Soft & Thick Peanut Butter Cookies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
fat	175%	162%
total sugar	88%	117%
brown sugar share of total sugar	67%	52%
egg	29%	29%
leavener	1%	2%
salt	1%	1%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

170 g	1 and 1/3 cups (170g) all-purpose flour (spooned & leveled)
2 g	1/2 teaspoon baking soda
2 g	1/4 teaspoon salt
113 g	1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
100 g	1/2 cup (100g) packed light or dark brown sugar
50 g	1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
50 g	1 large egg, at room temperature
185 g	3/4 cup (about 185g) creamy peanut butter (see note)
4 g	1 teaspoon pure vanilla extract

Method: 8 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These cookies tasted good, but they feel apart. Even when the batter was chilled and we left them almost as balls, they flattened a lot more than I expected. They were very crumbly and broke apart just trying to get them off the pan, after following directio” — a cook, 2.0★

“So delicious! However I prefer them a bit firmer - baked them for around 5 minutes longer than recommended and they were perfect. Just need to keep an eye on them to make sure they don’t burn. I used crunchy peanut butter and they were fine - not crumbly at al” — a cook, 5.0★