Soft & Thick Peanut Butter Cookies
Soft and thick peanut butter cookies that are incredibly delicious and easy to make, perfect for any occasion.
Ingrédients
Dry Ingredients
- 1 ⅓ cups all-purpose flour, spooned & leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar plus ½ cup for rolling
- 1 large egg, at room temperature
- ¾ cup creamy peanut butter Jif, Skippy, or well-stirred natural
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Start by gathering all your ingredients and tools. Measure your flour, sugars, and peanut butter.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the softened butter until creamy, then gradually add the brown sugar and granulated sugar until fluffy.
- Mix in the egg, followed by the creamy peanut butter and vanilla extract. Ensure everything is fully combined.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until combined.
- Cover the bowl with plastic wrap or transfer to a sealable container, and refrigerate the dough for 1-2 hours.
- Preheat your oven to 350°F (177°C) and prepare baking sheets.
- Scoop out the chilled dough and roll into balls, then roll each ball in the reserved granulated sugar.
- Flatten each dough ball slightly using a fork to create a crisscross pattern.
- Bake for 10-12 minutes or until the edges are lightly golden, then cool on a wire rack.
Notes
Store cookies in an airtight container for up to one week at room temperature, or refrigerate for up to two weeks. Dough can be frozen up to three months.