These peanut butter cookies are super fat and chunky, meaning they don’t spread out a ton when they bake, the center stays soft and delicate and has the most amazing texture! Because of these characteristic I wanted to give these a name that differed from my other peanut butter cookies, because I have a few on my website. So the name thick peanut butter cookies was born.
These are a family favorite and they taste great on their own or dipped in chocolate. I have kids who love them without any chocolate and some who like the chocolate. They think it tastes like a Reese’s peanut butter cup that way.
This makes a large batch of dough so you can freeze the dough once it’s been rolled into balls. The best way to freeze is to place the dough balls on a cookie sheet not touching and freeze dough for about 1 hour or until the dough is frozen on the outsides. Then place into a zip top bag and store for whenever you want to bake these. When you do want to bake them, pull them out of the freezer and place them straight onto a cookie sheet and bake for 14-17 minutes.
What you need to make these thick peanut butter cookies:
Makes 24 cookies
- 1 cup smooth peanut butter
- 1/2 cup salted butter
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 1/3 cups flour
- 2 cups milk chocolate – optional
Instructions
- Preheat oven to 350 F.
- Blend together peanut butter, butter and sugars.
- Add eggs and blend.
- Add milk and vanilla and mix.
- In another bowl, add flour, salt and baking soda and then add to butter mixture.
- Mix well.
- Cover and Chill dough for 20 minutes.
- Roll into 2-3 tablespoon balls or divide into 24 separate pieces.
- Bake 11-14 minutes.
- Optional, dip half of the cookie in melted milk chocolate.
Here are a few other cookies you may love:
- Banana Pecan Chocolate Spice Cookies RECIPE HERE
- Peanut Butter Lovers Cookies RECIPE HERE
- Triple Chocolate Oatmeal Cookies RECIPE HERE
- Rainbow Sugar Cookies RECIPE HERE
- Oatmeal Raisin Cookies RECIPE HERE
- Vegan French Macaron Cookies RECIPE HERE
- Extra Chewy No Bake Cookies RECIPE HERE
- Keto Monster Cookies RECIPE HERE
- Shortbread Cookies RECIPE HERE
- Chewy Sugar Cookies RECIPE HERE
- Cake Mix Thin Mint Cookies RECIPE HERE
- Peanut Butter Chocolate Chip Cookies RECIPE HERE
- Healthy Peanut Butter Chocolate Chip & Cashew Cookies RECIPE HERE
- Carrot Cake Cookies RECIPE HERE
- Tahini Chocolate Chip Cookies RECIPE HERE
- Easy Red Velvet Cake Mix Sandwich Cookies RECIPE HERE
- Rosa-doodle Cookies RECIPE HERE
- Healthier Chocolate Chip Cookies RECIPE HERE
- Snickerdoodles RECIPE HERE
Thick Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter
- 1/2 cup salted butter
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 1/3 cups flour
- 2 cups milk chocolate – optional
Instructions
- Preheat oven to 350 F.
- Blend together peanut butter, butter and sugars.
- Add eggs and blend.
- Add milk and vanilla and mix.
- In another bowl, add flour, salt and baking soda and then add to butter mixture.
- Mix well.
- Cover and Chill dough for 20 minutes.
- Roll into 2-3 tablespoon balls or divide into 24 separate pieces.
- Bake 11-14 minutes.
- Optional, dip half of the cookie in melted milk chocolate.