Peanut butter cookies are a timeless classic, but not all of them turn out thick and chewy. Some end up dry, crumbly, or too thin, leaving you wondering what went wrong. The good news? Achieving bakery-style thick and chewy peanut butter cookies is all about using the right ingredients and techniques.
In this guide, we’ll dive deep into the science behind making the perfect peanut butter cookies. You’ll learn what makes a cookie thick, how to enhance chewiness, and even how to troubleshoot common baking mistakes. Plus, we’ve got a foolproof recipe that guarantees soft, chewy goodness every time.
Let’s get baking!
Looking for inspiration? Try this Vanilla Nut Granola Recipe.
Table of Contents
Introduction to Thick and Chewy Peanut Butter Cookies
The Irresistible Appeal of Thick, Chewy Cookies
There’s something magical about biting into a thick, chewy peanut butter cookie. The slight crisp on the outside, the rich peanut butter flavor, and that soft, melt-in-your-mouth center—it’s the ultimate comfort treat. Unlike thin and crispy cookies, thick cookies retain more moisture, giving them that satisfying chew.
Why Peanut Butter Cookies Need the Right Texture
Peanut butter is naturally dense and fatty, which affects how cookies bake. If not balanced properly, peanut butter cookies can turn out too dry, crumbly, or overly crisp. The key to chewy peanut butter cookies lies in ingredient ratios, mixing techniques, and baking temperature.
Common Issues with Peanut Butter Cookies (Too Thin, Too Crispy, or Dry)
Have you ever baked peanut butter cookies and wondered:
✔️ Why are they spreading too much?
✔️ Why do they turn out dry instead of chewy?
✔️ Why do they lack that soft, thick texture?
These issues come down to ingredient choices and baking methods. In the next sections, we’ll explore what makes cookies thick and chewy, the role of key ingredients, and how to troubleshoot common problems.
Don’t miss our easy-to-make 4-Ingredient Banana Bread.
The Science Behind Thick and Chewy Peanut Butter Cookies
Making thick and chewy peanut butter cookies isn’t just about following a recipe—it’s about understanding the science behind each ingredient and technique. Small changes in fat, sugar, eggs, and baking temperature can make a huge difference in the final texture of your cookies.
Let’s break down the key factors that contribute to thickness and chewiness.
What Makes a Cookie Thick? (Ingredients and Techniques)
A thicker cookie holds its shape instead of spreading too much during baking. Here’s what influences thickness:
✔️ Flour Content – More flour helps cookies hold their structure.
✔️ Chilled Dough – Cold dough spreads less in the oven.
✔️ Less Baking Soda or Baking Powder – Too much leavening causes cookies to puff up and then collapse, leading to thin cookies.
✔️ Lower Oven Temperature – Baking at a lower temperature helps cookies bake evenly without overspreading.
How Moisture and Fat Content Affect Texture
Moisture plays a crucial role in chewy peanut butter cookies. Here’s why:
✔️ Brown Sugar vs. White Sugar – Brown sugar has more moisture, making cookies softer and chewier, while white sugar makes them crispier. A mix of both creates the perfect balance.
✔️ Egg Yolk for Extra Moisture – Using an extra egg yolk increases chewiness.
✔️ Butter vs. Shortening – Butter adds flavor but causes more spreading, while shortening makes cookies thicker. Using a combination can be ideal.
The Role of Baking Temperature and Time
Baking temperature directly affects how cookies bake.
✔️ Higher Temperatures (375°F+) – Cookies set faster, preventing excessive spreading, but they may dry out quicker.
✔️ Lower Temperatures (325°F – 350°F) – Slower baking allows cookies to bake evenly, keeping the inside soft and chewy.
✔️ Underbaking Slightly – Removing cookies from the oven while they still look soft ensures they stay chewy as they cool.
Key Takeaways for Thick and Chewy Cookies
✅ Use more brown sugar for chewiness.
✅ Chill the dough to prevent overspreading.
✅ Use an extra egg yolk for moisture.
✅ Bake at 325-350°F for even baking.
✅ Slightly underbake for a soft, chewy texture.
Want something extra special? Check out our Madeline Cookies Recipe Using Cream.
