Peanut Butter Sour Cream Cookies are sweet, a little salty, and so simple to make! You can't taste the sour cream in the cookies, but it adds such so much moisture that these cookies stay soft for DAYS. These are perfect for Christmas, birthdays, or just because!
Jump to:
These sour cream and peanut butter cookies are the BEST! So chewy, and rich, and best of all- they stay soft for days making them a perfect make ahead cookie for holidays or parties.
While a little more involved than my 2 ingredients peanut butter cookies, this recipe is still so so simple. All you have to do is mix all ingredients in one bowl, bake, and serve. That's it, a quick and easy 15 minute cookie recipe!
No stand mixers, chilling, or complicated ingredients required.
Be sure to also try these chocolate filled cookies for more chocolate goodness!
Why You'll Love These Cookies
- SO soft and chewy
- Full of salty peanut butter flavor
- Loaded with rich chocolate chips
- Made in one bowl with minimal ingredients
- Bakes in under 10 minutes
- Sour cream is tasteless, but adds SO much richness and moisture
Key Ingredients Needed
*for full list of ingredients and measurements see recipe card below*
- Butter: I typically use salted butter when I bake to balance out the sweetness, but unsalted works as well. Just make sure it's room temperature before using!
- Peanut butter: I definitely recommend using creamy peanut butter and a brand like Skippy or Jif! Natural peanut butter is too runny and will cause your cookies to spread too much.
- Brown sugar: For extra chew I like to sweeten these cookies with brown sugar. Light or dark work, just keep in mind the color will vary depending on which you use.
- Eggs: 2 eggs add the perfect amount of richness and binder for the dough. Try and remember to take them out of the fridge before using so they're room temp.
- Vanilla: A little bit of vanilla extract is the perfect way to round out the flavor of these peanut butter cookies.
- Sour cream: Just like the butter and eggs, you want sour cream to be room temperature. Also, this ingredients doesn't make the cookies tangy at all, simply just adds moisture and richness!
- Bread flour: I purposely chose to use bread flour in this recipe because it has a higher protein content which makes the cookies more chewy. If you don't have it, substitute with an equal amount of regular all purpose flour!
- Baking soda: Baking soda is essential to help the cookies spread and not be too thick.
- Chocolate chips: I like to use semi-sweet chocolate chips, but experiment with what you like! Dark, milk, or white chocolate are also great options.
How To Make Peanut Butter Sour Cream Cookies
STEP ONE: Preheat the oven to 350°F and line a baking sheet with parchment paper.
STEP TWO: In a large mixing bowl, use a hand mixer or wooden spoon to mix the butter, peanut butter, and brown sugar together. Mix until well combined.
STEP THREE: Next, add the eggs, vanilla, and sour cream into the peanut butter mixture and again, mix until fully combined.
STEP FOUR: Finally, add the dry ingredients and chocolate chips into the mixing bowl and gently fold all ingredients together until *just* combined and no traces of flour remain.
STEP FIVE: Use a cookie scoop to portion the cookies out onto your prepared baking sheet, leaving 2 inches between each portion of dough.
STEP SIX: Bake for 8-10 minutes (depending on your cookie size) or until the edges are lightly golden brown.
STEP SEVEN: Carefully remove the peanut butter sour cream cookies from the oven and allow them to cool completely on the tray to set up before serving and enjoying.
Recipe Variations
- Gluten free: Substitute the flour with a gluten free all purpose flour that contains xanthan gum.
- With nuts: Toast about ½ cup of peanuts and finely chop them. Fold into the cookie dough with the chocolate chips and enjoy a salty crunch!
- Mixed chocolate: Instead of one kind of chocolate chip, mix it up and do two or three! You could add white chocolate chips, dark chocolate, or even peanut butter chips.
Expert Baking Tips
- Use room temperature ingredients: It's important to use room temperature ingredients so that the dough comes together easier. Take anything in the fridge out and set on the counter 30-60 minutes before you plan on baking.
- Don't use natural peanut butter: Natural peanut butter is too drippy for this recipe. I suggest using Skippy of Jif brand!
- Don't over mix: It's important to not over mix the cookie dough one you add the flour in. Only mix until no traces of flour remain.
- Use a cookie scoop: For identical cookie sizes, use a cookie scoop to portion the dough. I used a large cookie scoop like this, but you can use a smaller one. The baking time will vary though based on the size scoop you use!
