Thick and Chewy Peanut Butter Cookies

These thick and chewy peanut butter cookies are the ultimate treat for peanut butter lovers! Soft, rich, and packed with nutty goodness, they come together effortlessly with simple pantry staples. Whether you’re making them for a cozy afternoon snack, a holiday cookie exchange, or just because, these cookies will be an instant favorite.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy – No complicated steps, just mix, scoop, and bake
• One-Bowl Wonder – Minimal cleanup means more time to enjoy your cookies
• Perfectly Thick & Soft – Baked to perfection with a slightly underbaked center for that irresistible chew
• Customizable – Add chocolate chips, a sprinkle of sea salt, or a drizzle of melted chocolate

Taste & Texture

• Flavor: Rich peanut butter with a hint of caramelized sweetness
• Texture: Buttery soft with a thick, chewy center and slightly crisp edges

Dietary Attributes

• Vegetarian-friendly
• Easily adapted for gluten-free diets by swapping all-purpose flour with a 1:1 gluten-free blend

Ingredients & Substitutions

Ingredient List

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, gently packed
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Notes on Quality

Use high-quality peanut butter like Jif or Skippy for the best texture. If using natural peanut butter, make sure to stir it well to incorporate the oils. Freshly packed brown sugar enhances the caramel notes in the cookies.

Possible Substitutions

• For a gluten-free version, use a 1:1 gluten-free flour blend
• Swap creamy peanut butter for crunchy to add more texture
• Use coconut sugar instead of brown sugar for a refined sugar-free option

Step-by-Step Instructions

• Preheat the oven to 350°F (175°C).
• In a stand mixer with a paddle attachment, cream butter, granulated sugar, and brown sugar until smooth.
• Add peanut butter, egg, and vanilla extract. Mix well, scraping the bowl as needed.
• In a separate bowl, whisk together flour, baking soda, and salt.

• Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.
• Scoop tablespoons of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart.
• Bake for 10-12 minutes, until the edges are set but the centers look slightly underbaked.
• Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Expert Tips & Tricks

Best Practices

• Slightly underbake the cookies to keep them soft and chewy
• Use a cookie scoop for even-sized cookies
• Let the dough chill for 30 minutes for thicker cookies

Common Mistakes

• Overbaking makes cookies dry and crumbly—take them out when they look just slightly underdone
• Not measuring flour correctly can make them dense; always spoon and level your flour instead of scooping

Time-Saving Tips

• Make the dough ahead and refrigerate for up to 48 hours
• Freeze portioned dough balls for up to 3 months and bake straight from frozen

Serving Suggestions

Pairings

• Enjoy with a cold glass of milk or a cup of hot coffee
• Serve alongside a scoop of vanilla ice cream for a decadent dessert

Presentation Ideas

• Drizzle with melted chocolate for an extra indulgence
• Sprinkle a pinch of flaky sea salt before baking for a gourmet touch

Beverage Pairings

• A warm chai latte or hot cocoa complements the rich peanut butter flavor
• For an adult twist, pair with a sweet dessert wine like Port

Storage & Reheating

Leftover Storage

• Store cookies in an airtight container at room temperature for up to 5 days
• Freeze baked cookies for up to 3 months

Reheating Methods

• Microwave for 10 seconds to restore softness
• Warm in a 300°F oven for a few minutes for a freshly baked feel

Frequently Asked Questions

Substitutions & Adjustments

Can I use almond butter instead? Yes, but the texture may be slightly different. Add an extra tablespoon of flour if the dough seems too soft.

What if I don’t have brown sugar? Substitute with white sugar and add a teaspoon of molasses for the same deep flavor.

Troubleshooting

Why did my cookies spread too much? The butter may have been too soft. Try chilling the dough before baking.

Why are my cookies too dry? Overbaking is the most common reason. Remove them when the edges are set, even if the center looks soft.

Variations & Customizations

Dietary Adaptations

• Make it vegan by using a plant-based butter substitute and a flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• Use coconut flour for a grain-free version, but reduce the amount to 1 cup

Flavor Twists

• Fold in chocolate chips for a peanut butter chocolate combo
• Add chopped peanuts for an extra crunchy texture
• Mix in cinnamon for a warm spice kick

Seasonal/Holiday Versions

• Make them festive by dipping half in melted chocolate and adding sprinkles
• Use heart-shaped cookie cutters for a Valentine’s twist like in these Valentine’s Day Slice ‘n Bake Cookies

Conclusion

These thick and chewy peanut butter cookies are a must-try for any cookie lover. With their soft centers, rich peanut butter flavor, and easy prep, they’re perfect for any occasion. Try them as they are, or customize with your favorite mix-ins. If you love baking, check out these other delicious cookies:

• Valentine’s Frosted Sugar Cookies
• Red Velvet Sugar Cookies

For more baking inspiration, follow along on Pinterest at Cooking with Callie and let us know how your cookies turn out in the comments!

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