Thick & Chewy Peanut Butter Cookies
My Peanut Butter Cookies are thick, soft & chewy, crisp-edged, and are absolutely packed with peanut butter flavor! These no-chill cookies come together in one bowl and can be on your table in under an hour. The dough also freezes beautifully!
Servings: 19 cookies
Ingredients
For the Cookie Dough:
- 1 cup salted butter, melted 226 grams
- 3/4 cup + 2 tbsp creamy peanut butter 218 grams
- 3/4 cup dark brown sugar, packed 163 grams
- 3/4 cup granulated sugar 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
For Rolling Dough:
- 1/2 cup granulated sugar
Instructions
- Prep: Preheat your oven to 350℉. Line a few cookie sheets with parchment paper.
- Make Cookie Dough: Melt the butter in a large mixing bowl, then whisk in the peanut butter until no lumps remain. Add the sugars, and whisk to combine. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients last. (You will need to use some elbow grease here for it to come together - I promise it will! - or use your mixer for this last bit.)1 cup salted butter, melted, 3/4 cup + 2 tbsp creamy peanut butter, 3/4 cup dark brown sugar, packed, 3/4 cup granulated sugar , 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla extract , 3 cups all-purpose flour, spooned & leveled or weighed out , 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- Make Dough Balls: Roll dough into balls that are 60 grams (about 2 generous tablespoons) in size. Roll the balls in granulated sugar.1/2 cup granulated sugar
- Bake: Bake 5-6 cookies per cookie sheet, leaving a little space for them to spread (but they won't spread a lot). Bake for 8 minutes. The edges will appear just set and the center will be a little puffy but they may look like they need another minute - don't do it! Peanut butter cookies can dry out easily, so don't over bake. This is a short bake time, but it yields perfectly soft-baked cookies once they cool! Gently flatten the cookies a bit with the back of a measuring cup - this helps make them extra dense and chewy in the middles.
- Serve & Store: Store completely cooled cookies in an airtight container at room temperature for 4-5 days.
- Make-Ahead Tip: Cookie dough balls can be made, rolled in sugar, and frozen on a lined baking sheet. Once frozen, transfer to a freezer bag and freeze for 1-2 months. Bake from frozen, reducing the oven temp by 25 degrees F, and adding 1-2 minutes if needed.
Nutrition
Serving: 1cookie | Calories: 311kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 272mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 327IU | Calcium: 34mg | Iron: 1mg