Best Peanut Butter Cookies Soft Thick Recipes

PEANUT BUTTER COOKIES (SOFT & THICK)

Steps:

• 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.

THICK AND SOFT CHOCOLATE PEANUT BUTTER COOKIES (GLUTEN-FREE

Steps:

• To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes. Stop to scrape down the bowl as necessary. Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner, flatter cookies, that are prone to spreading. Add the cocoa powder (I don't bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched, squeezed, and pushed together. If your dough seems dry, adding 1 to 2 additional tablespoons of peanut butter will help it combine. Using a 2-inch medium cookie scoop (about 2 heaping tablespoons of dough or 1.80 ounces by weight), form dough mounds or roll dough into balls. Recipe makes 13 cookies; dividing dough into 13 equal portions is another way to do this. Place dough on a large plate and flatten each mound with a fork, making a criss-cross pattern on top. Slightly flattening the mounds before baking ensures they don't stay too domed and puffed while baking because this dough, when properly chilled, doesn't spread much; just don't over-flatten. Cover plate with plastic wrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 to 10 per tray) and bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center.