These Gourmet Thick Peanut Butter Cookies are a rich, indulgent treat for true peanut butter lovers. With a soft, chewy interior and a slightly crisp edge, they strike the perfect balance of texture and flavor. Whether for a snack, dessert, or gift, these cookies are sure to impress with their thick, bakery-style presentation and gourmet taste.
Why You’ll Love This Recipe
- Thick and Chewy: Designed to stay thick and soft, every bite is melt-in-your-mouth delicious.
- Rich Peanut Butter Flavor: Made with creamy peanut butter for an authentic, bold taste.
- Perfect for Gifting: These cookies look as good as they taste, making them ideal for sharing.
- Customizable: Add chocolate chips, peanuts, or even a drizzle of chocolate for extra decadence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Creamy peanut butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Optional: chocolate chips, chopped peanuts, or flaky sea salt
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form Dough Balls: Scoop out large portions of dough (about 2 tablespoons each) and roll them into balls. Place on the prepared baking sheets, leaving space for spreading.
- Optional Topping: Flatten slightly with a fork in a crisscross pattern or press lightly for a more rounded cookie. Add chocolate chips, chopped peanuts, or a sprinkle of flaky sea salt if desired.
- Bake: Bake for 10-12 minutes, or until the edges are golden but the centers still look soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: About 18 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Variations
- Double Chocolate: Add chocolate chips or drizzle melted chocolate over the cookies.
- Crunchy Style: Use crunchy peanut butter and mix in chopped peanuts for extra texture.
- Peanut Butter Sandwich Cookies: Spread a layer of peanut butter or chocolate ganache between two cookies for an indulgent treat.
- Gluten-Free: Substitute with a gluten-free flour blend.
- Vegan Option: Use vegan butter, flax eggs, and dairy-free chocolate chips.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
- Reheating: Warm in a microwave for 10-15 seconds to restore the soft texture.
FAQs
1. Why are my cookies spreading too much?
Ensure your butter is softened, not melted, and chill the dough if your kitchen is warm.
2. Can I use natural peanut butter?
Natural peanut butter can be used, but the texture may be slightly different. Stir it well before measuring.
3. How do I make my cookies thicker?
Chill the dough for 30 minutes before baking and avoid over-flattening the cookies.
4. Can I make smaller cookies?
Yes, reduce the size of the dough balls and bake for 8-10 minutes instead.
5. What’s the best way to measure peanut butter?
Use a spoon to scoop peanut butter into a measuring cup, then level it off for accurate measurement.
6. Are these cookies safe for people with peanut allergies?
No, but you can substitute peanut butter with sunflower seed butter for a nut-free option.
7. Can I add mix-ins?
Absolutely! Chocolate chips, chopped nuts, or even pretzel pieces are great additions.
8. Do I need a mixer?
A mixer makes it easier to cream the butter and sugars, but you can mix by hand with some extra effort.
9. Can I freeze baked cookies?
Yes, freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
10. Can I use salted butter?
If using salted butter, reduce the added salt in the recipe by half.
Conclusion
Gourmet Thick Peanut Butter Cookies are the ultimate peanut butter lover’s dream. With their rich flavor, soft texture, and bakery-style thickness, they’re a treat that’s sure to delight. Whether you enjoy them plain or dress them up with mix-ins, these cookies are a must-try for any occasion. Bake a batch today and savor the perfect blend of comfort and indulgence!
Print
Gourmet Thick Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12–16 cookies 1x
- Category: Cookies, Desserts
- Method: Baked
- Cuisine: American
Description
These Gourmet Thick Peanut Butter Cookies are rich, soft, and loaded with peanut butter flavor. With a perfectly tender center and slightly crisp edges, they’re an indulgent treat for peanut butter lovers. Great with a glass of milk or as a decadent dessert!
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 g) creamy peanut butter (natural or processed)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (75 g) chopped peanuts or peanut butter chips (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the wet ingredients:
- Beat in the egg and vanilla extract until well combined.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped peanuts or peanut butter chips, if using.
- Shape the cookies:
- Using a cookie scoop or your hands, roll the dough into balls (about 2 tablespoons of dough each). Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball slightly with a fork in a crisscross pattern for that classic peanut butter cookie look.
- Bake the cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy:
- Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to a week.
Notes
- Chunky Peanut Butter: For added texture, use chunky peanut butter instead of creamy.
- Chocolate Twist: Add 1/2 cup (90 g) of chocolate chips for a peanut butter-chocolate combination.
- Chilling: For extra-thick cookies, chill the dough for 30 minutes before baking.