Thick and Chewy Peanut Butter Cookies 
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, and milk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
Scoop dough into 1.5-inch balls and place them on the baking sheet, spacing them 2 inches apart.
Press each cookie slightly with a fork in a crisscross pattern.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 210 kcal | Servings: 18 cookies
Tips:
Chill the dough for 30 minutes before baking for extra thick and chewy cookies.
Use natural peanut butter for a deeper, roasted peanut flavor.
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, and milk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
Scoop dough into 1.5-inch balls and place them on the baking sheet, spacing them 2 inches apart.
Press each cookie slightly with a fork in a crisscross pattern.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 210 kcal | Servings: 18 cookies
Tips:
Chill the dough for 30 minutes before baking for extra thick and chewy cookies.
Use natural peanut butter for a deeper, roasted peanut flavor.
