The Best Chewy Peanut Butter Cookies

Prep 10 mins
Cook 10 mins
Total 20 mins

If you’re looking for the BEST Chewy Peanut Butter Cookies, with super soft chewy centers and tons of peanut butter flavor, this easy recipe is for you!

Close up of two Peanut Butter Cookies stacked on top of each other with a peanut butter jar behind them

This Is My Favorite Classic Peanut Butter Cookie Recipe

I don’t call things “The Best” all that often, but when I do…I mean it. And these cookies truly are The Best Chewy Peanut Butter Cookies, ever.

I have had a love affair with Peanut Butter Cookies for a very, very long time. And I have shared tons of different peanut butter cookie recipes over the years.

For just a sampling, here are a few other epic peanut butter cookie recipes you should check out:

In spite of all those epic cookie recipes, I didn’t have one for a classic chewy peanut butter cookie recipe. One that is thin, with crispy edges and super soft chewy centers.

So I went to work and I am so very excited to share these amazing Peanut Butter Cookies! 

Two Peanut Butter Cookies next to peanut butter in a jar

What Type Of Peanut Butter Is Best For Cookies?

You don’t need any special ingredients and this recipe takes less than 30 minutes from to make start to finish.

I like to use creamy peanut butter in these Peanut Butter Cookies, but you can absolutely use crunchy peanut butter instead, if you like a little peanut crunch added to your cookies.

This recipe has been tested and perfected with regular store bought peanut butter. If you use a natural peanut butter (that separates with the oil) it will change how the cookies turn out.

Soft Peanut Butter Cookies with sugar sprinkled on top next to a jar of peanut butter

How To Make Peanut Butter Cookies

These Peanut Butter Cookies are easy and quick to prepare with no fancy preparation needed. 

We combine the dry ingredients and beat together the wet ingredients, and then beat to combine the two until smooth. To add a little depth and keep our peanut butter cookies soft and chewy, I recommend using a ratio of 75% brown sugar and 25% granulated sugar.

Scoop them with a large sized cookie scoop and place them on a cookie sheet with parchment paper or a silicone baking mat.

And the biggest tip I can give you for perfect peanut butter cookies?? DO NOT OVER BAKE THEM!

Bake these cookies for 10 to 12 minutes — just until edges are slightly browned — and remove from oven.

Overhead view of Peanut Butter Cookies on a cooling rack next to a jar of peanut butter and milk

How To Store Peanut Butter Cookies

This peanut butter cookie recipe is an excellent make ahead cookie — perfect for a Christmas Cookie Exchange!

Once the cookies are fully cooled, you can store them in an airtight container, on the counter, for up to a week.

They are best in the first few days, but stay delicious if you use the old school bread trick to keep baked goods fresh.

If you’re looking for the BEST Chewy Peanut Butter Cookies, with super soft chewy centers and tons of peanut butter flavor, this easy recipe is the one for you! #PeanutButterCookies #PeanutButterCookieRecipe #PeanutButter #PeanutButterRecipes #CookieExchangeRecipes #CookieRecipes #Dessert #PeanbutButterDesserts #HolidayCookies

To keep these peanut butter cookies soft, add a slice of bread to the airtight container. Replace the slice of bread every couple of days, as needed.

The cookies will use the moisture from the bread and the bread will become very stale, but the cookies will stay soft!

Peanut Butter Cookies stacked on top of each other on a plate with milk

Since my daughters have been born, this has become their FAVORITE cookie I make, and that is really saying something!

Just look at all those raving comments below, I promise you have to try this Peanut Butter Cookie recipe. 

Follow the ingredient directions below, don’t over bake them, and I promise you will wind up with the BEST Peanut Butter Cookies!

Yield: 20

The Best Chewy Peanut Butter Cookies Recipe

Close up of two Peanut Butter Cookies with soft centers and surrounded by crumbs

If you’re looking for the BEST Chewy Peanut Butter Cookies, with super soft chewy centers and tons of peanut butter flavor, this easy cookie recipe is the one for you!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • sugar for sprinkling, optional


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. Combine the flour, baking soda and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
  4. Gradually add in the flour mixture on low speed. Stir until dough forms.
  5. Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
  6. Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
  7. Store in an airtight container for up to 5 days…but they won’t last that long.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 154mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 3g

Want to Save This Recipe?

