Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.
Cream the Wet Ingredients:
In a large bowl, use a hand or stand mixer to cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and baking soda. If desired, add a pinch of salt for balance.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. If using optional mix-ins like chocolate chips or chopped peanuts, fold them in now.
Shape the Cookies:
Scoop the dough using a cookie scoop or tablespoon (about 2 tablespoons per cookie) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
For a classic peanut butter cookie look, gently flatten each dough ball with the back of a fork, creating a crisscross pattern.
Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will firm up as they cool.
Cool:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These Thick and Chewy Peanut Butter Cookies are rich, buttery, and packed with peanut flavor. Perfect for a comforting treat or a dessert to share with friends and family. Enjoy! 🥜🍪
