Why You’ll Love This Recipe
- Easy to Make: No fancy ingredients or complicated steps.
- Perfect Texture: Soft, chewy centers with slightly crisp edges.
- Versatile: Customize with chocolate chips, chopped nuts, or a drizzle of chocolate.
- Crowd-Pleaser: Great for parties, snacks, or gifts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Scoop about 2 tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheets.
- Use a fork to press down slightly, creating a crisscross pattern on each cookie.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers appear slightly soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 24 cookies
- Prep Time: 10 minutes
- Baking Time: 12 minutes
- Total Time: 22 minutes
Variations
- Add-ins: Mix in 1/2 cup of chocolate chips, chopped peanuts, or toffee bits.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour.
- Crunchy Peanut Butter: Swap creamy peanut butter for crunchy for extra texture.
- Drizzle: Top with melted chocolate or a sprinkle of sea salt for a gourmet touch.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- Reheating: Warm cookies in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
FAQs
1. Can I use natural peanut butter for this recipe?
Yes, but ensure it’s well-mixed and not too oily for the best texture.
2. Can I use salted butter instead of unsalted?
Yes, just reduce the added salt to 1/4 teaspoon.
3. Do I need to chill the dough?
It’s optional, but chilling for 30 minutes helps achieve thicker cookies.
4. Can I freeze the cookie dough?
Absolutely! Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.
5. What’s the best way to make the crisscross pattern?
Use the back of a fork, pressing gently in one direction, then the other.
6. Why are my cookies dry?
Overbaking or adding too much flour can cause dryness. Bake until just set and measure flour accurately.
7. Can I double the recipe?
Yes, simply double all ingredients, but bake in batches to avoid overcrowding.
8. What kind of peanut butter works best?
Regular creamy peanut butter like Jif or Skippy works best for consistent results.
9. How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look slightly underbaked. They’ll firm up as they cool.
10. Can I use almond butter instead of peanut butter?
Yes, but the flavor and texture may differ slightly.
Conclusion
Thick and chewy peanut butter cookies are a timeless classic that never fails to impress. With simple ingredients and straightforward steps, these cookies are perfect for any occasion. Whether you enjoy them plain or with added toppings, they’re guaranteed to delight everyone. Try them today and share the love!
Thick and Chewy Peanut Butter Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the ultimate peanut butter treat with these thick and chewy peanut butter cookies! Packed with rich flavor and soft, melt-in-your-mouth texture, they’re easy to make and perfect for sharing.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream peanut butter, butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs, one at a time, then stir in vanilla.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix until combined.
- Roll dough into 2-tablespoon-sized balls and place on baking sheets, spacing 2 inches apart.
- Press each ball with a fork to create a crisscross pattern.
- Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use well-mixed natural peanut butter for a different flavor profile.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Add chocolate chips, nuts, or toffee bits for variations.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
