Peanut Butter Cookies (Soft & Thick)

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This is one of my all-time favorite cookies. Soft, thick and just a little chewy, they make the perfect "dunker" for after dinner tea or coffee or with a glass of ice cold milk for a special treat. If you like soft peanut butter cookies, these are for you. Just the perfect balance of sweet and salty.


★★★★★ 1 vote

2 dozen chunky cookies
10 Min
10 Min


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  • 1 c
    peanut butter, creamy (not low-fat)
  • 1 stick
    butter, no substitutes, slightly softened
  • 1/2 c
    brown sugar
  • 1/2 c
    white sugar
  • 1 large
  • 1 1/2 tsp
    real vanilla
  • 1 1/2 c
  • 1 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda

How to Make Peanut Butter Cookies (Soft & Thick)


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cream together butter and peanut butter until well mixed.
  3. Add brown sugar and white sugar and mix on medium for 2 minutes until light and fluffy. Add salt, soda, baking powder, vanilla and egg. Mix until well blended.
  4. Slowly add flour until just mixed and dough is a uniform color.
  5. Roll into 1 1/2" balls. (Can roll in sugar at this point, but I never do.)
  6. Transfer to prepared baking sheet. (12 to a large cookie sheet.) With a large glass or the palm of your hand, flatten just a little bit... not too much! You want them to stay thick and chunky! =)
  7. Bake for 7-8 minutes until they just start to brown. Don't over bake. Cool on wire racks topped with paper toweling to cool.
  8. ***To keep cookies like these soft for several days, (...if there's any left!) place a piece of white sandwich bread in with the cookies in a large ziplock bag the next day. When the bread starts to become firm, replace with a new piece.

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