Ingredients (makes ~12 cookies)
-
1 cup peanut butter (smooth or chunky)
-
½ cup sugar
-
½ cup brown sugar (for extra chewiness)
-
1 egg
-
1 teaspoon vanilla extract
-
½ teaspoon baking soda
-
¼ teaspoon salt
Optional: chocolate chips, chopped peanuts
Instructions
-
Preheat oven: 350°F (175°C) and line a baking sheet with parchment paper.
-
Mix wet ingredients: In a bowl, mix peanut butter, sugar, brown sugar, egg, and vanilla until smooth.
-
Add dry ingredients: Stir in baking soda and salt until fully combined.
-
Shape cookies: Scoop dough into balls (~2 tablespoons each). Place on the baking sheet and press gently with a fork in a criss-cross pattern.
-
Bake: 10–12 minutes. They may look slightly soft in the middle — that’s perfect for chewy cookies.
-
Cool: Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips for extra thick and chewy cookies:
-
Chill the dough for 15–30 minutes before baking.
-
Don’t overbake — underbaking slightly keeps them soft inside.
-
Using more brown sugar than white sugar gives more chewiness.
If you want, I can also give a “giant, bakery-style thick peanut butter cookie version” that comes out extra soft and gooey inside. Do you want me to make that version too?