Here’s a Thick and Chewy Peanut Butter Cookies recipe 🥜🍪—soft centers, lightly crisp edges, and packed with peanut butter flavor.
Thick and Chewy Peanut Butter Cookies
Ingredients (Makes about 18–20 cookies)
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cream fats & sugars
- Beat butter, peanut butter, brown sugar, and granulated sugar until fluffy.
- Add egg & vanilla
- Mix in egg and vanilla until smooth.
- Add dry ingredients
- Stir in flour, baking soda, and salt just until combined.
- Chill dough (important!)
- Chill dough 30–45 minutes for thicker cookies.
- Shape cookies
- Roll dough into balls (about 2 tablespoons each).
- Place on baking sheets and gently flatten slightly with a fork if desired.
- Bake
- Bake 10–12 minutes until edges are set but centers are soft.
- Cool
- Let cookies cool on the pan 5 minutes before transferring.
Tips for Extra Thickness
- 🧊 Don’t skip chilling the dough
- 🥜 Use no-stir peanut butter (natural PB makes thinner cookies)
- 🍪 Slightly underbake for chewiness
Variations
- 🍫 Add chocolate chips or peanut butter chips
- 🌰 Add chopped peanuts for crunch
- 🧂 Sprinkle flaky salt on top before baking
If you want, I can also share a no-flour gluten-free version, a bakery-style jumbo cookie, or a 3-ingredient peanut butter cookie.
