Description
Incredibly soft, thick peanut butter cookies with intense flavor and the perfect texture.
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl.
- Beat butter until creamy, then add sugars and beat until light and fluffy.
- Add egg, peanut butter, and vanilla, mixing thoroughly.
- I gradually add dry ingredients, mixing until just combined.
- Chill the dough for at least 1-2 hours or overnight.
- Preheat my oven to 350°F and line baking sheets with parchment.
- Roll the dough into tablespoon-sized balls and coat in sugar.
- I create a crosshatch pattern with a fork, then reshape edges for thickness.
- Bake for 11-12 minutes until edges are set but centers look soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Don’t skip chilling the dough! For extra-thick cookies, I briefly freeze shaped dough balls before baking. I store them in an airtight container for up to one week.
- Prep Time: 15 minutes (plus 1-2 hours chilling)
- Cook Time: 12 minutes