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–+ servings
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.
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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.
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