Thick and Chewy Peanut Butter Cookies Recipe
If you’ve been searching for the ultimate Thick and Chewy Peanut Butter Cookies, you’re about to meet your new go-to recipe. These cookies are everything you want in a classic treat: deeply peanutty, gloriously thick, and irresistibly soft in the center with golden, just-set edges. They’re the kind of cookies that make you close your eyes on the first bite and instantly crave another. Whether you’re baking for a cozy family night or to impress at a cookie swap, these peanut butter wonders deliver pure nostalgia with every bite.
Ingredients You’ll Need
The beauty of these Thick and Chewy Peanut Butter Cookies is how a handful of pantry staples can transform into something so comforting and delicious. Each ingredient plays a key role in achieving that perfect texture and rich, nutty flavor.
- Creamy peanut butter: The heart of the recipe—go for a classic, creamy peanut butter for the smoothest, richest cookies.
- Unsalted butter (softened): Adds a luscious richness and helps create that signature chewy bite.
- Packed brown sugar: Brings moisture and a deep, caramel-like sweetness for unbeatable chewiness.
- Granulated sugar: Balances the brown sugar and helps the cookies spread just right.
- Large eggs: Bind the ingredients and contribute to a tender, soft crumb.
- Vanilla extract: Enhances every other flavor and adds a warm, aromatic note.
- All-purpose flour: Provides structure, keeping the cookies thick instead of flat.
- Baking soda: Gives the cookies a gentle lift, ensuring they don’t turn out dense.
- Baking powder: Works with the baking soda for the perfect rise and soft texture.
- Salt: Rounds out the sweetness and intensifies the peanut butter flavor.
How to Make Thick and Chewy Peanut Butter Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures an even, consistent bake so every cookie comes out just right. Line a baking sheet with parchment paper, which guarantees easy cleanup and prevents the cookies from sticking or over-browning on the bottom.
Step 2: Cream the Peanut Butter, Butter, and Sugars
In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, packed brown sugar, and granulated sugar. Beat everything together until the mixture is light, fluffy, and well blended. This step is key for creating those coveted thick and chewy centers, as it incorporates air and gives your cookies lift.
Step 3: Add Eggs and Vanilla
One at a time, add the eggs to your creamed mixture, beating well after each addition. Stir in the vanilla extract. The eggs ensure your dough comes together smoothly, while the vanilla infuses the cookies with irresistible aroma and depth.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This guarantees that the leaveners are distributed evenly throughout the dough, so every bite of your Thick and Chewy Peanut Butter Cookies is perfectly textured.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until a thick, soft dough forms. Avoid over-mixing—stop as soon as you no longer see streaks of flour. This step is where the magic thick chewiness starts to take shape.
Step 6: Shape and Crisscross
Scoop out about 2 tablespoons of dough per cookie, rolling each portion into a ball. Arrange them on the prepared baking sheet, leaving about 2 inches between each. Gently press the tops of the dough balls with a fork to create that classic crisscross pattern. Not only does it look iconic, but it also helps the cookies bake evenly.
Step 7: Bake to Perfection
Bake your cookies for 10 to 12 minutes, just until the edges are set and golden but the centers remain soft. This slight underbaking is the secret to the thick and chewy texture everyone loves. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—if you can wait that long!
How to Serve Thick and Chewy Peanut Butter Cookies
Garnishes
For a pretty finish, you can sprinkle the warm cookies with a pinch of flaky sea salt just after baking. If you’re feeling extra indulgent, drizzle melted chocolate over the tops, or tuck a few chocolate chips into each cookie right after they come out of the oven. These little touches turn your Thick and Chewy Peanut Butter Cookies into a bakery-level treat.
Side Dishes
Enjoy these cookies with a cold glass of milk for the ultimate nostalgic pairing. For a grown-up twist, try serving them with a scoop of vanilla ice cream or alongside a mug of strong coffee or hot chocolate. The balance of sweet and salty makes these cookies a delightful companion to all sorts of creamy, refreshing drinks.
Creative Ways to Present
Stack a few cookies and tie them with baker’s twine for a sweet homemade gift. Arrange them on a pretty platter for parties, or sandwich a scoop of ice cream between two cookies for a showstopping ice cream sandwich. However you serve them, Thick and Chewy Peanut Butter Cookies are sure to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Thick and Chewy Peanut Butter Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to five days—just keep them away from direct sunlight or heat, which can dry them out.
Freezing
These cookies are perfect for freezing! Simply layer them between sheets of parchment in a freezer-safe container or zip-top bag. They’ll keep beautifully for up to three months. For extra convenience, you can also freeze unbaked dough balls to bake fresh cookies anytime you crave them.
Reheating
If you love that just-baked taste, pop a cookie in the microwave for 10–15 seconds or warm them in a low oven for a few minutes. This revives their soft, chewy centers and brings the peanut butter aroma wafting right back.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter adds extra texture and little bursts of peanut crunch. Just know the cookies will have a slightly less smooth finish, but they’ll still be wonderfully thick and chewy.
Why do my cookies come out flat?
Flat cookies usually mean the dough was too warm or the butter overly soft. Make sure your dough is thick and, if needed, chill it for 20–30 minutes before baking. This helps maintain that gorgeous height and chewy bite.
Can I make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The cookies may have a slightly different texture, but they’ll still be deliciously thick and chewy.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Stir in up to 1/2 cup of chocolate chips, chopped peanuts, or even butterscotch chips before baking. This adds extra bursts of flavor and fun to your Thick and Chewy Peanut Butter Cookies.
Do I need to refrigerate the dough?
For most kitchens, it’s not necessary, but if your dough feels sticky or your kitchen is warm, a quick chill helps keep the cookies thick and prevents excess spreading.
Final Thoughts
There’s something so special about sharing a batch of Thick and Chewy Peanut Butter Cookies—whether you’re baking for loved ones or treating yourself to a sweet afternoon pick-me-up. Don’t be surprised if these cookies become a staple in your baking repertoire. Give them a try, and let every bite remind you why homemade is always best!
Print
Thick and Chewy Peanut Butter Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These thick and chewy peanut butter cookies are a classic American dessert treat that combines creamy peanut butter with a perfect balance of sugars for a soft, flavorful, and irresistibly chewy texture. Easy to make and perfect for any occasion, they are ideal for cookie lovers seeking a nostalgic homemade delight.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes smooth and creamy, providing a well-combined base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain texture. Then mix in the vanilla extract to add depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet peanut butter mixture, mixing gently after each addition until a thick dough forms without overmixing.
- Form Cookie Dough Balls: Scoop approximately 2-tablespoon portions of dough and roll each into a ball. Place them on the prepared baking sheet, spacing about 2 inches apart to allow spreading.
- Create Crisscross Pattern: Using a fork, gently press down the tops of each dough ball in a crisscross pattern, which is a classic peanut butter cookie signature and helps flatten the cookies evenly.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft for that perfect chewy texture.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For an extra indulgence, mix in 1/2 cup of chocolate chips or chopped peanuts into the dough before baking.
- These cookies freeze well; store cooled cookies in an airtight container for up to 3 months to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
