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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These cookies were very tasty! They were so easy to make and turned out perfectly!
Glad to hear it! Thanks for your comment Madiline!
Will the peanut butter cookie stay fresh in the refrigerator if was in a Ziploc bags?
It’s best not to store cookies in the refrigerator. It sucks the moisture out of them.
Hey, is it possible to have the weight measurements? I prefer to weigh my ingredients.
Thank you!
I have no clue how accurate this is, but I searched conversions for each of the amounts I had listed in cups and spoons and this is what it gave me:
113g or 4oz unsalted butter, softened
100g granulated sugar
100g brown sugar
119.95g creamy peanut butter
1 large egg
4.2g vanilla
192g all-purpose flour
4.8g baking soda
2.85g salt
Do i use all 1 1/2 cups . Or 1 cup all-purpose flour
The full amount. 1 and 1/2 cups.
Yes i have a electric hand mixer thanks
I do not have a stand mixer?
Do you have an electric hand mixer? If not, make sure your butter is soft enough (but not melted) to mix everything by hand with a spoon/spatula.
First time using this recipe and they turned out great! So yummy! I watched the flour amount and only used 21/2 cups of flour. They were perfect. Definitely a keeper recipe. Thank you so much. 💐
Glad it’s a keeper! Thanks for your comment Deborah!
Wonderful! And so easy to make! I adjusted the recipe for myself to have only 3/4 butter and a little less sugar and instead added a bit of maple syrup. I also added a bit more baking powder. They were amazing sweet thick fluffy peanut butter cookies. With a crisp outside and a warm center. I couldn’t help but eat three as soon as they came from the oven😂
Cookies are the best warm from the oven! Thanks for sharing!
I made these and they were delicious! However, mine were more like soft peanut butter pillows! Very soft and little chew. I did use self-rising flour, could that be what made them so fluffy?
Yes, self-rising flour has leavening in it already (baking powder) that makes it rise. So if you also used the baking soda in the recipe, that is why they were so fluffy.
SOUND DELICIOUS. sill try these.
Can you freeze the dough? What about freezing the cookies?
Yes, freezing the dough and/or cookies works just fine. Be sure to put layers of parchment paper between the cookies, and double wrap to ensure freshness.