Soft, Thick, Chewy Peanut Butter Cookies!!

These cookies are so fun and easy to make. No chilling required!

This is my go-to recipe for peanut butter cookies. Happy to share this easy, delicious, and picture perfect cookie recipe!

Things to know before starting this recipe:

• Always make sure to sift your dry ingredients. This includes the flour, baking powder, and baking soda. Even if the flour is bought pre-sifted, it's still best to make sure that you don't have any clumps of ingredients in your dough.

• Make sure your butter is unsalted. If you only have salted butter, that's okay! Just make sure to leave out the added salt in the recipe.

• Make sure you are using REAL butter. This can make a big difference in how your cookie dough ends up and how they look after baking.

• Make sure to measure your ingredients to the EXACT measurement. Spoon and level the flour especially. The rest of the ingredients can be measured and leveled.

• Slightly under baking the cookies in this recipe is key. This keeps them softer and chewier after cooling. They are ready when the tops have fully formed and start to crack.

• Before starting any recipe, it's best to read through the ingredients and the directions first as well.

Soft, Thick, Chewy Peanut Butter Cookies (No chilling required!)

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Total Time: 45 minutes

*Makes around 12-16 cookies*

Ingredients

For the Cookies:

• 3 cups all-purpose flour (spooned & leveled)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter (room temperature)

• 1/2 cup smooth peanut butter (I used Jif Creamy Peanut Butter)

• 1 cup dark brown sugar (lightly packed)

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

For the Coating:

• 1/4 cup granulated sugar (for rolling)

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, sift together the flour, baking soda, baking powder, and the salt. whisk and set aside.

3. In a large bowl of a stand mixer using the paddle attachment, cream together both butters and both sugars until light and fluffy. (About 2 minutes on high) Scrape down the sides and bottom of the bowl.

4. While mixing on low, add in the eggs one at a time, mixing well after each addition, and scraping the sides and bottom of the bowl. Add in the vanilla and mix on low.

5. Turn the mixer on to low and gradually add the flour until just combined. Do not over mix. The dough should be thick and easy to roll into a ball.

6. Using a large cookie dough scoop (roughly 1/4 cup), scoop the dough and roll into

balls. Then roll the dough into the 1/4 cup of sugar (coating).

7. Place the dough balls 1 1/2-2 inches apart on the cookie sheet. Bake for 10-12 minutes or until the cookies fully form at the top and crack.

8. Let them cool for 5 minutes before placing on the wire rack. Then let them cool until

warm.

9. If storing cookies overnight, place in an air tight container or a ziploc bag (make sure the cookies re completely cooled if doing so), with a piece of bread to keep them soft. Enjoy!