Irresistibly Thick Peanut Butter Bliss Cookies
These thick and chewy peanut butter cookies are the perfect treat for peanut butter lovers! Packed with rich, nutty flavor and an irresistibly soft texture, they’re a classic cookie everyone will love. Perfect for holidays, bake sales, or an indulgent snack!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18–20 cookies 1x
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Be careful not to overmix.
- Shape and Flatten the Dough: Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheet. Use a fork to press down lightly, creating a crisscross pattern on each cookie.
- Bake the Cookies: Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For extra texture, you can add chopped peanuts or peanut butter chips to the dough.
- To make them gluten-free, use a 1:1 gluten-free flour substitute.
- Store the cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg