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
Units
Scale
- 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.