Hey there, fellow cookie enthusiasts! Jason Griffith here, and today I’m sharing a recipe that’s very close to my heart: my Thick and Chewy Peanut Butter Cookies. If you’re like me, you appreciate a cookie that’s not just sweet, but has that perfect melt-in-your-mouth texture with a substantial chew. Forget those flat, crumbly excuses for a peanut butter cookie—we’re going for gold today!
Why I Love This Recipe
What’s not to love about a really good peanut butter cookie? For me, it’s the ultimate comfort food. This particular recipe stands out because it consistently delivers on its promise: thick, chewy, and bursting with that rich peanut butter flavor. I’ve tried countless peanut butter cookie recipes over the years, and many fall short, ending up too dry or too crispy. This one, however, gets it just right. It’s the kind of cookie that makes you close your eyes and savor every single bite. It’s also incredibly versatile – perfect for a quick snack, a lunchbox treat, or a delightful addition to any dessert spread. Plus, the classic criss-cross pattern just screams homemade goodness!
Ingredients
Here’s what you’ll need to bake up a batch of these irresistible cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter (I prefer a natural, unsweetened kind, but any creamy works!)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling, optional)
Swaps and Notes
- Peanut Butter: While I always go for creamy, if you prefer a bit of texture, feel free to use chunky peanut butter. Just be aware it might make the dough slightly stiffer. Avoid low-fat or “peanut butter spread” varieties, as they can affect the texture.
- Butter: Make sure your butter is truly softened to room temperature, but not melted. This helps create a smooth dough and prevents a greasy cookie.
- Flour: For best results, measure your flour by weight (about 300g) if you have a kitchen scale, or spoon and level it carefully into your measuring cup. Too much flour will result in dry, crumbly cookies.
- Add-ins: Feel free to get creative! Chocolate chips (peanut butter and chocolate are a match made in heaven!), chopped peanuts, or even a sprinkle of sea salt on top before baking would be fantastic additions.
- Chilling the Dough: While not strictly mandatory if you’re in a rush, chilling the dough for at least 30 minutes can help prevent spreading and result in a thicker cookie.
Steps for the Recipe
Let’s get baking! Here’s how to make these delightful thick and chewy peanut butter cookies:
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Form and Roll: Scoop out dough using a 1.5 to 2-tablespoon cookie scoop. Roll each portion into a ball. If desired, roll the cookie dough balls in the extra 1/4 cup of granulated sugar for added sparkle and crunch.
- Criss-Cross Pattern: Place the cookie dough balls about 2 inches apart on baking sheets lined with parchment paper. Using the tines of a fork, gently press down on each cookie dough ball, first in one direction, then perpendicular, to create the classic criss-cross pattern.
- Bake: Preheat your oven to 375°F (190°C). Bake for 9-12 minutes, or until the edges are lightly golden and the centers still look slightly soft. The cookies will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Don’t Overbake: This is the most crucial tip for chewy cookies! Pull them out when the edges are just set and lightly golden, even if the centers seem a little soft. They will continue to bake on the hot cookie sheet.
- Use Room Temperature Ingredients: Especially the butter and eggs. This helps them combine smoothly, leading to a more consistent dough and better cookie texture.
- Press Gently: When making the criss-cross, don’t press too hard, or your cookies will flatten too much. Just a gentle press is enough.
- Parchment Paper: Always use parchment paper! It prevents sticking and makes cleanup a breeze.
- Scoop Uniformly: Using a cookie scoop ensures all your cookies are the same size, promoting even baking.
Serving Suggestions and Pairings
These Thick and Chewy Peanut Butter Cookies are absolutely delightful on their own, but here are some ways to enjoy them even more:
- Milk: A tall, cold glass of milk is the quintessential pairing for any peanut butter cookie.
- Ice Cream: Crumble them over a scoop of vanilla or chocolate ice cream for an amazing sundae.
- Coffee or Tea: They’re a perfect companion to your morning coffee or an afternoon tea.
- Dessert Platter: Arrange them on a platter with other favorites like These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime or These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- Beverage Pairings: For a refreshing contrast, pair them with a glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
Storage and Leftover Tips
Store leftover Thick and Chewy Peanut Butter Cookies in an airtight container at room temperature for up to 5-7 days. To keep them extra soft, you can place a slice of bread in the container with them (the cookies will absorb moisture from the bread).
These cookies also freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
More Recipes You Will Love
If you’re a fan of peanut butter or just crave more delicious treats, be sure to check out these other fantastic recipes:
- For another peanut butter delight, you have to try The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot).
- If you’re looking for a healthier, no-bake snack, whip up These No-Bake Monster Cookie Energy Balls Are My Favorite Snack to Keep on Hand.
- And for all cookie lovers, don’t miss These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.
Final Thoughts
There’s something so satisfying about biting into a perfectly thick and chewy peanut butter cookie. This recipe is a tried-and-true winner in my kitchen, and I have no doubt it will become a staple in yours too. It’s simple, comforting, and utterly delicious—everything a good cookie should be.
I hope you give these a try and fall in love with them as much as I have! Let me know in the comments below how they turn out for you, and feel free to share any of your own peanut butter cookie tips. Happy baking!
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