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. Surprisingly, there are no eggs needed, so if you make these with almond milk instead of milk, they will also be veganized!
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!
Want More Peanut Butter Love?
Soft & Creamy Peanut Butter Fudge
“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies
Easy Microwaveable Buckeye Fudge
3 Ingredient Peanut Butter Cookies
Peanut Butter Cookies
Ingredients
Peanut Butter Cookies
- 1 cup peanut butter
- 1 cup sugar
- ⅓ cup milk of choice
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or 1–1 gluten free flour like Bob's Red Mill
- 1 teaspoon baking soda
- ¼ teaspoon salt
For Chocolate Dipped
- For Chocolate Dipped
Instructions
Peanut Butter Cookies
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
- Mix in the milk and vanilla until incorporated.
- Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick.
- Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
- Optional: Sprinkle with sugar
- Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
- Let cool a few minutes, then transfer cookies to wire rack to cool.
- Store: Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.
- To freeze: Let cookies cool completely, store in freezer safe container up to 2 months.
For Chocolate Dipped:
- Once cookies are cooled, melt chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 1/2 minutes.
- Dip one of the sides of the cookie into the chocolate or drizzle on top and place on parchment paper for chocolate to set.
Notes
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