Peanut Butter…I heart you!
Especially in cookies! It really doesn’t matter to me…whether peanut butter cookies are crispy, thin, thick, soft, moist, chewy, (even raw!) …I am not that fickle when it comes to peanut butter cookies! These cookies though…o boy!
If you like this type of cookie {Thick & Soft} we’re hitting pay-dirt, because there is definitely gold in them thar hills peanut butter cookies!
RAwR! Cooooookieeeees!!!
What I really relish is, this is a very easy cookie recipe! {love the easy!}
They only take a few minutes to prep and then..delicious soft homemade cookies from SCRATCH. These cookies stay nice and thick, but remain even softer and chewy after 3 – 4 days. They are just the perfect balance of sweet and salty.
And, you could also freeze them and take them out as you need…which in my case, didn’t even make it to the freezer! So, maybe you need to make a DOUBLE batch?
If you’re a peanut butter stalker like me, you’ll fall head over heels in love with these rich, peanut butter cookies, because they are absolutely the ULTIMATE!
Thick & Soft 'Ultimate' Peanut Butter Cookies
Ingredients
- 1 & 1/2 cups flour
- 1/2 cup butter if using salted butter, omit salt, softened
- 1/2 cup brown sugar
- 1/4 cup + 2 tablespoons sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt if using unsalted butter
- 1 cup peanut butter smooth or crunchy
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 line two cookie sheets with parchment paper or baking mats.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a mixer, combine the butter, peanut butter, sugars and vanilla and beat on med-high speed for about 2 minutes, scraping down the sides of the bowl as needed until light and fluffy.
- Add the egg and beat for about 30 seconds, until just incorporated.
- Add the flour mixture and beat on low speed until just combined, do not overmix.
- Using a medium cookie scoop, form the dough into balls and place them onto the baking sheets, allowing about 2 inches between each cookie.
- Slightly flatten each ball of dough with the tines of a lightly-floured fork, creating a crisscross pattern.
- Bake for 8-10 minutes. The tops should look underdone, they will firm up as the cookies are cooling.
- Remove the baking sheets from the oven and allow the cookies to rest for about 5 minutes before removing transferring to a cooling rack.
Notes
--Add 1 cup roasted peanuts finely chopped for more intense peanut butter flavor!
--Drizzle with chocolate--Ingredients: 1 cup (6 oz.) chocolate chips, 1 teaspoon shortening. Directions: Melt chocolate chips in 30 second increments in microwave until melted. (Be careful not to overheat!) Add shortening while the chocolate is still warm. Stir. Drizzle away!
--Add 1/2 a cup of mashed banana with some cinnamon--Yum!! (I am going to do this one for sure!)
--Dulce de Leche Sandwich Cookies sound good? In a double boiler, heat the condensed milk for about an hour while stirring every few minutes. As the milk cooks, it will get thicker and take on a darker caramel color. The dulce de leche will further thicken as it cools. So, if you prefer a very thick dulce de leche, heat the condensed milk up to 90 minutes.) Once done, store the dulce de leche in an airtight container and refrigerate. To make the 'Dulce de Leche Sandwich Cookie', once the cookies have cooled, pair them up by their size. Take a flat side of one cookie from each pair and add a tablespoon of the homemade dulce de leche and then top with the other cookie. Voila! Peanut Butter Cookie Carmel Supreme!!
Want More Peanut Butter Love?
Soft & Creamy Peanut Butter Fudge
“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies
3 Ingredient Peanut Butter Cookies
Here’s one of my first photos of these cookies when I first published them!
Sue says
June 2, 2015 at 5:09 pmWhere does the white sugar get added?
ChocolaTess says
June 2, 2015 at 5:29 pmSue, So sorry about that. I updated the the recipe, it gets added in with the butter and peanut butter, etc. Thanks for catching that. Hope you enjoy! 🙂
linda hamilton says
July 10, 2015 at 6:38 pmDo I use baking powder or baking soda ?
Luc& says
January 13, 2017 at 6:28 amHi, Kim: I have a 14 year old nephew and I’ve secured my reputation as “cool aunt” by giving him your soft chocolate chip cookies several times for birthdays and holidays. He loves them! Now, for upcoming Valentine’s Day, I’m looking for a cookie that I can cut into a heart shape, that I can give to him and two other male loved ones. I looked at all your Seasonal recipes, but the cookies are too “froo froo” for these guys. I think my nephew would love a peanut butter cookie. Do you think there’s any way I could use this recipe (Thick & Soft Ultimate Peanut Butter Cookie”), but roll dough/cut it into heart shapes before putting into oven? If not, perhaps I could just buy heart-shaped chocolate candies and press one into top of cookie after baking. If you have any other recommendations for a Valentine’s Day/heart-themed cookie that’s a little more masculine (ie, not pink! or sugar cookie!), please let me know.
ChocolaTess says
January 13, 2017 at 3:01 pmHi Cool Aunt! 🙂 I love that! I like the idea of the heart shaped candies pressed in the middle. but you could try the to roll out a couple a see how they turn out. (They will puff up some.) I have seen where you could also make the heart shape cookie and use the fork to make criss cross marks on them and as a personal touch you could drizzle whatever chocolate you want on them. I may have to try this, I really like your ideas! <3
I do have the chocolate cut out cookies too (http://www.thebakingchocolatess.com/white-chocolate-covered-soft-chocolate-cut-out-cookies/) and the oreo heart cookies (http://www.thebakingchocolatess.com/home-made-oreo-heart-sandwich-cookies-cuteness-overload/) as some more options.
Lori w says
December 8, 2017 at 2:43 pmHow many cookies does the recipe make?
ChocolaTess says
December 8, 2017 at 5:45 pm3 dozen Lori. 🙂