Chewy Peanut Butter Cookies

Why You’ll Love This Recipe

These cookies are incredibly easy to make with pantry staples and require no chilling time. They bake up thick and chewy, not dry or crumbly like some peanut butter cookies can be. The balanced sweetness and deep peanut butter flavor make them a crowd favorite. You can also customize them with mix-ins like chocolate chips or chopped peanuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Creamy peanut butter
• Egg
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the peanut butter and mix until fully incorporated.
5. Beat in the egg and vanilla extract until smooth.
6. Gradually mix in the dry ingredients until a soft dough forms.
7. Scoop the dough into 1 to 1½ tablespoon portions and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
8. Lightly flatten each ball with the back of a fork in a crisscross pattern.
9. Bake for 9–11 minutes, or until the edges are lightly golden and the centers look just set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 9–11 minutes
Cool time: 15 minutes
Total time: about 40 minutes

Variations

• Add chocolate chips: Fold in 1/2 to 1 cup of chocolate chips for a classic combo.
• Use crunchy peanut butter: Adds texture with bits of peanut throughout.
• Add chopped peanuts: For extra crunch and peanut flavor.
• Make sandwich cookies: Fill two cookies with peanut butter or chocolate ganache.
• Dip in chocolate: Half-dip cooled cookies in melted chocolate for a bakery-style finish.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, place cookies in a single layer in a freezer-safe bag or container and freeze for up to 2 months.
To enjoy warm, microwave a cookie for about 8–10 seconds to restore that just-baked softness.

FAQs

Why are my cookies dry?

Overbaking is the most common reason. Remove them when the centers are just set and edges are golden.

Can I use natural peanut butter?

Yes, but make sure it’s well stirred and not too oily or dry, which can affect texture.

Can I chill the dough?

Yes, chilling the dough for 30 minutes can help prevent spreading and deepen flavor, but it’s not required.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend and make sure all other ingredients are gluten-free.

Can I double the recipe?

Absolutely. Just use a larger bowl and bake in batches.

Do I need to press them with a fork?

It’s traditional and helps flatten the cookies evenly, but you can skip this step for thicker cookies.

Can I freeze the dough?

Yes, portion and freeze dough balls. Bake directly from frozen, adding 1–2 minutes to the bake time.

Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe.

Can I add cinnamon?

Sure! A 1/2 teaspoon of cinnamon adds a warm twist to the flavor.

Conclusion

Chewy peanut butter cookies are a timeless, comforting dessert with unbeatable flavor and texture. They’re easy to make, quick to bake, and endlessly customizable to suit your taste. Keep a batch on hand for peanut butter cravings, or whip them up for a homemade treat that never disappoints.

Chewy Peanut Butter Cookies

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Chewy peanut butter cookies are soft, tender, and packed with rich peanut butter flavor. They’re easy to make and perfect for everyday snacking or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Mix in the peanut butter until fully incorporated.
5. Beat in the egg and vanilla extract until smooth.
6. Gradually add the dry ingredients and mix until a soft dough forms.
7. Scoop dough into 1 to 1½ tablespoon portions, roll into balls, and place on baking sheets 2 inches apart.
8. Flatten each ball gently with a fork in a crisscross pattern.
9. Bake for 9–11 minutes, until edges are lightly golden and centers are just set.
10. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Do not overbake—cookies should look slightly underdone in the center.
• Add 1/2 cup chocolate chips or chopped peanuts for extra flavor and texture.
• Store with a slice of bread to keep cookies soft longer.
• You can freeze dough balls and bake directly from frozen—just add 1–2 minutes to bake time.

Nutrition

• Serving Size: 1 cookie
• Calories: 145
• Sugar: 11g
• Sodium: 95mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg