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Thick and Chewy Peanut Butter Cookies

These Thick and Chewy Peanut Butter Cookies strike the perfect balance between crisp edges and a soft, fudgy center, delivering a satisfying cookie experience.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup creamy peanut butter Use a commercial brand, not natural.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature Ensure the egg is at room temperature for better mixing.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/4 cups all-purpose flour Measure accurately for the best results.
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Mixing the Dough
  1. In a large mixing bowl, cream together the softened butter and creamy peanut butter using a mixer until smooth.
  2. Add granulated sugar and brown sugar; beat on medium-high speed for 2 minutes until light and fluffy.
  3. Add egg and vanilla extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shaping and Baking
  1. Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet.
  2. Gently press each ball with a fork in a crisscross pattern.
  3. Bake for 10 to 12 minutes, removing them when the edges are set but the centers look slightly underdone.
  4. Let the cookies cool on the pan for 5 minutes before transferring them to a wire cooling rack.

Notes

For chewy texture, underbake slightly; cookies will continue to cook on the pan. Store in an airtight container at room temperature for up to 5 days.