Key Ingredients for the Perfect Texture
When it comes to making thick and chewy peanut butter cookies, the ingredients you choose and how you use them matter. The right combination of fat, sugar, eggs, and flour determines whether your cookies turn out soft and thick or thin and crispy.
Let’s break down the essential ingredients that contribute to chewiness and thickness.
Key Ingredient Breakdown for Thick & Chewy Peanut Butter Cookies
| Ingredient | Purpose | Effect on Texture | Best Practice |
|---|---|---|---|
| Peanut Butter | Provides rich flavor & fat | Creamy PB = soft & smooth Crunchy PB = textured & nutty | Use creamy PB for a classic chewy texture |
| Flour | Adds structure & thickness | Too little = thin cookies Too much = dry & cakey | Use all-purpose flour, measured correctly |
| Brown Sugar | Increases moisture & chewiness | More molasses = softer texture | Use more brown sugar than white sugar |
| White Sugar | Adds crisp edges & spread | Higher ratio = thinner cookies | Balance with brown sugar for chew |
| Eggs | Adds moisture & structure | More eggs = softer cookies Less eggs = crumbly texture | Use one whole egg + extra yolk for chewiness |
| Baking Soda/Powder | Helps with rise & thickness | Too much = puff then flatten | Use minimal leavening to prevent spreading |
| Butter | Adds richness & fat | More butter = more spread Less butter = denser cookies | Use softened butter, not melted |
The essential ingredients for making thick and chewy peanut butter cookies.
Best Ingredient Ratios for Thick & Chewy Cookies
- Peanut Butter: 1 cup (smooth or crunchy)
- Flour: 1 ½ cups (all-purpose, correctly measured)
- Sugars: ¾ cup brown sugar + ¼ cup white sugar (for chewiness)
- Eggs: 1 whole egg + 1 extra yolk (for moisture)
- Baking Soda: ½ teaspoon (minimal for controlled rise)
- Butter: ½ cup (softened, not melted)
Key Takeaways for Perfect Ingredients
✅ Use creamy peanut butter for a smooth, chewy texture.
✅ Measure flour correctly—too much makes cookies dry.
✅ Use more brown sugar than white sugar for extra chew.
✅ Add an extra egg yolk to prevent dryness.
✅ Control baking soda amount—too much causes overspreading.
Techniques to Achieve the Ultimate Thickness
Even with the best ingredients, the way you mix, chill, and bake your cookies determines whether they turn out thick and chewy or thin and crispy. In this section, we’ll cover proven baking techniques that guarantee bakery-style thick and chewy peanut butter cookies every time.
Key Techniques for Thick & Chewy Peanut Butter Cookies
| Technique | Why It Matters | Best Practice |
|---|---|---|
| Chilling the Dough | Prevents cookies from spreading too much | Chill for at least 30 minutes before baking |
| Creaming Butter & Sugar | Creates air pockets for thickness | Beat for 2-3 minutes until light & fluffy |
| Mixing Dough Properly | Overmixing leads to toughness | Mix just until combined—don’t overmix! |
| Oven Temperature Control | Too hot = cookies spread too fast | Bake at 325-350°F (163-177°C) for even baking |
| Using the Right Baking Sheet | Affects how cookies spread | Use parchment-lined or light-colored baking sheets |
| Shaping Dough Balls Correctly | Keeps cookies thick | Roll dough into tall mounds instead of flat rounds |
| Spacing Cookies Properly | Prevents cookies from merging | Leave at least 2 inches of space between cookies |
| Underbaking Slightly | Keeps cookies soft & chewy | Remove when edges are set, but centers look soft |
| Cooling on Baking Sheet | Helps retain chewiness | Let cookies sit for 5 minutes before transferring |
1. Chilling the Dough: Why It’s Crucial
Refrigerating your dough before baking prevents cookies from spreading too much in the oven. Cold dough holds its shape better, resulting in thicker cookies.
💡 How Long Should You Chill?
✔ 30 minutes minimum – Improves texture slightly.
✔ 1-2 hours – The best balance of flavor and thickness.
✔ Overnight (optional) – Enhances flavor but requires longer baking time.
2. How to Properly Cream Butter and Sugar
Creaming butter and sugar together creates air pockets, giving cookies a light yet thick texture.
💡 Best Technique:
✔ Use room temperature butter (not melted).
