Thick and Chewy Peanut Butter Cookies Recipe

Introduction

These thick and chewy peanut butter cookies are a delightful treat that balances rich peanut flavor with a soft, irresistible texture. Perfect for any occasion, they offer a comforting homemade taste that everyone will love.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, gently packed
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a stand mixer with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar until smooth and well combined.
3. Step 3: Add the creamy peanut butter, egg, and vanilla extract to the bowl. Mix well, scraping down the sides as needed to incorporate all ingredients evenly.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
6. Step 6: Scoop tablespoon-sized portions of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
7. Step 7: Bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft and underbaked.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use natural peanut butter and stir well before measuring to incorporate any oil for the best texture.
• For a twist, fold in chocolate chips or sprinkle a little sea salt on top before baking.
• Underbaking slightly ensures your cookies stay soft and chewy rather than crispy.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm gently in the oven at 300°F (150°C) for a few minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will work and add extra texture, but creamy is best for an even, smooth cookie base.

Why should I slightly underbake these cookies?

Underbaking keeps the centers soft and chewy, which is the signature texture of these peanut butter cookies. They will firm up as they cool.

Thick and Chewy Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

These Thick and Chewy Peanut Butter Cookies are a delightful treat perfect for peanut butter lovers. Featuring a rich blend of creamy peanut butter, butter, and a balance of granulated and light brown sugars, these cookies bake up soft in the center with slightly crisp edges. Easy to prepare and wonderfully satisfying, they make an excellent dessert or snack option for any occasion.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, gently packed
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your cookies evenly.
2. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and fluffy, about 2-3 minutes.
3. Add Peanut Butter and Eggs: Add the creamy peanut butter, egg, and vanilla extract to the creamed mixture and mix well. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix to keep the cookies tender.
6. Scoop Dough: Using a tablespoon or cookie scoop, drop tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly underbaked to maintain a chewy texture.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

• Natural Peanut Butter: Stir well before measuring to evenly incorporate the oils.
• Texture Tip: Slightly underbake the cookies for the softest, chewiest centers.
• Customizations: Fold in chocolate chips or sprinkle sea salt on top before baking for added flavor.
• Use parchment paper or silicone baking mats for easy clean-up and to prevent sticking.
• Store cookies in an airtight container at room temperature for up to a week.

Keywords: peanut butter cookies, chewy cookies, homemade cookies, dessert, baking, American cookies, peanut butter dessert