Thick and Chewy Peanut Butter Cookies

INGREDIENTS:

½ cup unsalted butter, softened

1 cup creamy peanut butter

1 cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

DIRECTIONS:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the Wet Ingredients:

In a large mixing bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

Beat in the egg and vanilla extract, mixing until well combined.

3. Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.

4. Shape the Cookies:

Roll the dough into 1 ½-inch balls (about 2 tablespoons of dough each) and place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten each dough ball slightly with the back of a fork, making a crisscross pattern.

5. Bake:

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set and the tops are lightly golden. The centers may look slightly underbaked, but they will firm up as the cookies cool.

6. Cool and Serve:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve with a cold glass of milk for the ultimate treat!