Soft & Thick Peanut Butter Cookies
Ingredients
Cookie Dough
all-purpose flour (spooned and leveled)
170 g
baking soda
2.5 g
salt
1.5 g
unsalted butter (softened to room temperature)
113 g
light brown sugar (packed)
100 g
granulated sugar
50 g
egg (room temperature)
1 piece
creamy peanut butter
185 g
pure vanilla extract
5 ml
granulated sugar
100 g
Instructions
Mix dry ingredients
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Cream butter and sugars
Using a hand mixer or stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 3 minutes.
Add egg, peanut butter and vanilla
Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft.
Chill the dough
Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
Preheat oven
Preheat oven to 177°C. Line large baking sheets with parchment paper or silicone baking mats.
Roll dough balls
Roll the cookie dough into balls, about 1.5 tablespoons of dough per cookie. Roll each ball generously in granulated sugar.
Flatten and criss-cross
Arrange cookie dough balls 7cm apart on prepared baking sheets. Press a fork into the tops to create the criss-cross design. After flattening, use your fingers to reshape the edges into thicker/taller discs.
Bake the cookies
Bake for 11–12 minutes until the tops are very lightly browned and the centers are still soft. The cookies will puff up and may have slight cracks on top. Do not over-bake.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 1 week. Freeze baked cookies up to 3 months. Thaw overnight in refrigerator.
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