This post was updated on 01/29/2018 to include new photos and a video. The original recipe is still the same!

This post may contain affiliate links. Read my disclosure policy.

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159 Responses
  1. Tracey

    Hands down, best peanut butter cookies I have ever made! Roll the whole ball of dough in sugar for a super crackly top!

    1. Alison Marie***

      I have made many cookies over the years claiming to be the best, to be chewy….. but hands down this recipe does not disappoint and will be in my back pocket for the rest of my life…thanks so, so much!!

    2. Debi

      Hi Tracey…You’ll probably never see this, but I’m curious about how many cookies the recipe makes…Did you do a traditional walnut size, or the 1 1/2 T ??? Thanks, Debi * )

  2. Betty Marie

    I’ve made these twice.
    They are so delicious and bake up great!
    It’s our only “go to” recipe for peanut butter cookies.
    They are addicting

  3. Darleen E. Bumanglag

    My grandchildren love ❤️ soft chewy peanut butter cookies and this recipe is a keeper! I doubled the recipe and I’m glad I did! Thank you Jessica for this delicious and yummy cookie recipe! Aloha from Hawaii!

  4. Darleen Bumanglag

    My grandkids love ❤️ peanut butter cookies that are soft and chewy. I doubled this recipe and yielded 40 cookies. This recipe was on point with peanut butter flavor and chewiness in the middle. Will definitely be making these delicious cookies again. Thank you so much Jessica for this recipe! Aloha from Hawaii!!

  5. Mel

    5 stars!! The best peanut butter cookies I have ever made. Soft chewy and not dry or crumbly at all. I recommend you double the batch because people love these. So easy to eat 4 or 7 without thinking about it

  6. Karen

    Peanut butter cookies are my favorite and these didn’t disappoint. I baked the full 12 minutes because I like them a little crispier.

    1. Sara McDonald

      I’ve tried these peanut butter cookies a few times. No way will they flatten. When I take them from oven I have to flatten with a fork. Even then, they are too thick. Bit too sweet for my liking as well.

  7. Paula

    These are the BEST peanut butter cookies on the planet!!!! Some say they’re too sweet, the secret is to use all natural peanut butter that contains no sugar. Use this tip and they’ll turn out PERFECT! I’ve made dozens for friends and family and they can’t get enough.

  8. Tammy

    I’ve already made these cookies twice this week. Rave reviews from everyone… even my sister who doesn’t like peanut butter. Thank you for sharing!

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  10. Shirley

    I am 81 years old and have been making peanut butter cookies forever, but I promise this is the best recipe yet! Maybe it is that sprinkle of sugar on top or the crispy edges and chewy centers but I love them. I live alone so only make 6 cookies at a time because I would probably eat the whole batch if left to my own devises. Instead I freeze the remaining dough divided into small amounts in freezer bags. Then when I am in the mood for a good snack I can bake just 6 at a time and try to save 3 of them for the next day or two.

  11. Mike and Jackie

    We made these tonight and they were AMAZING! I used sea salt and added another spoon of peanut butter and we flattened them with a fork based on previous comments. This was the 4th recipe we’ve tried and after eating 2 (my limit) I wanted to eat more!! Only ate 1/2 extra but it was so hard to resist. Great recipe, thanks!!

  12. Ana

    I made these cookies tonight for the first time and I’m so glad I did. I followed all the steps except I added a pinch more of peanutbutter and I didn’t sprinkle sugar on top because I felt it would make it to sweet. Once they were done I placed them on a rack and let them sit for a bit to cool and wow were they good. I will add once they came out of the oven they were a little high so with a fork I just lightly pressed on the top to barely flatten it. I definitely recommend them the cookies are soft and they taste so good.

  13. Alana

    We used Splenda brown sugar and stevia for the sugar as I am pre diabetic (boyfriend couldn’t tell the difference) Cookies turned out great and added mini chocolate chips. Definitely a keeper.

