Thick and Chewy Peanut Butter Cookies
Flour-based peanut butter cookies portioned generously, lightly marked with a fork, and cooled before lifting.
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter, softened Use at room temperature for better texture.
- 1 cup creamy or crunchy peanut butter Choose based on your texture preference.
- 1/2 cup packed brown sugar Provides moisture and depth of flavor.
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- Optional: extra sugar for rolling For an added sweetness on the outside.
Instructions
- Preheat oven to 350°F and line two baking sheets. Blend butter, peanut butter, brown sugar, and granulated sugar until creamy.
- Beat in egg and vanilla. Mix flour with baking soda, then incorporate into the peanut mixture only until combined.
- Divide into 24 portions, about 2 tablespoons each. If dough is very soft, refrigerate 30 minutes before continuing; this optional chill adds time.
- Roll portions into balls, coating with optional sugar if desired. Space 12 on each cool tray and press lightly in a crossed fork pattern.
- Bake each tray separately for 10–13 minutes, until edges set and tops lose their wet appearance. Rest on the tray 10 minutes, then lift to a rack and cool at least 10 more minutes.
Notes
Yield assumes twenty-four generous portions, not tiny tablespoonfuls. The bake allowance covers two trays. A 30-minute chill is optional for soft dough and is additional to the base total. Do not taste raw dough.