Soft Lunchbox Peanut Butter Cookies Recipe That Stay Fresh for Days
These soft peanut butter cookies stay fresh and chewy for days, making them perfect for lunchboxes and snacks. They feature a tender crumb and a balanced salty-sweet peanut butter flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (about 250g) peanut butter, smooth or chunky
- 3/4 cup (150g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour, sifted
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 cup (90g) mini chocolate chips or chopped peanuts
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Cream together the peanut butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract to the creamed mixture and beat on low speed until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Slowly add the dry ingredients to the wet peanut butter mixture and mix on low speed or fold in by hand until just combined.
- Optional: Fold in mini chocolate chips or chopped peanuts.
- Use a cookie scoop or tablespoon to portion dough onto the baking sheets, leaving about 2 inches between cookies. Gently press each ball down with a fork in a crisscross pattern.
- Bake for 10-12 minutes until edges are set but centers look slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
Do not overbake to keep cookies soft. Use room temperature eggs for better texture. Store in airtight containers with a slice of bread to maintain moisture. Chill dough for 30 minutes if cookies spread too much. Can be made gluten-free by substituting flour and vegan by replacing egg with flax egg and using dairy-free sugar and peanut butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Fat: 7
- Carbohydrates: 10
- Fiber: 1
- Protein: 3
Keywords: peanut butter cookies, soft cookies, lunchbox cookies, easy cookies, chewy cookies, peanut butter snack