Thick and Chewy Peanut Butter Cookies Recipe
Introduction
These thick and chewy peanut butter cookies are a perfect treat for peanut butter lovers. Soft in the center with slightly crisp edges, they’re easy to make and wonderfully satisfying. Add peanut butter or chocolate chips for an extra boost of flavor.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 1 cup brown sugar (packed)
- 3/4 cup granulated sugar
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup peanut butter chips or chocolate chips (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in peanut butter chips if using.
- Step 6: Scoop dough onto the prepared baking sheet, leaving space between each cookie. Flatten slightly with the back of a fork.
- Step 7: Bake for 12-14 minutes, 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.
- Step 8: Enjoy warm with a glass of milk, or store in an airtight container for up to 5 days.
Tips & Variations
- For a chunkier texture, use chunky peanut butter instead of creamy.
- Try substituting half the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add a pinch of cinnamon for a warm, spicy note.
- Use chocolate chips for a classic peanut butter and chocolate combo.
- Press a few whole peanuts on top of each cookie before baking for added crunch.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to enjoy them warm and soft again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but be aware it may affect the texture slightly, making the dough a bit less creamy. Stir well before measuring to ensure even consistency.
Why are my cookies spreading too much?
Cookies spreading too much usually means the dough is too warm or the butter is too soft. Try chilling the dough for 30 minutes before baking and make sure not to over-grease your baking sheet.
Print
Thick and Chewy Peanut Butter Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These thick and chewy peanut butter cookies combine creamy peanut butter with rich brown sugar to create a soft, flavorful treat. Enhanced with vanilla and optionally studded with peanut butter or chocolate chips, these cookies are perfect for satisfying your sweet tooth with a classic homemade touch.
Ingredients
Main Ingredients
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 1 cup brown sugar (packed)
- 3/4 cup granulated sugar
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup peanut butter chips or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies do not stick and bake evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time to fully blend them, then mix in the vanilla extract to enhance flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly through the dough.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the peanut butter or chocolate chips if desired to add bursts of flavor and texture.
- Shape Cookies: Scoop dough onto the prepared baking sheet, spacing each cookie to allow for spreading. Flatten slightly with a fork to create the classic cookie pattern and ensure even baking.
- Bake: Bake in the preheated oven for 12-14 minutes, watching for golden edges while the centers remain soft to achieve the perfect chewy texture. Remove and let them cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
- Serve or Store: Enjoy cookies warm with a glass of milk or store them in an airtight container for up to 5 days to maintain freshness.
Notes
- Room temperature eggs mix better and help create a smoother dough.
- For extra chewiness, do not overbake; remove cookies when edges are golden, centers slightly soft.
- Optional chips can be substituted according to taste: chocolate, peanut butter, or white chocolate.
- Storing in an airtight container keeps cookies fresh up to 5 days.
- Flattening with a fork helps cookies bake evenly and creates the classic peanut butter cookie texture.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cookies, chewy cookies, homemade cookies, peanut butter chips, easy cookie recipe, classic American cookies
