Soft & Thick Peanut Butter Cookies Recipe
These Soft & Thick Peanut Butter Cookies are delightfully chewy with a rich peanut butter flavor and a perfect balance of sweetness. Rolled in granulated sugar before baking, they develop a slightly crisp exterior while maintaining a tender, soft interior. Ideal for peanut butter lovers looking for a simple, satisfying cookie recipe.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 18 to 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 and 1/3 cups (170g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
For Rolling
- 1/2 cup (100g) granulated sugar
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined; set aside.
- Cream Butter and Sugars: In a large bowl using an electric mixer, beat the softened unsalted butter, brown sugar, and 1/4 cup granulated sugar on medium speed until creamy and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Add the room temperature egg and pure vanilla extract to the butter-sugar mixture and beat again until fully combined and smooth.
- Incorporate Peanut Butter: Mix in the creamy peanut butter until evenly blended with the wet ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet peanut butter mixture and mix on low speed until just combined, being careful not to overmix.
- Shape Cookies: Using a tablespoon or small cookie scoop, scoop out the dough and roll each portion into a ball.
- Roll in Granulated Sugar: Roll each dough ball in the 1/2 cup granulated sugar to coat the outside thoroughly; this gives a nice texture and slight crunch after baking.
- Arrange and Bake: Place the sugared cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake at 350°F (177°C) for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set while staying soft and thick.
Notes
- Use creamy peanut butter for the best texture; natural peanut butter with oil separation is not recommended as it can affect dough consistency.
- Softened butter should be at room temperature for easier creaming with sugars.
- Rolling cookies in granulated sugar before baking gives a slightly crisp exterior.
- Do not overbake to keep cookies soft and thick in the center.
- Store cookies in an airtight container at room temperature for up to 5 days.
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