After some trial and error, I now present to you the best soft & thick peanut butter cookies to come out of my kitchen. Perfectly soft, thick, moist, chewy, and delicious!
This isn't the first time I've shared a peanut butter cookie recipe around this neighborhood, but this one hands-down trumps them all. The others are delicious, but these are on another level. You see, there's this to-die-for bakery in Salt Lake called Ruby Snap that has the best cookies of all time. And its proximity to my house is not conducive to healthy eating, but it's practically impossible not to stop by when I'm roaming around downtown. They have a cookie called "Penelope" that is a thick peanut butter cookie dipped in chocolate and it is SO. GOOD. All their cookies are good, but that one is in my top 3.
In fact, if you all lived near me then I wouldn't even bother posting this recipe because I'd tell you to just go move next door to the bakery and call it a day. And honestly, even those who do live in Salt Lake should still go to their bakery because it needs to stay in business for eternity (I would legit cry if they ever closed). But today I'm sharing with you my version of this delectable cookie for all those times the trek downtown seems too far.
So let's start out by making it clear that a cookie has to be two things to meet my cookie-criteria. It needs to be SOFT and it needs to be THICK. Occasionally, I will make an exception for a soft, thin cookie but 9/10, that's a no-go. So when I was writing this recipe, I based it off one of my favorite chocolate chip recipes but adapted it to be peanut butter. By using melted butter, the dough gets super soft and easy to roll into perfectly-held-together balls. Forget the risk of getting sick from raw dough, get me a spoon. (Kidding)
These cookies don't use a ton of baking soda so they won't spread and get flat. Because of that, the trick to these thick discs of cookie goodness is that you need to lightly flatten each dough ball. If you just scoop the dough on the pan and bake, your result will be baked lumpy scoops without the disc shape. And ain't nobody got time for lumpy scoops, am I right?!
After baking, eat warm out of the oven OR if you're feeling crazy then let them cool completely then dip them in chocolate. My aforementioned favorite cookie bakery dips them in chocolate so I SHALL TOO. (I used Guittard Milk Chocolate melting wafers and carefully dipped half of each cookie in the chocolate. I really liked how this brand of chocolate was thin when melted, making it easy to dip.)
The recipe only uses ½ cup of peanut butter, so it's not a strong, overpowering peanut butter flavor but instead a light, buttery, delectable walk on the clouds type of peanut butter. The key to their softness is to only bake them for 8 minutes. They will look underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely underbaked.)
Oh baby, baby. WHO WANTS ONE?! Or 5? Or 20? Or 39,292,291?
The Best Soft and Thick Peanut Butter Cookies
Ingredients
- ½ cup unsalted butter i.e. 1 stick
- ¼ cup granulated sugar
- ½ cup light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup all-purpose flour
- Chocolate For Dipping I used this
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350℉. Line baking sheet with parchment paper.
- In a small glass bowl, microwave unsalted butter (½ cup, i.e., 1 stick) until melted. Pour into a large mixing bowl.
- Add in granulated sugar (¼ cup), light brown sugar (½ cup), and peanut butter (½ cup) and mix for 10 seconds.
- Add egg (1 large) and vanilla extract (1 ½ teaspoons) and mix on medium speed for 20 seconds.
- Turn mixer to low speed, and add baking soda (½ teaspoon) and salt (¼ teaspoon). Mix for 10 seconds.
- Half cup at a time, add all-purpose flour (1 ½ cups) and mix until flour is just incorporated (about 10-20 seconds). Do not overmix.
- Scoop dough into (3 tablespoon sized) balls. Lightly flatten each ball before placing on cookie sheet.
- Bake at 350℉ for 8 minutes. They will look underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely underbaked.)
- After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. If dipping in chocolate, allow to cool completely on cooling rack.
- For chocolate dip, melt chocolate in microwave at 50% power in 30-second increments until melted. Be sure to stir between each increment.
