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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Will regular salted butter work?
Yep that will be just fine! I just made another batch of these just now!
Thanks for the recipe, they came out gorgeous!!
Yay! That’s great! I made these again today and put Guittard milk chocolate chips in them. YUM!
These are probably the best cookies ever! 🙂 I made these for the guys at my work, and they are still raving about these month later and begging me to make more for them! Sharing later today on my facebook page! 🙂
Haha! Comments like that totally make my day! Thanks for sharing!
Just used this recipe this morning. I’ve tried many pb cookie recipes. But this one, this is THE ONE! I’m always skeptical of recipes and read the comments, and these comments on your recipe made me think “ok let’s try this one today” they all liked it. I am so in love with it, I shared your page my facebook! Hope it brings you lots of new viewers! I feel like I can go delete my entire pinterest pb cookie board and just leave this one there because I wont use another now! Thanks so much!
Thank you so much for sharing the love on Facebook Bertha! I’m glad you found the best pb cookie recipe for your tastes! I too love it like crazy! Keep on enjoying. 🙂
thanks for the recipe…it was a success:))
Okay, So, awhile back I found this recipe and decided to try it. I had yet to find a peanut butter cookie recipe that did anything for me. But after trying this one, I can no longer say that. I have made these cookies again and again. And they have completely changed my life. I just thought I would come by and give you the credit you deserve. Best. Peanut. Butter. Cookies. Ever.
I am so incredibly happy that you enjoyed them! (and are making them over and over again!) Thanks for taking the time to share your experience Lindsey!
I am not a fan of crunchy cookies, so SOFT peanut butter cookies sound amazing! I added a few chocolate chips on top before baking because why not? :p I love how soft and tasty these are. There was a tiny bit of extra dough after making the last batch, so I did a quick microwave one with the extra dough while waiting for them to bake. Even in the microwave they are great, and the oven ones even better. Thanks for sharing this recipe!
Ooh! Love what you did to this recipe! I’ll have to try it in the microwave and with chocolate chips! Thanks for your review Sarah!
There are 4 things in life I love….my husband, my grandsons, peanut butter anything, and soft cookies. ;o) Your recipe brings all four together!! I tried another soft peanut butter cookie recipe, and although very good and soft, they didn’t hold together and were flat. Yours are perfection in my book! Thank you! My 6 year old grandson will be here tomorrow and i know he will love these!!
Wow, that is so great to hear! I’m so glad you like them so much! 🙂
Oh blimey – I’ve just seen these on Pinterest and I must have a go at making them. They look gorgeous.
Thanks Amber
Sue Pxxx
I hope you love them Sue! They’ve been quite popular and successful for many readers!
Great recipe only mine didn’t flatten while cooking
Make sure you give your flour a stir before measuring it to work some air into it. You can also try halving the baking soda to flatten them more. Glad they were still yummy though. 🙂