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
- 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.
