There’s nothing quite like biting into a thick and chewy peanut butter cookie—the perfect balance of rich, creamy peanut butter flavor and soft, melt-in-your-mouth texture. These cookies boast crisp edges that give way to irresistibly gooey centers, making them the ultimate comfort dessert. Whether you’re treating yourself after a long day or sharing them with friends and family, their homemade goodness is sure to impress.
Perfect for any occasion, thick and chewy peanut butter cookies are a classic treat that never goes out of style. Pair them with a cold glass of milk for a nostalgic snack, or serve them up at parties to steal the show. With every bite bursting with peanut butter richness, these cookies are a surefire way to satisfy your cravings and leave everyone asking for the recipe!
Why You’ll Love This Recipe
- Perfect Texture: Thick, soft, and chewy with slightly crisp edges.
- Simple Ingredients: Uses pantry staples you likely already have at home.
- Quick to Make: From start to finish in less than 30 minutes.
- Customizable: Add mix-ins like chocolate chips or nuts for extra flavor.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, gently packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the peanut butter, egg, and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Roll the dough into 1.5-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to press a crisscross pattern onto the top of each cookie.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 20 cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Variations
- Chocolate Chip Addition: Add ½ cup of chocolate chips to the dough for a decadent twist.
- Crunchy Peanut Butter: Use crunchy peanut butter instead of creamy for added texture.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Nut-Free Version: Replace peanut butter with sunflower seed butter.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies in a freezer-safe bag for up to 3 months. You can also freeze the cookie dough in portioned balls for easy baking later.
- Reheating: Microwave cookies for 10–15 seconds for a freshly baked feel.
FAQs
Can I use natural peanut butter?
Yes, but make sure it is well-stirred to avoid oily or dry dough.
What’s the best way to measure flour?
Spoon the flour into the measuring cup and level it off with a knife for accurate results.
Can I substitute the butter?
You can use margarine or coconut oil, but the flavor and texture might vary slightly.
Can I make these cookies dairy-free?
Yes, substitute the butter with a dairy-free alternative like vegan butter or coconut oil.
Why are my cookies crumbly?
This might happen if too much flour is added or the dough is overmixed.
Can I double this recipe?
Absolutely! Simply double all the ingredients and bake in batches.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 3 days or freeze it for up to 3 months.
How do I ensure even baking?
Bake one tray at a time in the center of the oven and rotate the tray halfway through baking.
Can I omit the crisscross pattern?
Yes, but the pattern helps the cookies bake evenly and is a signature look for peanut butter cookies.
Conclusion
These thick and chewy peanut butter cookies are a timeless classic that’s easy to make and always satisfying. Whether you enjoy them as-is or customize with your favorite mix-ins, these cookies are sure to be a hit. Make a batch today and enjoy the simple joy of homemade goodness!
Print
Thick and Chewy Peanut Butter Cookies
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Soft and buttery peanut butter cookies with a rich, nutty flavor and delightfully chewy texture, perfect for any cookie lover.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, gently packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the peanut butter, egg, and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Roll the dough into 1.5-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to press a crisscross pattern onto the top of each cookie.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Thick and Chewy Peanut Butter Cookies