Thick and Chewy Peanut Butter Cookies

A bakery-style classic with a soft center and rich, nutty flavor

There’s something timeless about a warm peanut butter cookie. Crisp at the edges, soft and tender in the center, and packed with deep roasted peanut flavor—these thick and chewy peanut butter cookies are everything a homemade cookie should be.

This step-by-step guide will walk you through creating perfectly soft, bakery-style cookies with a rich texture and just the right amount of sweetness.

Why These Cookies Stay Thick and Chewy

The secret to thick, chewy peanut butter cookies lies in:

• Using more brown sugar than white sugar for moisture
• Chilling the dough to prevent spreading
• Using the right ratio of peanut butter to flour
• Slightly underbaking for a soft center

Follow the method carefully and you’ll get cookies that stay soft for days.

Ingredients You’ll Need

• 1 cup creamy peanut butter (not natural-style; standard works best)
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Optional:

• ½ cup peanut butter chips or chocolate chips
• Extra sugar for rolling

Step-by-Step Method

Step 1: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar.

Using a hand mixer or stand mixer, beat for 2–3 minutes until light and fluffy. This step incorporates air, which helps give the cookies structure and lift.

Step 2: Add Peanut Butter and Wet Ingredients

Add the peanut butter and mix until smooth.

Then add:

• The egg
• Vanilla extract

Beat until fully combined and creamy. The mixture should look thick and smooth.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Salt

This ensures even distribution and prevents clumps.

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