Why You’ll Love This Recipe

Perfect texture: Soft, thick, and chewy with just the right amount of crunch.
Rich peanut butter flavor: Creamy peanut butter shines in every bite.
Simple ingredients: You likely have everything you need in your pantry.
Quick and easy: Whip up a batch in no time for a sweet snack or dessert.
Customizable: Add chocolate chips or chopped nuts for a fun twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, gently packed
½ cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Directions

Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars: In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Mix in the peanut butter, egg, and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just incorporated.
Portion the dough: Use a cookie scoop or tablespoon to scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. For a traditional look, press the tops of the cookies gently with a fork to create a crisscross pattern.
Bake: Bake the cookies for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft but will firm up as they cool.
Cool: 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: Makes approximately 18 cookies.
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-25 minutes

Variations

Add-ins: Stir in ½ cup of chocolate chips, white chocolate chips, or chopped nuts for extra flavor.
Chunky peanut butter: Swap creamy peanut butter for chunky if you prefer added texture.
Peanut butter swirl: Add a drizzle of melted peanut butter over the baked cookies for a decorative finish.
Gluten-free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
Double the recipe: Easily double the ingredients to make more cookies for sharing or storing.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the baked cookies in a sealed container for up to 3 months. Alternatively, freeze the raw cookie dough in scoops for future baking.
Reheating: Enjoy cookies at room temperature or warm them in the microwave for 10-15 seconds for a freshly baked feel.

FAQs

1. Can I use natural peanut butter?

Yes, but ensure it’s well-stirred before using, as natural peanut butter can separate.

2. How do I make the cookies thicker?

Chill the dough for 30 minutes before baking to prevent spreading and achieve a thicker cookie.

3. Can I use salted butter?

Yes, but reduce the added salt in the recipe to ¼ teaspoon.

4. Do I have to press the cookies with a fork?

The fork marks are traditional, but you can skip this step if you prefer a smoother cookie.

5. Can I substitute almond butter?

Yes, almond butter can be used, but the flavor will differ slightly.

6. Why are my cookies spreading too much?

Ensure the butter is softened but not melted, and measure your flour correctly. Chilling the dough can also help.

7. Can I make these cookies dairy-free?

Substitute the butter with a dairy-free alternative, such as coconut oil or vegan butter.

8. How do I know when the cookies are done?

The edges should be set and lightly golden, while the centers will look slightly underbaked. They’ll firm up as they cool.

9. Can I use a sugar substitute?

Yes, you can use a granulated sugar substitute like erythritol or stevia for a lower-sugar version.

10. Can I freeze the dough?

Yes, portion the dough into scoops, freeze on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Conclusion

Thick and Chewy Peanut Butter Cookies are a timeless favorite that’s easy to whip up and satisfying to enjoy. With their rich peanut butter flavor, soft texture, and endless customization options, these cookies are sure to become a go-to treat for any occasion. Bake a batch today and indulge in this classic dessert!

Thick and Chewy Peanut Butter Cookies

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Author: Julia
Total Time: 20-25 minutes
Yield: Makes approximately 18 cookies
Diet: Vegetarian

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Description

These thick and chewy peanut butter cookies are the perfect blend of rich, creamy flavor and soft, irresistible texture. With simple ingredients and quick prep, they’re a classic dessert for any occasion.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the peanut butter, egg, and vanilla extract until smooth.
In another bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, blending until just combined.
Scoop dough onto the baking sheet, spacing cookies 2 inches apart. Press each cookie gently with a fork in a crisscross pattern.
Bake for 10-12 minutes, until the edges are set and golden. Centers should appear slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for thicker cookies.
Add chocolate chips or chopped nuts for variety.
Store in an airtight container for up to 5 days, or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American