Thick and chewy peanut butter cookies with a rich, nutty flavor, soft center, and slightly crisp edges—perfect for peanut butter lovers.

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.
Scoop dough by rounded tablespoons and roll into balls. Place on the prepared baking sheets about 2 inches apart.
Use a fork to gently flatten each ball, creating a crisscross pattern.
Bake for 10-12 minutes or until edges are set and lightly golden, but centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You can add chocolate chips or chopped peanuts for extra texture and flavor.

Substitute half the all-purpose flour with whole wheat flour for a healthier twist.

Sprinkle flaky sea salt on top before baking for more intense peanut butter flavor.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Microwave a cookie for about 10 seconds to freshen it up.

Use crunchy peanut butter for added texture.

Gluten-free flour blend can replace all-purpose flour for a gluten-free version.

Chill dough for 15-30 minutes if too soft to prevent spreading.

Doubling the recipe works well with larger bowls and thorough mixing.