Thick and Chewy Peanut Butter Cookies Recipe

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When it comes to classic cookies that never disappoint, thick and chewy peanut butter cookies sit high on the list. These golden beauties boast a deeply nutty flavor, a rich, buttery base, and a dense yet soft texture that melts in your mouth. Perfectly cracked tops and a hint of saltiness make each bite the ultimate nostalgic experience.

Whether you’re baking for a crowd, prepping snacks for the week, or just indulging in a late-night craving, these peanut butter cookies bring the comfort and satisfaction of homemade goodness. They strike the perfect balance between sweet and savory, with a texture that’s soft in the center and gently crisp at the edges.

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Ingredients for this Thick and Chewy Peanut Butter Cookies Recipe

• 1 cup creamy peanut butter (not natural-style)
• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• Extra granulated sugar for rolling (optional)

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Step 1: Cream the Butters and Sugars

In a large mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer until the mixture is creamy and light in color, about 2-3 minutes.

Step 2: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Add the vanilla extract and continue mixing until smooth.

Step 3: Mix 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 a thick dough forms.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their shape and enhances the flavor.

Step 5: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Scoop out the dough into heaping tablespoon-sized balls and roll them in granulated sugar, if desired.

Step 6: Bake to Perfection

Place the dough balls on the prepared baking sheet, leaving space between each. Bake for 10-12 minutes or until the edges are just starting to brown but the centers are still soft. Do not overbake.

Step 7: Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later.

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Frequently Asked Questions

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure all other ingredients are certified gluten-free as well.

Can I use crunchy peanut butter instead?

Yes! Crunchy peanut butter adds extra texture and nutty bits, which work great in this recipe.

Why are my cookies spreading too much?

This can happen if the dough wasn’t chilled long enough or if the butter was too soft. Be sure to chill the dough for at least 30 minutes.

Can I double this recipe?

Absolutely. Just make sure your mixing bowl is large enough and chill the dough in batches if needed.

Do I need to press the cookies with a fork before baking?

Not for this thick and chewy style. Letting them bake as rounded balls helps maintain their chunky texture.

Are these good for cookie sandwiches?

Definitely. Their soft chewiness pairs well with creamy fillings like peanut butter frosting or marshmallow fluff.

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