Ohhh yes — Thick and Chewy Peanut Butter Cookies are the perfect balance of soft, rich, and peanut buttery 🥜🍪. They’re crisp on the edges, chewy in the center, and full of classic homemade flavor.
Here’s the ultimate recipe 👇
🥜 Thick and Chewy Peanut Butter Cookies
Ingredients (makes about 18 cookies)
-
½ cup (1 stick) unsalted butter, softened
-
½ cup granulated sugar
-
½ cup brown sugar, packed
-
¾ cup creamy peanut butter (not natural-style)
-
1 large egg
-
1 tsp vanilla extract
-
1 ¼ cups all-purpose flour
-
½ tsp baking soda
-
¼ tsp baking powder
-
¼ tsp salt
Instructions
-
Preheat oven:
-
350°F (175°C).
-
Line two baking sheets with parchment paper.
-
-
Cream butter and sugars:
-
In a large bowl, beat butter, granulated sugar, and brown sugar until light and creamy (about 2–3 minutes).
-
-
Add peanut butter, egg, and vanilla:
-
Mix in peanut butter until smooth.
-
Beat in egg and vanilla until fully incorporated.
-
-
Combine dry ingredients:
-
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
-
Add to wet ingredients and mix until just combined (don’t overmix).
-
-
Shape the cookies:
-
Roll dough into 1½-inch balls.
-
Place on baking sheets about 2 inches apart.
-
Gently press each ball with a fork to create a crisscross pattern.
-
-
Bake:
-
10–12 minutes, or until edges are lightly golden but centers still look soft.
-
Cool on the pan for 5 minutes before transferring to a wire rack.
-
💡 Tips & Variations
-
Extra chewy: Chill the dough for 30 minutes before baking.
-
Chunky twist: Use crunchy peanut butter or fold in peanut butter chips or chopped peanuts.
-
Sweet & salty: Sprinkle with a pinch of sea salt right after baking.
-
Double trouble: Add ½ cup chocolate chips for peanut butter chocolate chip cookies!
Would you like me to give you a bakery-style extra-thick version (big, soft-centered cookies that stay chewy for days)?
