If there’s one treat that never goes out of style, it has to be Chewy Peanut Butter Cookies. Utterly soft in the middle, just a little crisp around the edges, and packed with that signature peanutty richness—these are the cookies you crave when you want both nostalgia and pure indulgence. Whether you’re baking for a cozy night in, a family gathering, or simply to satisfy your sweet tooth, this classic cookie offers a perfect blend of flavor and texture in every bite.
Ingredients You’ll Need
This recipe uses just a handful of pantry staples, but each ingredient is purposefully chosen to create that chewy texture and deep flavor. Here’s how each one helps shape your batch of irresistible cookies:
- Creamy peanut butter: Delivers that unmistakable nutty taste and helps achieve a tender, chewy crumb.
- Unsalted butter (softened): Adds richness and moisture; softened butter ensures a smooth, creamy dough.
- Brown sugar (packed): Provides deep caramel notes and keeps the cookies extra soft and chewy.
- Granulated sugar: Sweetens things up and gives the cookies their classic crackly, golden surface.
- Large eggs: Bind the ingredients together and give the cookies structure.
- Vanilla extract: Enhances everything with warmth and depth—you’ll definitely taste the difference!
- All-purpose flour: The backbone of the dough, giving shape and substance to the cookies.
- Baking soda: Helps the cookies spread and get those irresistible cracks on top.
- Baking powder: Adds a little extra rise, making each bite delightfully tender.
- Salt: Balances the sweetness and intensifies the peanut butter flavor.
How to Make Chewy Peanut Butter Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your cookies are ready to bake. Line two baking sheets with parchment paper—this not only keeps your cookies from sticking but also encourages that lovely golden bottom.
Step 2: Cream the Peanut Butter, Butter, and Sugars
In a large bowl, beat together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. This step isn’t just about mixing; you want to cream them until the mixture is smooth and fluffy. That airiness leads directly to the chewy texture we’re after!
Step 3: Add Eggs and Vanilla
Crack in the eggs and add the vanilla extract. Mix until everything is fully combined. This step incorporates moisture and structure, making sure your cookie dough is pliable but not overly loose.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking gives an even distribution of leaveners and salt, so you won’t get any uneven patches in your cookies.
Step 5: Mix Wet and Dry Until Just Combined
Gradually add the dry ingredients to your wet mixture, stirring just until everything comes together. Overmixing can turn your cookies tough instead of chewy, so a gentle hand here makes all the difference.
Step 6: Shape and Pattern the Cookies
Scoop out generous tablespoon-sized rounds of dough and roll them into balls. Place them on the prepared baking sheets, allowing about two inches of space for spreading. To give them the classic look, gently press each dough ball down with a fork in a crisscross pattern. This helps the cookies bake evenly and creates that pretty, rustic finish.
Step 7: Bake to Perfection
Pop them in the oven and bake for 9 to 11 minutes. You’ll know they’re ready when the edges are just turning golden but the centers still look a little soft. Resist the urge to overbake—this is the secret to truly chewy peanut butter cookies! Leave them on the hot sheet for 5 minutes, then transfer to a wire rack to finish cooling and setting up their texture.
How to Serve Chewy Peanut Butter Cookies
Garnishes
Sometimes a simple touch makes these cookies stand out. Try a sprinkle of flaky sea salt right after baking for a sophisticated finish, or dip half the cookie in melted chocolate for a decadent twist. Crushed roasted peanuts add extra crunch if you’re feeling fancy.
Side Dishes
Pair your chewy peanut butter cookies with a glass of cold milk for classic comfort, or serve with vanilla ice cream to turn dessert into an all-out celebration. Hot coffee or rich hot chocolate also make perfect companions for an indulgent afternoon snack.
Creative Ways to Present
Arrange the cookies on a pretty platter for a bake sale, stack and wrap them in bakery paper for a sweet homemade gift, or turn them into sandwich cookies by spreading a little chocolate ganache or marshmallow fluff between two cookies. However you share them, these cookies are guaranteed to bring smiles.
Make Ahead and Storage
Storing Leftovers
Keep your leftover chewy peanut butter cookies tasting fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days—though honestly, they tend to disappear long before then!
Freezing
You can freeze the baked cookies or the raw cookie dough balls. For cookies, layer them between parchment in a freezer-safe container for up to two months. If you freeze the dough, just shape and crisscross as usual, then freeze on a tray before transferring to a bag—bake straight from frozen, adding a couple of extra minutes to your bake time.
Reheating
To enjoy that fresh-baked softness again, pop a cookie in the microwave for 8–10 seconds. Warm cookies paired with cold milk is the ultimate treat! Just don’t overheat, or they could dry out.
FAQs
How do I make my Chewy Peanut Butter Cookies even softer?
The best tip: slightly underbake the cookies as soon as the edges are set and the centers still seem a bit soft. As they cool on the baking sheet, they’ll finish setting up and stay ultra-chewy.
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add little pockets of peanut bits throughout, changing up the texture and giving your cookies more crunch. It’s a fun twist for peanut lovers.
Can I add chocolate chips or nuts?
You bet—feel free to add up to a cup of chocolate chips, chopped peanuts, or even chopped pretzels to the dough before baking. It’s easy to customize and keeps things exciting!
Why did my cookies turn out crumbly?
Crumbly cookies usually mean too much flour or overbaking. Be sure to gently measure your flour and bake the cookies just until the edges are golden—the centers should look slightly underdone for best results.
Are Chewy Peanut Butter Cookies gluten-free?
With the recipe above, these cookies are not gluten-free due to the all-purpose flour. However, you can substitute a good-quality 1:1 gluten-free flour blend for a similar result—just watch your texture and adjust baking time as needed.
Final Thoughts
Baking a batch of chewy peanut butter cookies is like sending a love letter to your future self—or anyone lucky enough to be in your kitchen. If you’re looking for something comforting, simple, and guaranteed to delight, these cookies hit the mark every time. Give them a try and let them bring a little extra joy (and chewiness!) to your day.
Print
Chewy Peanut Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Peanut Butter Cookies are a classic treat that’s soft, chewy, and packed with rich peanut butter flavor. They are easy to make and perfect for any occasion!
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cookie Dough:
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat together peanut butter, softened butter, brown sugar, and granulated sugar until smooth.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Form Cookie Dough: Scoop out tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets.
- Bake: Press each ball down with a fork, bake for 9–11 minutes until edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewiness, slightly underbake the cookies and let them finish setting as they cool.
- You can also add chocolate chips or chopped peanuts for a tasty variation.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
