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Thick and Chewy Peanut Butter Cookies Recipe

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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!

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
  • 1/4 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.