Soft & Thick Peanut Butter Cookies

peanut butter cookies topped with a Hershey's Hug on a silpat baking mat

peanut butter cookies topped with a Hershey's Hug on a silpat baking mat

Welcome to the one and only peanut butter cookie recipe you’ll ever need again.

The cookies are soft, thick, puffy, and will melt in your mouth. They are not hard or crunchy like traditional peanut butter cookies. In fact, they get softer on day 2 and day 3.

I’ve used this cookie dough for several of my favorite cookies:

Peanut Butter Sweethearts

peanut butter sweetheart cookies

S’more Peanut Butter Cookies

stack of peanut butter cookies topped with marshmallows, melted chocolate, and sprinkles

Bite-Sized Peanut Butter Pretzel M&M Cookies

peanut butter cookies with M&Ms and pretzels on a white plate

Rolo-Stuffed Peanut Butter Cookies

peanut butter cookies stuffed with a Rolo on a silpat baking mat

peanut butter cookies stuffed with a Rolo on a silpat baking mat

Soft-Baked Peanut Butter Lovers’ Cookies

peanut butter cookie dough balls on a silpat baking mat

soft peanut butter cookies on a silpat baking mat

Peanut Butter M&M Cookies

Soft-Baked Peanut Butter Swirl Cookies

peanut butter chocolate swirl cookies

You’ll never find another peanut butter cookie recipe quite like this!

Soft & Thick Peanut Butter Cookie Recipe

The softest, thickest peanut butter cookies!

Yield: about 2 dozen cookies

Ingredients:

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour

Directions:

In a large bowl with a handheld or stand mixer, cream butter and sugars together until light and fluffy. Mix in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not overmix. Chill dough for at least 30 minutes.

Preheat oven to 350 degrees. Remove chilled dough from fridge and roll into balls. Spread a thin layer of granulated sugar on a plate and roll each dough ball to evenly coat (if desired).

On an ungreased baking sheet, bake for 8-9 minutes, until the tops begin to *slightly* crack. Do not bake longer than this. Cookies will look undone, but will firm up as they cool. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.

Cookies stay fresh and soft in an airtight container for up to 10 days.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

To make the Peanut Butter Hug Blossoms, simply make the cookies according the recipe, then press a Hershey’s Kisses Hug into each cookie when they come out of the oven. Quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the Hershey’s Kisses Hug. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.

peanut butter cookies topped with a Hershey's Hug on a silpat baking mat

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Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

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