✔ Beat with sugar for 2-3 minutes until fluffy.
✔ Stop mixing as soon as it looks pale and creamy.
3. The Ideal Mixing Method for Thick Cookies
Overmixing = tough cookies. Undermixing = uneven dough. Follow this step-by-step guide for perfect consistency:
1️⃣ Cream butter & sugar – Mix for 2-3 minutes until fluffy.
2️⃣ Add eggs & vanilla – Mix until just combined.
3️⃣ Mix in peanut butter – Blend evenly.
4️⃣ Gradually add dry ingredients – Mix at low speed until incorporated.
5️⃣ Stop mixing when no flour streaks remain – Dough should be thick but not overworked.
💡 Tip: Overmixed dough develops too much gluten, leading to tough cookies instead of chewy ones.
4. Baking Sheet and Oven Setup for Best Results
Using the right baking sheet and oven temperature is essential.
✔ Light-colored baking sheets prevent overbrowning.
✔ Parchment paper prevents sticking without excess greasing.
✔ Silicone baking mats help cookies bake evenly.
Oven Setup Guide:
| Baking Temperature | Effect on Cookies |
|---|---|
| 375°F+ (190°C+) | Quick bake, less spread but drier texture |
| 350°F (177°C) | Best balance—thick & chewy |
| 325°F (163°C) | Slower baking for super soft cookies |
💡 Tip: Always preheat your oven! Baking in a cold oven ruins texture and causes uneven spreading.
5. Shaping & Spacing Dough for Thick Cookies
✔ Roll dough into taller mounds (not flat balls) to maintain thickness.
✔ Keep at least 2 inches between cookies on the baking sheet.
💡 Secret Tip: Press a slight indent in the center of each dough ball before baking. This prevents cookies from puffing up too much and keeps the center soft.
6. Underbaking for Maximum Chewiness
Cookies continue baking on the sheet after you remove them from the oven.
✔ Remove when edges are set, but the center looks soft.
✔ Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
💡 Why? This helps retain moisture, keeping the cookies chewy instead of dry.
Key Takeaways for the Best Baking Techniques
✅ Chill dough for at least 30 minutes for thicker cookies.
✅ Cream butter & sugar properly to trap air and prevent overspreading.
✅ Don’t overmix the dough—just until combined.
✅ Bake at 325-350°F for an even, chewy texture.
✅ Shape cookies into tall mounds to prevent flattening.
✅ Underbake slightly—cookies continue to cook after removal.
Step-by-Step Recipe for Thick and Chewy Peanut Butter Cookies
Now that we’ve covered the science behind thick and chewy cookies, it’s time to put everything into action with the perfect recipe. This recipe follows all the best techniques—chilling the dough, the right ingredient ratios, and proper baking methods—to ensure your cookies come out soft, thick, and chewy every single time.
The Best Thick and Chewy Peanut Butter Cookies Recipe
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted Butter | ½ cup (1 stick), softened | Adds richness and moisture |
| Brown Sugar | ¾ cup, packed | Increases chewiness and adds moisture |
| White Sugar | ¼ cup | Helps create slightly crisp edges |
| Creamy Peanut Butter | 1 cup | Provides flavor and structure |
| Egg | 1 large | Helps bind ingredients together |
| Egg Yolk | 1 extra | Adds richness and enhances chewiness |
| Vanilla Extract | 1 teaspoon | Enhances flavor |
| All-Purpose Flour | 1 ½ cups | Provides structure and thickness |
| Baking Soda | ½ teaspoon | Helps cookies rise slightly |
| Salt | ½ teaspoon | Balances sweetness and enhances flavor |
Instructions
Step 1: Cream the Butter and Sugars
In a large bowl, cream the softened butter, brown sugar, and white sugar together using a hand mixer or stand mixer. Mix on medium speed for 2-3 minutes until light and fluffy.
Step 2: Add Peanut Butter, Eggs, and Vanilla
Mix in peanut butter until well combined.
Add the egg, extra egg yolk, and vanilla extract, then mix until just incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 4: Chill the Dough
Cover the dough with plastic wrap and chill for at least 30 minutes (or up to 24 hours for enhanced flavor).
Step 5: Preheat the Oven and Prepare Baking Sheet
Preheat oven to 350°F (177°C).
