Description
These Thick and Chewy Peanut Butter Cookies are rich, soft, and packed with classic peanut butter flavor. Perfectly sweetened with both granulated and brown sugar, these cookies offer a delightful texture with a crisp edge and a chewy center. Easy to make and quick to bake, they are a crowd-pleasing treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it or lining it with parchment paper to prevent sticking.
- Mix the wet base: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture becomes smooth and fluffy, ensuring all sugars are well incorporated.
- Add egg and flavoring: Incorporate the large egg and vanilla extract into the peanut butter mixture, mixing until everything is fully combined.
- Combine dry ingredients: Stir in the all-purpose flour, baking soda, and salt into the wet mixture, mixing until the cookie dough comes together as a cohesive ball.
- Form cookie dough balls: Roll the dough into 1-inch diameter balls and place them on the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Create crisscross pattern: Flatten each dough ball slightly using a fork, pressing down to make a classic crisscross pattern on top of each cookie.
- Bake the cookies: Bake the cookies at 350°F (175°C) for 8-10 minutes or until the edges turn golden brown but the centers remain soft for a chewy texture.
- Cool the cookies: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and retain chewiness.
Notes
- For softer cookies, do not overbake; baking time closer to 8 minutes is ideal.
- You can substitute crunchy peanut butter for creamy if preferred, but texture will change.
- Make sure butter is softened but not melted for best mixing results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider adding 1/2 cup chopped peanuts to the dough.