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  15. Kadhi

    Solid recipe. I used 1/2 tablespoon of vanilla. Because I love love love vanilla. Won’t make these for a very very long time because we ate the whole batch in two days… we = 2 people lol lol lol Thanks for the recipe

  16. Casey

    Hello from Australia! The 13yo unlocked another #remotelearning #isobaking achievement – chocolate peanut butter brownie! Workshops in the kitchen tonight included hot spots to be wary of in the oven; correct use of measurement tools; and my favourite, cookie dough can generally make a damn good slice alternative when you can’t be bothered waiting for batches to bake #protip ‍

  17. Catherine L

    This recipe was amazing! The cookies were so chewy. They were perfectly sweet, salty, and buttery. I had to flatten them down a little bit with the cross hatch with a fork but they turned out perfect. I am definitely going to make these again. SO GOOD!

  18. Tara Firman

    I forgot to add to my comment I made 27 I think I could have gotten 30 or more by using a teaspoon or size of a walnut. I used Powdered Peanut Butter instead to save on calories b/c I’m on a diet. I sprinkled in Unsweetened Coconut Flakes & instead of using Baking Powder I used double acting Baking Powder 2 teaspoons. I flattened them out with my hands too. They turned out really good. I have taken Powdered Sugar 2 Cups mixed with 1/4 Cup peanut butter & 2 Tablespoons softened Butter to make a topping for them instead of sprinkling with sugar really really good. It’s like a peanut butter fudge consistency you can thin out with a little water. I mix all together then take 1 teaspoon or so of mixture & press onto the cookie. You have to try it. I’ve seen on youtube 2 ingredient fudge which is where they take store bought icing & mix with peanut butter so you could do the same thing if you don’t want to mess with the whole powdered sugar.

  19. Tara Firman

    I just made these waiting to see how they turn out I used Powdered Peanut Butter same amount you used instead saves on calories since I’m on a diet,& I added Unsweetened Coconut I just sprinkled in about 1/4 or so maybe 1/2 a cup.

  20. Tiffany

    Best recipe ever. I added tablespoon of molasses. Wouldn’t do that next time but I will add some honey. Also added an extra fourth cup of peanut butter. Glad I found a recipe that actually tastes great!!!

  21. April

    I’m at a loss. Like many others, my cookies didn’t spread. The timer went off and they were still in a ball shape. Once they cooled, I went to move them over to the cooling rack… and they just crumbled apart. They taste great, but I certainly can’t sell these for a fundraiser.
    PLEASE!!… if anyone has suggestions for pb cookies that spread out AND that won’t crumble – I’m so open to them.

    1. Yvette Sammels

      Mine were the same, stayed in a ball so I flattened them during cooking, also far too sweet for my palette.

  22. Allie

    These turned out perfectly! I doubled the recipe, added an extra 1/4 cup of peanut butter, And cut out about 1/4 cup of both flour and brown sugar. Did about 1” balls and they flattened out on their own – 10 minutes in the oven (roasted trays halfway through) and 5 minutes left on the sheets out of the oven. Crispy on the edges and chewy in the middle. Yummmmm!

  23. Kim Wickware

    Guess what? Using a “big” cookie scoop of the volume referenced (equivalent to the small Pampered Chef scoop) yields about 46 cookies, not 20! I’m a little underwhelmed at the flavor, and they did not spread out like yours at all, so they weren’t chewy much at all. Baked for 12 minutes exactly.

  24. Milinda

    I made these yesterday and followed your recipe and instructions but my cookies did not flatten out, they were thick and dry, not thin, soft or chewy, 🙁

  25. Kate

    Just made these, and they didn’t spread, was not sure if they should have been pressed with a fork? Left some in for a little longer to see if they might spread more. They didn’t, just burned on the bottom.
    The ones that survived taste nice although they aren’t very cookie like.

    1. Tara Firman

      Maybe flatten them that’s what I did I added Baking Powder instead of Baking Soda & Powdered Peanut Butter instead to save on calories also added Unsweetened Coconut Flakes just sprinkled in about 1/4-1/2 a Cup. I hope this idea helps. I’m not sure why yours didn’t flatten the butter has to be room temp.

  26. Erin M

    Great cookie recipe!!! These were a huge hit on day one and for the few days after that hey lasted. Perfect chewy cookie. 

  27. Ashley

    Hi there! Can I roll the dough into balls and freeze them to bake for later? Would the baking directions change if I did?

