Thick and Chewy Peanut Butter Cookies: A Sweet Treat for All Ages

Serve warm for the ultimate chewy texture, or store them in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in an airtight container for up to 3 months. To thaw, leave them at room temperature for about 30 minutes or warm them in the microwave for a few seconds.
Variations:

Add nuts: For extra crunch, add 1/2 cup of chopped peanuts or other nuts to the dough.
Peanut butter and jelly twist: After baking, spread a little jelly or jam between two cookies for a fun, sandwich-style treat.
Healthier version: Use natural peanut butter and substitute half the butter with applesauce to reduce fat content.
FAQ:

Can I use smooth peanut butter instead of chunky?

Yes, smooth peanut butter works just as well in this recipe and will give the cookies a more uniform texture.
Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure your other ingredients, like baking soda, are also gluten-free.
Can I freeze the cookie dough before baking?

Absolutely! You can roll the dough into balls, freeze them on a baking sheet, and then transfer them to an airtight container. Bake from frozen, adding an extra minute or two to the baking time.