Thick & Chewy Peanut Butter Cookies

 

 

Well my house is full of grandsons again today so I thought I would bake some cookies for them to enjoy!   I waited over 20 years to be able to do this.  All of my grandchildren were born here in Canada after I moved over to the UK.

I never got to hold any of them as babies, so I am spoiling the heck out of them now!  I have 8 grandchildren. 7 grandsons and 1 granddaughter.  They are ages 17 (2), 15, 13, 12, 11, 9 and 3.

 

This thick & chewy Peanut Butter Cookie recipe that I am sharing today is one I found on a blog called  Dessert Now, Dinner Later.   I am always up for trying a new peanut butter cookie recipe!

These looked really nice and the idea of them being thick and chewy really appealed to me!   Soft on the inside, chewy and crisp on the bottoms, they sounded like a really nice peanut butter cookie! I hope the grandsons agree!

 

Another thing which appealed to me was the fact that the recipe makes only 18 cookies.  I didn't want too many cookies as they are only here for basically one day and will be going home tomorrow.

I will miss them when they are gone. *Sniff *Sniff  

One thing which really appealed about these cookies is that they are basically a "scoop and bake" cookie.  There is no rolling out. No shaping. No forking.  Just scoop and bake.

I used my cookie scoop to scoop them onto the baking sheet. I have a really large baking sheet so I was able to bake the whole batch all at once!  That also appealed as I did not need to have my oven on for a very long time!

A plus in the summer months for sure!

 

WHAT YOU NEED TO MAKE THICK & CHEWY PEANUT BUTTER COOKIES

Simple every day baking ingredients. Nothing too special here. 

• 1/2 cup (120g) butter, at room temperature
• 1/2 cup (100g) soft light brown sugar, packed
• 1/2 cup (100g) granulated white sugar
• 1/2 cup (90g) smooth creamy peanut butter
• 1 large free range egg
• 1 tsp vanilla extract
• 1 tsp baking soda (bicarbonate of soda)
• 1 1/2 cups (210g) plain all purpose flour
• 1/2 tsp salt

 

I use regular salted butter in my kitchen. I don't bother buying both unsalted and salted butters for my house, unless it is a really special recipe.  I find that using salted butter rarely makes much of a difference. 

If you are extra sensitive to salt use unsalted butter, or leave the salt out of the recipe.

 

I used Kraft smooth and creamy peanut butter. The regular one. Not the lower sugar one or the lower fat one.  I suppose you could use crunchy if you really wanted to. I would not use natural peanut butter. I think this recipe works best with regular peanut butter.

I always use pure Vanilla extract and free range eggs. They are worth the extra pennies as far as taste and ethics go.

HOW TO MAKE THICK & CHEWY PEANUT BUTTER COOKIES

There is nothing complicated about these at all. Mix, scoop and bake!

Preheat the oven to 350*F/180*C/ gas mark 4. Line very large baking sheet with baking parchment. Set aside.

Using an electric hand whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, egg and vanilla until thoroughly combined.

Combine the flour, baking soda and salt. Stir this in all at once and mix just to combine.

Using a cook scoop, scoop the dough onto the lined baking sheet. If you don't have a cookie scoop, spoon onto the baking sheet using heaped tablespoons-full. Leave a good two inches between each one.

Bake in the preheated oven for 10 to 12 minutes just until set and lightly browned on the bottom. Leave to cool on the baking sheet for a few minutes before scooping out onto a wire rack to cool completely.

Store in an airtight container.

 

COOKIE MAKING TIPS

If you follow my tips your cookies will always turn out.

1. Make sure all of your ingredients are at room temperature.

2. Beat the butter and sugars together until light and fluffy. This helps to melt the sugar into the butter without leaving a granular texture.

3.  Stir your dry ingredients in only just to combine, and do it by hand if possible. Over-beating cookie dough can make for a tough cookie, rather than a light one.

4. Store any baked cookies in an airtight container for up to 5 days. For longer storage freeze in an airtight container.

 

These are the perfect soft and chewy cookie. Nice and fudgy in the middle with loads of sweet and peanut butter flavor.

They are perfect served with an ice cold glass of milk or lemonade!  Or even a cheeky cup of tea or coffee!

Some other cookie recipes that you might enjoy in The English Kitchen are:

HERMIT COOKIES (SMALL BATCH) - These are the perfect cookie to enjoy with an iced cold glass or milk, or a hot cup of coffee or tea, in my case an herbal infusion. Nicely spiced, soft and filled with lots of raisins and toasted nuts. A good old fashioned cookie!

OATMEAL RAISIN COOKIES (SMALL BATCH) - This recipe is for Classic Oatmeal Raisin Cookies.  I small batched them so that it only makes 18 cookies. If you love your oatmeal cookies soft and chewy, this is the recipe for you. Soft in the middle, with just enough chew . . .  crisp and buttery edged.  Vanilla flavored and stuffed full of sticky sweet raisins.

Yield: 18 medium/large cookies

Author: Marie Rayner

Thick & Chewy Peanut Butter Cookies

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

These are lovely and soft, chewy in the middle with crisp bottoms. Perfect for enjoying with an ice cold glass of milk!

Ingredients

• 1/2 cup (120g) butter, at room temperature
• 1/2 cup (100g) soft light brown sugar, packed
• 1/2 cup (100g) granulated white sugar
• 1/2 cup (90g) smooth creamy peanut butter
• 1 large free range egg
• 1 tsp vanilla extract
• 1 tsp baking soda (bicarbonate of soda)
• 1 1/2 cups (210g) plain all purpose flour
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line very large baking sheet with baking parchment. Set aside.
2. Using an electric hand whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, egg and vanilla until thoroughly combined.
3. Combine the flour, baking soda and salt. Stir this in all at once and mix just to combine.
4. Using a cook scoop, scoop the dough onto the lined baking sheet. If you don't have a cookie scoop, spoon onto the baking sheet using heaped tablespoons-full. Leave a good two inches between each one.
5. Bake in the preheated oven for 10 to 12 minutes just until set and lightly browned on the bottom. Leave to cool on the baking sheet for a few minutes before scooping out onto a wire rack to cool completely.
6. Store in an airtight container.

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