Nothing beats a batch of thick and chewy peanut butter cookies straight out of the oven golden edges, soft centers, and that rich nutty flavor in every bite. This is the kind of recipe I rely on when I want cookies with serious texture and a nostalgic peanut butter punch.
Whether you’re baking for a weekend treat or prepping snacks for the week, this one bowl recipe keeps it simple and delicious. As a chef, I’ve tried countless versions, but this formula hits the sweet spot between soft, chewy, and flavorful. Let’s walk through it step by step!
Why You’ll Love These Cookies
- Perfect texture: Soft and chewy inside, lightly crisp at the edges.
- Classic peanut butter taste: Balanced sweetness and rich flavor.
- Easy to make: Just one bowl and pantry staples.
- Great for freezing: Bake now or freeze the dough for later.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | ½ cup (1 stick) |
| Granulated sugar | ½ cup |
| Light brown sugar, packed | ½ cup |
| Creamy peanut butter | ½ cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All purpose flour | 1½ cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
Step by Step to Make Peanut Butter Cookies
1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2: Cream the Butter and Sugars
- In a large bowl, use a hand mixer or whisk to cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy.
3: Add Peanut Butter, Egg, and Vanilla
- Mix in the peanut butter, egg, and vanilla extract until fully combined.
- The mixture should be thick and creamy.
4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just incorporated. Do not overmix.
5: Scoop and Shape
- Use a cookie scoop or tablespoon to form dough balls, about 1.5 tablespoons each.
- Place them 2 inches apart on the prepared baking sheet. For a classic look, flatten gently with a fork in a crisscross pattern or leave domed for a thicker cookie.
6: Bake to Perfection
- Bake for 9-11 minutes, or until edges are set and centers are slightly soft.
- The cookies will continue to set as they cool. Avoid overbaking for that perfect chew.
7: Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Tips to Make the Best Peanut Butter Cookies
- Use room temperature ingredients: This ensures smooth blending and even texture throughout the dough.
- Don’t skip the chill (if it’s hot): On warm days, chilling the dough for 15-20 minutes prevents spreading.
- Use natural peanut butter carefully: For best results, use creamy processed peanut butter. Natural peanut butter with separated oil may affect the texture.
- Underbake slightly: The key to chewy centers is pulling them out just before they look completely done.
Flavor Variations and Add Ins
- Chocolate Chip Peanut Butter Cookies: Stir in ¾ cup chocolate chips for a melty twist.
- Crunchy Peanut Butter Version: Swap out creamy for crunchy peanut butter to add texture.
- Peanut Butter and Jam: Press a thumbprint into each dough ball and add a small spoon of your favorite jam before baking.
- Double Peanut: Mix in chopped roasted peanuts for a nutty boost.
Perfect Pairings
When I bake these, I always pair them with:
- Creamy Vanilla Milk the classic comfort combo.
- Homemade Hot Chocolate for cozy winter nights.
- Iced Coffee perfect for summer baking days.
Common Cookie Mistakes to Avoid
- Overmixing the dough: This can make cookies dry and dense.
- Using too much flour: Always spoon and level flour into your measuring cup to avoid dry cookies.
- Skipping cooling time: Letting them rest on the pan allows the structure to set and keeps the bottoms soft.
Storage and Freezing
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing baked cookies: Freeze in layers with parchment between for up to 2 months. Thaw at room temperature.
- Freezing dough: Scoop dough balls and freeze unbaked. Bake straight from frozen, adding 1-2 minutes to the baking time.
“I keep a stash of these dough balls in my freezer they save me on weeknights when I need a last minute dessert. And nothing beats the smell of peanut butter cookies baking in the oven.”
That’s everything you need to master these thick and chewy peanut butter cookies! In the next part, I’ll share SEO metadata, expert tricks for viral results, and answer FAQs straight from what people are asking online.
FAQs About Peanut Butter Cookies
Why did my peanut butter cookies come out dry?
Overbaking is the most common culprit. These cookies should be taken out when the edges are just set. Also, be sure to measure your flour accurately by spooning it into the measuring cup and leveling off.
Can I make these cookies gluten free?
Yes! Substitute the all purpose flour with a 1:1 gluten free flour blend that contains xanthan gum. The texture may vary slightly, but they’ll still be chewy and delicious.
Do I have to chill the dough?
Not always. If your kitchen is cool, go ahead and bake right away. But if the dough feels sticky or it’s warm out, a short chill helps prevent spreading and improves the shape.
How do I get perfectly round cookies?
Roll the dough into balls and gently press the tops before baking. For ultra round results, use a cookie scoop and gently nudge the edges into shape with a spoon right after baking while still soft.
Can I double the recipe?
Absolutely. This recipe doubles beautifully for a bigger batch. Freeze half the dough or bake all and store extras for later!
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