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 cup butter softened, if using salted butter, omit salt
- 1 cup brown sugar packed
- 1 cup creamy peanut butter smooth or crunchy
- 2 eggs
- 2 teaspoons vanilla extract or honey
- 2 & 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt if using unsalted butter
- 2 Tablespoons Sugar for sprinkling if desired. optional
Instructions
- Preheat oven to 350 and line two cookie sheets with parchment paper or silicone baking sheets.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, cream the softened butter and brown sugar for 3-4 minutes until light and fluffy. Add the peanut butter, eggs and vanilla and mix another minute., scraping down the sides of the bowl as needed.
- Add the flour mixture and beat on low speed until just combined and no flour streaks, do not overmix.
- Best if chilled for an hour or overnight. But if you can't wait, you can still bake these up, but they may spread a little if the dough is too warm. Feel free to add in chocolate chips, m&ms or anything else you want to at this time.
- Using a medium cookie scoop, form the dough into balls and place them onto the baking sheets, allowing 2 inches between each cookie.
- If you wish, you can slightly flatten each scoop of dough with the tines of a lightly-floured fork, creating a criss-cross pattern.
- Optional, Sprinkle some sugar on top of the cookies then transfer to oven.
- 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
Easy Microwaveable Buckeye Fudge
3 Ingredient Peanut Butter Cookies
Here’s one of my first photos of these cookies when I first published them!
Can I use imperial margarine in lieu of butter?Is it same amount of margarine to butter?
I haven’t tried it but you could try it. The amount would be the same.
What changes need to be done for high altitude?
Melodee, Here are some tips from King Arthur you can follow, I’m not familiar with high altitude baking. Thanks! https://www.kingarthurflour.com/learn/resources/high-altitude-baking
These are the chewiest peanut butter cookies I’ve ever made! I use extra crunchy Skippy peanut butter in mine! DELICIOUS!
Awesome! Crunchy peanut butter sounds amazing! Thank you so much Pamela!
Hello, regarding the brown sugar … is it packed or loose scoop?
Hi Cinder, packed. 🙂
Thank you so much for the quickest reply?These are delicious
You are very welcome!! Thank you so much Cinder!!! xo I’m so glad you enjoyed them!! wooohooo!