    1. Jessica

      I haven’t personally tried it, but it’s worth a try! It should work! When baking frozen cookie dough, you do not have to thaw the cookie dough. Simply place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2-3 minutes longer than the original recipe recommends.

  28. Shannon

    I made these and they were excellent!  I’m very picky about peanut butter cookies and these were perfect!  Thanks for a great recipe!

  29. Arianne Leslie

    O.M.G. I have been baking and cooking for a friend that lost his very close cousin this weekend. Peanut butter cookies were his one request. I came across your recipe and thought I’d try them out. I honestly think when he tried them, he had at least a whole minute where he forgot about everything sad and got to have some peace. All my love and support baked into the best tasting version of his favorite type of cookie. That may be a lot of weight to place on a recipe but nonetheless, thank you. They look beautiful, like bakery quality. Perfect crisp and chew. You’ve done it. 11/10.

    1. Jessica

      Thank you SO much for your comment Arianne. It made my night. I am so sorry for your friends loss, he is so lucky to have a great friend like you. I’m so glad he liked the cookies and they brought some happiness to a sad time. Sending lots of hugs!

  30. Maria-Rose Spronk-Johnson

    Confirmed and tested. These are delicious! I used a slightly larger cookie scoop than she did so I found I needed 13 minutes.

    TIP: don’t be nervous taking them out of the oven when they look puffy and underbaked. After they sit on the cookie sheet for 5 minutes they deflate and then look exactly like the blog. Don’t overbake!

  31. Chrissy

    I just made these and they were delicious!  I will keep this recipe as my staple peanut butter cookie.  My husband likes me to put chocolate in everything, so I just melted some dark chocolate and drizzled it on top.  They were a big hit!  Thank you for the recipe!

  32. HS

    You say to use 75% brown sugar and %15 granulated sugar; what should I use for the remaining 10%? Molasses? Honey? Some other sweetener?

  33. Nancy Young

    Made these today. Hands down the BEST peanut butter cookies I’ve ever made or eaten. Tender, chewy, and full of peanut butter flavor. My sweetie walked in just as I was putting them on the cooling rack after cooling them on the baking sheet. They were still warm and gooey but cool enough to hold their shape so I stuffed a bite in his mouth. Wish you could have seen his reaction. All he could say was “YES!! Damn those are GOOD!!” Thanks for the terrific recipe. I made exactly as you posted. 

  34. Shelly

    These are amazing!!!! I also added dark chocolate chips for part of my batch. Thank you for the recipe, you are so talented. 

  35. Annabel

    I made these and I agree they were absolutely delicious. Crunchy on outside and a soft and buttery centre. Thank you!

  36. Sarah

    These are the best peanut butter cookies ever! And I will only bake these ones for the rest of my life. They go great also when making peanut butter blossoms! 

  37. Stephanie

    For me they were too oily I would recommend a little less butter and a little more peanut butter because the cookie tasted more like oil than anything else. The sugar rolled on top of cookies is not necessary instead I added a little bit of salt.

  38. Ama

    So I tried this recipe and can say that its absolutely amazing. I ended leaving mine for a bit too long so it ended getting a bit too crispy at the edges but nothing some milk won’t fix. All in all it is a wonderful recipe and brings forth amazing results.

  39. Julie

    These are THE BEST PEANUT BUTTER COOKIES EVER! I never leave reviews on recipes, but these were amazing. I made them today with my kids and as of 10pm, my husband just ate the last one. Going to have to make another batch asap! 

  40. Macayla

    My cookies turned out horrible. I followed the recipe step-by-step and my cookies took 16 minutes to bake and they didn’t flanten out, they just look like big biscuits

  41. Sam

    Followed the recipe but the batter was very crumbly and the cookies didn’t feel baked enough even though I followed the time suggested in the instructions. Wonder what I did wrong…

    Flavor wise they were very rich and peanut buttery! Just need to do something about the texture though.

  42. Tyndall Cunningham

    Hello! I have made these twice now and they have turned out DELICIOUS, but they don’t spread or crinkle as shown in the pictures. Any particular reason why this might be happening?

  43. Stacy

    Made these last night and perfection! Perfectly chewy with an amazing flavor. I’ll never make another peanut cutter cookie, I even printed this one out and put it in my families recipe file. Thank you!

