Thick and Chewy Peanut Butter Cookies

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Do you ever crave a cookie that hits all the right notes—soft in the center, crisp at the edges, and packed with nostalgic peanut butter flavor? These Thick and Chewy Peanut Butter Cookies are just that. With a golden, crinkly exterior and a tender bite, each cookie delivers a deep, roasted nuttiness that’s both comforting and indulgent.

Unlike overly crisp or cakey versions, these cookies are balanced to satisfy every texture lover. They pair beautifully with a glass of cold milk or a cozy mug of coffee. Whether you’re baking for a holiday tray, weekday treat, or freezer stash, this recipe never disappoints.

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Preparation Phase & Tools to Use

Before diving into mixing dough and shaping cookies, it’s important to have the right tools in place for consistent results:

• Stand Mixer or Hand Mixer: Creaming peanut butter and sugars properly is crucial to the texture. A mixer helps incorporate air, creating that desired chewy bite.
• Mixing Bowls (medium and large): Keeping dry and wet ingredients separate before combining prevents clumping and promotes even mixing.
• Measuring Cups & Spoons: Precision matters in baking. Too much flour or too little sugar will throw off texture and flavor.
• Baking Sheets: Choose heavy-duty aluminum sheets to ensure even browning and no cookie burnouts.
• Parchment Paper or Silicone Baking Mat: These keep the cookies from sticking and allow for easier clean-up.
• Cookie Scoop (medium): Uniform sizing ensures every cookie bakes evenly. No more tiny burnt ones or undercooked giants.
• Fork: Essential for that classic criss-cross pattern, which also helps flatten the dense dough for even baking.

Having your tools prepped means your baking process will be smoother, your cookies more consistent, and your stress levels way lower.

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Ingredients for the Thick and Chewy Peanut Butter Cookies

• Peanut Butter: The star of the show. Choose creamy peanut butter for a smooth, cohesive dough. It provides flavor, fat, and that signature chew.
• Unsalted Butter: Adds richness and softness. Room temperature butter helps achieve the right texture when creamed.
• Brown Sugar: For that deep, molasses-infused sweetness that helps with chewiness.
• Granulated Sugar: Balances sweetness and helps create those crisp, golden edges.
• Egg: Binds the dough and adds moisture for a tender bite.
• Vanilla Extract: Enhances the overall flavor with warm undertones.
• All-Purpose Flour: Provides structure. Measured carefully to prevent a dry cookie.
• Baking Soda: Offers the needed lift so the cookies don’t turn out flat.
• Salt: Just a pinch to balance the sweetness and elevate the peanut butter taste.

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How To Make the Thick and Chewy Peanut Butter Cookies

Step 1: Cream the Base

In a large bowl, beat the peanut butter and unsalted butter together until smooth and well blended. Add in the brown sugar and granulated sugar. Mix until fluffy and lightened in color, about 2-3 minutes.

Step 2: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until fully combined. Scrape down the sides of the bowl to ensure even mixing.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix into the wet mixture while continuing to beat on low speed until just combined. Avoid over-mixing.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. This helps control spread and intensifies flavor.

Step 5: Shape and Criss-Cross

Preheat the oven to 350°F (175°C). Line your baking sheets with parchment or silicone mats. Scoop dough into balls using a medium cookie scoop. Place them on the sheet and use a fork to press the iconic criss-cross pattern.

Step 6: Bake and Cool

Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack. They’ll continue to firm up as they cool.

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How to Serve and Store These Cookies

Once cooled, these Thick and Chewy Peanut Butter Cookies are perfect just as they are—no glaze, no drizzle, no add-ons needed. Serve them on a platter with milk, hot cocoa, or even crumbled into vanilla ice cream for an indulgent twist.

For storage, keep them in an airtight container at room temperature for up to 5 days. They stay soft and chewy! You can also freeze the dough balls for up to 3 months. Just shape, freeze on a tray, then transfer to a zip-top bag. When ready to bake, no need to thaw—just bake an extra 1-2 minutes.

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Frequently Asked Questions

What type of peanut butter should I use?

Stick with classic creamy peanut butter (like Jif or Skippy). Natural peanut butters can separate and change the dough consistency.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Texture may be slightly different but still delicious.

Why do I need to chill the dough?

Chilling helps prevent spreading, gives a thicker cookie, and deepens the flavor.

Can I add chocolate chips or other mix-ins?

Absolutely! Chocolate chips, chopped peanuts, or even toffee bits work well. Stick to 1/2 to 3/4 cup of add-ins.

How do I know when the cookies are done?

The edges should be set, but the centers should look slightly underdone. They continue to bake on the tray as they cool.

Do I have to make the criss-cross pattern?

It’s classic, but not mandatory. However, flattening the dough helps even baking, so if you skip the fork pattern, gently press the dough with your palm.

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Want More Cookie Ideas?

Love these Thick and Chewy Peanut Butter Cookies? You might want to explore more delightful treats that match that same homemade comfort and flavor.

If you’re leaning into more peanut butter goodness, try the Chocolate Peanut Butter Dream Bars—a no-bake layered dessert with a creamy middle and chocolate top. Or for a playful twist, bake a batch of Mini Cinnamon Roll Cheesecakes, which combine swirls of spice with creamy cheesecake in bite-size form.

For a fruity direction, the Raspberry Crescent Rolls offer a quick, flaky pastry packed with jammy sweetness. Craving something nostalgic? The No Bake Mini Banana Cream Pies might hit the spot with their creamy filling and cookie crust.

And for melt-in-your-mouth cookie alternatives, don’t miss the Easy Jello Meringue Cookies. They’re crisp, colorful, and fun to make with kids!

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Pin and Tell Me How Yours Turned Out

You can save this cookie recipe to your dessert boards for next time. Just click the Pin button.

If you bake them, I’d love to know how they turned out. Did you keep them classic or mix in something extra like chocolate chips? Share your version below in the comments.

Looking for more dessert inspiration? Follow my Pinterest board at LadyPlate on Pinterest where I post new recipes daily. Let’s bake something sweet together!

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