There’s just something universally comforting about cookies fresh from the oven, and these Thick and Chewy Peanut Butter Cookies are my go-to for that perfect blend of nostalgia and indulgence. Imagine the aroma that fills the kitchen—a rich, nutty sweetness that hints at the soft, melt-in-your-mouth centers waiting just beneath their golden tops. Every bite brings you those dreamy waves of deep peanut butter flavor, and the best part is, they’re incredibly easy to make. Whether you’re baking for a crowd, packing a lunchbox treat, or simply rewarding yourself after a long day, this recipe is guaranteed to hit the sweet spot.
Ingredients You’ll Need
Ingredients You’ll Need
Every classic cookie starts with simple, honest ingredients, and this recipe is no exception. Each component plays a crucial role, from structure and flavor to that unmistakable thick and chewy texture you’re craving.
- Creamy Peanut Butter: The star of the show, delivering robust peanut flavor and the right balance of moisture for softness and chew.
- Unsalted Butter: Softened for easier mixing, it lends richness and depth to every bite without overpowering the peanut flavor.
- Brown Sugar (packed): Adds caramel undertones and essential chewiness thanks to its molasses content.
- Granulated Sugar: Contributes sweetness and helps form those perfectly crisp edges on your cookies.
- Large Eggs: Bind everything together and give elevation, ensuring thick and satisfying cookies.
- Vanilla Extract: Elevates the overall aroma and flavor, making every bite feel extra special.
- All-Purpose Flour: Provides structure and holds all that luscious peanut butter together.
- Baking Soda: Helps lift the cookies just enough for a soft, pillowy center.
- Baking Powder: Works alongside the baking soda for the ideal rise and thickness.
- Salt: Balances out all that sweetness, making each ingredient pop.
How to Make Thick and Chewy Peanut Butter Cookies
Step 1: Prep the Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C). This ensures you’ll get even baking every time. Line two baking sheets with parchment paper so your cookies don’t stick and clean-up is a breeze. Trust me, you don’t want to wrestle thick and chewy peanut butter cookies off a hot tray!
Step 2: Cream the Wet Ingredients
In a large bowl, beat together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar until the mixture looks smooth and creamy. Taking your time here creates an airy base and helps those cookies bake up soft and luscious.
Step 3: Add Eggs and Vanilla
Crack in the eggs and pour in the fragrant vanilla extract. Mix until everything is completely combined. This is where the dough really starts to come to life, rich and thick already!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking ensures even distribution so every bite rises flawlessly and tastes just right.
Step 5: Bring It All Together
Gradually add the dry ingredients into your wet mixture, mixing just until no more streaks of flour remain. Don’t over-mix—this step is your secret weapon for thick and chewy peanut butter cookies every time!
Step 6: Shape the Cookies
Use a cookie scoop or a heaping tablespoon to portion out the dough onto your prepared baking sheets. Leave about 2 inches between each dough ball—they’ll spread just the right amount as they bake. Gently press down the tops with a fork in a crisscross pattern to give these cookies their traditional, homey look.
Step 7: Bake and Cool
Slide your trays into the oven and bake for 10 to 12 minutes. You’re aiming for lightly golden edges with centers that look set, but still a bit soft. Let the cookies cool on the sheet for five minutes (they’ll firm up perfectly), then transfer to a wire rack. That’s when the magic happens—they become the thick and chewy peanut butter cookies dreams are made of.
How to Serve Thick and Chewy Peanut Butter Cookies
Garnishes
For a fun finish, sprinkle warm cookies with flaky sea salt while they’re fresh out of the oven. This little touch elevates every bite! You might also dust them with powdered sugar or drizzle with melted chocolate for an even more decadent treat. If you’re feeling playful, press a few extra chocolate chips or peanut pieces into the tops while they’re still warm.
Side Dishes
Pair your thick and chewy peanut butter cookies with a tall glass of cold milk or a rich, hot coffee—the classic combo never fails. For a more grown-up plate, serve alongside a bowl of vanilla or chocolate ice cream. These cookies are sturdy enough to sandwich around ice cream, too. Kid-approved and party-ready!
Creative Ways to Present
Stack a few cookies and tie with ribbon for adorable edible gifts, or arrange on a decorative platter for a bake sale showstopper. You can even serve these thick and chewy peanut butter cookies alongside an array of other classic cookies for a homemade cookie bar. For special occasions, nestle them into paper wrappers like mini cupcakes for an elegant afternoon tea vibe.
Make Ahead and Storage
Storing Leftovers
Keep your cookies as fresh as day one by storing them in an airtight container at room temperature. They’ll hold onto their thick and chewy magic for up to five days. If you want, tuck a slice of bread in the container; it prevents the cookies from drying out by absorbing excess moisture.
Freezing
Thick and Chewy Peanut Butter Cookies are perfect for the freezer! Pop cooled cookies in a zip-top bag or airtight container with parchment between the layers. Or, freeze raw dough balls and bake them straight from the freezer for warm cookies on demand—just add a minute or two to the baking time.
Reheating
If you want that fresh-from-the-oven taste, a quick 8–10 seconds in the microwave will restore the soft center and gentle warmth of your cookies. For larger batches, a few minutes in a 300°F oven on a baking sheet does the trick. Just keep an eye on them so they don’t overbake.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter works brilliantly and adds extra texture and little bursts of peanut flavor. Just make sure everything is blended well, and prepare for a deliciously nutty twist on these thick and chewy peanut butter cookies.
What happens if I overbake the cookies?
If you leave the cookies in too long, they’ll lose their signature chew and become too crisp. The key is to pull them when they look just set but still soft in the middle; they’ll finish setting as they cool on the tray.
Can I make the dough ahead of time?
You sure can! Cover the dough tightly and refrigerate for up to 48 hours before baking. Chilled dough is great for thicker cookies since it spreads less, so your thick and chewy peanut butter cookies will be even more satisfying.
How do I make them gluten-free?
Replace the all-purpose flour with an equal amount of your favorite gluten-free flour blend. Just ensure the mix contains xanthan gum or another binding agent for the best results—no one will know the difference!
Can I add mix-ins to the dough?
Definitely! Stir in up to 1/2 cup of chopped peanuts, chocolate chips, or even pretzel pieces for extra texture and flavor. This is a fun way to customize your cookies and keep things exciting for repeat batches.
Final Thoughts
If there’s ever been a moment to treat yourself or surprise someone you love, it’s now—these Thick and Chewy Peanut Butter Cookies will put a smile on anyone’s face. With their unbeatable flavor and unforgettable texture, they belong in every baker’s recipe box. So, grab your apron and join the club of cookie lovers who just can’t get enough!
Print
Thick and Chewy Peanut Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavor of these thick and chewy peanut butter cookies. With a perfect balance of sweetness and saltiness, these homemade treats are sure to become a family favorite.
Ingredients
Wet Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat together peanut butter, softened butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla extract, mix until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture, mix until combined.
- Portion and bake: Use a scoop to place dough on baking sheets, press with a fork. Bake for 10–12 minutes until golden. Cool on sheet, then transfer to a wire rack.
Notes
- For added texture, mix in chopped peanuts or chocolate chips before baking.
- Do not overbake; cookies will set as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
