Thick and Chewy Peanut Butter Cookies

For peanut butter lovers, these Thick and Chewy Peanut Butter Cookies are pure bliss. With irresistibly soft centers, lightly crisp edges, and a deep, rich peanut flavor, they deliver the perfect balance of texture and taste. Made with pantry staples, they come together quickly—ideal for satisfying sweet cravings whether you’re baking for a crowd or simply treating yourself. Get ready to enjoy a new favorite!

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Ingredients

For the Cookies:

Ingredient	Quantity
Creamy peanut butter (or crunchy for texture)	1 cup
Unsalted butter, softened	1/2 cup
Granulated sugar	1/2 cup
Brown sugar, packed	1/2 cup
Large egg	1
Pure vanilla extract	1 teaspoon
All-purpose flour	1 cup
Baking soda	1/2 teaspoon
Salt	1/4 teaspoon

Optional Add-Ons:

• Coarse sugar: Roll before baking for a sweet crunch
• Mini chocolate chips: Add for extra decadence

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Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, use a hand or stand mixer to cream peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Step 3: Add the Egg and Vanilla

Beat in the egg and vanilla extract until fully combined.

Step 4: Mix in the Dry Ingredients

Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing.
If using chocolate chips, gently fold them in at the end.

Step 5: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll into balls.
If desired, roll in coarse sugar for added crunch.
Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Press down with a fork in a crisscross pattern, flattening them slightly.

Step 6: Bake Until Golden

Bake for 10–12 minutes, or until edges are lightly golden but centers remain soft.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.