Thick Peanut Butter Drop Cookies to Satisfy Your Sweet Tooth (Chewy, Soft, Irresistible!)

Ever craved a **Peanut Butter Cookie** so perfect that it practically melts in your mouth? I got you. I’ve experimented with every variation of Pb Cookies imaginable—from classic runs-of-the-mill cookies to wacky Biscoff Cookie Butter mash-ups (don’t knock it ’til you try it). Today, I’m sharing my favorite Thick Peanut Butter Drop Cookies recipe. These Homemade Cookies pack **pure peanut butter flavor**, stay super soft, and hold their shape—no sad, flat discs here 🙂

IMO, nothing beats the nostalgia of sneaking a warm drop cookie straight off the tray. Are they a childhood memory or an adult indulgence? BOTH. These Peanut Butter Treats bring that cozy feeling back, and you’ll love how simple they are—just a handful of ingredients and minimal elbow grease. Plus, if you’ve ever wondered how to get that bakery-style domed top (without adding a ton of flour), I’ve got you covered. Ready to bake? Let’s go!

Ingredients

• 1 cup creamy peanut butter (natural or regular)
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• ¼ tsp fine sea salt (omit if peanut butter is salted)
• Optional: chocolate chips, chopped Reeses Desserts cups, chopped peanuts

Instructions

1. Prep & Mix

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, **beat** the peanut butter, granulated sugar, and brown sugar until smooth and creamy—about 1–2 minutes. FYI, a hand mixer saves time, but a sturdy spoon works too.
3. Add the egg and vanilla extract. **Mix** until fully combined. The mixture should look glossy and a bit thick.

2. Dry Ingredients & Dough

4. Sprinkle baking soda and salt over the wet ingredients. **Stir** just until you see no white streaks—don’t overmix.
5. If you’re adding **chocolate chips** or chopped Peanut Butter Cups, fold them in gently.

3. Shape & Bake

6. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
7. Optional: Gently press with a fork in a crisscross pattern for that classic look. Or skip it to keep them extra thick!
8. Bake for 9–11 minutes. **Watch closely**—you want the edges set but the centers still soft. They firm up as they cool.
9. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Variations

Switch things up with these fun spins on your new favorite cookies:

• Jam-Swirl Drop Cookies: After portioning dough, make a small well and add ¼ tsp of raspberry jam. Top with a bit more dough.
• Chocolate Coast: Drizzle melted Biscoff Cookie Butter or dark chocolate over cooled cookies for a fancy finish.
• Crunchy Twist: Swap half the creamy peanut butter for crunchy and toss in chopped roasted peanuts.

Serving & Tips

Serve these cookies warm with a cold glass of milk or a mug of your favorite latte. They shine at afternoon snack time or as Peanut Butter Desserts after dinner.

Storage: Keep them in an airtight container at room temperature for up to 5 days. For longer life, freeze baked cookies in a zip-top bag for up to 2 months.

Seasonal Touch: Around the holidays, sprinkle a pinch of cinnamon or top with crushed candy canes. Who doesn’t love a little festive flair?

Final Thoughts

I still remember baking these with my grandma in her tiny kitchen. The smell of peanut butter filled every corner, and we’d sneak bites of raw dough—no shame! These Thick Peanut Butter Drop Cookies bring back that warm, nostalgic feeling every time. Go ahead, bake a batch and make some memories of your own. You won’t regret it… though you might regret eating the whole tray 🙂

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy adds an extra nutty texture. Just expect a few more peanut chunks in each bite—deliciously rustic, right?

2. How do I make these Easy Peanut Butter Cookies 3 Ingredients?

For the 3-ingredient version, skip the brown sugar and vanilla. Use 1 cup peanut butter, 1 cup sugar, and 1 egg. Mix, drop, and bake at 350°F for 10–12 minutes.

3. Can I freeze the cookie dough?

Yes! Scoop the dough onto a tray and freeze until solid. Then, transfer balls to a freezer bag. Bake from frozen, adding 1–2 minutes to the time.

4. What’s the secret to getting that perfect dome?

Don’t flatten the dough with a fork. Keep them rounded, and watch the bake time closely. Underbake by 30 seconds if needed—you’ll get that bakery-style peak every time.

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