of natural sweetness to balance out the salty flavor of peanut butter, but it helps make these cookies super moist and chewy.
Another tip for making peanut butter cookies better is CHILLING THE DOUGH.
I know it’s hard to wait when you want a cookie right now, but it’s 110% worth it in letting all the flavors marinade, and creating the BEST soft + chewy texture.
What is the secret to chewy cookies?
One of the best ways to create a more chewy cookie is to use a higher ratio of brown sugar to regular sugar.
Because this recipe uses more brown sugar and has the addition of honey, these peanut butter cookies are pretty much the most perfect, chewy cookie ever.
Also, as mentioned above, chilling your cookie dough is super important in creating a more chewy cookie and letting all the flavors have time to marinade.
Why do you make fork marks on peanut butter cookies?
You might think that creating fork marks on peanut butter cookies is just for looks, but it actually serves another purpose.
Not only does it give your cookies that beautiful signature look but it helps ensure your cookies spread and bake more evenly.
I always recommend gently pressing a large fork into the tops of your peanut butter cookie balls before baking.
How do I prevent the fork from sticking into my peanut butter cookies?
When creating the criss cross marks on your peanut butter cookies, I recommend first dipping the fork into some granulated sugar.
This helps prevent the fork from sticking into your cookie dough.
I also recommend chilling your cookie dough balls for 10 minutes before adding the fork marks.
How do I know when peanut butter cookies are done?
Your peanut butter cookies are done when the cookie becomes a light golden brown on the edges and bottom.
The appearance of the cookie will also begin to look more dull and less shiny on the top.
A general rule of thumb is to bake your cookies for less time if you prefer a softer peanut butter cookie, and bake a little longer if you want a more chewy, crispy cookie.
Why are my peanut butter cookies hard?
If your peanut butter cookies are hard, you most likely baked them too long.
I always recommend baking your cookies at the lowest suggested time first to avoid over baking them.
Remember, the cookies will continue to bake slightly on the cookie sheet when removed from the oven, and the sides and bottom should be a light golden brown.
Chewy Peanut Butter Cookies Storage & Freezer Instructions
How do you store baked peanut butter cookies?
Leftover peanut butter cookies should be stored at room temperature in an air tight container. They will remain fresh for up to 1 week.
Can you freeze Peanut Butter Cookies?
Yes, you can freeze peanut butter cookies after baking them or freeze the unbaked dough rolled into balls.
Both are delicious, and it makes it easy to enjoy peanut butter cookies whenever the craving strikes.
See my instructions below.
How to Freeze Self Rising Flour Peanut Butter Cookies:
It’s super easy to freeze unbaked peanut butter cookie dough or baked peanut butter cookies, and either can be frozen for up to 3 months.
To Freeze (unbaked cookie dough):
Use a cookie scoop to scoop out the dough into balls and place on a parchment paper lined baking sheet.
Place in the freezer or fridge (if space doesn’t allow in your freezer) and let the cookies chill for 1 hour or more.
Once the cookies have chilled enough to maintain their shape, place the cookie dough balls in a freezer safe bag or freezer safe container.
If layering the cookies, place a piece of parchment paper between layers to ensure they don’t stick together.
How To Bake from Frozen:
Over the years I’ve found frozen cookie dough bakes best when you let the cookies thaw at room temperature for 30 minutes or so before baking.
You can also place the cookie dough in the fridge to thaw out overnight.
Bake the cookies as directed in the recipe card, and add an extra minute or two of baking time if needed.
To Freeze (baked cookies):
Prepare and bake cookies as directed.
Once baked, allow cookies to completely cool and place in a freezer safe Ziploc bag or container for up to 3 months.
Once ready to eat, simply heat the cookies in the microwave for 30 seconds – 1 minute or until warm.
How to Make Self Rising Flour Peanut Butter Cookies
Kitchen Tools Needed:
- Mixing Bowl
- Rubber Spatula
- Electric Hand Mixer
- Measuring Cups
- Measuring Spoons
- Food Scale
- Cookie Scoop Set
- Cookie Sheets
- Pre-Cut Parchment Paper
- Cooling Rack
- Cookie Airtight Storage Containers
Step 1: Make Your Cookie Dough + Chill
Making this peanut butter cookie dough is super easy to whip together with an electric hand mixer.
Once everything is combined, make sure you cover and chill your cookie dough in the fridge for a minimum of 2 hours to overnight (preferred).
This will help your cookies turn out perfectly soft + chewy and the flavor will taste SO much better!
Step 2: Form Your Cookie Dough Balls, Roll, and Mark with a Fork
After your peanut butter cookie dough has had plenty of time to chill, it’s time to make your cookie dough balls.
