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Soft & Thick Peanut Butter Cookies

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5 from 3 reviews

These soft & thick peanut butter cookies are chewy in the center, lightly crisp on the edges, and packed with nutty flavor. Made with just 9 simple ingredients, they’re easy to whip up, customizable with add-ins, and perfect for freezing or sharing any time of year.

Ingredients

Scale
  • 1 ⅓ cups 170g all-purpose flour (spooned & leveled)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 113g unsalted butter, softened to room temperature
  • ½ cup 100g packed light or dark brown sugar
  • ¼ cup 50g granulated sugar, plus ½ cup (100g) for rolling
  • 1 large egg (at room temperature)
  • ¾ cup 185g creamy peanut butter (Jif, Skippy, or well-stirred natural)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Cream butter and sugar: In a large bowl with a hand mixer or stand mixer, beat the butter on high speed for 1 minute until creamy. Add the brown sugar and ¼ cup granulated sugar and beat on medium-high until smooth and fluffy (about 2 minutes).
  3. Add wet ingredients: Mix in the egg, then add peanut butter and vanilla extract. Beat until fully combined.
  4. Combine dough: Slowly add the dry ingredients to the wet mixture and beat on low speed until just combined. The dough should be soft and creamy.
  5. Chill dough: Cover and refrigerate for at least 1–2 hours (and up to 3 days).
  6. Preheat oven: When ready to bake, preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  7. Shape dough: Roll chilled dough into 1-tablespoon balls. Roll each in the reserved ½ cup sugar. Arrange on prepared baking sheets about 2 inches apart.
  8. Crisscross pattern: Flatten each ball slightly with a fork, pressing in a crisscross design. If needed, reshape into thicker discs with your fingers.
  9. Bake: Bake for 11–12 minutes, until edges are lightly golden but centers are still soft.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make-Ahead: Dough can be chilled in the refrigerator for up to 3 days before baking.

Peanut Butter: Creamy peanut butter is best for this recipe. Crunchy or natural peanut butter may cause a crumblier texture.

Variations: Fold in 1 cup chocolate chips, peanut butter chips, or chopped nuts after step 4 for a fun twist.

Alternative Nut Butters: Almond butter works but produces a drier cookie.

Find it online: https://pinchofwarmthbakes.com/soft-thick-peanut-butter-cookies/