Today I'm going to teach you how to make a batch of Classic thick peanut butter cookies that melts in your mouth the moment you take its first bite. It has got just the right amount of chewiness, perfect amount of sweetness, and has just the kind of softness that you desire.
I have not used baking soda for this recipe. So, if you want to know how to make Peanut Butter cookies without baking soda, this is just the right choice for you.
After you've had one of these crunchy peanut butter cookies, you WILL crave more. It will leave a snacky taste in your mouth and will make you want to reach for another one.
Also Read: Keto Peanut Butter Oatmeal Cookies Recipe
Thick Peanut Butter Cookies Recipe
To make these peanut butter cookies you will require the normal baking essentials. Such as butter (salted/unsalted), brown sugar, vanilla essence, egg, all-purpose flour, cornstarch and the KING of our show - Peanut Butter!
What I love about peanut butter are its creamy texture, its nutty taste, and its mild sweetness. These three things make Peanut butter one of my favorite baking ingredients. It goes without a doubt that I always have peanut butter in my house. But for this recipe, I recommend using skippy Peanut Butter. Do not go for Natural peanut butter as it makes your cookies flat.
I really loved my Peanut Butter cookies. They were extremely soft, had that creamy peanut butter taste and were dense. I liked the dense part because there was more and more of my cookie to chew on.
How to Make really Soft, Dense, Chewy, and Crumbly Peanut Butter Cookies?
Making a Peanut Butter cookie is no rocket science. In fact, it is one of the easiest and most comforting baking recipes of all. I have made so many cookies until now that I can make this recipe even with my eyes closed.
So, the first thing that I did while baking this batch of Peanut Butter cookies, was taken out my peanut butter and my unsalted butter and keep them at room temperature for about 30 minutes.
Until then, I took out all my ingredients, my baking essentials and preheated the oven to 350F (All good things happen at 350F).
Lastly, I took out an 11x7 inch baking tray and greased it with cooking spray and then lined it with parchment paper.
When I started baking these cookies, I wasn't sure how they would turn out. But, I wanted to try this, no matter how hard it got. I closed all my cooking books, shut down my PC, put my smartphone on airplane mode and headed to the kitchen with my apron.
Every good cookie recipe starts with creaming butter and sugar until they are light and fluffy. Once you see them forming little peaks, add in peanut butter, egg, and vanilla essence. Mix well and you will see the batter getting rich, thick and dense.
Next, sieve all-purpose flour, cornstarch, and baking powder and add them in parts into your cookie batter. Now, no mixing required. Lightly fold your cookie batter and mix it all together. At this point, your cookie dough should be dense, thick and soft. Not lumpy, not cakey, not gooey and not liquidy.
Now, comes the best part of the recipe where you use a fork to make a cris-cross pattern on your cookie. This makes a classic Peanut Butter cookie. Now just chill the dough. Once it's chilled, take it out at room temperature and bake it at 350F for 10 minutes.
Troubleshooting tips for Making The Best Peanut Butter Cookies
- Add cornstarch into your batter.
- Use less sugar. If possible use just white sugar. You can ignore brown sugar if possible. Just use granulated sugar.
- Do not put too much baking agent.
- Do not overmix the batter.
- Do not work with hot butter.
- Do not make the cookie as soon as your done with the batter. Chill them in the fridge wrapped in a plastic foil for at least an hour. This makes thick peanut butter cookies.
How to Make Peanut Butter Cookies without Brown Sugar
To Make your Peanut Butter cookies without using brown sugar you can just use normal granulated sugar in place of brown sugar. It won't make any difference in the taste of your cookies. Moreover, it will taste much more classic, traditional and old-fashioned. (something which I love!)
How to Make Peanut Butter Cookies without Butter
If you do not want to use butter while making your Peanut butter cookies, you can just cream vegetable oil and sugar for the first step. Then follow the recipe as I have explained below. So, you'll just have to replace butter with vegetable oil.
How to Make Peanut Butter Cookies without Eggs
To make Egg-less Peanut Butter Cookies you need to just skip eggs from the wet ingredients and the rest of the recipe follows as is. Such as you have to cream butter, sugar, vanilla essence and you can add some milk if you want. Then add your dry ingredients and bake as it is. They will be flat though.
Classic Peanut Butter Cookies
- ½ cup Unsalted Butter Melted and at room temperature
- ½ cup Peanut Butter
- ½ cup Brown Sugar
- 1 qts Egg
- 1 tablespoon Vanilla Essence
- 1¼ Cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Cornstarch
- First, we'll cream butter and sugar at medium speed with a hand blender or stand mixer for 1-2 minutes.
- Next, we will add peanut butter, vanilla essence, and 1 egg and mix well for another 1 minute.
- Now we will sieve all-purpose flour. cornstarch and baking powder and add them in batches into our batter.
- Next, we will take a rubber spatula and mix the ingredients well.
- Once our cookie dough is ready we will cover it in a plastic wrap and keep it in the refrigerator for about 45 minutes to 1 hour. The longer you keep the better you cookies.
- After you take them out from the fridge, make sure you give it some time to return back to the room temperature.
- Use a cookie scoop or your hands to make small 1-inch balls and place them on your baking tray.
- Use a fork to make a cris-cross pattern on your cookies.
- Bake them in a preheated oven at 350F or 180C for 10-12 minutes
- Let them cool down at room temperature for 5-10 minutes.
- Transfer them on a cooling rack and let them cook down for more 20-30 minutes. This will make them firm.
- Enjoy your cookies with a glass of milk.