These thick and puffy peanut butter cookies couldn’t be easier to make and have an unbeatable classic taste. They’re unbelievably chewy and peanut butter-y and go amazing with a glass of milk!
Attention all peanut butter lovers: Today’s recipe has your name written all over it.
Everyone should have a go-to peanut butter cookie recipe. Preferably one that is no-nonsense easy, but still a really good peanut butter cookie.
These cookies are going to rock your world, they’re so good.
Sometimes simplicity really is the best.
I’ve had my fair share of dry, hard-as-a-rock, and tasteless peanut butter cookies, but I’ve finally stumbled upon a no-brainer, amazingly-soft-and-chewy peanut butter cookie recipe. One that I plan to hold onto for years and years to come.
I guarantee you’re going to want to hold on to this recipe after one taste of these thick and chewy, full-of-peanut-butter-flavor cookies.
You don’t need any fancy ingredients to make the best-ever peanut butter cookies: You’ll need to grab your butter, coconut sugar, (brown sugar is a fine substitute) creamy peanut butter, eggs, vanilla extract, baking soda, salt, ground cinnamon, (don’t omit the cinnamon—it gives these cookies an amazing flavor boost!) and flour.
From there, it’s pretty basic: Cream the butter and sugar in a stand mixer, then add remaining ingredients until a dough forms.
My favorite part about these cookies is that the dough does not require any chilling time, but it still yields perfectly thick and chewy cookies. Once you have your dough made, simply roll it into 1-in balls and place on parchment paper-lined baking sheets. To give your cookies an old-fashioned look, gently make a criss-cross indention in each ball with a fork, flattening them slightly.
Bake time for your cookies really depends on your oven—It usually takes mine about 9 minutes at 350F, but it could take anywhere from 9 to 11 minutes for your cookies. Just watch them very carefully, because you do not want to overbake them. They will appear very soft and puffy when they are done—This is ok.
My cookies actually puffed a lot after they were baked, so I had to flatten them slightly with the bottom of a glass after they came out of the oven. They still turned out perfectly thick, which is the only way I’ll take my cookies.
For a special treat, I like to drizzle these cookies with melted semisweet chocolate. It gives them a gorgeous touch! And it doesn’t taste half-bad, either. 😉
FYI—Rachel requested chocolate in these cookies and I really can’t say no to this little chocolate-obsessed face…
Believe me when I say that these are this is the only peanut butter cookie recipe you’ll ever need. My family will take no other PB cookies.
Oh, and be sure to enjoy these cookies with milk. Their soft, thick texture is perfect for milk-dunking. ♥
These cookies take me straight back to my childhood. Cookie Heaven.
- 1 cup butter, softened
- 1-1/2 cups coconut sugar (or brown sugar)
- 1-1/2 cups creamy peanut butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2-1/2 cups white whole wheat flour
- Chocolate for drizzling, optional
- Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
- Place butter and sugar in a stand mixer, fitted with a paddle attachment. Mix on medium speed until mixture is smooth and creamy. Mix in peanut butter, eggs, and vanilla until smooth. Add baking soda, salt, cinnamon, and flour, mixing on medium speed until mixture forms a dough.
- Roll dough into 1-in balls and place on prepared baking sheets. Using a fork, gently make a criss-cross indention in each ball, flattening them slightly.
- Bake cookies at 350F 9-10 minutes (cookies will be very soft) Cool cookies on baking sheet 5 minutes before transferring to a wire cooling rack to cool completely.
Need more cookie ideas? May I suggest these similar recipes??