Thick and Chewy Peanut Butter Cookies

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Thick and Chewy Peanut Butter Cookies: The Only Recipe You’ll Ever Need

There’s a special kind of magic in a perfect peanut butter cookie. It’s not just dessert—it’s nostalgia wrapped in golden edges and chewy centers. But too often, homemade versions fall flat: greasy, crumbly, or disappointingly thin. If you’ve been searching for that bakery-style cookie—thick, soft, and chewy with that iconic criss-cross pattern—your search ends here.

This recipe is designed with both science and comfort in mind, giving you a peanut butter cookie that stays soft for days, bursts with roasted nutty flavor, and makes you feel like a pro baker in your own kitchen.

Why This Recipe is a Game-Changer

• The Perfect Texture – Carefully balanced ingredients + chilling = thick, chewy cookies every time.
• Deep Peanut Flavor – Browned butter and peanut butter layers create richness beyond a basic cookie.
• Foolproof Science – Every step is explained so you know why it works (and how to fix it if it doesn’t).
• Universal Crowd-Pleaser – The cookie platter everyone will empty first—whether for bake sales, gifts, or midnight snacks.

Ingredients

Cookie Dough

• ½ cup (1 stick / 113g) unsalted butter
• 1 cup (270g) creamy peanut butter (Jif or Skippy recommended, not natural)
• 1 cup (200g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 ½ cups (312g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

For Rolling

• ¼ cup (50g) granulated sugar

Step-by-Step Instructions

Prep Time: 15 mins | Chill Time: 1 hour | Bake Time: 10 mins/batch | Yield: 24 cookies

Step 1: Brown the Butter (Flavor Secret)

Melt butter in a light-colored pan over medium heat. Swirl until golden specks form and it smells nutty. Transfer to a bowl and let cool for 10 minutes.

Step 2: Mix Wet Ingredients

Whisk the peanut butter, brown sugar, and granulated sugar into the cooled butter until smooth. Add eggs and vanilla; whisk until slightly pale and fluffy.

Step 3: Dry Mix

In another bowl, whisk flour, baking soda, baking powder, and salt.

Step 4: Combine & Chill (Texture Secret)

Fold dry mix into wet just until combined. Dough will be thick. Cover and chill at least 1 hour (up to 48 hours) to prevent spreading and deepen flavor.

Step 5: Portion & Roll

Preheat oven to 350°F (175°C). Line baking sheets. Scoop 3 tbsp dough per cookie (or use #20 cookie scoop). Roll in sugar.

Step 6: Classic Criss-Cross

Place dough balls 2 inches apart. Press with a fork in a criss-cross pattern to about ½-inch thickness.

Step 7: Bake

Bake 10–12 minutes, until edges are set but centers still look soft. They’ll finish setting as they cool.

Step 8: Cool

Rest 5 minutes on the baking sheet, then transfer to a rack. This ensures perfect chewiness.

Pro Tips for Cookie Perfection

• Peanut Butter Choice Matters – Always use creamy, shelf-stable peanut butter (like Jif or Skippy). Natural varieties = greasy, flat cookies.
• Chill is Non-Negotiable – Chilling = thickness. Don’t skip this step.
• Weigh Your Flour – Too little flour = flat cookies. Too much = dry. Spoon and level if not weighing.
• Underbake for Chewiness – Remove when slightly underdone; they’ll set as they cool.

Storage & Freezing

• Room Temp: Store in airtight container with a slice of bread to keep soft for up to 5 days.
• Freezer (Dough): Scoop, roll, and freeze dough balls. Bake from frozen with +2 minutes bake time.
• Freezer (Baked): Wrap cooled cookies and freeze up to 2 months.

FAQ

Q: Can I use crunchy peanut butter?
Yes! Same measurements, but expect added texture.

Q: Why did my cookies spread too much?
Likely causes: skipped chill step, warm butter, natural peanut butter, or mismeasured flour.

Q: Can I double the recipe?
Absolutely. Chill time remains the same; just rotate baking sheets halfway.

Q: How do I keep them soft longer?
Store with bread slice—cookies absorb its moisture, staying chewy for days.

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Thick & Chewy Peanut Butter Cookies

Classic peanut butter cookies—thick, soft, chewy, with deep roasted flavor and a criss-cross finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24 cookies

Ingredients Method Notes

Ingredients

  

• ½ cup unsalted butter
• 1 cup creamy peanut butter
• 1 cup brown sugar packed
• ½ cup granulated sugar
• 2 eggs room temp
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¼ cup granulated sugar for rolling

Method

 

1. Brown butter and cool 10 mins.
2. Whisk butter + peanut butter + sugars until smooth. Add eggs + vanilla.
3. Mix flour, baking soda, baking powder, salt separately. Fold into wet mix.
4. Chill dough 1–48 hours.
5. Scoop 3 tbsp dough, roll in sugar. Press with fork into criss-cross.
6. Bake at 350°F for 10–12 mins.
7. Cool 5 mins on sheet, then rack.

Notes

Chill time is mandatory for thickness.

Underbake slightly for best chew.

Store airtight with bread slice to maintain softness.