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Thick and Chewy Peanut Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These thick and chewy peanut butter cookies combine creamy peanut butter and a hint of vanilla, resulting in a deliciously soft texture with a crisp edge. Perfect for peanut butter lovers, these easy-to-make cookies require simple ingredients and just a few steps, making them an ideal treat for any occasion.

Ingredients

Butter and Sugars

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed

Wet Ingredients

  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper for easy cookie removal.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, ensuring a light texture in the cookies.
  3. Add Wet Ingredients: Add the egg and vanilla extract to the bowl, mixing thoroughly until fully combined to incorporate moisture and flavor evenly.
  4. Mix Dry Ingredients: Stir in the all-purpose flour, baking soda, and salt until the dough comes together, forming a cohesive ball without overmixing to maintain tenderness.
  5. Shape Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
  6. Flatten and Pattern: Flatten each dough ball slightly with a fork, making a crisscross pattern on top, which is traditional for peanut butter cookies and helps even baking.
  7. Bake: Bake the cookies for 8-10 minutes, or until the edges are golden brown, indicating they are cooked but still chewy inside.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • For an extra chewy texture, slightly underbake the cookies by taking them out at the 8-minute mark.
  • Ensure butter is softened, not melted, for proper creaming with the sugars.
  • Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Peanut butter can be substituted with natural or chunky peanut butter for variation in texture.

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