Description
These Thick and Chewy Peanut Butter Cookies are delightfully soft on the inside with a slightly crisp edge. Made with creamy peanut butter and a balanced blend of sugars, they offer a rich, satisfying flavor perfect for any peanut butter lover. Simple to prepare and baked to perfection, these cookies make a great treat for snack time or dessert.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is smooth and creamy, which helps incorporate air for a light texture.
- Add Peanut Butter, Egg, and Vanilla: Mix in the creamy peanut butter, egg, and vanilla extract into the creamed mixture until fully combined, stopping to scrape down the sides to ensure even mixing.
- Combine Dry Ingredients: Whisk the all-purpose flour, baking soda, and salt in a separate bowl to evenly distribute the leavening agent and salt within the flour.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Portion Dough: Using a tablespoon, scoop the dough onto baking sheets lined with parchment paper, spacing each mound about 2 inches apart to allow spreading without sticking.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The edges should be set, and the centers should remain slightly underbaked to maintain chewiness.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing them from breaking apart.
Notes
- Do not overmix the dough once you add the flour to keep cookies tender.
- Using room temperature butter helps with the creaming process and yields better texture.
- For thicker cookies, slightly chill the dough before baking.
- Store baked cookies in an airtight container at room temperature for up to one week.
- You can substitute crunchy peanut butter for a different texture.
