If you’re dreaming of bakery-style cookies with a soft center and a melt-in-your-mouth richness, these Thick and Chewy Peanut Butter Cookies are about to become your new obsession. Each bite offers the perfect balance of salty-sweet peanut butter flavor and that incredibly satisfying, almost gooey texture right in the middle. They’re simple to make but taste like something special, whether you’re whipping up a quick batch for a busy weeknight or treating yourself with a glass of cold milk on a Sunday afternoon. Seriously, these are the peanut butter cookies you’ll crave on every cookie platter!
Ingredients You’ll Need
The beauty of Thick and Chewy Peanut Butter Cookies is that you don’t need anything fancy—just a handful of classic baking staples. Each ingredient plays an important role in creating that thick, chewy bite and gorgeous golden color.
- Unsalted butter (1/2 cup, softened): Adds rich flavor and keeps the cookies super tender; make sure it’s soft but not melted for best results.
- Creamy peanut butter (1/2 cup): The real star here, bringing bold peanut flavor and unbeatable moisture.
- Granulated sugar (1/2 cup): Gives the cookies a beautiful crisp edge.
- Packed brown sugar (1/2 cup): Infuses extra chewiness and a caramel undertone that pairs perfectly with peanut butter.
- Large egg (1): Binds everything together and adds richness.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a cozy, fragrant note.
- All-purpose flour (1 1/4 cups): Creates structure and helps hold in that thick, soft texture.
- Baking soda (1/2 teaspoon): Ensures a gentle rise for that chubby cookie profile.
- Baking powder (1/4 teaspoon): Lends extra lift and lightness.
- Salt (1/4 teaspoon): Balances the sweetness and highlights the peanut butter’s nutty flavors.
How to Make Thick and Chewy Peanut Butter Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper so your Thick and Chewy Peanut Butter Cookies won’t stick and clean-up will be a total breeze. This minute of prep will make a world of difference for even, golden cookies that slide right off the tray!
Step 2: Cream Together Butter, Peanut Butter, and Sugars
In a large bowl, combine the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Using a hand mixer (or a good old-fashioned sturdy spoon and some elbow grease), beat the mixture until it’s light, fluffy, and fully combined. This step isn’t just about mixing—the aeration at this stage is what guarantees that irresistibly soft and thick texture in your finished cookies.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until the mixture is silky smooth and well-blended. Adding the egg and vanilla now ensures your cookies will be moist and flavorful in every bite.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This quick mix ensures all the leaveners and seasonings are evenly distributed, so each cookie rises perfectly and tastes consistently delicious.
Step 5: Mix it All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Resist the urge to overmix—stopping as soon as there are no more flour streaks will keep your Thick and Chewy Peanut Butter Cookies nice and tender.
Step 6: Shape and Arrange the Dough
Use a cookie scoop or tablespoon to portion out dough balls about 2 tablespoons each. Roll them gently between your palms, then place them on your prepared baking sheets about 2 inches apart. Flatten the tops just a bit with your fingers or the back of a spoon—no need for that traditional crisscross pattern here! These cookies are all about that plush look.
Step 7: Bake to Perfection
Bake for 10–12 minutes, watching for edges to look set while the centers are still slightly soft; this is the secret to keeping them thick and chewy. Let them cool right on the pan for 5 minutes before transferring to a wire rack. The rest time allows the texture to set up just right.
How to Serve Thick and Chewy Peanut Butter Cookies
Garnishes
For a sophisticated flourish, sprinkle your fresh-baked cookies with a pinch of flaky sea salt while they’re still warm. Or, drizzle with a bit of melted chocolate for a decadent touch. You can even top with chopped roasted peanuts if you want an extra crunch to go with that chewy center.
Side Dishes
Of course, a cold glass of milk is a classic partner for Thick and Chewy Peanut Butter Cookies, but don’t overlook a scoop of vanilla or chocolate ice cream for sandwiching them together. They also play well with fresh fruit—think strawberries or banana slices—for a playful, sweet pairing.
Creative Ways to Present
Stack your cookies in a tall glass jar tied with a ribbon for a homey gift, or serve them on a rustic wooden board with a pile of fresh berries and chocolate chunks for an eye-catching dessert platter. You can even crumble them over sundaes or blend into milkshakes for a whimsical twist that showcases their rich peanut flavor.
Make Ahead and Storage
Storing Leftovers
Once they’ve cooled, store your cookies in an airtight container at room temperature. They’ll stay thick, chewy, and fabulous for up to five days—if they last that long! If the cookies start to dry a bit, tuck a slice of bread in the container to help maintain their moisture.
Freezing
Thick and Chewy Peanut Butter Cookies freeze beautifully. To freeze baked cookies, stack them between layers of parchment in a freezer-safe bag or container and stash them away for up to three months. You can also freeze unbaked dough balls, then bake straight from frozen, adding an extra minute or two to the bake time.
Reheating
If you want to revive that freshly-baked magic, pop a cookie in the microwave for about 10 seconds. It’ll become soft and warm, just like it came out of the oven. For an even crispier edge, reheat in a 300°F oven for about three minutes.
FAQs
How do I make my cookies even thicker?
For especially tall and bakery-style Thick and Chewy Peanut Butter Cookies, chill the dough for at least 30 minutes before baking. Chilling solidifies the fats so the cookies spread less, giving you a satisfying thickness while keeping them extra chewy.
Can I use natural peanut butter in this recipe?
Natural peanut butter sometimes makes cookies too crumbly or oily since the texture varies. If you want to try it, use a well-stirred, no-stir variety and expect a slightly softer cookie—still delicious but a little different from the classic version!
What’s the best way to measure flour for these cookies?
Spoon flour into your measuring cup and level it off with a knife for accuracy. Packing flour can make your cookies dry, so measuring lightly guarantees that signature soft and chewy texture.
Can I make these cookies gluten-free?
Absolutely! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Keep an eye on the dough as some blends may absorb moisture differently, but the cookies should still turn out irresistible and chewy.
Are there any fun mix-ins I can add?
Chocolate chips, chopped peanuts, or even a swirl of Nutella are all fabulous mix-ins. Fold them in after the dough comes together, and each Thick and Chewy Peanut Butter Cookie will have an extra pop of flavor and texture.
Final Thoughts
Once you try these Thick and Chewy Peanut Butter Cookies, there’s no turning back—they’re just that addictive! I hope you gather up your ingredients and treat yourself to a batch soon. Whether you’re baking for family, friends, or just your own sweet tooth, these cookies never disappoint and always bring big smiles.
Print
Thick and Chewy Peanut Butter Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty goodness of these Thick and Chewy Peanut Butter Cookies. With a perfect balance of sweetness and a soft, chewy texture, these cookies are a peanut butter lover’s dream.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Form cookies: Scoop dough into 2-tablespoon portions, roll into balls, and place on the baking sheet about 2 inches apart. Flatten the tops slightly.
- Bake: Bake for 10–12 minutes, or until the edges are set but the centers still look soft.
- Cool and enjoy: Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking.
- Add chocolate chips or chopped peanuts for a delicious twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
