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Thick and Chewy Peanut Butter Cookies

These Thick and Chewy Peanut Butter Cookies are a classic treat, easy to make and perfect for any occasion, filled with rich peanut butter flavor and a delightful chewy texture.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened Make sure butter is softened, not melted.
  • 1 cup granulated sugar Can be substituted with coconut sugar.
  • 1/2 cup brown sugar, packed
  • 1 large egg Or substitute with a flax egg or applesauce for a vegan option.
  • 1 1/2 cups all-purpose flour A gluten-free flour blend can be used as a substitute.
  • 1 teaspoon baking soda Can be substituted with baking powder.
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until it's light and fluffy.
  3. Beat in the egg and vanilla extract until everything is fully combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Scoop tablespoon-sized portions of dough and roll them into balls. Space them about 2 inches apart on the prepared baking sheet.
  7. Use a fork to press down each ball lightly, creating a signature crisscross pattern on top.
  8. Bake for 10-12 minutes, or until the edges are golden and the centers remain soft.
  9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a resealable bag, lasting for up to three months.