Use a cookie scoop to measure out an even amount and use your hands to roll into smooth balls.
Next, roll each cookie dough ball into a bowl of granulated sugar and evenly coat.
Place onto your parchment paper lined cookie sheet and pop back in the fridge for 10 minutes to chill.
**This step is important because it helps prevent your fork from sticking into your cookie dough balls.
Once chilled, take a large fork that has been dipped in granulated sugar, and gently press down into the tops of each cookie dough ball, creating criss- cross marks.
Step 3: Bake & Cool Your Cookies
Last but not least, bake your peanut butter cookies in the oven until the edges and bottoms are a light golden brown.
If you prefer a softer cookie, bake for the lower recommended time, and if you prefer a more chewy cookie bake for the highest recommended time. (keep in mind you might have to adjust according to your oven)
Let the cookies cool on the pan for 2 minutes before transferring to a wire cooling rack to cool for 5-10 minutes.
Once cooled, serve and enjoy!
Self Rising Flour Peanut Butter Cookies Recipe + Video Tutorial
Soft & Chewy Peanut Butter Cookies (Self Rising Flour)
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5 from 1 review
Calling all peanut butter lovers! Try my Soft & Chewy Peanut Butter Cookies with Self Rising Flour for the BEST peanut butter cookies the whole family will love.
- Author: Kindly Unspoken
- Prep Time: 10 minutes
- Chill Time: 2 hours - overnight
- Cook Time: 9-12 minutes
- Total Time: 0 hours
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
Scale
- 1 stick unsalted butter, softened to room temperature
- 1/4 tsp fine sea salt
- 1 egg, at room temperature
- 1 tsp vanilla
- 1/2 cup creamy peanut butter (not natural)
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 + 1/3 cup self-rising flour
- 1/3 cup granulated sugar (for rolling cookie dough balls in)
Instructions
- In a large mixing bowl, combine softened butter, peanut butter, honey, sea salt, and light brown sugar with an electric hand mixer. Mix on medium speed for 2 minutes, until the mixture turns lighter in color.
- Once mixture is smooth and combined, add in 1 egg and vanilla extract and mix for 15-20 seconds until incorporated.
- Next, add in flour in increments and mix with an electric hand mixer until just combined, being careful to not overmix.
- Cover and chill peanut butter cookie dough for a minimum of 2 hours or overnight (preferred).
- Once the cookie dough has fully chilled remove from fridge and preheat oven to 375 degrees.
- Use a cookie scoop to measure out cookies, and use your hands to roll the dough into smooth balls.
- Place granulated sugar into a shallow bowl and fully coat each cookie dough ball in sugar. Place evenly spaced apart onto a large parchment paper lined cookie sheet. Place the tray of cookies into the fridge to chill for 10 minutes.
- Once chilled, use a large fork that has been dipped into the granulated sugar and gently press criss-cross marks on the top of each cookie dough ball.
- Bake in the oven for 9-12 minutes or until the cookies are a light golden brown on the edges and bottoms.
- Let cookies cool on the pan for 2 minutes before transferring to a wire cooling rack to cool for 5-10 minutes.
- Serve and enjoy!
Notes
Store any leftover cookies in an airtight container at room temperature for up to 1 week, or freeze as directed in the notes below.
TO FREEZE (BAKED COOKIES):
Prepare and bake cookies as directed.
Once baked, allow cookies to completely cool and place in a freezer safe Ziploc bag or container for up to 3 months.
Once ready to eat, simply heat the cookies in the microwave for 30 seconds – 1 minute or until warm.
TO FREEZE (UNBAKED COOKIE DOUGH):
Usea cookie scoopto scoop out the dough into balls and place on a parchment paper linedbaking sheet.
Place in the freezer or fridge (if space doesn’t allow in your freezer) and let the cookies chill for 1 hour or more.
Once the cookies have chilled enough to maintain their shape, place the cookie dough balls in a freezer safe bag or freezer safe container.
If layering the cookies, place a piece of parchment paper between layers to ensure they don’t stick together.
HOW TO BAKE FROM FROZEN:
Over the years I’ve found frozen cookie dough bakes best when you let the cookies thaw at room temperature for 30 minutes or so before baking.
You can also place the cookie dough in the fridge to thaw out overnight.
Bake the cookies as directed in the recipe card, and add an extra minute or two of baking time if needed.
More Peanut Butter Cookie Recipes:
- Buckeye Brownie Cookies
- Peanut Butter Christmas Cookies (4 Ways)
- Easy Peanut Butter Reindeer Cookies
I hope you enjoyed today’s recipe for my Soft & Chewy Peanut Butter Cookies with Self Rising Flour! Do you love peanut butter cookies too? Let me know in the comments below!
Thanks for stopping by! – Cara
