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.

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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

Ingredients

  • 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

Instructions

  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:

Yield:

20

Serving Size:

1

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

Categories

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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Comments

189 Responses
    1. Jessica

      About a week if stored in an air tight container with a piece of white bread (that you replace every couple of days).

  1. EllyG

    Seriously good. Mine weren’t too sweet but I used baking margarine (Stork) which is slightly salted and a cheap store brand crunchy peanut butter. I also used slightly less sugar. They weren’t chewy as suggested but they were soft and very moreish! I would add some dark choc chips next time.

  2. Veni Rea

    This recipe is flawless!! I’ve made it several times as the recipe calls and it’s amazing every freaking time! Recently I’ve gone gluten-free and I haven’t changed any measurements but used ‘Bob’s Red Mill 1 to 1 baking flour’ (light blue bag) and it’s still flawless!!! I do NOT recommend ‘ ‘Bob’s all-purpose baking flour’ (red bag)… that shit sucks!!! It tastes too beany.

  3. kelly shanley

    i make these all the time, and everyone loves them!. i add a half cup of chocolate chips and a half cup pf salted caramel chips and they turn out amazing. im just wondering if a tiny bit of marshmallow cream would make them like a fluffer nutter cookie style, lol. what are your thoughts?

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Welcome!

Jessica
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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