Bakery-Style Thick Peanut Butter (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup creamy peanut butter
02 -
½ cup unsalted butter, softened
03 -
1 large egg
04 -
1 teaspoon vanilla extract
→ Sugars
05 -
¾ cup powdered sugar
06 -
½ cup light brown sugar, packed
→ Dry Ingredients
07 -
1¼ cups all-purpose flour
08 -
½ teaspoon salt
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a large bowl, cream together softened butter, creamy peanut butter, powdered sugar, and light brown sugar until smooth and fluffy.
03 -
Beat in the egg and vanilla extract until fully combined and creamy.
04 -
Add all-purpose flour and salt, mixing just until a soft, thick dough forms. Avoid overmixing to maintain tenderness.
05 -
Scoop about 2½ tablespoons of dough per cookie, roll into balls, and place on the prepared baking sheet without flattening or pressing with a fork.
06 -
Bake until edges are set but centers remain soft and slightly underbaked, approximately 10–12 minutes.
07 -
Allow cookies to cool on the baking sheet to enable the natural swirl to develop, then transfer to a wire rack to cool completely.
# Notes:
01 -
Avoid flattening or fork-marking the dough to achieve the signature thick, bakery-style shape.
02 -
Slightly underbaking preserves soft, melt-in-the-mouth centers after cooling.
03 -
Use creamy peanut butter exclusively, as natural varieties may alter texture.
04 -
Store in an airtight container at room temperature for up to four days.