- Measure properly: The ingredients in the recipe card are listed in grams for your benefit! Measuring by weight gives you accurate bakes every single time.
- Scoot your cookies: If your peanut butter sour cream cookies spread a bit too much or look lopsided, as soon as the cookies come out of the oven simply use a spatula to large circle cookie cutter to scoot the edges into a perfect circle.
- Cool before serving: These sour cream peanut butter cookies are more delicate and need time to set up and cool before serving so they don't fall apart.
FAQs
You can use any nut butter you have on hand if you don't have peanut butter. Cashew or almond butter are great alternatives.
Nope! The sour cream only adds moisture and chew to the cookies, but it doesn't make the cookies taste 'tangy' at all.
If your cookies spread there's two reasons this could've happened. Either your butter was too soft when you mixed it in, or you may have mismeasured the flour.
I highly suggest investing in a kitchen scale for the most accurate baking!
Storing and Freezing Instructions
Storing-
Keep leftover cookies in an airtight container at room temperature for up to 4 days. You can also keep them in the fridge, but I find that they tend to dry out after 2 or 3 days.
Freezing-
If you want a soft and chewy peanut butter sour cream cookie anytime the craving hits, then you should definitely try freezing them! Simply place the cookies in a freezer safe bag and freeze for up to 3 months.
Take however many cookies you'd like out of the freezer, thaw to room temperature, and enjoy!
a quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Cookies You'll Love!
Did you make these yummy Peanut Butter Sour Cream Cookies? If so, I'd appreciate you leaving a comment and star rating down below.
Also, follow me on Instagram (@coleinthekitchen), Pinterest, or Facebook, and sign up for emails so you're the first to know when there's a new recipe!
PrintPeanut Butter Sour Cream Cookies
Peanut Butter Sour Cream Cookies are sweet, a little salty, and so simple to make! You can't taste the sour cream in the cookies, but it adds such so much moisture that these cookies stay soft for DAYS. These are perfect for Christmas, birthdays, or just because!
- Prep Time: 5 minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 15 Large Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g (1 stick) butter- room temperature
- 120g creamy peanut butter
- 230g light or dark brown sugar
- 2 large eggs- room temperature
- 50g full-fat sour cream- room temperature
- 1 teaspoon vanilla extract
- 220g bread flour (substitute with all purpose flour)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 170g chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a large mixing bowl, use a hand mixer or wooden spoon to combine the butter, peanut butter, and brown sugar. They should be well mixed!
- Next, to the peanut butter mixture, add the eggs, sour cream and vanilla. Again, mix well.
- Finally, add the flour, baking soda, salt, and chocolate chips into the bowl of wet ingredients. Use a rubber spatula to fold all ingredients together until a smooth dough forms.
- Use a cookie scoop to portions out the dough onto your prepared baking sheet leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges start to turn a light golden brown.
- Once baked, carefully take the cookies out of the oven and allow them to cool on the tray to set up before serving.
Notes
- Use room temperature ingredients: It's important to use room temperature ingredients so that the dough comes together easier. Take anything in the fridge out and set on the counter 30-60 minutes before you plan on baking.
- Don't use natural peanut butter: Natural peanut butter is too drippy for this recipe. I suggest using Skippy of Jif brand!
- Don't over mix: It's important to not over mix the cookie dough one you add the flour in. Only mix until no traces of flour remain.
- Use a cookie scoop: For identical cookie sizes, use a cookie scoop to portion the dough. I used a large cookie scoop like this, but you can use a smaller one. The baking time will vary though based on the size scoop you use!
- Measure properly: The ingredients in the recipe card are listed in grams for your benefit! Measuring by weight gives you accurate bakes every single time.
- Scoot your cookies: If your peanut butter sour cream cookies spread a bit too much or look lopsided, as soon as the cookies come out of the oven simply use a spatula to large circle cookie cutter to scoot the edges into a perfect circle.
- Cool before serving: These sour cream peanut butter cookies are more delicate and need time to set up and cool before serving so they don't fall apart.
- Storing: Keep leftover cookies in an airtight container at room temperature for up to 4 days
Keywords: peanut butter sour cream cookies, sour cream peanut butter cookies, peanut butter cookies with sour cream
Leave a Reply