- Immediately dip cookies in chocolate and place on wax paper or parchment to dry. If needed, pop the cookies in the refrigerator to help harden.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Nutrition
So because I'm a bakery freak & my life goal is to do a worldwide bakery tour - leave a comment below with your favorite bakery item & where it's located! I'm serious. I need to know. Will trade recommendations for cookies. (And if you ever find yourself in Salt Lake or Des Moines, Iowa (last two places I've lived)...email me and I'll tell you all the bakery must-haves.)
Sheree Rosander says
I made these and they are the BEST! I also made a white chocolate version and those were just as YUMMY!!🤤 TY!!
Melissa says
Thank you so much for leaving a review, Sheree!
Michael says
Would be a nice addition to this page to add grams to all measurements.
Melissa says
Thanks for the feedback, Michael. We hope to have this available in the future. Until then, you may try copy/pasting the recipe into an online converter.
Amber says
These are the most perfect peanut butter cookies! I'm not a huge peanut butter fan, but these cookies do it so well that I crave them about once a month. They are so incredibly soft and almost gooey. They are so easy and whip up really quick too. I love them! I definitely 10/10 recommend if you're a soft cookie person!
Melissa says
Thank you so much for leaving a review, Amber! I really appreciate it and am so glad to hear you loved this recipe!
Laurette says
Wonderful cookies! I did a double batch, and it turned out perfect!
Lorelei says
These are my go-to peanut butter cookie! I've gotten rave reviews everytime I bake them because they are so much better than the average PB cookie. I do dip them in chocolate and it gives it a fancier look and taste.
Melissa says
Dipping them in chocolate sounds like such a yummy idea! Thank you so much for leaving a review, Lorelei!
Barb says
These are a 10!!!! Best PB cookies ever. I drizzled them with melted milk chocolate chips and they are divine. Thank You!!
Melissa says
So glad you loved them, Barb! They're one of my favorites and you've reminded me that it's been too long since I've made these, ha! Thanks so much for taking the time to leave a review!
Bethany says
Oh, bless you for figuring this recipe out!! I just had my third baby and my mom brought us these cookies and I NEEDED the recipe. I was so bummed when she said they were from Ruby Snap. Honestly, I may even give up an hour of precious sleep to make these ASAP. We’re just in Orem, so not even that far away, but still too far. ?
Melissa says
You're so welcome! I was so excited when I "mastered" the recipe - they're pretty dang close to the real things! And now that I no longer live in Utah, being able to make these at home is a necessity.
Let me know if you ended up trying them - I'd love to know how you liked them!!
Bethany says
I DID try them!! Soooo perfect! I ate way too many. Like an embarrassing amount, haha. Zero self control over here when it comes to these cookies. It’s been a while, and I’m thinking it’s time to make them again. Thanks again for this recipe! Its so easy, and seriously a show-stopper. And the chocolate just puts it over the edge. Good work!
Melissa says
So glad you loved them!! You've inspired me to make these for a bridal shower I'm going to this weekend. I'll use that as my excuse, rather than the fact that I'll probably also hide away a dozen for myself... ;)
Cassandra says
How about the vegan peppermint muffin from Quack's Bakery in Austin, TX? Few things I love about Austin more than that perfect muffin! <3
Melissa says
Ohhh that sounds amazing! I've never been to Austin but am DYING to go. Do you live there?
Cassandra says
I used to! I lived in Austin for about 3 years but just moved to Colorado. :D
Melissa says
Ohhh two great places!! Austin & Denver are in my current top 3 places to move to...but I should probably start with *visiting* Austin first before just picking up and moving ;)
ELISE LANEY says
I love Casey's Cupcakes at the Mission Inn, Riverside, CA
And a Disneyland churro - that totally counts too, right??? :)
Melissa says
Ummm yes, it counts! I was so engulfed with beignets last time I was at Disneyland I didn't even think about churros...next time!