Introduction
Peanut butter cookies are a timeless classic, beloved for their rich, nutty flavor and satisfying texture. Whether you prefer them crisp or soft, there’s no denying the appeal of a perfectly baked peanut butter cookie. This recipe is for thick and chewy peanut butter cookies, packed with intense peanut butter flavor, a soft and gooey center, and just the right amount of sweetness. The key to achieving their thick and chewy texture is the perfect balance of fat, sugar, and baking time. These cookies are a comforting treat that pairs beautifully with a cold glass of milk or a warm cup of coffee.
Perfect for bake sales, lunchboxes, or a cozy night in, these cookies require simple ingredients and minimal prep time. If you’re a peanut butter lover, you’re in for a treat! Let’s dive into how to make these irresistible thick and chewy peanut butter cookies.
Ingredients
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter (natural peanut butter can be used but will change the texture slightly)
- 1 ¼ cup (250g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100g) peanut butter chips or chocolate chips (optional)
For Extra Flavor (Optional):
- ½ teaspoon ground cinnamon (adds a warm depth of flavor)
- ¼ teaspoon sea salt flakes for garnish
Preparation
Step 1: Prepare the Dough
In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Mix until light and fluffy, about 2-3 minutes. This step helps incorporate air, making the cookies soft and thick.
Step 2: Add the Wet Ingredients
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. If using cinnamon, add it to this mixture.
Step 4: Mix the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough. If using peanut butter chips or chocolate chips, fold them in gently.
Step 5: Chill the Dough
Cover the dough and refrigerate for at least 1 hour, or up to 24 hours. Chilling helps solidify the fat, leading to thicker cookies that don’t spread too much during baking.
Step 6: Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Let the dough sit at room temperature for about 10 minutes if it has been refrigerated for more than a few hours.
Step 7: Shape the Cookies
Scoop out about 2 tablespoons of dough (or use a cookie scoop) and roll into balls. Place them about 2 inches apart on the prepared baking sheet. If desired, lightly press down with a fork in a crisscross pattern to create the classic peanut butter cookie design.
Step 8: Bake the Cookies
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. They will continue cooking as they cool on the baking sheet.
Step 9: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with sea salt flakes if desired for an extra flavor boost. Enjoy warm or store in an airtight container for up to a week.
Variation
- Crunchy Peanut Butter Cookies: Use crunchy peanut butter instead of creamy for added texture.
- Chocolate-Dipped Cookies: Dip half of each cookie in melted dark or milk chocolate for an indulgent treat.
- Peanut Butter and Jelly Thumbprint Cookies: Before baking, make a small indentation in each dough ball and fill with a teaspoon of your favorite jelly.
- Oatmeal Peanut Butter Cookies: Replace ½ cup of flour with quick oats for a heartier version.
- Stuffed Peanut Butter Cookies: Wrap a small chocolate piece (like a peanut butter cup) inside each dough ball before baking for a surprise filling.
Cooking Note
- Chilling the dough is crucial for achieving thick cookies. Do not skip this step!
- Do not overbake; they may look slightly underdone, but they will set as they cool.
- Using brown sugar instead of granulated sugar adds extra moisture and chewiness.
- If using natural peanut butter, mix it well before adding, as the oil separation can affect the dough’s consistency.
- For an extra peanutty flavor, roast the peanut butter briefly before adding it to the dough.
Serving Suggestions
- Serve warm with a glass of cold milk for the ultimate comfort treat.
- Crumble over vanilla ice cream for a peanut butter cookie sundae.
- Sandwich two cookies with peanut butter or chocolate ganache for a rich dessert.
- Pack them in lunchboxes for a delicious midday snack.
- Pair with hot cocoa, coffee, or tea for a cozy indulgence.
Tips
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for even mixing.
- Measuring Flour Correctly: Spoon flour into a measuring cup and level it off rather than scooping directly, which can lead to dense cookies.
- Use a Cookie Scoop: This helps create uniform cookies that bake evenly.
- Soft Cookies: If you want even softer cookies, replace one egg with an egg yolk for extra richness.
- Storing Cookies: Keep in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Prep Time: 15 minutes
Chill Time: 1 hour
Cooking Time: 10-12 minutes
Total Time: About 1 hour 30 minutes
Nutritional Information (Per Cookie – Approximate Values)
- Calories: 210
- Protein: 4g
- Sodium: 120mg
FAQs
1. Can I make these cookies without chilling the dough?
Yes, but they will spread more and be thinner. Chilling helps maintain thickness and chewiness.
2. Can I use almond or cashew butter instead of peanut butter?
Yes! Just note that the texture may be slightly different, and the flavor will change accordingly.
3. How can I make the cookies gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
4. Can I freeze the dough?
Absolutely! Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute to the bake time.
5. Why did my cookies turn out dry?
Overbaking or adding too much flour can cause dry cookies. Ensure you measure ingredients properly and remove cookies from the oven when the centers are still slightly soft.
Conclusion
Thick and chewy peanut butter cookies are a delightful treat for peanut butter lovers. With a perfectly balanced flavor, soft center, and rich, nutty goodness in every bite, these cookies are sure to be a hit with your family and friends. Whether you enjoy them on their own, dunked in milk, or dressed up with chocolate, this recipe is a must-try. Don’t forget to experiment with variations and customize them to your liking! Happy baking!