Peanut Butter Cookies (Classic, Thick & Gooey)

by
Jump to Recipe Print Recipe

Perfect peanut butter cookies in 30 minutes, bakery-style edges, soft centers, easy for weeknights.

Crisp, crisscross tops with melt-in-your-mouth middles and a smart bread-flour option for extra chew.

Side view stack of thick peanut butter cookies—crisp edges, gooey centers, classic crosshatch; a few crumbs on slate, warm golden tone.

Why You’ll Love It

  • Perfect Peanut Butter Cookies texture: crisp edges + gooey centers without spreading flat.
  • Bread-flour option for “Cookies Made With Bread Flour / Cookies Using Bread Flour” fans—chewier bite.
  • Flexible fats: classic butter or “Peanut Butter Cookies No Butter” swap that still tastes rich.
  • Dial the vibe: “Fluffy Peanut Butter Cookies” or extra-gooey with tiny formula tweaks.
  • Simple, repeatable method—no mixer needed, no chill for the classic version.
  • Kid-friendly mini batch (even Easy Bake Oven Cookies style) + air fryer directions.

Round out dessert night with bakery-style strawberry cheesecake cookies, a quick pan of cookies-and-cream fudge, and cozy soft pumpkin cookies with cinnamon frosting.

Ingredients

Dry:

  • All-purpose flour (AP) for classic; bread flour yields chewier, taller cookies (great for “Cookies Made With/Using Bread Flour”).
  • Baking soda + fine salt for lift and balance.

Wet:

  • Creamy peanut butter (no-stir style gives most consistent structure).
  • Unsalted butter (room temp) or neutral oil for the No-Butter variation.
  • Brown sugar (moist chew) + granulated sugar (crisp edge).
  • Egg + extra yolk (gooey center), vanilla.

Finishing:

  • Extra granulated sugar for rolling; flaky salt optional.

Step-by-Step (oven)

  1. Prep: Heat oven to 350°F (175°C). Line 2 sheet pans with parchment.
  2. Whisk dry: 1½ cups flour (AP or bread), ½ tsp baking soda, ½ tsp salt.
  3. Cream: In a bowl, beat ½ cup butter (or see No-Butter below) with ½ cup brown sugar + ½ cup granulated until fluffy, 1–2 min.
  4. Mix in: 1 cup peanut butter, 1 egg + 1 yolk, 1 tsp vanilla until smooth.
  5. Combine: Fold in dry just to disappear. Dough should feel soft but scoopable.
  6. Portion: Scoop 1½ Tbsp mounds (about 30 g), roll in sugar, place 2 in. apart. Press a gentle crisscross with a floured fork.
  7. Bake: 9–11 min (AP) or 10–12 min (bread flour). Done when edges set, tops lightly cracked, centers still pale and puffy.
  8. Finish: Cool 5 min on pan (carryover sets gooey centers), move to rack. Sprinkle flaky salt if you like.

Doneness cues: edges set, matte top with hairline cracks, center soft to the touch—firms as it cools.

Pro Tips

  • Bread flour = extra chew: swap 1:1 for AP and extend bake ~1 minute.
  • Gooey upgrade: keep the extra yolk, pull at first crack formation, cool only 3–4 min on pan.
  • Fluffy style: add ¼ tsp baking powder and chill dough 20 min; bake the full time.
  • No spread insurance: weigh flour (180 g per cup AP). If dough looks glossy/loose, rest 5–10 min.
  • Crosshatch light touch: over-flatten leads to dry cookies—just kiss the surface.
  • Pan matters: light-colored aluminum browns evenly; dark pans cook faster—start checking at 8 min.

Variations

  • Cookies Made With/Using Bread Flour: 100% bread flour, +1 min bake for chewy centers and thick rims.
  • Peanut Butter Cookies No Butter: replace butter with ⅓ cup neutral oil, add 1 extra yolk; chill 20 min; bake 9–10 min.
  • Gooey Peanut Butter Cookies: keep dough slightly under-baked; cool briefly on pan.
  • Fluffy Peanut Butter Cookies: +¼ tsp baking powder, 20-min chill, bake to light golden.
  • Easy Bake Oven Cookies (mini): 1-Tbsp scoops, crosshatch; bake per device manual (approx 10–12 min); watch color.

How to Serve

Warm with cold milk; crumble over vanilla ice cream; dip half in melted chocolate; or sandwich two with marshmallow fluff or peanut-butter frosting.

Make Ahead & Storage

  • Dough balls: Freeze on a sheet pan, then bag up to 2 months; bake from frozen at 350°F, +1–2 min.
  • Baked cookies: Airtight 3–4 days at room temp; freeze up to 2 months.
  • Re-soften: Microwave 8–10 sec or warm in a 300°F oven 3–4 min.

FAQs

Can I use natural peanut butter?
Yes, but stir extremely well; add 1–2 Tbsp flour if dough feels greasy.

Why are my cookies dry?
Likely too much flour or over-baking. Weigh flour and pull at first surface cracks.

How do I make them extra thick?
Chill dough 20–30 min and use bread flour; keep portions tall before crosshatch.

Can I make these in an air fryer?
Yes, see Alternate Methods; small batches cook fast and stay gooey.

Simple Nutrition (estimate per cookie, 24 cookies)

CaloriesCarbsProteinFatSugarSodium
16017g4g9g10g150mg

Nutrition is an estimate; actuals vary by brands and portion size.

Sarah

Classic Peanut Butter Cookies (Thick & Gooey)

Crisp edges, soft centers, with a bread-flour option for extra chew and a no-butter variation that still tastes rich.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1½ cups flour (180 g; AP or bread flour for chewier cookies)
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ½ cup unsalted butter (1 stick, 113 g), room temperature (see No-Butter swap)
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar, plus more for rolling
  • 1 cup creamy peanut butter (no-stir)
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla extract
  • ¼ tsp baking powder (optional, for fluffier style)
  • flaky salt (optional, to finish)
  • Common Subs: No-Butter: use ⅓ cup neutral oil + 1 extra yolk (chill 20 min). Natural PB: add 1–2 Tbsp flour if greasy. Gluten-free: 1:1 GF blend; bake 1–2 min longer.

Equipment

  • mixing bowls
  • hand or stand mixer
  • measuring cups and spoons
  • baking sheets with parchment
  • fork for crosshatch pattern
  • cooling rack

Method

  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, and salt. If making fluffier cookies, add baking powder.
  • Cream butter with brown and granulated sugar until light and smooth, about 1–2 minutes.
  • Beat in peanut butter, egg, extra yolk, and vanilla until smooth and combined.
  • Fold in the dry ingredients just until a dough forms. Scoop 1½ Tbsp portions, roll into balls, and coat in sugar.
  • Place dough balls 2 inches apart on baking sheets. Lightly press with a floured fork to make a crosshatch pattern.
  • Bake 9–11 minutes (AP flour) or 10–12 minutes (bread flour) until edges are set and tops crack lightly. Cool 5 minutes on pan, then transfer to a rack. Sprinkle with flaky salt if desired.

Nutrition

Calories: 160kcalCarbohydrates: 17gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 80IUCalcium: 10mgIron: 0.6mg

Notes

Chewier (Bread Flour): swap all-purpose 1:1 for bread flour to make thicker cookies. Gooey: bake just until edges set and let cool briefly on the pan. Fluffy: add ¼ tsp baking powder and chill dough 20 min. Measure by weight for consistency (180 g flour per cup). Internal links: strawberry cheesecake cookies, cookies-and-cream fudge, soft pumpkin cookies with cinnamon frosting.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Leave a Comment

Recipe Rating