  44. Bryn

    Just made these. Very tasty but didn’t spread when rolled into balls and came out quite crumbly and delicate rather than chewy like other recipes I’ve used in the past. I might try them without the baking soda next time as the flavour is great.

  45. Cody

    I am a pretty seasoned baker (and seasoned eater!), but these completely missed the mark after I followed the directions exactly. I was a little concerned when my dough was a bit too light and fluffy. After just 9 minutes AND after rotating my cookie sheets at the 5 minute mark, the cookies were blackened on the bottom and undercooked on the top. I used both standard cookie sheets and a baking stone in my first batch. The ones on the stone came out decently, but they were light and cakey, and not chewy at all. I was careful not to overmix as to avoid this. Also, I am certain my oven temperature is accurate. For the second batch with the remaining dough, I used a 325 degree oven on the convection setting for about 8 minutes with the cookie sheets. They came out okay, but too cakey and crumbly for my liking. Like another commenter, mine came out looking exactly like the picture, but they’re anything but chewy. I don’t know what happened; I cook many other cookie recipes using the same oven and baking sheets and I never have problems. I was looking forward to a chewy, flavorful, classic peanut butter cookie, and this variation simply was not it!   

  46. Rosemarie

    They came out really good. I was surprised at how they weren’t that sweet. It makes for a really good base for sweet add ins.

  47. Sara

    The recipe LOOKS like it calls for 11/4 cups when it’s 1 and a 1/4 cup. Maybe that’s why some people are getting flaky crumbly cookies. To much flower possibly.

  48. Tanya

    I tried this recipe twice the first time without a mixer, I don’t know why but they didn’t stay soft after 24hrs however today was the 2nd try this time with a mixer each time following the recipe to a T. I don’t know if it’s because I live in the Midwest but after adding the last of the flour mix it looked like the batter was too dry so I added one of my daughters single serve applesauce and added a teaspoon at a time. It took the whole cup but it work awesomely and no I don’t think that it change the taste but these cookies came out so moist.

  49. abigale

    i made these cookies last night
    they look great but the baking soda is overwhelming in taste in my cookies, it’s horrible, perfectly spread, nice colour but that baking soda
    can you suggest something else?

  50. Lynn

    They taste great but I was hoping they would crackle on the top like the pictures. Mine were completely flat on the top. What’s the secret to the cookies crackling on top?

  51. Toni

    I decided to try this recipe tonight. I wanted to make some peanutbutter cookies, but not a huge batch. This recipe was just the right size for us. But…unfortunately it was not a spectacular tasting cookie. I followed the recipe exactly and they bake up awesome, but they weren’t “peanut buttery” enough for my taste. I’d try this recipe again, but I would have to tweak it with maybe more sugar and crunchy peanutbutter.

  52. Sandy Stull

    I love making cookies and have for over 65 years. I agree that these are the best peanut butter cookies I have ever made. I added more peanut butter than called for but other than that followed the recipe exactly. Probably added a 1/4 cup more.

  53. Patti

    These are truly the very BEST peanut butter cookies (and I thought I had been using the best recipe since I was a kid!). No more — these are the ones I will make forever. I have made these several times and they always turn out perfectly. I like to freeze them to keep them fresh and then take out a couple at a time to eat (they are even soft enough for me to eat frozen!) Thank you so much for sharing this recipe!

  54. Shanequa Singletary

    These cookies are AMAZING! Just grabbed the first batch from the oven and they’re almost gone 🙂 Thank you for sharing this recipe….it’s a keeper!

  55. NotoriousSUE

    My son woke up this morning and begged for me to make peanut butter cookies. I made these and they were pretty much perfect, added toffee bits to it and it made them really good!!  

  56. Eric

    Made these last night…they were very flavorful, but a little on the dry side. Even the ones I cooked for a little less time. I wonder what could be put in them to moisten them up a little.

  57. Alan

    Could you tell us weight of 1 1/4 cup all-purpose flour? How many grams or ounces? How do you scoop out flour?


  58. Kelly

    These were perfect. I normally tinker with recipes until I find the sweet spot. Not this one. It is SPOT ON. A huge hit at the gathering I took them to.

