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
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I only have salted butter on hand, can I delete the salt in the recipe without making the cookies to salty?
Hi Bridget! I typically bake with unsalted butter, but salted butter will be just fine. Enjoy!
I agree; absolutely the best ever peanut butter cookie. In fact, it bumped my good ol’ standby!
That’s the best news! Thanks for your comment Lucy!
anxious to give these a try. do you mind sharing the brand of peanut butter you use? I have been using Jif, but it seems like any recipe I try, there is a strange aftertaste. Brought up on Peter Pan. Wish I could make them like my Mom. So important to get those “special” recipes while you can. thank you so much
Hi Sue! I use Jif peanut butter for everything. I buy the huge ones at Sam’s Club. We love Jif peanut butter, but if you like a different brand better, go for it. Any creamy peanut butter should work just fine. So far, I haven’t had any bad reviews for this recipe. It’s very popular and loved by all. I really hope you enjoy it too!
Absolutely AHmazing recipe. Easy and the perfect texture. Thank you so much!
That’s great news Alexa! So glad you enjoyed them! 🙂
I just made these for the first time we absolutely love them!! Thank you so much for sharing!!
Fabulous Barbara! Thanks for your review!
I made these today with my daughters. A huge hit with the family — this now has become THE family recipe. Thanks Amber!
Wahoo! That’s fantastic! Thanks Geri! So glad you enjoyed them!
I just made them and they are perfect <3 they didn't flatten out but still so soft and buttery inside! I am in love with them!! thank you so much for the recipe 🙂
That’s so great Anssam! Enjoy!
Sooooo, good. 5 stars+ for ease of recipe and turning out perfect not to mention they tasted amazing. I added chocolate chips when I made them! 🙂
Love this recipe with chocolate chips! Thanks for your review Lynni!
I was looking for a cookie recipe to make for Santa with my daughter. I stumbled across this recipe today and I made them today. These cookies are so delicious and we couldn’t stop eating them so I made another batch tonight! They remind me of the cookies I made with my mom when I was a girl, only she didn’t use a recipe, she just put stuff in a bowl. Thank you for sharing this recipe, now I have a cookie that’s comparable to my mom’s and I can make memories with my daughter!
Carmen, that is such great news! I’m so happy that they remind you of your mom’s recipe. Merry Christmas!
Trying to plan ahead — will the dough or the baked cookies freeze well????
I would freeze the dough and bake them as is, frozen, but you may have to add an extra couple minutes baking time. Just bake one or two cookies first to determine the bake time, and then bake the rest. Good luck! Let us know how it turns out!
thank you!