Skip to content

EASY BAKEE

Menu
Menu

Thick and Chewy Peanut Butter Cookies: A Classic with a Perfect Twist

Posted on January 4, 2026 by Admin

Here’s a thick, chewy peanut butter cookie recipe that stays soft in the center, crisp at the edges, and packed with real peanut butter flavor—no dry, crumbly cookies here 🥜🍪


Thick & Chewy Peanut Butter Cookies

A classic, perfected

Why This Recipe Works

  • More brown sugar than white → moisture + chew
  • Chilled dough → thicker cookies, less spreading
  • Extra yolk → rich texture without cakiness
  • No overbaking → soft centers that set as they cool

Ingredients (Makes ~18 cookies)

  • ¾ cup creamy peanut butter (regular, not natural)
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg + 1 extra egg yolk
  • 1½ tsp vanilla extract
  • 1½ cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt

Optional twist ideas below ⬇️


Instructions

1. Cream the fats & sugars

Beat butter, peanut butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).

2. Add eggs & vanilla

Mix in the egg, extra yolk, and vanilla until smooth.

3. Combine dry ingredients

In a separate bowl, whisk flour, baking soda, and salt.
Add to wet ingredients and mix just until combined.

4. Chill (don’t skip!)

Cover and chill dough for 30–45 minutes.
This keeps the cookies thick.

5. Scoop & shape

  • Scoop 2-tablespoon dough balls
  • Roll gently
  • Place on a lined baking sheet
  • Press lightly with a fork (classic crisscross)

6. Bake

Bake at 350°F (175°C) for 10–12 minutes
Edges should be set, centers slightly soft.

💡 They’ll look underbaked—this is correct.

7. Cool

Let cookies rest on the pan for 5 minutes, then transfer to a rack.


Optional “Perfect Twist” Add-Ins

Choose one (or mix carefully):

  • 🍫 Chocolate chips (½ cup)
  • 🧂 Flaky sea salt sprinkled after baking
  • 🍯 Honey drizzle once cooled
  • 🥜 Crunchy peanut butter swirl
  • 🍌 Peanut butter + banana chips (½ cup, crushed)

Storage Tips

  • Room temp (airtight): 3–4 days
  • Fridge dough: up to 3 days
  • Freezer dough balls: 2 months
    (Bake straight from frozen, +1–2 minutes)

If you want, I can also share:

  • A bakery-style jumbo version
  • A 3-ingredient peanut butter cookie
  • A gluten-free or dairy-free option

Just say the word 👌

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

  • The 10 Metoprolol Side Effects Your Doctor is PRAYING You Don’t Discover
  • Did You Know That Waking Up At 3 Or 4 In The Morning Is A Clear Sign Of…
  • # 12 Worst Side Effects of Amlodipine You Should NEVER Ignore!
  • 23 Strange Signs Your Kidneys Might Be in Trouble
  • Remove dental plaque in 5 minutes naturally, without going to the dentist

Recent Comments

No comments to show.

Archives

  • February 2026
  • January 2026
  • December 2025
  • November 2025
  • October 2025

Categories

  • blog
©2026 EASY BAKEE | Design: Newspaperly WordPress Theme