Description
These Thick and Chewy Peanut Butter Cookies offer a perfect balance of rich peanut butter flavor and a satisfyingly soft, chewy texture. Easy to make with common pantry ingredients, these cookies are sure to become a favorite treat for peanut butter lovers, featuring optional roasted peanuts or mini chocolate chips for extra crunch and indulgence.
Ingredients
Scale
Base Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
Optional Add-ins
- 1/2 cup chopped roasted peanuts or mini chocolate chips
Instructions
- Cream Ingredients: Cream together the peanut butter, softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes a few minutes of vigorous mixing.
- Add Wet Ingredients: Incorporate the large egg, egg yolk, and vanilla extract into the creamed mixture. Beat thoroughly until all ingredients are combined well and the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Fold gently to combine, being careful not to overmix. At this point, fold in the optional chopped roasted peanuts or mini chocolate chips if using.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes to help thicken it, which will result in thicker cookies after baking.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Scoop the chilled dough and form into balls. Place them spaced evenly on the prepared baking sheets. Press each ball gently with a fork in a crisscross pattern to flatten slightly and create the classic peanut butter cookie design.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are just beginning to look underbaked, which keeps them chewy.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and preserving their chewy texture.
Notes
- For thicker cookies, chilling the dough longer than 30 minutes can enhance the texture further.
- If you prefer crispier cookies, bake for an extra 1-2 minutes but watch carefully to avoid burning.
- Using creamy peanut butter will ensure a smooth texture, but crunchy peanut butter can add extra peanut pieces.
- You can substitute mini chocolate chips with chopped dark or milk chocolate for different flavors.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