  59. Tresa

    I made these today, and followed the recipe exactly, but they didn’t look like the photo. They didn’t spread at all, and we’re very dry, the first batch crumbled apart. I added some oil to the rest of the dough, which helped a bit…still very dry though, and didn’t spread.

  60. Leah

    You are right, these are perfect—this is my new go-to peanut butter cookie recipe. Made them last night using all natural peanut butter. Due to the oil, I mixed the PB with butter for a few minutes first to make sure they were well blended before adding in the sugars.

    Baked on parchment at 350 for 11 minutes; made 32 cookies with a #50 scoop.  

    I do think next time (and there is definitely a next time!) I will sprinkle with sugar. The cookies don’t need the sweetness, but that tiny bit of crunch would send these over the top.

    Great recipe, thanks for sharing!

  61. Kimmy

    I’ve made these twice now. I bake almost every weekend from cakes to cookies.  When I made these cookies, my boys and husband raved about them. They said they were their favorite cookie! I was impressed because I have a go to chocolate chip one that they love.  I add the additional ingredients in minus peanut butter.  I did double it and add chocolate chips, plain m&ms, and caramel m&m’s. Thank you for sharing this recipe. 

  62. Lisa g.

    These look yummy! Do they stay soft the next day or do they get dry & hard like alot of traditional peanut butter cookies do. Thank you!

    1. Jessica

      They stay soft if stored in an airtight container! I store mine in an airtight container with a slice of bread. It keeps things moist and soft! 

  63. Melanie Lujan

    I made these and I wouldn’t use that much baking soda again. You can taste it. 

    I won’t be following this recipe again. 

  64. Michelle

    Just made these! WOW super easy yummy and amazing. From mixer to eating these cookies in about 40 minutes!! Just the right mix of PB and mildly sweet! Thank you for the great recipe! AND its made from pantry ingredients…which is a bonus for me.

  65. Rachel

    Mine didn’t work . I used natural peanut butter out of the fridge and they didn’t spread at all. The next batch I pressed down until about 1/4” But then they didn’t crinkle. Not really chewy, more flaky. I will give these another try and next time use regular peanut butter. Hopefully I will get the thin chewiness I was craving. 

  66. Natalie

    My daughter loves peanut butter cookies and has had problems making them as she lives in the Dominican Republic. She finds they “melt” before she can get them in the oven… hoping you can provide some suggestions with your recipe for baking in a hotter climate.

  67. Erin Perkins

    You are a saint. I’ve been searching for a go-to peanut butter cookie recipe, and I think I’ve found it. I did refrigerate the dough for a couple hours, so I’d get a thicker, cake-ier cookie. These are wonderful, chewy, and peanut buttery. Definitely a keeper. Thank you!

  68. Helen

    I just made a batch of these Peanut butter Cookies they are great I am taking some to my folks this noon thank you for the recipie

  69. Linda

    I made these today according to recipe with King Arthur measure for measure gluten free flour and added 1 cup milk chocolate chips and they are amazing! Thank you! The best gluten free cookie recipe I have ever made.

  70. Malia

    I have made, archived and thrown out hundreds of recipes, as written or with variations, but have never before commented on one…until now…
    This was the first recipe I ‘clicked on’ while figuring out what do do with some extra flour/baking soda. I have all of the ingredients so whipped out a batch-as written, no substitutions, and…
    oh my, hands down, THE BEST PEANUT BUTTER COOKIE that has ever passed my lips! Warm out of the ove or 2 hours after cooling. I shared a couple with my neighbor and he asked for more…
    Thank you!! This one is the forever keeper!

  71. April

    I just made these and they were amazing! I made them to the exact recipe, and I wouldn’t change a thing! Thanks for posting!

  72. Karla Waggoner

    How can I subscribe to receive your blog? Is that possible? Your recipes looks delicious. Also, is there a simple way to print them?

    Thank you,

    I don’t have a website, I just love to cook for my family!

    1. Jessica

      Hi Karla! Thank you!

      Yes, you can easily subscribe via email and get a weekly newsletter that has all my recent recipes in it. Just look at the top right and there is a orange box that says subscribe.

      And yes you can easily print just the recipe by clicking on the little printer icon right next to the recipe!

