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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What temperature do you bake them at?
350 degrees Fahrenheit, but all the ingredients and instructions are in the printable recipe card at the end of the post.
Excellent recipe. Has anyone tried using crunchy peanut butter? I love the softer texture of these over other peanut butter cookie recipes I have made in the past. Added to the list of top five go to crowd pleasing cookie recipes!
Glad you enjoyed the soft texture. I haven’t tried these cookies with crunchy peanut butter yet, but if you do, let us know how it goes!
These cookies are phenomenal! I want to make several batches in advance for a housewarming party coming up. I usually just freeze the dough, but I won’t have time to bake them all the week of. Are the cookies still good if baked then frozen?
Yes, that would be just fine. Make sure they cool completely first and freeze them with parchment paper between any layers. Glad you are enjoying this recipe!
These are the best peanut butter cookies I’ve ever made! We were surprised and delighted!
I’m so glad to hear that Rebecca! Thanks for your comment!
Have you ever tried doubling the recipe when making these? If so did they turn out OK?
Yes! It will work just fine to double the recipe.
Do not have a silicone lined baking sheet?
You can use parchment paper or lightly grease the cookie sheet with cooking spray.
From one avid Amber baker to another, cheers my friend! These are a hit every single time. I’ve use a 2 tbsp & 3 tbsp scoop & they come out perfectly with only a minute or two time adjustment. My boyfriend especially loves these with dark chocolate chips stirred in. I add about a handful & a 1/2 (very specific measurements) and it’s perfect. Thank you for sharing your passion & love!
Yay! I’m so glad to hear that Amber! Thanks for taking the time to share your experience with the recipe.
I just made these today and are the best peanut butter cookies I have ever made 👍
Yay! I’m so glad you liked them Jennifer! Thanks for your comment.
This is a good and easy recipe. I’ll remake it again but omit the salt. Maybe it’s because I never add salt to food but this just seems a bit salty for my tastebuds. Still a win in my book as all other recipes I’ve tried. Thank you for sharing this.
Can you put cookies in zip lock bag or airtight container?
Yes, you can store these in either a zip-top back or airtight container. Whichever you prefer.