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–+ servings
Soft & Thick Peanut Butter Cookies

Soft & Thick Peanut Butter Cookies for Chewy Bliss at Home

These Soft & Thick Peanut Butter Cookies offer a delightful fusion of chewy centers and crisp edges, perfect for indulgence.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Can be substituted with a gluten-free flour blend.
  • 1 teaspoon baking soda Helps achieve a delightful chewy texture.
  • 1/4 teaspoon salt Balances sweetness and enhances flavor.
  • 1/2 cup unsalted butter Use room temperature for easier mixing.
  • 1/2 cup brown sugar Adds moisture and chewiness.
  • 1/2 cup granulated sugar Contributes to the lightness of the cookie edges.
  • 1 cup creamy peanut butter Avoid natural peanut butter unless stirred well.
  • 1 large egg Acts as a binding agent.
  • 1 teaspoon vanilla extract Enhances overall flavor.

Equipment

  • Mixing bowls
  • electric mixer
  • baking sheet
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined.
  2. In a large mixing bowl, combine 1/2 cup of softened unsalted butter, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Beat until smooth and fluffy.
  3. Add in 1 large egg, 1 cup of creamy peanut butter, and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix until well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until no visible flour remains.
  5. Scoop out dollops of dough, roll into balls, and coat each ball in granulated sugar. Place them on a baking sheet lined with parchment paper.
  6. Press each cookie ball with a fork to create a crisscross design.
  7. Preheat your oven to 350°F (177°C) and bake the cookies for 11-12 minutes, or until the edges are golden.
  8. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Chill the dough for at least one hour before baking for thicker cookies. Measure flour accurately to avoid dense cookies. Don't overmix the dough.

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