Line a light-colored baking sheet with parchment paper or a silicone baking mat.
Step 6: Shape the Cookies
Using a cookie scoop, portion out dough and roll into tall mounds (about 2 tablespoons per cookie).
Place cookies 2 inches apart on the baking sheet.
Step 7: Bake the Cookies
Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
Remove cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 8: Enjoy!
Serve warm or store in an airtight container at room temperature for up to 5 days.
Storage & Freezing Instructions
| Storage Method | How to Do It | Shelf Life |
|---|---|---|
| Room Temperature | Store in an airtight container | Up to 5 days |
| Refrigeration | Keep in a sealed container | Up to 2 weeks |
| Freezing Dough | Shape into dough balls, freeze on a baking sheet, then transfer to a freezer bag | Up to 3 months |
| Freezing Baked Cookies | Let cookies cool completely, then store in an airtight container | Up to 3 months |
💡 Pro Tip: To reheat frozen cookies, microwave for 10-15 seconds to restore their soft, chewy texture.
Key Takeaways for Perfect Peanut Butter Cookies
✅ Use brown sugar for chewiness and moisture.
✅ Chill the dough for at least 30 minutes to prevent spreading.
✅ Add an extra egg yolk for a richer, softer texture.
✅ Shape dough into tall mounds for thicker cookies.
✅ Underbake slightly for the best chewy consistency.
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Preparing thick and chewy peanut butter cookies for baking.
Troubleshooting Common Peanut Butter Cookie Problems
Even when following a great recipe, sometimes cookies don’t turn out exactly as expected. If your peanut butter cookies are too thin, too dry, or not chewy enough, there’s always a solution! Below, we’ll go over the most common peanut butter cookie problems and how to fix them.
Common Peanut Butter Cookie Issues & Fixes
| Problem | Cause | How to Fix It |
|---|---|---|
| Cookies are too thin & spread too much | 🔹 Dough was too warm 🔹 Not enough flour 🔹 Too much butter or sugar | ✅ Chill dough for at least 30 minutes ✅ Use correct flour measurement ✅ Reduce butter slightly if dough seems greasy |
| Cookies are dry & crumbly | 🔹 Too much flour 🔹 Not enough fat (butter or peanut butter) 🔹 Overbaking | ✅ Spoon & level flour properly (don’t pack it in) ✅ Use softened butter, not melted ✅ Underbake slightly |
| Cookies are not chewy enough | 🔹 Too much white sugar 🔹 Not enough egg yolk 🔹 Overbaking | ✅ Use more brown sugar than white sugar ✅ Add an extra egg yolk for moisture ✅ Bake until edges are set but centers are soft |
| Cookies are too hard | 🔹 Overbaked 🔹 Too much flour 🔹 Not enough fat or sugar | ✅ Bake at 350°F for best results ✅ Remove cookies while slightly underbaked ✅ Increase butter slightly if dough seems dry |
| Cookies taste too bitter | 🔹 Too much baking soda or baking powder | ✅ Use correct amount (only ½ tsp baking soda) |
💡 Pro Tip: If your cookies spread too much, place the dough in the fridge for 10-15 minutes between batches to keep it firm.
How to Fix Cookie Dough Before Baking
If you notice your dough isn’t the right consistency before baking, here’s how to adjust it:
| Dough Issue | Fix |
|---|---|
| Too sticky or runny | Add 1-2 tablespoons of flour |
| Too dry or crumbly | Add 1 teaspoon milk at a time until smooth |
| Dough spreads too much in test batch | Chill for 30-60 minutes before baking |
💡 Test Tip: Always bake one test cookie before baking the full batch to check consistency!
Key Takeaways for Troubleshooting
✅ Chill dough if cookies spread too much.
✅ Measure flour correctly to avoid dry cookies.
✅ Use more brown sugar for chewiness.
✅ Underbake slightly to keep cookies soft.
✅ Test bake one cookie first to adjust dough if needed.
Variations and Flavor Enhancements
Once you’ve mastered the classic thick and chewy peanut butter cookie, it’s time to get creative! Adding mix-ins, flavor twists, or dietary modifications can take your cookies to the next level. Whether you love chocolate, nuts, or even a peanut butter & jelly twist, there’s a version for everyone.
