Name: Thick and Chewy Peanut Butter Cookies
Prep time: 10 min
Cook time: PT-486618H30M1S
Total time: 20 min
Cuisine: American
Ingredients: 1 cup peanut butter (smooth or chunky); 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp baking soda; Pinch of salt (if using unsalted peanut butter)

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Peanut butter cookies have always been a classic comfort food in my kitchen, and these thick and chewy peanut butter cookies take it to a whole new level! The texture is perfect—soft and chewy on the inside with a golden-brown exterior. Plus, the rich peanut butter flavor makes them irresistible. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to satisfy any sweet tooth. I love making them when I want something easy, yet indulgent. Thick and Chewy Peanut Butter Cookies

Why You’ll Love This Recipe

I’m sure I’m not the only one who craves a cookie with the perfect balance of soft and chewy texture. What makes these peanut butter cookies so special is the thick, hearty texture, which holds up beautifully without being too dry or crumbly. The peanut butter flavor is bold and satisfying, without being overwhelming. And the best part? They’re quick to whip up, requiring only simple pantry staples. You get that irresistible homemade cookie experience without any complicated steps.

Ingredients

1 cup peanut butter (smooth or chunky)
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt (if using unsalted peanut butter)

(Hopefully, you’ve got most of these ingredients on hand already! Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt. Stir everything together until fully combined.
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently press down each cookie, creating a crisscross pattern.
Bake for 8–10 minutes or until the edges are golden. The center will still appear slightly soft, but don’t worry, the cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 to 20 cookies, depending on the size of the dough balls. They bake in 8 to 10 minutes, and cooling time takes about 15 minutes in total.

Variations

I like to get a little creative with my cookies from time to time. Here are a few variations to try:

Chocolate Chips: Add a handful of chocolate chips to the dough for a peanut butter-chocolate combo that’s always a winner.
Peanut Butter Swirl: For an extra peanut butter kick, swirl in some peanut butter chips along with the regular peanut butter.
Rolled in Sugar: For a little extra sweetness and crunch, roll the dough balls in granulated sugar before baking.
Stuffed with Jam: Take these cookies to the next level by pressing a spoonful of your favorite fruit jam in the center before baking.

Storage/Reheating

These cookies stay fresh for up to 1 week if stored in an airtight container at room temperature. If you want to keep them for longer, I suggest freezing them. Place them in an airtight container or zip-top bag, and they’ll last for up to 3 months. When you’re ready to enjoy them again, simply let them thaw at room temperature or warm them in the microwave for about 10-15 seconds.

FAQs

How do I make my peanut butter cookies thicker?

To get a thicker cookie, I recommend chilling the dough for 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much.

Can I use crunchy peanut butter instead of smooth?

Absolutely! If you prefer the texture of crunchy peanut butter, feel free to substitute it. Just know the cookies will have a bit more texture and crunch.

How do I know when my cookies are done baking?

The edges should be golden brown, and the center will still look soft. Don’t worry; the cookies will continue to firm up as they cool on the baking sheet.

Can I make these cookies without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or use a store-bought egg replacer if you prefer an eggless option.

How do I keep my cookies chewy?

To keep them soft and chewy, make sure not to overbake them. They should look slightly underdone when you take them out of the oven. Also, storing them in an airtight container helps maintain their chewy texture.

Conclusion

These thick and chewy peanut butter cookies are one of my favorite go-to treats for any occasion. The combination of simple ingredients and a quick baking time makes them easy to make, yet incredibly satisfying. Whether I’m having them as an afternoon snack or sharing them with friends, they always hit the spot. I know you’ll love these as much as I do!