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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We love these cookies!! Absolutely delicious.
Thanks for your review! Glad you loved the cookies!
Turned out great!
These are amazing! I followed the directions exactly and they turned out wonderful. Thanks for sharing the recipe!
That’s great! Thanks for your comment Barbara!
Wonderful! Thank you for our new favorite cookie! Outstanding!
Glad they were a hit! Thanks Wendy!
I have been baking for many years but have never tried my hand at peanut butter cookies. Someone at work requested PNB cookies. I found your recipe and delighted that I didn’t need to roll them. Rolled cookies are my nemesis.
I went right by the recipe but they didn’t seem to have a prominent PNB flavor. Mine seemed to have more of a flour taste. Could I have done something wrong or try something differently?
I’m sorry you feel these didn’t have enough peanut butter taste. You can try adding peanut butter chips next time.
The best cookie ever!! Just made today for my kids, I didn’t have any eggs (hubby didn’t think it was important to tell me he used all we had making pancakes and eggs for the kids!) so I used 1/4 cup of homemade apple sauce instead, also add 1/2 cup of Reese’s peanut butter chips, I used an ice cream scoop and made 22 cookies, really delicious! Since it’s almost gone already, I’m making again tomorrow! Thanks for the recipe!!
Glad it was a success Bianca! Thanks for sharing your experience!
I had to come on here to tell you that this Peanut Butter cookie recipe is the BEST I have ever tried. I have looked for a chewy peanut butter cookie recipe that also has a great peanut butter flavor and this one is IT. I have made this probably 12 times since I found the recipe 2 weeks ago. Thank you so much for sharing this recipe with us…it is truly amazing. I have shared this recipe with so many people. You can’t eat just one! (by the way I followed the recipe exactly and is perfect. No need to change a thing!)
Thank you!
I’m so glad you love it as much as we do! Thanks for coming back to share your experience!
These turned out perfect! Thank you!
Great! Glad it was a success!
What size cookie scoop to use?
I typically use a #40 scoop for all of my cookies.
What about using a hand mixer for cookie?
A hand mixer would work great too!