Flavor Variations for Peanut Butter Cookies
| Variation | How to Make It |
|---|---|
| Peanut Butter Chocolate Chip | Add 1 cup of chocolate chips (semi-sweet or dark) to the dough. |
| Peanut Butter & Jelly Cookies | Make an indent in the cookie dough and add ½ teaspoon of jam before baking. |
| Double Peanut Butter | Stir in ½ cup peanut butter chips for extra peanut butter flavor. |
| Peanut Butter Oatmeal Cookies | Replace ½ cup of flour with ½ cup of oats for a chewy texture. |
| Peanut Butter & Pretzel | Mix in ½ cup crushed pretzels for a salty-sweet combo. |
| Peanut Butter S’mores | Add mini marshmallows and crushed graham crackers to the dough. |
| Peanut Butter & Nutella Swirl | Drop ½ teaspoon Nutella on each cookie dough ball and swirl with a toothpick. |
| Reese’s Stuffed Cookies | Wrap cookie dough around a mini Reese’s peanut butter cup before baking. |
💡 Pro Tip: When adding mix-ins, reduce flour by 2 tablespoons to maintain the chewy texture.
How to Make Gluten-Free & Vegan Peanut Butter Cookies
| Dietary Adaptation | Ingredient Swap |
|---|---|
| Gluten-Free | Use 1:1 gluten-free flour blend instead of all-purpose flour. |
| Vegan | Replace butter with vegan butter and eggs with flax eggs (1 tbsp flaxseed + 2 tbsp water per egg). |
| Refined Sugar-Free | Use coconut sugar instead of white/brown sugar. |
| Keto-Friendly | Use almond flour instead of all-purpose flour and sweeten with monk fruit or erythritol. |
💡 Tip for Vegan Cookies: Since flax eggs add extra moisture, chill the dough slightly longer (45 minutes) before baking.
Key Takeaways for Flavor Variations
✅ Mix in chocolate, pretzels, or marshmallows for unique flavors.
✅ Make PB&J cookies by adding jam before baking.
✅ Stuff with Reese’s or Nutella for an indulgent twist.
✅ Use gluten-free flour or flax eggs for dietary adaptations.
✅ Reduce flour slightly when adding mix-ins to keep cookies chewy.
Looking for more delicious treats? Try this Peanut Butter Cake with Peanut Butter Frosting.
Storage and Serving Tips
Once you’ve baked the perfect batch of thick and chewy peanut butter cookies, knowing how to store them properly ensures they stay fresh and delicious for days. Whether you plan to eat them within a few days, freeze them for later, or serve them in a creative way, these tips will help keep your cookies at their best.
How to Store Peanut Butter Cookies for Maximum Freshness
| Storage Method | How to Store | Shelf Life |
|---|---|---|
| Room Temperature | Store in an airtight container at room temp | Up to 5 days |
| Refrigeration | Keep in a sealed container in the fridge | Up to 2 weeks |
| Freezing (Baked Cookies) | Place in a freezer-safe bag with parchment between layers | Up to 3 months |
| Freezing (Cookie Dough) | Roll dough into balls, freeze on a tray, then transfer to a bag | Up to 3 months |
💡 Pro Tip: To keep cookies soft, place a slice of bread in the storage container. The cookies absorb moisture from the bread, keeping them chewy!
Properly storing peanut butter cookies for maximum freshness.
How to Reheat and Refresh Cookies
Sometimes, cookies lose their chewiness after a few days. Here’s how to bring them back:
✔ Microwave Method – Wrap a cookie in a damp paper towel and microwave for 10-15 seconds.
✔ Oven Method – Warm cookies in a 300°F oven for 5 minutes.
💡 Tip for Frozen Cookies: Let them thaw at room temperature for 10-15 minutes before eating or reheating.
Creative Ways to Serve Peanut Butter Cookies
| Serving Idea | How to Do It |
|---|---|
| Dipped in Chocolate | Dip half of each cookie in melted chocolate & let it set. |
| Ice Cream Sandwiches | Place a scoop of vanilla or chocolate ice cream between two cookies. |
| Peanut Butter Cookie Milkshake | Blend cookies with vanilla ice cream & milk for a thick shake. |
| Crumbled on Yogurt or Oatmeal | Add crushed cookies for a crunchy topping. |
| PB&J Cookie Sandwiches | Spread jam between two cookies for a PB&J twist. |
💡 Pro Tip: Warm cookies slightly before serving for an extra gooey, melt-in-your-mouth experience!
