Thick and Chewy Peanut Butter Cookies

Thick and Chewy Peanut Butter Cookies

These Thick and Chewy Peanut Butter Cookies are soft, rich, and packed with that perfect peanut butter flavor! They have a great balance of texture — crispy edges with a soft and chewy center. Here’s how to make them!

Ingredients:

• 1 cup unsalted butter, softened

• 1 cup creamy peanut butter (do not use natural peanut butter)

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• Optional: 1/2 cup chopped peanuts or chocolate chips for extra texture (if you like!)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the wet ingredients:

   • In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-4 minutes).

   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Combine dry ingredients:

   • In a separate bowl, whisk together the flour, baking soda, and salt.

4. Combine wet and dry ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing until everything is just combined. Do not overmix.

   • If you’re adding chopped peanuts or chocolate chips, fold them in at this point.

5. Form the cookies:

   • Scoop out about 1 1/2 tablespoons of dough per cookie (use a cookie scoop or two spoons). Roll the dough into a ball and place it onto the prepared baking sheets, spacing them about 2 inches apart.

   • Press each dough ball slightly with a fork in a criss-cross pattern (classic peanut butter cookie shape).

6. Bake:

   • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.

   • Tip: Keep an eye on them as oven times can vary. You want the cookies to be golden around the edges but still soft in the middle for that chewy texture.

7. Cool:

   • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• For extra chewiness: Don’t overbake! Take the cookies out when the edges are golden, and the centers are still soft.

• For crispier cookies: If you prefer a crispier cookie, bake them for an extra minute or two until the centers firm up more.

• Storage: These cookies will stay fresh for up to 5 days in an airtight container at room temperature. They also freeze well—just place them in a zip-top bag or airtight container for up to 3 months.

These Thick and Chewy Peanut Butter Cookies are the perfect treat for peanut butter lovers! Enjoy them with a glass of milk or just on their own.