Few things are as comforting as a batch of Thick and Chewy Peanut Butter Cookies fresh out of the oven. These cookies have been a staple in my home for years, especially when I’m craving something sweet and satisfying. I love their soft centers, crisp edges, and that signature crisscross pattern that makes them look just as good as they taste.
What I enjoy most about this recipe is how simple it is to prepare. With basic pantry staples and just a few steps, you’ll have a batch of irresistible cookies ready to share—or keep all to yourself! Whether you’re baking for a party, gifting treats, or indulging in a little self-care, these cookies are guaranteed to hit the spot.
Why You’ll Love This Recipe
- Soft and chewy texture: Perfectly balanced for peanut butter lovers.
- Easy to make: Simple ingredients and minimal prep.
- Freezer-friendly: Make the dough ahead for fresh cookies anytime.
- Classic flavor: A timeless treat everyone will enjoy.
- Versatile: Add chocolate chips, nuts, or drizzle with melted chocolate for variety.
Recipe
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract until smooth.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Be careful not to overmix.
- Shape and Flatten the Dough:
- Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Use a fork to press down lightly, creating a crisscross pattern on each cookie.
- Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Serving and Storage Tips
- Serving: These cookies are best enjoyed fresh, but they also pair perfectly with a glass of milk or a cup of coffee.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing Dough: Shape the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag and bake straight from the freezer, adding 1–2 minutes to the baking time.
- Freezing Baked Cookies: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
Helpful Notes
- For a Crunchier Texture: Bake for an additional 2–3 minutes if you prefer crispier cookies.
- Add Mix-Ins: Stir in chocolate chips, chopped peanuts, or toffee bits for extra flavor and texture.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother dough.
FAQs
- Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and smooth, as natural peanut butter can be oily or separated. - What can I substitute for brown sugar?
You can use coconut sugar or more granulated sugar, but brown sugar helps keep the cookies soft and chewy. - Can I make smaller cookies?
Absolutely! Just reduce the baking time to 8–9 minutes for smaller cookies. - Do I need to chill the dough?
Chilling is not required, but you can refrigerate the dough for 30 minutes if you want thicker cookies. - How do I prevent cookies from spreading too much?
Ensure your butter isn’t overly soft, and avoid over-mixing the dough, which can cause spreading.
Final Thoughts
These Thick and Chewy Peanut Butter Cookies are everything you want in a homemade treat—rich, flavorful, and perfectly soft in the center. Whether you’re baking them for a special occasion or a simple afternoon snack, this recipe delivers every time.
I love how versatile these cookies are—you can keep them classic or dress them up with chocolate chips or a drizzle of caramel. They also freeze beautifully, so you can make them ahead and have fresh cookies ready to enjoy whenever the craving strikes.
So, grab your ingredients and get baking—you’ll be enjoying warm, homemade peanut butter cookies in no time. Happy baking!
Thick and Chewy Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract until smooth.
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Wet and Dry Ingredients:
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Be careful not to overmix.
Shape and Flatten the Dough:
- Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Use a fork to press down lightly, creating a crisscross pattern on each cookie.
Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.
Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For a Crunchier Texture: Bake for an additional 2–3 minutes if you prefer crispier cookies.
- Add Mix-Ins: Stir in chocolate chips, chopped peanuts, or toffee bits for extra flavor and texture.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother dough.
