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.