Thick and Chewy Peanut Butter Cookies

Here’s a recipe for Thick and Chewy Peanut Butter Cookies that you can try out:

1 cup (240g) unsalted butter, softened
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
1 cup (250g) creamy peanut butter
2 large eggs
2 tsp vanilla extract
2 1/2 cups (300g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (90g) peanut butter chips or chopped peanuts (optional, but recommended for extra peanut flavor)

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add peanut butter, eggs, and vanilla: Mix in the peanut butter, eggs, and vanilla extract until fully combined.
Dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using peanut butter chips or chopped peanuts, fold them in at this stage.
Form the dough into balls: Scoop about 1.5 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheets, leaving space between them (about 2 inches apart).
Flatten the cookies: Gently press down on each dough ball with a fork, making a crisscross pattern.
Bake: Bake for 9-11 minutes, or until the edges of the cookies are golden but the centers are still slightly soft. The cookies will continue to firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For an extra chewy texture, don’t overbake the cookies. They should be slightly soft in the middle when you take them out of the oven.
If you prefer a stronger peanut butter flavor, you can add a bit more peanut butter or use crunchy peanut butter instead of creamy.

Enjoy your thick and chewy peanut butter cookies!