Thick and Chewy Peanut Butter Cookies Recipe
Indulge in the rich, creamy flavor of these thick and chewy peanut butter cookies that will take you back to your childhood.
Ingredients
Scale
- 1 cupcreamy peanut butter
- 1/2 cupunsalted butter, softened
- 1 cupbrown sugar
- 1/2 cupgranulated sugar
- 1large egg
- 1egg yolk
- 2 teaspoonsvanilla extract
- 1 1/4 teaspoonsbaking soda
- 1/2 teaspoonsalt
- 1 3/4 cupsall-purpose flour
- 1/2 cupchopped roasted peanuts or mini chocolate chips (optional)
Instructions
- Begin by combining the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar in your large mixing bowl. Using your mixer, beat these ingredients together until you achieve a light and fluffy consistency.
- Once your butter and sugar mixture is fluffy, it’s time to add the wet ingredients. Crack in the large egg and the additional egg yolk, then pour in the vanilla extract. Mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture into the wet ingredients, mixing on low speed until the dough starts to come together.
- If you wish to elevate your cookies, consider folding in chopped roasted peanuts or mini chocolate chips at this stage.
- For the ultimate thick cookie, it’s essential to chill the dough before baking. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Once your dough has chilled, scoop out portions and roll them into balls. Place them on the prepared baking sheets. Use a fork to gently press onto each ball in a crisscross pattern.
- Bake these cookies in your preheated oven for about 10–12 minutes.
- Once baked, let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Cookies can be stored in an airtight container for up to a week or frozen for longer storage.
Nutrition
- Calories: 150 kcal
- Protein: 3 g