These chewy peanut butter cookies are the perfect chewy on the inside, crispy on the edges cookie.
CHEWY PEANUT BUTTER COOKIES
If someone was to ask me, I would never list a chewy peanut butter cookie as my favorite cookie, but anytime I go to a bakery and see one I can't resist getting it. Maybe it's because I don't make them often enough, but then when I eat them I always tell myself I need to make them more. And whenever I make these cookies my family always devours them. They are the perfect chewy peanut butter cookie that's got the just right crispy edge and a soft chewy center, and a good helping of sugar they've been coated in.
WHAT'S THE BEST PEANUT BUTTER TO USE
- When it comes to baking a simple creamy, salted peanut butter is best to use.
- If you’re using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.
- Any basic brand is great.
- If you're using an already sweetened or flavored peanut butter then just take out 2 tablespoons of brown sugar so they aren't overly sweet.
DOES THE DOUGH NEED TO BE CHILLED BEFORE BAKING
I do prefer these cookies if the dough has been chilled for about 3 or more hours, but it is not necessary. They will turn out fine either way. They just might spread a little more.
HOW TO MAKE THESE CHEWY PEANUT BUTTER COOKIES
- Place the peanut butter, butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place on a large cookie sheet. Chill dough for 3 or more hours if you have the time. They will taste better and spread less this way.
- Preheat oven to 375 F. Line two cookie sheets with parchement paper.
- Roll cookie dough balls in granulated sugar.
- Place 6-8 balls per sheet. Bake for 10-12 minutes, or until edges are slightly golden brown. Let cool on the cookie sheet for 5-10 minutes to help the center finish setting.
PRO-TIPS
- You do not want to over bake these cookies or they will turn out to dry. Make sure that you take then out of the oven right as the outside edges start to brown. They might seem slightly undercooked in the middle, but they will set up as they sit on the cookie sheet.
- The cookies will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and just perfect.
- These cookies can be stored in an airtight container for 3 days while staying fresh. But I usually like to store mine in the freezer after the first day.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Chewy Peanut Butter Cookies
The perfect peanut butter cookie that's chewy on the inside and crispy on the edges.
Ingredients
- 1 cup creamy peanut butter not natural
- 1 cup butter room temperature
- 1½ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla
- 1 teaspoon salt
- 1½ teaspoon baking soda
- 2½ cups all-purpose flour
- extra sugar for rolling
Instructions
- Place the peanut butter, butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place on a large cookie sheet. Chill dough for 3 or more hours if you have the time. They will taste better and spread less this way.
- Preheat oven to 375 F. Line two cookie sheets with parchement paper.
- Roll cookie dough balls in granulated sugar.
- Place 6-8 balls per sheet. Bake for 10-12 minutes, or until edges are slightly golden brown. Let cool on the cookie sheet for 5-10 minutes to help the center finish setting.
Notes
These cookies can be stored in an airtight container for 2-3 days, or months in the freezer.
I like to sprinkle extra sugar on top of the cookies after they bake for an extra pretty look. And if you know me, sometimes a little salt too!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 254kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 292mgPotassium: 111mgFiber: 1gSugar: 19gVitamin A: 259IUCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
Sara B
I have made these cookies three times now! So so delicious!
brooke
I am so happy to hear that!! Thank you so much for trying them and leaving a review.
Kinzie
My daughter loves making these for all of her HS band friends - it’s a frequent request. Amazing!!
Camille
The best peanut butter cookie recipe! The peanut butter flavor isn’t overpowering and is just the right amount. We’ve made these several times and have even added a few chocolate chips on occasion for that chocolate/peanut butter flavor and the results are 10/10!!
brooke
I'm so glad! Thanks for trying and loving them. And yes, adding chocolate is always a good thing!
Mallory
My husband doesn’t even like peanut butter cookies and he loves these, actually we all do. Every time I make them he can’t stop talking about how wonderful they are. So so delicious!!
brooke
yay!!! love when I can win someone over with a cookie!
Laurie Shepard
How should you store the ones you don’t bake yet? Freezer?
brooke
Yes! Just keep them in there in a ziplock bag until ready to use. When you're ready to bake just take them out of the freezer when you start to preheat the oven. You might need to add an extra minute to baking, but never much! ENJOY!!
Jill
These are so good!!
Vanessa
Perfection!!! Melt in your mouth!
brooke
Yay!! Thank you so much Vanessa!
Hunter
Soo delicious! My new go to peanut butter cookie recipe (sorry mom)! They’re perfectly sweet and nutty and so easy. 10/10 totally recommend!
Allison
"These should be illegal".
The quote from the family we brought these to says it all. Easily my new go-to peanut butter cookie recipe.
Crystal
The bottom of all my cookies burnt! 🙁 Not sure if it was due to rolling them in sugar prior to baking or not. I cooked for the minimum time; the tops were great.
brooke
I'm so sorry.. That shouldn't have an affect on it. I always roll mine in sugar.