      Hope this helps! 🙂

  73. Michael

    I am very fussy about my PB cookies and am definitely looking forward to trying these!! (especially after reading all the mouth-watering comments!) I am surprised no one said they tried adding chopped peanuts into the batter…..I like ’em that way. Same as crunchy PB? I don’t really know. Thanks in advance to whomever has tried it; report please. I have all the other ingredients out waiting for your report…….!! (I will make them regardless). And, thank you Jessica!!

  74. Kate

    I made these today! I added a little maple syrup to my ones. I wouldn’t say they are chewy but do have a delicious thin crunchy exterior and gorgeous soft centre. Thanks for sharing your recipe! ❤

  75. Kenze Lee

    Oh My Gosh!!! The recipe tastes like a little piece of heaven! So delicious! I am a peanut butter fanatic so I used crunchy peanut butter to give it a little extra boom! Wow! I wouldn’t mind getting fat on these!! Thank you so much for the recipe!

  76. Brianna

    Hi! Thanks for posting this. Your blog and pictures are beautiful. Unfortunately, my cookies look exactly like this… And aren’t chewy at all. 🙁 They have great flavor and melt in your mouth, but they’re kinda fluffy. Not like cake. Just light and airy. I followed the recipe in everyhin except I used salted butter instead of unsalted. I don’t know what went wrong!

  77. Mitra

    I made these last night and, oh my goodness, they are absolutely delicious! I used natural crunchy peanut butter (Market Pantry) and substituted Stevia in the Raw for the granulated sugar. I also decided to process some Reese’s Puffs and substituted half a cup of flour with them. About halfway through baking, I added Heath toffee bits on top. They were incredible right out of the oven and very tasty the next day, making the perfect Halloween treats. This recipe is a keeper!

  78. Mackenzie @ NeverSkipDessert

    I LOVE peanut butter cookies!! Will definitely be trying them soon! Thanks for the recipe!

    1. Shianne Bryan

      Peanut butter cookies are one of my favorite. But I have yet to find a recipe that I really love. Until now. These are the exact way I love my peanut  butter cookies. They are so perfect and totally deserve the name of the best chewy peanut butter cookie. I am so happy I finally this recipe. The only thing I changed was I ran out of brown sugar and had to use dark brown. I used 1/2 cup of brown and 1/4 cup of dark brown. So good. Thank you for this recipe. 

  79. Thalia @ butter and brioche

    these definitely bring back some childhood nostalgia.. i am SO craving a peanut butter cooking right now. love it!

  80. Nuray

    So i dont know if i should build a shrine in your honor or what….. These r addictive and easy and oh so yummy….as is they r awesome but the ADD in me had to add things….specifically milk chocolate chips and then i dipped them in cinnamon sugar and OMG…artery clogging delish!!!!!! Oh and i should mention i had skippy natural pb with honey and it still turned out amazing! Thank you Jessica! U rule!!!!!!

  81. Nicole

    Question: I generally only ever have natural PB. Would the lack of the extra sugar/oil/etc affect the cookies? I may need to pick up a jar of the regular stuff for these. 🙂

    1. Jessica

      A commenter below said they used skippy natural peanut butter with honey and it turned out just fine! Would love to hear your results if you also use a natural pb!

  82. Alaina {Fabtastic Eats}

    These cookies would last approximately .928474 seconds in our house. PB lovers ALL the way around! Cant wait to try these!

  83. Rebecca

    Just made these…they are divine. I used crunchy peanut butter in mine, though. Thinking of adding pretzels and chocolate next time 🙂 One of the best peanut butter cookie recipes!

  84. Alexis @ Upside Down Pear

    These sound delicious! Peanut butter cookies are some of my favorite 🙂 I can’t wait to make these and sit down with a nice glass of milk!

  85. Maggie @ A Bitchin' Kitchen

    I love a good, basic, peanut butter cookie! I’ll have to give this recipe a try – I don’t have a perfect one of my own yet!

  86. Averie @ Averie Cooks

    They look great and just pinned them to my PB board. You can NEVER have too many recipes for PB cookies…I wrote a book about it 🙂 Seriously these look so good and I agree about what you said about they better be better than what you can buy or why bother! So true that is!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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