Best Soft Thick Peanut Butter Cookie Recipes

BEST SUPER SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
• In a medium bowl whisk together flour, baking soda, and salt. Set aside.
• In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
• Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
• Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
• Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).

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.

SOFT PEANUT BUTTER COOKIES

Steps:

• Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
• Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
• Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!