Thick and Chewy Peanut Butter Cookies + Video
These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!
I have been working hard to bring you the best classic cookie recipes, or at least what I consider the best. It started off on Wednesday with my Soft Baked Chocolate Chip Cookies, and now we are moving on to these Thick and Chewy Peanut Butter Cookies. If you like a crisp, crunchy, “forked” peanut butter cookie, then you might want to go somewhere else. If you like a peanut butter cookie that is soft on the inside and lightly crisp on the outside, without having to roll the dough in sugar or fork the tops, then you’ve come to the right place!
Baking Tips
As with all cookies, it’s best to:
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- – Use quality ingredients – a good butter can make a huge difference!
- – Use a cookie scoop (warm hands make cookies spread).
- – Start with a little less flour, bake a test cookie, then add more flour if needed. (We don’t want flat cookies, or dry cookies.)
- – Consider your environment: altitude, weather, if your oven is calibrated correctly, etc. and make adjustments as necessary.
*Read my Soft Bake Chocolate Chip Cookies post for in-depth tips and techniques for baking great cookies!
The best part about these cookies is that they are what I call, “scoop and bake cookies.” I LOVE SCOOP AND BAKE COOKIES! Don’t get me wrong, I appreciate all kinds of cookies: cut-out cookies, sugar coated cookies, etc., but sometimes, a cookie is just as good, scooped and baked plain. Plus, it’s less work! These peanut butter cookies are just that kind of cookie. Scoop, bake, enjoy!
I also love the little wrinkles the cookie scoop leaves behind on the top. It’s almost like a crackle cookie. 😀 Y’all are going to love these Thick and Chewy Peanut Butter Cookies!!! Grab your glass of milk and enjoy!
Thick and Chewy Peanut Butter Cookies
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Cream the butter and sugars together in the bowl of a stand mixer using the paddle attachment.
- Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
- Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix until just incorporated.
- Scoop dough onto silicone lined baking sheets. Bake at 350˚F for 10 to 12 minutes or until just set. Allow cookies to cool slightly on the tray before transferring them to a cooling rack. Store cookies in an airtight container.
Video
Notes
Nutrition
Did you make this?
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Your photographs are gorgeous! My peanut butter cookie recipe is very similar, but I’ve found substituting shortening for some of the butter keeps the cookies soft for longer. I also roll just the round “scoop” tops into salted sugar before baking because I think that bonus flavor and texture is so worth the extra step.
Thanks for your compliments and ideas!
these were delish! Da Bomb! I used super crunch peanut butter and followed Melissa’s lead, putting Reese’s peanut butter cup chunks on top. Hubby gave me “the wave”
That is great to hear! I will have to try them that way! Great additions!
Is it okay if you don’t have a silicon lined baking sheet?
Just make sure you spray your pan with cooking spray instead.
Best peanut butter cookie recipe ever! I’ve looked far and wide because peanut butter cookies are my absolute fav, and I finally found the perfect ones! Yay! 😀
I’m so happy to hear that! Thanks for coming back to share your experience!
what size scoop did you use…I like using a cookie scoop (which I think is a 20 or 40). These look pretty large. A standard ice cream scoop?
The scoop I used is a #30. It’s comparable to an ice cream scoop. You can really use whatever size you want, just adjust the baking time accordingly.
Best peanut butter cookies I’ve ever had, hands down. I added a handful of Reese’s Pieces and Reese’s peanut butter chips — DECADENT! Thanks for sharing this recipe!
Those additions sound wonderful! So glad you liked these Melissa! Thanks for sharing your experience!
These cookies are the bomb diggity!! I was craving a good peanut butter cookie so I scanned Pinterest and your recipe was one of the first that popped up. Me and my hubby have already ate the first pan that just came out of the oven. Thanks for such a delicious recipe.
Oh yay! I’m so glad you enjoyed them!
These cookies taste good and are so easy! The baking time was perfect for a soft and chewy cookie. Thanks for sharing the recipe.
I’m so glad you liked them! Thanks for sharing your review!
These look wonderful, Amber. I’ve never had a peanut butter cookie that is soft on the inside.
Seriously?! You have to try these then!
These sound great! And so simple to make too!
Anna
Annas Reflection
Thanks, they are really good!
So, so very good..the best. 🙂