Why You’ll Love This Recipe
This recipe combines the creamy goodness of peanut butter with the rich sweetness of brown sugar and a touch of vanilla for a deliciously chewy texture. Not only do these cookies have the perfect balance of flavors, but they're also easy to make. The simple ingredients come together quickly, and the result is a batch of irresistible cookies your whole family will love. You can even customize them by adding chocolate chips or chopped peanuts for extra texture and flavor!
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop about 2 tablespoons of dough and roll them into balls.
- Place the dough balls about 2 inches apart on the prepared baking sheets. Use a fork to press each ball down slightly, creating a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 10 minutes
- Baking Time: 12 minutes
- Total Time: 22 minutes
Variations
- Chocolate Peanut Butter Cookies: Add 1 cup of chocolate chips to the dough to bring a chocolatey twist to your cookies.
- Chunky Peanut Butter Cookies: Stir in ½ cup of chopped peanuts for extra crunch.
- Nut-Free Option: Swap the peanut butter for sunbutter or any nut-free alternative for those with allergies.
Storage/Reheating
- Store your cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a sealed container or freezer bag. They can last up to 3 months in the freezer.
- To reheat, place cookies on a baking sheet and warm in a 350°F (175°C) oven for 3-5 minutes or until heated through.
FAQs
1. Can I use crunchy peanut butter instead of creamy peanut butter?
Yes, crunchy peanut butter can be used for added texture, though the cookies will have more crunch.
2. How can I make the cookies even thicker?
Chill the cookie dough for at least 30 minutes before baking. This helps the cookies hold their shape and become even thicker.
3. Can I freeze the cookie dough?
Yes, you can freeze the dough. Simply scoop the dough into balls, freeze them on a baking sheet, then store in an airtight container in the freezer for up to 3 months.
4. Why are my cookies spreading too much?
This can happen if the dough is too warm or if the baking sheet is greased. Try chilling the dough for 30 minutes before baking, and use parchment paper instead of greasing the pan.
5. Can I substitute the brown sugar with white sugar?
You can, but brown sugar adds moisture and a slight molasses flavor that contributes to the chewy texture of the cookies.
6. What type of peanut butter should I use?
Use creamy peanut butter for the best texture. Avoid using natural peanut butter with added oil, as it can affect the consistency of the dough.
7. Can I add other mix-ins like chocolate chunks?
Yes! Feel free to add chocolate chunks, dried fruit, or even butterscotch chips for a personalized twist.
8. How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool.
9. Can I use margarine instead of butter?
Yes, margarine can be used as a substitute for butter, though it may slightly alter the texture of the cookies.
10. How can I make these cookies less sweet?
If you prefer a less sweet cookie, you can reduce the amount of sugar or use a sugar substitute. However, this may affect the texture.
Conclusion
These thick and chewy peanut butter cookies are a simple yet delicious treat that's perfect for any occasion. With the rich, nutty flavor of peanut butter and the comforting chewiness, they're sure to become a family favorite. Customize them to your liking, and don't forget to share them with loved ones!
Thick and Chewy Peanut Butter Cookies
These Thick and Chewy Peanut Butter Cookies are the perfect treat for peanut butter lovers! With a rich, nutty flavor and a chewy texture, these cookies are packed with the delicious goodness of creamy peanut butter, brown sugar, and a hint of vanilla. They're easy to make and can be customized with chocolate chips or chopped peanuts. Ideal for any occasion, these cookies will quickly become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop about 2 tablespoons of dough and roll them into balls.
- Place the dough balls about 2 inches apart on the prepared baking sheets. Use a fork to press each ball down slightly, creating a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can add 1 cup of chocolate chips for a chocolatey twist.
- For extra crunch, stir in ½ cup of chopped peanuts.
- If you're avoiding peanuts, sunbutter can be a nut-free alternative.
