Here’s a thick, soft, and chewy peanut butter cookie recipe—easy to make and perfect every time 🥜🍪
🍪 Thick & Chewy Peanut Butter Cookies
Ingredients (makes ~18 cookies)
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½ cup (115 g) unsalted butter, softened
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½ cup creamy peanut butter
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¾ cup brown sugar (packed)
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¼ cup white sugar
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1 large egg (room temperature)
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1 teaspoon vanilla extract
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1 ¼ cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
2. Cream the fats & sugar
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Beat butter, peanut butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).
3. Add wet ingredients
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Mix in egg and vanilla until combined.
4. Mix dry ingredients
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In a separate bowl, whisk flour, baking soda, and salt.
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Slowly mix into the wet ingredients just until combined.
5. Shape
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Scoop 2 tablespoons of dough per cookie.
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Roll into balls and place on baking sheet.
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Gently press with a fork to make a crisscross (don’t flatten too much).
6. Chill (important!)
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Chill dough for 30 minutes — this keeps cookies thick.
7. Bake
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Bake 10–12 minutes.
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Centers should look slightly underbaked.
8. Cool
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Let cookies cool on the pan for 5 minutes, then transfer to a rack.
💡 Tips for Extra Thickness
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Use cold peanut butter.
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Don’t overbake—cookies firm up as they cool.
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Chill longer (up to 1 hour) for ultra-thick cookies.
🍫 Fun Add-Ins (optional)
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Chocolate chips
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Reese’s pieces
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Chopped peanuts
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Drizzle melted chocolate on top
If you want, I can also give you a 3-ingredient peanut butter cookie, a gluten-free