Key Takeaways for Storing & Serving
✅ Store in an airtight container with a bread slice to keep soft.
✅ Freeze baked cookies or dough for up to 3 months.
✅ Microwave or bake cookies to restore chewiness.
✅ Turn cookies into ice cream sandwiches or milkshakes for a fun twist!
FAQs
What is the secret to dense, chewy cookies?
The secret to dense and chewy peanut butter cookies lies in:
✔ Using more brown sugar than white sugar – Brown sugar adds moisture and chewiness.
✔ Adding an extra egg yolk – Increases richness and helps retain moisture.
✔ Chilling the dough – Prevents cookies from spreading too much.
✔ Slightly underbaking the cookies – Keeps the centers soft and chewy.
2. What makes a cookie thicker?
A thick cookie holds its shape while baking. To ensure thick peanut butter cookies:
✔ Chill the dough for at least 30 minutes before baking.
✔ Use a slightly higher flour ratio to prevent overspreading.
✔ Roll dough into tall mounds instead of flat balls before baking.
✔ Bake at 325-350°F – High temperatures can make cookies spread too fast.
3. Why are my peanut butter cookies not chewy?
If your cookies turned out dry or not chewy, it’s likely because of:
✔ Too much flour – Always measure flour correctly using the scoop-and-level method.
✔ Not enough fat – Use softened butter and an extra egg yolk for moisture.
✔ Overbaking – Remove cookies when the edges are set but the centers still look slightly soft.
4. What makes cookies chewy instead of crispy?
A chewy cookie has more moisture. Here’s how to achieve that texture:
✔ Use more brown sugar than white sugar – Brown sugar retains more moisture.
✔ Add an extra egg yolk – More fat = more chewiness.
✔ Don’t overbake! – Take cookies out when they still look slightly underdone.
5. What are three factors that contribute to a chewy cookie?
The three biggest factors that make cookies chewy are:
1️⃣ Moisture Content – Brown sugar and extra egg yolks help retain moisture.
2️⃣ Chilling the Dough – Cold dough spreads less, leading to thicker, chewier cookies.
3️⃣ Baking Time & Temperature – Baking at 325-350°F and slightly underbaking keeps cookies soft.
6. What does adding an egg do to cookies?
Eggs help bind ingredients together and contribute to structure.
✔ Whole egg – Adds moisture and helps cookies hold their shape.
✔ Extra egg yolk – Increases fat content, making cookies chewier and richer.
✔ Too many eggs? – Cookies may turn cakey instead of chewy.
Key Takeaways for Perfect Peanut Butter Cookies
✅ More brown sugar = softer, chewier cookies.
✅ Chill the dough to prevent spreading.
✅ An extra egg yolk = more moisture and richness.
✅ Bake at 325-350°F and remove when slightly underbaked.
✅ Shape cookies into tall mounds before baking for extra thickness.
Conclusion
Mastering the art of thick and chewy peanut butter cookies is all about using the right ingredients, techniques, and baking methods. By balancing brown sugar for moisture, chilling the dough to prevent spreading, and slightly underbaking for softness, you’ll achieve bakery-style cookies every single time.
Key Takeaways for Perfect Cookies:
✔ Use more brown sugar than white sugar for extra chewiness.
✔ Chill the dough for at least 30 minutes to control spreading.
✔ Add an extra egg yolk for a richer, softer texture.
✔ Scoop dough into tall mounds for thicker cookies.
✔ Bake at 325-350°F and remove when the center still looks soft.
Whether you’re making classic peanut butter cookies or experimenting with flavors like peanut butter & jelly, chocolate chip, or Reese’s stuffed cookies, this guide has you covered. Now, grab your mixing bowl and start baking!
Looking for more delicious recipes? Check out our other dessert recipes here:
➡️ Peanut Butter Cake with Peanut Butter Frosting
➡️ Madeline Cookies Recipe Using Cream
Have questions or tried this recipe? Drop a comment below and let us know how your cookies turned out! 🍪💛
