why make this recipe
Thick and Chewy Peanut Butter Cookies are a delightful treat that everyone loves. They are easy to make and require simple ingredients that you might already have in your kitchen. These cookies have a rich peanut butter flavor that is both satisfying and comforting. Whether you want to enjoy them with a glass of milk or share them at a party, they will surely be a hit!
how to make Thick and Chewy Peanut Butter Cookies
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop out about 2 tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet. Use a fork to lightly press down and create a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
how to serve Thick and Chewy Peanut Butter Cookies
These cookies are perfect for serving warm, right out of the oven! Enjoy them with a cold glass of milk or a warm cup of coffee. You can also pack them in lunch boxes or serve them at gatherings and parties. They make a great snack for kids and adults alike.
how to store Thick and Chewy Peanut Butter Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them. Place the cookies in a freezer-safe bag and store them for up to 3 months. Just thaw them when you’re ready to enjoy!
tips to make Thick and Chewy Peanut Butter Cookies
- For an extra flavor boost, try adding chocolate chips or chopped nuts to the dough.
- Make sure your butter is softened to room temperature for easy creaming.
- Do not overbake the cookies; they should be soft in the center and slightly golden around the edges.
variation
You can try using crunchy peanut butter instead of creamy for a different texture. Another fun variation is adding a sprinkle of sea salt on top before baking for a sweet and salty treat.
FAQs
1. Can I use natural peanut butter for this recipe?
Yes, natural peanut butter can be used, but the cookies may turn out slightly different in texture.
2. What can I do if my cookie dough is too sticky?
If the dough is too sticky, you can chill it in the refrigerator for about 30 minutes. This will make it easier to handle.
3. Can I double this recipe?
Absolutely! This recipe can be easily doubled if you want to make a larger batch of cookies. Just ensure you have enough baking sheets and space in your oven.
Thick and Chewy Peanut Butter Cookies
Ingredients
Cookie Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Baking
- Scoop out about 2 tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet.
- Use a fork to lightly press down and create a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.