These Thick and Chewy Peanut Butter Cookies are soft, rich, and packed with peanut butter flavor. With their perfectly crinkled tops and melt-in-your-mouth texture, they’re a classic treat that’s simple to make and impossible to resist. Whether you’re baking for a crowd or just craving a sweet snack, these cookies are sure to become a favorite!
Ingredients
- 1 cup creamy peanut butter (or crunchy, if you prefer texture)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: Coarse sugar (for sprinkling on top before baking)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Wet Ingredients:
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Add the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Scoop and Shape the Dough:
- Use a cookie scoop or tablespoon to portion out dough into 1 1/2-inch balls. Roll each ball between your palms to smooth it out.
- If desired, roll the dough balls in coarse sugar for a sparkly finish. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Create the Crinkle Top:
- Use a fork to gently press down on each dough ball, creating a crisscross pattern. This also flattens the cookies slightly while keeping them thick and chewy.
- Bake the Cookies:
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers still look soft. The cookies will continue to set as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Variations
- Add Chocolate Chips: Fold in 1/2 cup of semi-sweet or dark chocolate chips for a peanut butter-chocolate twist.
- Nut-Free Option: Use sunflower seed butter instead of peanut butter for a nut-free alternative.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Soft and Chewy Texture: Avoid overbaking—pull the cookies out when they still look slightly underdone in the center. They’ll firm up as they cool.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Yield
Makes about 18–20 cookies, depending on size.
These Thick and Chewy Peanut Butter Cookies are a timeless treat that combines simplicity with incredible flavor. With their soft centers, crinkled tops, and rich peanut butter goodness, they’re perfect for any occasion—or just because!
