Why You’ll Love This Recipe
If you’re a peanut butter lover, these cookies will quickly become your go-to recipe. They have a thick and chewy texture, and the combination of creamy peanut butter and butter gives them a melt-in-your-mouth quality. The addition of brown sugar adds a rich, caramel-like sweetness, while the slight crunch from the fork marks gives them the perfect touch. These cookies are simple to make, and they come out perfectly every time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 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
- ¼ teaspoon salt
Directions
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Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Cream butter and sugars: In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
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Add eggs and vanilla: Beat in the eggs, one at a time, and stir in the vanilla extract until smooth.
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Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
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Shape and flatten: Scoop out dough (about 2 tablespoons per cookie) and roll into balls. Place them 2 inches apart on the baking sheet. Use a fork to press down lightly, creating a crisscross pattern.
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Bake: Bake for 10–12 minutes or until the edges are golden but the centers are soft.
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Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Prep Time: 10 minutes
- Baking Time: 12 minutes
- Total Time: 22 minutes
- Servings: 24 cookies
- Calories: 220 kcal per cookie
Variations
- Peanut Butter and Chocolate Chip Cookies: Add ½ cup of chocolate chips to the dough for a delicious peanut butter and chocolate combination.
- Crunchy Peanut Butter: Use crunchy peanut butter instead of creamy for an added texture in your cookies.
- Peanut Butter M&Ms: For a fun twist, mix in peanut butter M&Ms to give your cookies a colorful pop and extra flavor.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to a week. To keep them fresh and chewy, you can place a slice of bread in the container, which will help maintain moisture. If you'd like to store them for a longer period, freeze the cookies in a single layer on a baking sheet and then transfer them to a freezer-safe bag. They can be kept frozen for up to 3 months. To reheat, simply microwave for 10-15 seconds or bake in a 300°F (150°C) oven for 5-7 minutes.
FAQs
1. Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but it may affect the texture. Natural peanut butter tends to be more runny, so the dough may be softer. You may need to add a little more flour to achieve the right consistency.
2. How do I make the cookies thicker?
Chilling the dough for about 30 minutes before baking helps to prevent the cookies from spreading too much, giving you thicker cookies.
3. Can I use margarine instead of butter?
Yes, you can substitute margarine for the butter, but the flavor and texture may differ slightly. Butter provides a richer taste and a chewier texture, so using margarine might result in slightly less flavorful cookies.
4. Can I freeze the dough before baking?
Yes, you can freeze the cookie dough. Roll it into balls, place them on a baking sheet, and freeze until firm. Once frozen, store the dough balls in an airtight container or freezer bag for up to 3 months. When ready to bake, just add a few extra minutes to the baking time.
5. Can I add other mix-ins to the dough?
Absolutely! You can mix in chopped peanuts, chocolate chips, or even dried fruit like cranberries. Just be sure not to add too much, as it may alter the texture of the dough.
6. How do I know when the cookies are done?
The cookies are done when the edges are golden brown but the center still looks soft. They will firm up as they cool, so don’t overbake them.
7. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check if the flour you use contains xanthan gum to help the dough hold together.
8. How do I prevent my cookies from spreading too much?
If you’re finding your cookies spread too much, chill the dough before baking, and make sure your baking sheet is lined with parchment paper or a silicone baking mat.
9. What’s the best way to store these cookies to keep them chewy?
Store the cookies in an airtight container at room temperature to keep them soft. You can also add a piece of bread to the container, which will help maintain moisture.
10. Can I use crunchy peanut butter instead of creamy?
Yes, you can! Using crunchy peanut butter will add extra texture to your cookies, but the overall flavor and consistency will still be delicious.
Conclusion
These thick and chewy peanut butter cookies are the perfect blend of sweet and salty, with a rich peanut butter flavor that’s sure to please everyone. Whether you're baking for yourself or sharing with friends and family, these cookies are easy to make and always a hit. With a few simple ingredients and quick prep, you’ll have a batch of irresistible cookies in no time!
Thick and Chewy Peanut Butter Cookies Recipe
These Thick and Chewy Peanut Butter Cookies are the perfect balance of sweet and salty, with a rich peanut butter flavor and a soft, pillowy texture. Easy to make and always a crowd-pleaser, they’ll satisfy your cookie cravings with every bite. Whether you’re baking for yourself or sharing with loved ones, these cookies will never disappoint!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- 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
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir 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 mixture, mixing until a soft dough forms.
- Scoop out about 2 tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet. Use a fork to lightly press down and create a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If using natural peanut butter, you may need to add a bit more flour due to its runnier consistency.
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can easily freeze the dough for up to 3 months. Just roll into balls and freeze until firm, then store in an airtight container.
