Thick and Chewy Peanut Butter Cookies
Thick, soft peanut butter cookies with golden edges and a tender chewy center.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 1/2 cup more, spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
Cooking
- Prep. Set the oven to 350 degrees F, line a baking sheet with parchment paper, and whisk the flour, baking soda, baking powder, and salt together.
- Mix. Cream the butter, peanut butter, and both sugars until smooth, then beat in the egg and vanilla.
- Combine. Stir in the dry mix and milk just until a soft dough forms.
- Bake. Scoop heaping tablespoons onto the sheet and bake for 10 to 12 minutes until the edges turn light brown.
- Cool. Rest the cookies on the sheet for 3 to 5 minutes, then transfer to a wire rack.
Notes
Substitutions: Use chunky peanut butter for extra texture, or swap half the brown sugar for granulated sugar for a slightly crisper edge.
Tips: Chill the dough for thirty minutes if it feels sticky, and pull the cookies while the centers still look soft.
Storage: Keep in an airtight container at room temperature for up to a week or freeze for up to three months.