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5 from 2 votes

Thick & Soft 'Ultimate' Peanut Butter Cookies

Enjoy these freshly baked Delicious Thick & Soft 'Ultimate' Peanut Butter Cookies with a cold glass of milk. Simply delicious.
Cook Time8 mins
Author: Kim Lange

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

 
(Optionals):
--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!!