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Thick and Chewy Peanut Butter Cookies Recipe

Thick and Chewy Peanut Butter Cookies Recipe
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★★★★★

5.1 from 25 reviews

These Thick and Chewy Peanut Butter Cookies boast a perfect balance of rich peanut butter flavor and a delightfully soft, chewy texture. Easy to make and ideal for any peanut butter lover, these cookies are a classic treat that can be enjoyed fresh or stored for later. With simple ingredients and straightforward steps, they’re perfect for both beginner and experienced bakers.

Ingredients

Scale

Wet Ingredients

  • 1 cup peanut butter (smooth or natural)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Ingredients: In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes using an electric mixer.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt together to evenly distribute the leavening agents and salt.
  5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
  6. Shape Cookies: Scoop about 2 tablespoons of dough each and roll it into balls. Place them 2 inches apart on the lined baking sheet. Use a fork to gently press down each ball and create a classic crisscross pattern.
  7. Bake: Bake the cookies for 10 to 12 minutes until the edges turn golden while the centers remain soft, ensuring a chewy texture.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • If using natural peanut butter, add a bit more flour as it tends to be runnier and can affect dough consistency.
  • For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
  • To store, roll dough into balls and freeze them until firm, then keep in an airtight container for up to 3 months.

Nutrition

Keywords: peanut butter cookies, chewy peanut butter cookies, thick peanut butter cookies, classic cookies, easy peanut butter cookie recipe

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