Chewy Peanut Butter Cookies Recipe

There is something deeply nostalgic about a perfectly baked peanut butter cookie, isn’t there? Today, I’m sharing my absolute favorite version: a cookie that is incredibly soft, blissfully chewy, and packed with that salty-sweet nutty flavor we all crave. Forget those crumbly, dry cookies of the past—this recipe delivers a melt-in-your-mouth texture that will have you reaching for a second (and third!) before the first one is even gone. Whether you’re baking for a school treat or just satisfying a late-night craving, these are the ultimate pantry-staple win!

Why You’ll Love This Recipe

• The Perfect Texture: These aren’t your average crunchy cookies; they stay soft and chewy for days thanks to the perfect sugar balance.
• Pantry Superstars: You likely have every single one of these ingredients in your kitchen right now.
• Kid-Friendly Fun: Creating that classic fork-crisscross pattern is the perfect way to get the little ones involved in the kitchen.
• Total Time-Saver: You can go from “I want a cookie” to “I’m eating a cookie” in just over 20 minutes. Talk about a game-changer!

Ingredients

All you need for this Chewy Peanut Butter Cookies Recipe are a few basics and about 22 minutes! But first, let’s gather up these ingredients:

• Unsalted Butter: Provides that rich, creamy base; make sure it’s softened so it creams perfectly with the sugars.
• Creamy Peanut Butter: The star of the show! It adds that unmistakable nutty flavor and contributes to the ultra-smooth texture.
• Granulated Sugar: Helps give the cookies those slightly crisp edges we all love.
• Brown Sugar: This is the secret to the chewiness! It adds moisture and a hint of caramel-like depth.
• Egg: Binds everything together and provides structure to the dough.
• Vanilla Extract: Acts like a highlighter for the peanut butter, making the flavor really pop.
• All-Purpose Flour: The foundation of our cookie, giving it just the right amount of heartiness.
• Baking Soda: Our leavening agent that ensures the cookies rise and stay tender.
• Salt: A tiny pinch to balance the sweetness and enhance the savory peanut notes.

Note: The ingredients with full measurements will be right under the article in the recipe card!

How to Make the Chewy Peanut Butter Cookies

Step 1: Prep Your Space

First things first, let’s get that oven nice and toasty! Preheat it to 350°F (175°C). While that’s warming up, line your baking sheet with parchment paper so your cookies glide right off later.

Step 2: Cream the Bases

In a large bowl, grab your butter, peanut butter, and both sugars. Beat them together until the mixture looks light, fluffy, and totally irresistible. This step is key for a soft cookie!

Step 3: Add the Wet Ingredients

Crack in your egg and pour in that vanilla extract. Mix it all up until everything is fully incorporated and smooth.

Step 4: Mix the Dry Ingredients

In a separate bowl, give your flour, baking soda, and salt a quick whisk. This ensures the baking soda is evenly distributed so every cookie rises perfectly.

Step 5: Form the Dough

Gradually add your dry ingredients into the wet mixture. Stir it gently until a soft, fragrant dough forms. Try not to overmix—we want these light and chewy!

Step 6: Roll and Pattern

Scoop out tablespoon-sized portions and roll them into neat little balls. Place them on your sheet, then grab a fork! Gently press a crisscross pattern into each one. It’s the classic peanut butter cookie look!

Step 7: Bake to Perfection

Pop them in the oven for 10–12 minutes. The secret here? Take them out when the edges are just set but the centers still look a little soft. Trust me, they’ll firm up as they cool.

Step 8: Cool Down

Let them rest on the baking sheet for about 5 minutes (I know, the smell is amazing, but wait!). Then, move them to a wire rack to cool completely.

Pro Tips for Making the Recipe

• Don’t Overbake: This is the #1 rule for chewy cookies! They might look slightly underdone when you pull them out, but that “carry-over” heat on the hot pan finishes them off perfectly.
• Room Temp Matters: Make sure your butter is truly softened (but not melted) so it traps air during the creaming process.
• Quality Peanut Butter: Standard creamy peanut butter (like Jif or Skippy) usually works better for baking than the “natural” stir-style, which can sometimes be too oily.
• Uniform Size: Use a small cookie scoop so all your cookies are the same size and bake evenly.

How to Serve

These cookies are a total crowd-pleaser however you serve them!

• Classic Style: Serve them warm with a tall, cold glass of milk for the ultimate after-school snack.
• Ice Cream Sandwiches: Take two cookies and sandwich a scoop of vanilla or chocolate ice cream in the middle. Truly UNREAL.
• Coffee Break: They are the perfect companion for your afternoon latte or tea.

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container at room temperature for up to 5 days. Pro tip: Toss a slice of white bread into the container; it keeps the cookies soft and chewy!

Freezing

You can freeze the baked cookies for up to 3 months. You can also freeze the raw dough balls! Just thaw them for a few minutes before pressing with a fork and baking.

Reheating

If you want that “fresh out of the oven” feel, pop a cookie in the microwave for about 5–10 seconds. It’ll make the peanut butter centers extra luscious.

FAQs

Can I use crunchy peanut butter instead of creamy? Absolutely! If you love a little extra texture and a bit of a “crunch” in every bite, feel free to swap them out. The cookie will still be chewy, just with little bits of peanuts sprinkled throughout.

Why do peanut butter cookies need the fork marks? Peanut butter dough is quite dense. Pressing them down with a fork helps the cookies flatten out and bake evenly. Plus, it’s a tradition that lets everyone know exactly what kind of deliciousness they’re about to eat!

Can I make these gluten-free? You can usually swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure your blend contains xanthan gum to keep that chewy structure we’re aiming for.

How do I keep my cookies from spreading too much? If your kitchen is very warm, your dough might get a bit too soft. If that happens, just pop the dough in the fridge for 15–30 minutes before rolling it into balls. This helps the butter stay firm until it hits the oven!