Description
Thick Peanut Butter Cookies are a rich and chewy treat with a nutty flavor and crispy edges. They’re easy to make and customizable for various dietary needs.
Ingredients
Scale
- 2 cups creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine peanut butter, granulated sugar, and brown sugar. Mix until creamy.
- Add eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips if using.
- Form 1½-inch dough balls, place on parchment-lined baking sheet, and flatten with a fork in a crisscross pattern.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use coconut sugar for a lower glycemic version.
- Swap eggs with unsweetened applesauce for an egg-free option.
- Use gluten-free flour blend for gluten-sensitive diets.
- Vegan version: flax eggs and dairy-free chocolate chips.
- Do not overmix dough to maintain soft texture.
- Do not overbake; cookies will set while cooling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: thick peanut butter cookies, soft cookies, chewy peanut butter cookies, easy cookie recipe, nutty cookies, gluten-free cookies, egg-free cookies, vegan peanut butter cookies