Description
These thick and chewy peanut butter cookies have crispy edges and soft, gooey centers. Packed with rich peanut butter flavor, they’re easy to make, require no chilling, and are perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ tsp salt
- ½ cup peanut butter chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla. Mix until fully combined.
- Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Fold in peanut butter chips, if using.
- Roll dough into 2-inch balls. Place on baking sheet 2 inches apart.
- Press each ball with a fork in a crisscross pattern.
- Bake 10–12 minutes until edges are golden and centers look soft.
- Cool on sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
- No need to chill the dough for this recipe.
- For even thicker cookies, refrigerate dough for 10–15 minutes before baking.
- Use a cookie scoop for uniform size and even baking.
- Great for freezing—either dough balls or baked cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 16g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg