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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Best peanut butter cookies I’ve ever made or eaten in my entire life! Two thumbs up!
What a compliment! Thanks for your review Heather! I’m glad you enjoyed them so much!
Amber!! Thank you for this amazing recipe!! I don’t often leave comments but this peanut butter cookies recipe is the best I’ve come across, hands down. The other ones are out the window!! This is definitely one of my top finds on Pinterest! Thank you Amber!!
That makes my heart happy! Thanks for your comment Katie! I’m so happy you love them too!
I tried it today. It came out soft inside and slightly crispy outside. Awesome cookies.
Great news! Thanks for your comment Ramya!
These will definitely be making an appearance in the lunch box this year! Thank you for this simple and delicious recipe. Have you (or anyone else for that matter) ever tried freezing this dough (scooped)?
Hi Robin! YES! You can definitely freeze the dough. My friend froze this cookie dough for cookies for her daughter’s wedding reception and she said they baked up just fine and were wonderful. Enjoy!
Can these be made with self rising flour. I tend to use this flour instead of adding baking powder and salt and wondered?
I never use self-rising flour, so I’m not sure if it would work. Sorry!
Do you use all purpose or self rising flour?
All purpose flour.
Thank you so much for this recipe! Truly love these cookies and so does my whole family! Absolutely delicious
I’m so happy you liked them Nicole! Thanks for your review!
Hi Amber…all I can say is WOW. I made a batch this afternoon and it was divine!! Can’t stop eating them..thx so much for the recipe.
Hi Brenda! Thanks for your comment! It means a lot to me! I’m so glad you liked the cookies!
Do you need to chill dough before baking?
Nope, use it straight after mixing.
These cookies are absolutely amazing! I made them about a week ago and my whole family loved them. My mother just isn’t big into cookies and she ate 3 of them- she wants more! The only issue I had was the cookies were very very thick- like the top of a muffin. So I ended up flattening them a bit with a fork. Do you know what I did wrong? I would love to make them again!
Hi Rebecca! Glad they were tasty! As far as the thickness, I can think of two things. You can stir your flour before you measure it, so it incorporates air into the flour, which will in turn help you use slightly less of it to help your cookies spread more. Or you can try adjusting the leavening agent, in this case the baking soda, to maybe 1/2 tsp instead of a full teaspoon. I hope this helps! Thanks for your comment!