Thick and Chewy Peanut Butter Cookies are the kind of cookies that instantly take you back to childhood kitchens, swirling with the sweet scent of peanut butter and warm sugar. Each cookie boasts a pillowy, soft texture with irresistibly crisp edges, packed with that signature nutty peanut butter flavor. Whether you love dunking them in milk or savoring them with a cup of tea, these cookies are pure comfort with every bite — and their impressive thickness and chewiness set them apart from your everyday peanut butter treat.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe comes together with just a handful of pantry staples, each lending its own magic to these unforgettable cookies. From the richness of peanut butter to the vanilla’s sweet aroma, every ingredient helps craft the perfect bite.
- Peanut Butter (1 cup, creamy): Creates that unmistakable richness and delightful chew in every bite — go creamy for maximally smooth cookies!
- Light Brown Sugar (1 cup, packed): Adds depth of flavor and extra moistness, helping keep the cookies thick and chewy.
- Granulated Sugar (1/2 cup): Balances the brown sugar and brings those charming crispy edges.
- Unsalted Butter (1/2 cup, softened): Ensures a tender crumb and rich, buttery finish.
- Eggs (2 large): Provide structure and help with that glorious chewiness.
- All-Purpose Flour (1 1/2 cups): The solid backbone for thick and chewy peanut butter cookies, giving them just the right heft.
- Baking Soda (1 teaspoon): Responsible for that gentle lift and tender crumb.
- Baking Powder (1/2 teaspoon): Gives a touch more rise for beautifully thick cookies.
- Salt (1/4 teaspoon): Enhances all flavors, balancing the sweetness and intensifying the peanut butter goodness.
- Vanilla Extract (2 teaspoons): Adds warmth and a tempting aroma, making every bite completely irresistible.
How to Make Thick and Chewy Peanut Butter Cookies
Step 1: Preheat and Prep your Baking Sheets
Start by heating your oven to 350°F (175°C), which is the sweet spot for perfectly baked cookies. Don’t skip lining your baking sheets with parchment paper — this trick guarantees easy removal and prevents sticking or over-browning on the bottoms.
Step 2: Cream Together the Wet Ingredients
In a large mixing bowl, beat together the peanut butter, softened butter, both sugars, until the mixture is light and fluffy. This step infuses air into the mix, which is essential for achieving those signature thick and chewy peanut butter cookies. You’ll notice the color lighten and texture become creamy — that’s your cue to move on!
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This helps emulsify the dough for chewy, cohesive cookies. Stir in the vanilla extract for a wonderful aroma that will shine through in every bite.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. This ensures even distribution of the leaveners and salt, crucial for properly risen cookies with just the right texture.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the peanut butter batter. Stir until just combined — do not overmix, as this can make the cookies tough instead of thick and chewy. The dough will be quite thick and slightly sticky, perfect for shaping.
Step 6: Shape and Pattern
Scoop the dough into heaping tablespoon-sized portions and roll into balls. Place them about 2 inches apart on your prepared sheets. For that classic look, gently flatten each with the back of a fork in a crisscross pattern — plus, this helps them bake evenly through the center.
Step 7: Bake to Perfection
Bake the cookies for 10 to 12 minutes, or just until the edges are set and the centers still look slightly underbaked. This is the secret to incredibly thick and chewy peanut butter cookies! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling — they’ll set up as they rest.
How to Serve Thick and Chewy Peanut Butter Cookies
Garnishes
Give your cookies a finishing touch with a sprinkle of flaky sea salt or a dusting of powdered sugar right as they come out of the oven. For an extra treat, try pressing a few chocolate chips or a drizzle of melted chocolate over the tops for a beautiful and decadent presentation.
Side Dishes
Pair thick and chewy peanut butter cookies with ice-cold milk, a hot cup of coffee, or a scoop of vanilla ice cream for an old-fashioned cookie sandwich. These cookies also shine alongside fresh berries or caramelized bananas for an elevated dessert spread.
Creative Ways to Present
Try stacking the cookies tall and tying them with bakers’ twine for a sweet gift, or serve them on a patterned platter at a party. To really wow your guests, sandwich a scoop of your favorite ice cream between two cookies for the ultimate peanut butter ice cream sandwich — they’ll disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your thick and chewy peanut butter cookies in an airtight container at room temperature. They’ll stay soft and lovely for up to 5 days — the chewiness lasts and the peanut butter flavor deepens with time. Add a slice of bread in the container if you want to really lock in moisture!
Freezing
If you want to save some for a rainy day, these cookies freeze beautifully. Place completely cooled cookies in a freezer-safe zip bag or airtight container, separating layers with parchment paper. They’ll keep their texture and flavor for up to 3 months — just thaw on the counter when cravings strike.
Reheating
To bring frozen or day-old cookies back to life, pop them in a 300°F (150°C) oven for 2–3 minutes, or give them a very quick zap in the microwave (about 10 seconds). This little bit of warmth restores their signature softness and releases that heavenly peanut butter aroma.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds lovely little bits of peanut in every bite, making your thick and chewy peanut butter cookies extra fun and textured. The cookies will still turn out beautifully chewy and thick, just with a bit more crunch.
How do I know when the cookies are done baking?
The key sign is set edges while the centers still look a bit underbaked. This ensures you end up with thick and chewy peanut butter cookies every time — they’ll finish setting up as they cool on the baking sheet.
Can I add chocolate chips or other mix-ins?
Definitely! Feel free to stir in chocolate chips, chopped nuts, or even white chocolate chunks before baking. These additions will bring extra texture and variety, customizing your cookies to your taste.
Why do my cookies sometimes turn out dry?
Dry cookies usually mean they’ve been overbaked. For perfect thick and chewy peanut butter cookies, pull them from the oven as soon as the edges are set, even if the centers look slightly soft — they’ll continue to firm up as they cool.
Is it possible to make these cookies gluten-free?
You can! Substitute your favorite cup-for-cup gluten-free all-purpose flour blend in place of the regular flour. The cookies may be a touch more delicate, but they’ll still deliver on that amazing thick and chewy texture.
Final Thoughts
There’s just something magical about baking a batch of thick and chewy peanut butter cookies — the anticipation, the aroma, and finally, that first melt-in-your-mouth bite. Whether you’re treating yourself on a quiet afternoon or sharing with loved ones, these cookies never disappoint. So gather those simple ingredients, crank up your oven, and experience what makes this recipe a forever favorite!
Print
Thick and Chewy Peanut Butter Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Thick and Chewy Peanut Butter Cookies are a classic favorite, perfect for peanut butter lovers. With a soft and chewy texture, they are easy to make and even easier to enjoy!
Ingredients
Cookie Dough:
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat 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 mixing bowl, beat together peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add dry ingredients to wet mixture and stir until just combined.
- Form and Bake Cookies: Scoop dough into tablespoon-sized portions, roll into balls, place on baking sheets, flatten with a fork, and bake for 10-12 minutes.
- Cool and Enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, avoid overbaking.
- Feel free to add chocolate chips or chopped peanuts for extra flavor and texture.
- Store cookies in an airtight container for up to 5 days at room temperature or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
