Description
These Soft & Thick Peanut Butter Cookies offer a perfect balance of rich peanut butter flavor and a tender, chewy texture. Rolled in sugar before baking, they develop a slightly crisp exterior while maintaining a soft, thick interior, making them an irresistible treat for peanut butter lovers.
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 the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Cream butter and sugars: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened unsalted butter, light or dark brown sugar, and 1/4 cup granulated sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add egg, peanut butter, and vanilla: Beat in the egg until fully incorporated, then add the creamy peanut butter and vanilla extract. Mix on medium speed until the batter is smooth and uniform in texture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed just until the flour is integrated and no streaks remain. Avoid overmixing to keep the cookies tender.
- Shape and coat dough balls: Using a cookie scoop or tablespoon, scoop out dough balls and roll each between your hands to form a smooth round ball. Then, roll each ball thoroughly in the 1/2 cup of granulated sugar to coat.
- Arrange on baking sheets: Place the coated dough balls onto the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft. The cookies will firm up as they cool.
- Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and maintain their thick, soft texture.
Notes
- Use creamy peanut butter for a smooth texture; natural peanut butter with oil separation may affect cookie consistency.
- Ensure butter and egg are at room temperature for easier mixing and better texture.
- Do not overbake—cookies should look slightly underbaked in the center for soft, thick results.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: peanut butter cookies, soft cookies, thick cookies, easy cookies, baking, dessert, homemade cookies