Description
These thick and chewy peanut butter cookies are rich, soft-centered, and perfectly sweet with just the right touch of salt. They’re a nostalgic classic with a bakery-style texture—easy to make, hard to resist, and stay fresh for days.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter, peanut butter, and both sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients until a thick dough forms.
- Scoop dough into heaping tablespoon-sized balls and place on baking sheets.
- Flatten tops slightly with a fork or fingertips.
- Bake for 10–12 minutes, or until edges are set but centers are still soft.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra thick cookies, chill dough for 20–30 minutes before baking.
- Add chocolate chips, chopped peanuts, or a sprinkle of sea salt for variations.
- For gluten-free, use a 1:1 gluten-free flour blend.
