Soft & Thick Peanut Butter Cookies Recipe

Peanut butter: The star ingredient that gives these cookies their rich, nutty flavor.

Sugar: Adds sweetness and helps to create a tender texture.

Egg: Binds the ingredients together and adds moisture.

Vanilla extract: Enhances the flavor with a warm, aromatic note.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

When mixing the peanut butter, sugar, egg, and vanilla, ensure that the peanut butter is at room temperature. This will help it blend more smoothly with the other ingredients, resulting in a more uniform dough.

• peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a great alternative for those with peanut allergies.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a good option for those with nut allergies and has a comparable consistency to peanut butter.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture of the cookies.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that helps bind the ingredients together.

• egg - Substitute with applesauce: Applesauce can add moisture and act as a binding agent, though it may make the cookies slightly denser.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the cookies.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a rich, sweet flavor and can enhance the overall taste of the cookies.

• baking soda - Substitute with baking powder: Use 1.5 teaspoons of baking powder for every 1 teaspoon of baking soda to achieve a similar leavening effect.

• baking soda - Substitute with self-rising flour: Self-rising flour already contains a leavening agent, so you can use it in place of regular flour and baking soda.

• salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantity as regular salt.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount to enhance the flavor of the cookies.

• To keep your cookies fresh and delightful, store them in an airtight container at room temperature. This will maintain their soft and thick texture for up to a week.
• For longer storage, place the cookies in a single layer on a baking sheet and freeze them for about an hour. This prevents them from sticking together.
• Once the cookies are frozen solid, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months.
• When you're ready to enjoy your frozen cookies, simply let them thaw at room temperature for about 15-20 minutes. Alternatively, you can warm them in the microwave for a few seconds to bring back their freshly baked warmth.
• If you prefer to freeze the cookie dough instead of the baked cookies, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
• When baking frozen cookie dough, there's no need to thaw. Just add an extra minute or two to the baking time, and you'll have freshly baked cookies in no time.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes until they are warmed through.

• Use a microwave-safe plate and arrange the cookies in a single layer. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 10-15 seconds. Check and repeat if necessary, but be cautious not to overheat.

• For a quick stovetop method, place a skillet over low heat. Add the cookies and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 300°F (150°C). Place the peanut butter cookies in a single layer in the basket. Heat for 2-3 minutes, checking frequently to avoid overcooking.

• For a toaster oven, preheat to 300°F (150°C). Place the cookies on a baking tray and cover with aluminum foil. Heat for 5-7 minutes until they are warmed through.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the peanut butter, sugar, egg, and vanilla extract until smooth.

• Measuring cups: Necessary for accurately measuring the peanut butter and sugar.

• Measuring spoons: Used to measure the vanilla extract, baking soda, and salt precisely.

• Baking sheet: The surface on which the cookie dough balls are placed for baking.

• Fork: Utilized to flatten each dough ball and create the classic crisscross pattern.

• Wire rack: Allows the cookies to cool completely after baking.

• Spatula: Helps in transferring the cookies from the baking sheet to the wire rack.

• Cooling rack: Another term for the wire rack, ensuring the cookies cool evenly.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

Pre-measure ingredients: Measure out peanut butter, sugar, and other ingredients ahead of time to streamline the mixing process.

Use parchment paper: Line your baking sheet with parchment paper to make cleanup quicker and easier.

Mix efficiently: Use an electric mixer to combine the peanut butter, sugar, egg, and vanilla smoothly and quickly.

Batch baking: Roll all the dough balls at once and place them on the baking sheet to save time.

Cooling rack: Transfer cookies to a wire rack immediately to cool, freeing up the baking sheet for the next batch.