These copycat Subway peanut butter cookies have crisp edges, chewy centers, and have just the right mix of sweetness and peanut butter!
If you’ve ever tried my copycat Subway chocolate chip cookie recipe or my copycat Subway raspberry cheesecake cookies then you probably know that I used to eat at Subway a lot. When I say a lot, I mean twice a week or more as long as I worked for a company that was located in the middle of nowhere. There were three options for lunch: Subway, Chinese takeaway, or bring your own!
I loved to get a cookie with my meal and I’ve tried them all. Subway cookies were the perfect afternoon pick me up at work. These Subway peanut butter cookies are chewy, sweet, and will satisfy your cookie craving!
Ingredients needed
For this recipe, you will need:
- All purpose flour: The base of the cookie dough.
- White and brown sugar: To sweeten the cookies.
- Egg: You’ll need one large egg.
- Baking soda: To give the cookies some rise.
- Peanut butter: You’ll need creamy peanut butter to make these cookies.
- Salt: I used ¼ teaspoon but you may want to test how salty your peanut butter is. The brand I use isn’t very salty. You can always reduce it down to ⅛ teaspoon, if desired.
- Butter: I recommend using unsalted butter since peanut butter can be quite salty.
- Vanilla extract: I recommend using pure vanilla extract, if possible.
How to make
To make these cookies, begin by preheating your oven to 350 degrees.
Next, add your dry ingredients (white sugar, brown sugar, baking soda, salt, and flour) to a large mixing bowl. Stir well with a large spoon.
Add in your wet ingredients and mix well with a hand mixer until everything is well combined.
Measure the dough out (about 2 ½ tablespoons) and form balls. Press them down a little (they will hold the ball shape if not flattened a little). Do not press them all the way down to the pan or they will be too flat.
Bake for 9 to 11 minutes then let them rest on the baking sheet for 15 minutes before transferring.
How to store
Store these cookies in an airtight container at room temperature. They will be good for 3 to 4 days.
Tips for this recipe
- Use less salt if you find your brand of peanut butter is more salty.
- Be sure to press the cookie dough balls down a little (but not all the way flat). These cookies hold their shape while baking.
- The cookies may seem undone but they will finish cooking while resting on the baking sheet.
Other copycat cookie recipes:
- Copycat Potbelly Cookies
- Copycat Subway White Chocolate Macadamia Cookies
- Copycat Great American Cookies Sugar Cookies
- Copycat Chick-fil-A Cookies
Copycat Subway Peanut Butter Cookies
Equipment
- Baking sheet
Ingredients
- 1 ¾ cup all purpose flour
- ¼ teaspoon salt use less if your peanut butter is very salty or you are sodium sensitive
- 1 teaspoon baking soda
- ½ cup white sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup creamy peanut butter
Instructions
- Begin by preheating your oven to 350 degrees.
- Next, add your dry ingredients (white sugar, brown sugar, baking soda, salt, and flour) to a large mixing bowl. Stir well with a large spoon.
- Add in your wet ingredients (peanut butter, vanilla, egg, and butter) and mix well with a hand mixer until everything is well combined.
- Measure the dough out (about 2 ½ tablespoons) and form balls. Press them down a little (they will hold the ball shape if not flattened a little). Do not press them all the way down to the pan or they will be too flat.
- Bake for 9 to 11 minutes then let them rest on the baking sheet for 15 minutes before transferring. Do not over bake.
Notes
- Use less salt if you find your brand of peanut butter is more salty.
- Be sure to press the cookie dough balls down a little (but not all the way flat). These cookies hold their shape while baking.
- The cookies may seem undone but they will finish cooking while resting on the baking sheet. Do not over bake. Nutritional information is an estimate only.
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