Thick and chewy peanut butter cookies

My beautiful thick and chewy peanut butter cookies are ready in under 30 mins. They are bursting with peanut butter flavour and are vegetarian as well!

Finally!

I am presenting to you my beloved, thick and chewy peanut butter cookies! If you are crazy for peanut butter like I am, this recipe will become your new favourite. It took me a week of trial and error to come up with this wonderful cookie recipe. Was it worth it? Yes! As this is what a peanut butter cookie should taste like. These cookies are soft and super satisfying to eat, every bite takes you to peanut butter heaven.

How to make thick and chewy peanut butter cookies.

I am telling you guys, making these cookies is a breeze. You just need to combine dry ingredients and wet ingredients. Them fold it together, scoop the cookie dough and bake.

TIPS:

1. Use a good quality peanut butter. Do not use runny peanut butter as the cookies will not turn out nicely.
2. Do not overwork your dough when you are mixing dry and wet ingredients as cookies will become doughy.
3. I would encourage you to weigh each cookie dough portion as it will give you the consistent size and shape. Using a kitchen scale helps achieve the best baking results.
4. I recommend adding salted roasted peanuts on top for a delicious flavour twist and a crunchy texture.
5. When cookies are ready, leave them on the baking sheets to cool down. Cookies are very fragile when they are warm but they will harden once cold.

What do thick and chewy peanut butter cookies taste like?

Simply speaking, these cookies are addictive. The intensity of peanut butter flavour is unreal due to a generous amount of peanut butter I have used in this recipe. There is not only peanut butter incorporated in the cookie dough but also extra peanut butter swirled in at the end. The texture is soft, sandy and chewy. The addition of chopped salted peanuts adds a wonderful contrast to the sweetness of these cookies.

How long does it take to make thick and chewy peanut butter cookies?

Oh, a very crucial point is that you can make these cookies in 30 mins! Yes, just 30 mins! No chilling, no freezing, no extra time needed. You make the cookie dough and you bake cookies right away. How cool is that! Fresh cookies whenever you wish.

A cookie relationship advice

I am so lucky that my husband does not like peanut butter so I will have whole batch of these beauties for myself. Well, not that there is many left, oops! But it is always good to know that these cookies will not magically disappear from the fridge (it happened many times in the past!). I am telling you guys, pick your partner wisely, pick the one who does not like peanut butter as these cookies are too good to share!

Perfect for breakfast, perfect as a snack and perfect for any occasion really my recipe for thick and chewy peanut butter cookies will put a massive grin on your face and you will make your day better!

If you are looking for more peanut butter cookie recipes, I can recommend the following:

Brown butter chocolate chunks peanut butter cookies

Peanut butter strawberry cookies

Click this link to see all my recipes for peanut butter cookies

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my own.

Enjoy!

Thick and chewy peanut butter cookies

Ready in under 30min, these thick and chewy peanut butter will blow your mind.

Author: Anna K Cooking Method: Baking Cuisine: American Courses: Dessert, Snack Recipe Keys: Easy Freezer friendly Vegetarian

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Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Cooking Temp: 160  °C Servings: 18 Best Season: Suitable throughout the year

Ingredients

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Servings

• 250 g peanut butter (good quality, smooth (you can use crunchy if you want but it may affect the texture))
• 100 g butter (unsalted, room temperature, if you use salted butter, you can omit the salt)
• 160 g AP flour
• 140 g caster sugar (white)
• 1 egg (large)
• 1 tbsp vanilla (extract (good quality))
• ¹⁄₃ tsp baking powder
• ¹⁄₂ tsp salt (table)
• 100 g salted and roasted peanuts (roughly chopped (optional))

Instructions

1. Prepare 2 large baking sheets lined with baking paper, set aside.

2. Preheat your oven to 160°C fan.

3. In one medium bowl, add flour, baking powder and salt. Mix and set aside.

4. In a medium bowl add butter and 180 g peanut butter, mix well until blended together. For about 1 minute.

5. Add sugar and mix until the mixture is light and fluffy. For about 2 minutes.

6. Add egg and vanilla and mix until fully incorporated. For about 1 minute.

7. Add the flour mixture and the butter mixture and fold together. Use a spoon to mix ingredients and do not overmix as your cookies will become doughy.

8. Roughly stir in the remaining peanut butter.

9. Using a cookie scoop or a spoon, place cookie dough on the prepared baking sheets. (do not overcrowd the pan as cookies will spread).

10. I used a medium cookie scoop and my cookies were 40g each portion and I made 18 cookies from one batch.

11. Bake cookies for 10-12 min.

12. After this time cookies will look soft, but please do not panic and leave the cookies on the baking sheets to cool down completely before moving them.

13. Store cookies in a room temperature in an air-tight container for up to a week. You can also freeze them for up to 3 months.

Keywords: cookies, Christmas cookies, peanut butter, Easter, Easter cookies

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