It’s as good as eating a spoonful of peanut butter but maybe even better. A thick cookie that is so soft and moist and so peanut butter creamy. No need to wait long because this cookie is good to go in the oven as soon as the batter is ready. No chilling needed, which means you get to enjoy it sooner than later. So, what are you waiting for? Let us make our holiday season (or every day) merry and bright.

When I was a kid, I used to eat peanut butter for snack. Not as a spread for a sandwich, just the peanut butter, nothing but peanut butter. Have you tried it? I love reminiscing those days when I enjoyed snacking on spoonful of smooth and creamy peanut butter and never really cared if eat 3 spoonful of more. Although I do not do that as often now, I still enjoy peanut butter in different form. In cakes, muffins, bars and cookies. Like this thick and creamy Peanut Butter Cookie.

Several times I skipped and said No, No, No to peanut butter cookie. One day, when I was getting inspiration on what to bake, I started checking cookie recipes just to get an idea. Then I saw a peanut butter cookie, which is not really difficult to miss because there are tons of them online. I’ve never made peanut butter cookie post before, and so I thought why not. Let us bring back those childhood memories of eating peanut butter cookie.

This cookie is thick , soft and moist. I made this few times, and I had done few variations for this cookie. I had used plain smooth peanut butter, as well as the chunky one and they both worked well. The original version of this recipe is the one rolled into white sugar. The sugar made the outer shell of the cookie crunchy and protected the inside to stay soft and moist. The cracks on the surface of the cookie made this cookie even more beautiful. I wanted to try having it plain. I made half of the batch without sugar coating. As you can see, there are no cracks on the surface, it stays smooth but it is still crunchy.

Tips in Making No Chill Peanut Butter Cookie

• Room Temperature Ingredients: Whenever the ingredients says “room temperature” it has to be in room temperature so that the ingredients mix and blend well with the other ingredients.
• Bake Immediately: Unlike some recipes that calls for chilling the batter, this cookie do not require it. The batter is thick as it is, and refrigerating it will make it even thicker and denser. The longer the cookie sits, or if you refrigerate the cookie batter, the thicker the cookie will be and the less it will spread. This cookie do not spread as much, so it is thick. If you want a slightly thinner cookie that spreads, add about 1/4 teaspoon Baking Soda and mix it with the dry ingredients. Make sure to mix it well as un-mix baking soda can be bitter and it will leave a green streak in the batter.

How to Store Peanut Butter Cookie

Store the cookies in an tight closed container or wrapped it with plastic wrap to keep out air and other contaminants. This could last 3 – 5 days in room temperature (counter top), avoid exposing it directly with sunlight. Store in a cool dry area in your kitchen. For a long-term option, you can freeze your cookies up to 3 months. Wrap it with plastic wrap then store in air-tight freezer safe container. After freezing, try microwaving them very briefly before eating for a close replication of that just baked taste.

Ingredients to Make Thick Peanut Butter Cookie

• Creamy Peanut Butter – I personally like using creamy peanut butter, but chunky peanut butter works as well too. Make sure the peanut butter is in room temperature so that it is easy to incorporate in the batter.
• Butter – Use room temperature butter for easy mixing. If using salted butter, omit the salt in the recipe
• Brown Sugar – This gives the nice chewiness in the cookie
• Egg – use room temperature egg for easier mixing. Egg provides structure to the cookie
• Vanilla Extract – Always pure Vanilla Extract. If you do not have one, you can skip it.
• All-Purpose Flour – Regular flour works just fine, sift the flout first then measure it.
• Baking Powder – This will give the lift to the cookie. If you prefer a slightly thin cookie, add 1/4 teaspoon of Baking Soda
• Granulated Sugar – This is only for coating the cookie, if you are not coating the cookie, simply omit this.

How to Make Thick Peanut Butter Cookie

• Cream Butter, Peanut Butter, Egg & Sugar: Since we are mixing or creaming the wet ingredients together, it is very important to have the butter, peanut butter and egg in room temperature. This simply means the butter should be soft enough to mix easily but not too soft that it is greasy, the egg is warm enough (not straight from the refrigerator), and the peanut butter is in spreadable state. For the egg, take it out of the refrigerator at least 30 minutes before using it, or submerge it in warm water for 10 minutes.
• Mix the Dry Ingredients: This cookie could get easily thicker if you do not measure the flour correctly. For this recipe, sift the flour first to aerate it, then measure 3/4 cup. Mix in the salt and baking powder.
• Wet Ingredients + Dry Ingredients: Mix both mixture together until just combined. The batter will be sticky and thick which is what you are looking for.
• Shape & Roll: Divide the cookie into 12 pieces and roll each piece in granulated sugar. I find that the easiest way to portion this is by using a small cookie scoop, or ice cream coop. This way it is shaped like a dome and you do not have to flatten it manually. This cookie will not spread as much, so if you want a flatter cookie, you can slightly press it down before rolling in the sugar. Another option is to add 1/4 teaspoon of Baking Soda if you want a little bit of spread.
• Bake – To keep the cookie thick, soft and moist, keep the baking time to 12 minutes. Bigger cookie will take more time to bake, and smaller cookie will take less time. Adjust baking time as needed.

Variations:

• Chocolate Chips Peanut Butter Cookie: Add 1/4 cup mini or regular size chocolate chips in the cookie batter.
• Chocolate Lava Peanut Butter Cookie: Divide each ball into two and place a chunk of chocolate in the middle, then seal the sides.
• Chocolate Dipped Peanut Butter Cookie: Once the cookie cools down, dip each peanut butter cookie in melted chocolate. You will need about 1/3 cup melted chocolate.

Ingredients:

• 1/4 cup Creamy Peanut Butter (smooth or chunky)
• 2 tablespoon unsalted Butter (room temperature)
• 1/4 cup + 3 tablespoon Brown Sugar
• 1 Egg (room temperature)
• 1/2 tsp pure Vanilla Extract
• 1/4 teaspoon Salt
• 3/4 cup All-Purpose Flour, sifted or aerated (sift first then measure)
• 1/2 teaspoon Baking Powder
• 3 tablespoon Granulated Sugar for coating – optional

Instructions:

1. Preheat oven to 350F. Prepare baking sheet by lining it with parchment paper or use a silicone baking mat.
2. Wet Ingredients: Using an electric mixer, cream the peanut butter and butter in a mixing bowl until smooth. Add brown sugar; mix until combined. Add an egg and vanilla, and continue beating until creamy.
3. Dry Ingredients: In a separate bowl, whisk together flour,salt and baking powder.
4. Dry + Wet Ingredients: Gradually add dry ingredients to wet ingredients beating on low-speed. Mix until juts combined.
5. Roll in Sugar: Place granulated sugar on a bowl. Using a small ice cream scooper, scoop the cookie dough into 12 portions. Roll each portion in the sugar to coat them completely. Alternatively, if you do not want to roll it in sugar, you can skip this step. If you do not have ice cream scooper, portion the dough using tablespoon (2 tablespoon per cookie). Roll in the palm of your hands to shape it into balls then slightly flatten it with your fingers.
6. Bake: Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, about 10 – 12 minutes or until cookies just brown around the edges and crackle on top while the center is still soft and pale.
7. Chocolate on Top: Remove from the oven and top with chocolate chunks or chocolate chips. This is totally optional, but is highly recommended.
8. Cool: Let the cookies cool at least 5 minutes on baking sheet before transferring cookies to rack to cool completely.

Makes 12 pieces

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