Description
These thick and chewy peanut butter cookies deliver the perfect balance of sweet and salty flavors with a soft, tender center and slightly crisp edges. Made with creamy peanut butter, brown sugar, and simple pantry staples, they’re easy to prepare and bake to golden perfection. Ideal for peanut butter lovers craving a classic, satisfying cookie that’s both rich and chewy.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, gently packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking by the time your dough is ready.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is smooth and creamy, about 2-3 minutes.
- Add Peanut Butter and Egg: Add the creamy peanut butter, the large egg, and vanilla extract to the butter and sugar mixture. Mix well, scraping down the sides of the bowl as needed to combine everything evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt through the flour.
- Incorporate Dry Into Wet: Gradually add the dry ingredients to the wet peanut butter mixture. Mix just until combined to avoid overmixing which can make cookies tough.
- Shape Cookies: Using a tablespoon or small cookie scoop, portion out dough balls onto baking sheets lined with parchment paper. Space each dough ball about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 10 to 12 minutes until the edges are set and slightly golden but the centers remain soft and slightly underbaked for chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely, preserving their soft and chewy texture.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Use creamy peanut butter for smooth texture; crunchy peanut butter will change cookie texture.
- Avoid overbaking as cookies continue to set on the baking sheet after removal from the oven.
- Store cooled cookies in an airtight container to keep them soft for up to a week.
- Optional: Sprinkle a small pinch of flaky sea salt on each cookie before baking for an enhanced sweet-savory flavor.
