Soft & Thick Peanut Butter Cookies
Ingredients
- 1 and 1/3 cups all-purpose flour
170g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
softened to room temperature, 1 stick; 115g
- 1/2 cup packed light or dark brown sugar
100g
- 1/4 cup granulated sugar
plus 1/2 cup for rolling, 50g
- 1 large egg
at room temperature
- 3/4 cup creamy peanut butter
about 185g
- 1 teaspoon pure vanilla extract
Directions
- 1
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- 2
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
- 3
Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
- 4
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- 5
Roll & coat the dough: Place remaining 1/2 cup (100g) of sugar into a bowl. Roll chilled cookie dough into balls, about 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each. To prevent the cookies from over-spreading, after indenting the cookies, use your fingers to reshape into a thicker disc (since indenting the balls flattened them out).
- 6
Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
- 7
Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
- 8
Cookies stay fresh covered at room temperature for up to 1 week.
Soft & Thick Peanut Butter Cookies
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About this Recipe
Are you dreaming of that perfect, soft, and impossibly thick peanut butter cookie, just like grandma used to make? This recipe delivers on that promise, giving you a batch of classic peanut butter cookies that are wonderfully chewy and packed with rich flavor.
Why These Cookies Work
What makes these cookies stand out is the thoughtful balance of ingredients designed for a superior texture. The combination of both brown and granulated sugars contributes to that ideal soft chewiness and a subtle crispness at the edges. With plenty of creamy peanut butter and softened butter, you're set for a truly decadent bite that's anything but dry.
What to Expect
Prepare for a delightful sensory experience with these Soft & Thick Peanut Butter Cookies. Each bite offers a harmonious blend of deep, nutty peanut butter flavor and a tender, melt-in-your-mouth texture. You'll find them wonderfully chewy in the center with just enough body to earn their "thick" title, making them incredibly satisfying and comforting. They evoke pure nostalgia, tasting just like your favorite bakery-style classic.
Customization & Variations
While delicious as is, these peanut butter cookies are also fantastic canvases for customization. You could stir in a cup of chocolate chips or chopped peanuts with the flour for an added layer of flavor and texture. For a different twist, try swapping half of the creamy peanut butter for chunky peanut butter, keeping in mind that the texture might be slightly different but still delicious.
Serving & Context
These classic Soft & Thick Peanut Butter Cookies are perfect for any occasion, whether it's an after-school snack, a comforting dessert with a glass of milk, or a welcome addition to a holiday cookie platter. They're a crowd-pleaser that brings a smile to everyone's face, anytime.