Print

Thick and Chewy Peanut Butter Cookies Recipe

Thick and Chewy Peanut Butter Cookies Recipe
Print Recipe

★★★★★

5 from 17 reviews

These thick and chewy peanut butter cookies are rich, buttery, and packed with peanut flavor. Perfectly balanced with a crisscross pattern on top, they maintain a soft, chewy center and golden edges, making for an irresistible classic treat that’s easy to make and share.

Ingredients

Scale

Wet Ingredients

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
  2. Cream fats and sugars: In a large bowl, cream together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes using an electric mixer.
  3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for enhanced flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet peanut butter mixture, stirring until a soft, pliable dough forms without overmixing.
  6. Shape the cookies: Scoop about 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart. Use a fork to gently press down on each ball to create the classic crisscross pattern.
  7. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers remain soft and chewy.
  8. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly.

Notes

  • If using natural peanut butter, the dough may require a bit more flour due to its runnier consistency.
  • For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
  • You can freeze the dough for up to 3 months. Roll into balls, freeze until firm, then store them in an airtight container.

Nutrition

Keywords: peanut butter cookies, chewy peanut butter cookies, thick peanut butter cookies, easy peanut butter cookies, homemade cookies

Find it online: https://kitchenwithkai.com/thick-and-chewy-peanut-butter-cookies-recipe/