Chewy Peanut Butter Cookies

These truly are the BEST Peanut Butter Cookies you will ever make! So soft, chewy and thick they are a cross between a peanut butter cookie and a sugar cookie! These peanut butter cookies will be your new favorite Christmas Cookie!

Love cookies as much as I do? Then give my Peanut Butter Blossoms or my Oatmeal Chocolate Chip Cookies a try!

chewy peanut butter cookie on large white plate sprinkled with sugar

Peanut Butter Cookies

This Peanut Butter Cookie Recipe is my go to cookie to make during the holidays. It’s super easy to make, I always have all of the ingredients on hand and it’s always a crowd favorite! These are the Best Peanut Butter Cookies you will ever have.

They remind me of a cross between a sugar cookie and a peanut butter cookie. They still get crisp along the edges but are perfectly soft and chewy in the center. After I portion out the cookie dough the cookies are then rolled in granulated sugar then pressed down with a fork for the criss cross pattern.

Best of all these easy peanut butter cookies can be made in less than 20 minutes! If you are a fan of peanut butter like myself you will love these cookies. Here’s what you’ll need to make this peanut butter cookie recipe:

Ingredients

  • Butter: I use 1 whole stick of unsalted butter in these cookies.
  • Brown Sugar and Granulated Sugar: I replaced some of the granulated sugar with light brown sugar to get a chewier cookie. I also love the flavor the brown sugar adds.
  • Creamy Peanut Butter: I recommend using regular peanut butter. I have not tried this recipe with any other nut butters.
  • Egg + Vanilla: 1 large egg is added to create a chewier cookie.
  • Flour: I use all purpose flour in these cookies.
  • Baking Soda: Adds the perfect lift to the brownies and keeps them from being too flat and crispy.
  • Salt: You can omit the salt if you are using salted butter.
  • Extra Granulated Sugar: For rolling.

How to make Peanut Butter Cookies

  • Preheat oven: To 350 degrees. Line cookie sheets with parchment paper or a silicone baking mat.
  • Make cookie dough: In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free. Combine flour, salt and baking soda in a small bowl. Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.

cookie dough in stand mixer with rubber spatula

  • Roll in sugar: Scoop out 16 cookies. Add granulated sugar to a small bowl. Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.

cookies rolled in sugar placed on baking sheet with indentations on top

  • Bake: Cookies for 10 minutes until lightly golden brown and firm on the edges.

cooling cookies on baking sheet

  • Cool: Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.
  • Store: Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). You can always freeze the cookies for up to 3-4 months.

Tips for making The Best Peanut Butter Cookies

  • Light Brown Sugar: I also substitute the granulated sugar with light brown sugar. This produces a chewier cookie with lots of flavor.
  • Room temperature Ingredients: I also like to wait until the butter is completely softened and the egg is at room temperature before mixing everything up. This ensures a smooth batter and an awesome cookie!
  • Shorter cooking time: I always like to slightly under bake my cookies. Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet. Then I transfer them to a cooling rack to cool completely. This gives you a soft and chewy cookie!
  • Overnight Chill: These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop.

peanut butter cookies on baking sheet lined with parchment paper

Variations

peanut butter and jelly cookies on white plate

Here are more delicious cookie recipes to try!

cookies stacked on top of one another on white tray

Chewy Peanut Butter Cookies

4.4 from 23 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 cookies
Quick and Easy Chewy Peanut Butter Cookies. These cookies are super thick, melt in your mouth and can be made in 20 minutes!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • pinch of salt
  • 3/4 teaspoon baking soda
  • 1/4 cup sugar for rolling

Instructions

Images:
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
  • Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
  • Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
  • Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
  • Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
  • Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.

Recipe Notes

Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). You can always freeze the cookies for up to 3-4 months.

