Thick and Chewy Peanut Butter Cookies

These thick and chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

½ cup (113 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, gently packed
½ cup (132 g) creamy peanut butter
1 large egg
1 tsp vanilla extract
1 ½ cups (188 g) all-purpose flour, (stir, spoon & level)
1 tsp baking soda
½ tsp salt, (do NOT add this if you use salted butter)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper. Set aside.
Cream the butter and sugars together in the bowl of a stand mixer using the paddle attachment.
Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix until incorporated.
Use a #30 cookie scoop (about 2 Tbsp of cookie dough) to scoop the dough into balls. If you want smooth (instead of crinkle) tops, roll each dough ball slightly with your hands first, then place it onto the prepared baking sheets about 2-3 inches apart (no more than 9 per tray). Otherwise, just scoop and release the dough balls directly onto the prepared pans.
Bake at 350˚F for 10 to 12 minutes or until just set. Allow cookies to cool slightly on the tray before transferring them to a cooling rack. Store cookies in an airtight container or zip-top bag at room temperature for up to 4-7 days.

Video

Notes

TO FREEZE COOKIE DOUGH: Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer-safe zip-top bag and freeze for up to 3 months. You will need to bake the cookies roughly 3-5 minutes longer, if baking from frozen.
TO FREEZE BAKED COOKIES: Freeze baked cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, for up to 3-4 weeks. Thaw at room temperature.

Nutrition