Tasty and Chewy Peanut Butter Cookies

Why You’ll Love This Recipe

These cookies hit all the right notes—crispy edges, soft chewy centers, and a bold peanut butter taste. They’re also incredibly simple to make, requiring no chilling time and using ingredients you likely already have. Whether you're baking for a crowd or just treating yourself, this recipe never fails to impress.

ingredients

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

• ½ cup unsalted butter, softened

• 1 cup creamy peanut butter

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1¼ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

directions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream the Butters & Sugars:
   In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

3. Add Wet Ingredients:
   Beat in the egg and vanilla extract until well combined.

4. Add Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture to form a thick dough.

5. Shape & Press:
   Scoop tablespoon-sized balls of dough and place them 2 inches apart on the baking sheet. Use a fork to create a crisscross pattern on top of each cookie.

6. Bake:
   Bake for 10–12 minutes, until the edges are set and the centers appear slightly underbaked. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

7. Serve:
   Enjoy warm for ultimate chewiness or store once cooled.

Servings and timing

• Servings: 24 cookies

• Prep Time: 10 minutes

• Cook Time: 10–12 minutes

• Total Time: 20–22 minutes

Variations

• Chunky Peanut Butter: Swap creamy for chunky peanut butter for added texture.

• Add Chocolate Chips: Fold in ½ cup of chocolate chips for a classic flavor combo.

• Gluten-Free: Use a 1:1 gluten-free flour blend to make them gluten-free.

• Sandwich Cookies: Spread jam or chocolate ganache between two cookies for a fun twist.

• Vegan: Substitute butter with vegan margarine and use a flax egg in place of the regular egg.

storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe bag for up to 2 months. To reheat, warm in the microwave for 10–15 seconds for that fresh-baked taste.

FAQs

What kind of peanut butter works best?

Creamy peanut butter is ideal for a smooth texture, but natural peanut butter can be used if well stirred.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days. Let it sit at room temperature for 10 minutes before baking.

Do I need to chill the dough?

No, this recipe doesn’t require chilling, making it quick and convenient.

Why are my cookies falling apart?

Overbaking or using too much flour can cause crumbly cookies. Bake just until edges are set.

Can I freeze the dough?

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

How do I make them softer?

Slight underbaking is key. Remove them when the centers still look slightly doughy.

Can I double this recipe?

Absolutely. Double all ingredients to yield about 48 cookies.

Can I use almond butter instead?

Yes, almond butter can be a good substitute but may slightly alter the texture and flavor.

What’s the best way to shape the cookies?

A cookie scoop ensures uniform size. Flatten slightly with a fork for the signature crisscross.

How do I know they’re done?

They should have lightly browned edges and soft centers. Don’t overbake—they continue to cook on the tray.

Conclusion

These thick and chewy peanut butter cookies are the epitome of homemade comfort. Simple to make and incredibly satisfying, they’re sure to become a regular in your baking rotation. Keep a batch on hand for spontaneous cravings—you won’t regret it.

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Tasty and Chewy Peanut Butter Cookies

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These thick and chewy peanut butter cookies offer a perfect balance of crispy edges and soft, chewy centers with a rich, nutty flavor. A nostalgic and easy-to-make treat perfect for any occasion.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–22 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup unsalted butter, softened

1 cup creamy peanut butter

1 cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1¼ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients to form a thick dough.
5. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Press with a fork to create a crisscross pattern.
6. Bake for 10–12 minutes until edges are set and centers appear slightly underbaked.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve warm or store once cooled.

Notes

• Do not overbake to keep the centers chewy.
• Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
• Use a cookie scoop for evenly sized cookies.
• Natural peanut butter can be used if well stirred.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 14g
• Sodium: 95mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 15mg