Nutrition Facts
Chewy Peanut Butter Cookies
Amount per Serving
Calories
192
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
28
mg
9
%
Sodium
 
96
mg
4
%
Potassium
 
78
mg
2
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
4
g
8
%
Vitamin A
 
196
IU
4
%
Calcium
 
14
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Chewy Peanut Butter Cookies, Easy Cookie Recipe, Easy Desserts, Holiday Baking

 

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Recipe Rating




Comments - page 2/6

  • Justine

    These are delicious and flawless. I used earth balance vegan butter and separated into 18 cookies rather than 16, also cooked for 11 minutes using the middle oven rack setting. Perfection, finally after having failed with other peanut butter cookie recipes. Very tasty, highly recommended!

  • I used a small scoop and got 52 small cookies, and did half batch smooth and second batch I added crushed package of salted peanuts which I rolled a rolling pin over twice. Great turn out with that extra crunch. By the way I left the pinch of salt out. Due to the salted peanuts. yum Yum

  • Cori Nichols

    These were spot on amazing! I’ve tried making PB cookies and they always turn out hard and crumbly. These were soft and delicious! Best recipe ever!

  • Zoeyka

    These are awful. Not really cookies- just a crumbly mess. That milk pictured with the cookies? The only way to stomach them. Otherwise it is like eating flour.

    • Hi Zoeyka,

      I have made these numerous times and also have had tons of readers comment about how great they are. I am not sure what wrong with your batch??

      Thank you!!

      Kelley

    • ashley

      i just mixed up the batter and it looks heavenly. this person definetly messed up somewhere because the batter tastes amazingly peanutbuttery

    • Edyta

      Sounds like a problem with you, Zoeyka (I mean, a baking problem. Your nastiness is probably a psychological issue). This is not a complicated recipe and its very, very good. Maybe try again- it sounds like you could use a cookie.

  • Paige Boutte

    I ended up with around 2 dozen cookies! Definitely the best peanut butter cookies I’ve ever tasted! Thanks for sharing your recipe! Xoxo

  • Stacye

    YUM! Can’t wait to try 🙂
    I love all of your recipes so I am sure they won’t disappoint….quick question tho:
    I don’t have the silicone mat for baking….have you baked them without? If so, did they come out the same?
    Thanks in advance!!

    • Hi Stacye!

      If you do not have a silicon baking sheet place them on parchment paper instead! That also works perfectly.

      Thanks!

      Kelley

  • Danielle Clouse

    I just finished making this recipe and with two teenagers in the house they’re already almost gone! These are the best peanut butter cookies I’ve ever had and so easy to make. Thank you so much for posting your recipe.

    • I am so glad to hear you and your family loved these cookies Danielle!

      Thank you!

      Kelley

  • Erik

    16 is not enough!! Haha! Can I double the ingredients to get double the cookies or does that change the texture and taste? I’m looking for soft and chewy and I don’t want to spoil that by doubling up.

    • Hi Erik!

      Haha I hear you! Yes you can double this recipe and it won’t affect the texture and taste. Just make sure to double everything equally.

      Thanks!

      Kelley

  • Valerie

    HI, when rolling the dough it was kind of sticky? Is that normal or did I not add enough flour? Thanks

    • Hi Valerie,

      The dough does not need to be rolled out. You can roll it into cookies with your hands or a cookie scoop.

      Thanks!

      Kelley

  • Katherine

    Hi Kelley,

    I have been looking for a great pb cookie recipe for ages and this one is superb. Big PB flavour. My hubby and I differ on cookie consistency (I like a little crunch – he likes super soft and chewy) so finding a good recipe that we both love can be tough. Thank you for this.

    I made it to the recipe the first time through (Yummy) but now substitute margarine for butter … I lose the taste of butter, but the cookies still have lots of PB and stay soft in a ziploc bag for the whole week. The dough ends up pretty soft with the margarine so I just roll it into a fat log in kitchen wrap and chuck it in the fridge for about five minutes before cutting it into 16 pieces and baking.

    Anyway, thank you thank you thank you.

    • I am so happy you guys enjoyed it Katherine!! Thanks so much for sharing!!

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