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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Hey, thanks for the recipe! These look super great 🙂
For How many people is this receipe??
This recipe makes about 18 medium/large sized cookies.
Just spotted these on my Pinterest and am desperate to have a go. Does anyone have the conversions into grams please as I am a Brit and we don’t tend to use cups often. Ppleeeasssse I can taste them from the pics!! Thanks in advance 😊
I just googled these. Hopefully they are accurate.
114 grams butter
100 grams granulated sugar
180 grams brown sugar
125 grams creamy peanut butter
1 large egg
4.2 grams vanilla
225 grams all-purpose flour
5 grams baking soda
2.5 grams salt
That is brilliant thank you. My first job Saturday morning. Can’t wait. Will have a happy household x
Can I reduce the amount of sugar by one third?
You are welcome to experiment and adjust the recipe to your tastes. I just can’t guarantee the outcome to look or taste like mine, because I haven’t tried it that way. Good luck!
I tried and it was so good!
I couldn’t get the chewy texture like yours though:) Thank you!
I’m glad it was still good!
Anywhere I have ever taken theses cookies, people devour them. They sell out first at bake sales and my daughter’s boss regularly gives me a $20.00 bill and says “bake until this is gone”. I use them as gifts, also. You won’t be disappointed.
Awesome!
Have been trying to find a soft chewy….lb is husbands favorite. It’s only 7 in morning, below zero and I’m headed to kitchen. They might be my breakfast and ill have to make more this aft. Great reviews. Now to find soft oatmeal.
Cookies for breakfast are never a bad thing. 😉 I have a soft oatmeal cookie recipe too if you want to check it out: https://www.dessertnowdinnerlater.com/chewy-oatmeal-raisin-cookies/
So this PB Cookie recipe has now replaced my Grandmother’s recipe from the PA Grange book. Need I say more??
I will though – I was drawn to this because you don’t have roll the cookies and anything with soft and chewy in the title is a plus. I made them last night – they’re a breeze to make, drop and bake. AND THEY ARE DELICIOUS.
Two additional comments – I made a double batch because 19 cookies (and made smaller so adjusted bake time) is not enough for our Christmas trays. Second – I have a habit of finding an online recipe, printing, trying it and losing it!! Well my 20something daughter made me put the recipe in her book immediately because she said “you cannot lose this one Mom!” So I’m back to get the recipe bookmarked, printed, handwritten in her book, and posted to her online recipe page! Thank you so much –
That’s wonderful news Sheila! I’m glad you liked them! Thanks so much for your comment!
I made a double batch of these and they still turned out fantastic! Thanks for a great recipe!
Sweet! Glad you liked them Stacey!
Ok I have been looking for this kind I’d a f recipe for forever!!these are amazing! ! My husband asked me to make peanut butter cookies for him and our kids and they are getting eatin up as fast as they are coming out of the oven! Definitely a keeper this recipe!! Thanks for sharing!
That makes me so happy Amanda! Thanks for taking the time to share your experience!
Just tried today and they are perfect!! Thanks.
Awesome! Thanks Malikah!