Description
These Thick and Chewy Peanut Butter Cookies are the perfect treat for peanut butter lovers. Soft in the center with a slightly crispy edge, they are easy to make with simple ingredients and deliver a rich, nutty flavor and satisfying texture in every bite.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, gently packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies evenly when your dough is prepared.
- Cream butter and sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is smooth and creamy to ensure a tender cookie base.
- Add wet ingredients: Mix in the creamy peanut butter, egg, and vanilla extract thoroughly, scraping down the sides of the bowl to incorporate all the ingredients evenly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the dough.
- Mix dry into wet: Slowly add the flour mixture into the wet ingredients and mix until just combined, taking care not to overmix to keep the cookies tender and chewy.
- Portion the dough: Using a tablespoon or cookie scoop, place dollops of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers remain slightly underbaked for optimal chewiness.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For extra richness, try using natural peanut butter without added sugar or oils.
- Ensure butter is softened but not melted for best creaming results.
- Do not overbake; cookies will firm up as they cool.
- If you prefer crunchier cookies, bake an additional 1-2 minutes, but watch closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
