Soft and Thick Peanut Butter Cookies PT60M https://img4.recipesrun.com/201907/2019/0819/29/1/183064/300x200x90.jpg 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.You’ll never find another peanut butter cookie recipe quite like this! 6 servings Ingredients: 1 1/4 cups All purpose flour 1/2 tsp. Baking soda 1 tsp. Vanilla extract 3/4 cup Creamy peanut butter 1 Large egg 1/4 cup Granulated sugar 1/2 cup Dark brown sugar 1/2 cup Salted butter, softened to room temperature
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    Soft and Thick Peanut Butter Cookies

    3.7

    ( By Ellie )

    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.You’ll never find another peanut butter cookie recipe quite like this!
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    Soft and Thick Peanut Butter Cookies
      01 Information
      • Grade easy
      • Serving 6 servings
      • Prep Time 30 Mins
      • Cook Time 30 Mins
      • Total Time 60 Mins
      02 Ingredients
        • 1 1/4 cups All purpose flour
        • 1/2 tsp. Baking soda
        • 1 tsp. Vanilla extract
        • 3/4 cup Creamy peanut butter
        • 1 Large egg
        • 1/4 cup Granulated sugar
        • 1/2 cup Dark brown sugar
        • 1/2 cup Salted butter, softened to room temperature
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      03 Method
      • Step 1
        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.
      • Step 2
        Preheat oven to 350 degrees F. 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).
      • Step 3
        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.
      04 Author
      Ellie Ellie
      1078 Recipes

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