Thick and Chewy Peanut Butter Cookies

There’s just something about a thick, chewy peanut butter cookie that feels like home. Maybe it’s the rich, nutty flavor, the soft yet slightly crisp edges, or the way they melt in your mouth with every bite. If you’re a peanut butter lover (or just someone who appreciates a seriously good cookie), this recipe is for you!

These cookies are packed with peanut butter flavor, perfectly thick, and irresistibly chewy. They have just the right amount of sweetness to balance out the nutty goodness, and the classic crisscross pattern on top gives them that nostalgic homemade look. Whether you’re baking for a weekend treat, a holiday cookie swap, or just because you’re craving something delicious, this recipe is sure to become a favorite.

Let’s dive right in!

Why You’ll Love These Peanut Butter Cookies

• Thick and Chewy Texture – These cookies don’t spread too much, giving them that perfect, bakery-style thickness.
• Packed with Peanut Butter Flavor – Using a full cup of peanut butter ensures that every bite is rich and nutty.
• Easy to Make – No fancy techniques or chilling time required—just mix, bake, and enjoy!
• Perfectly Sweet & Buttery – A mix of brown sugar and granulated sugar creates the best combination of sweetness and chewiness.

Now that you’re convinced (right?), let’s start baking!

Step 1: Preheat the Oven

Before you do anything else, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly right from the start.

Line a baking sheet with parchment paper or a silicone baking mat. This not only prevents sticking but also helps the cookies bake more evenly without over-browning on the bottom.

Step 2: Prepare the Dough

Now, let’s make the magic happen!

1. Cream the Butters and Sugars
   In a large mixing bowl, beat together 1 cup of creamy peanut butter, ½ cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Use an electric mixer on medium speed and mix for about 2–3 minutes, until the mixture is light and fluffy.

2. Add the Eggs and Vanilla
   Crack in 2 large eggs, one at a time, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract. This step helps create that smooth, rich cookie dough base.

3. Mix the Dry Ingredients
   In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This dry mixture helps ensure that the cookies rise properly and have the perfect texture.

4. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—once the flour is fully incorporated, stop mixing! Overworking the dough can lead to tougher cookies, and we’re aiming for soft and chewy perfection.

At this point, the dough will be thick and slightly sticky, which is exactly what you want. If you sneak a taste (no judgment here), you’ll already know these cookies are going to be amazing!

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Step 3: Shape the Cookies

Now that your dough is ready, it’s time to shape these cookies into perfect little rounds of peanut butter goodness.

1. Roll the Dough
   Scoop out about 1 ½ tablespoons of dough and roll it into a ball. If you have a cookie scoop, this is a great time to use it to keep your cookies uniform in size. Place each dough ball on your prepared baking sheet, leaving about 2 inches of space between them. These cookies will spread just a little, but not too much, so spacing them properly ensures they bake evenly.

2. Create the Classic Crisscross Pattern
   A peanut butter cookie just isn’t the same without that signature crisscross pattern on top! Using the back of a fork, gently press down on each dough ball in one direction, then press again in the opposite direction to create the classic design. This not only gives them their traditional look but also helps flatten them slightly for even baking.

Pro Tip: If your fork starts sticking to the dough, lightly dip it in granulated sugar before pressing. This keeps the fork from pulling the dough and adds a slight crunch to the top of the cookies.

Step 4: Bake the Cookies

With your cookies perfectly shaped and patterned, it’s time to bake!

1. Bake at 350°F (175°C) for 10–12 Minutes
   Pop the baking sheet into the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone when you take them out, but don’t worry—this is exactly what you want for that ultra-chewy texture. The cookies will continue to set as they cool.

2. Let Them Cool on the Baking Sheet
   Once out of the oven, let the cookies sit on the baking sheet for about 5 minutes. Moving them too soon can cause them to break since they are still soft in the center.

3. Transfer to a Wire Rack
   After they’ve firmed up a bit, use a spatula to transfer them to a wire rack to cool completely. This step helps them finish setting while keeping the bottoms from getting too soft or soggy.

Pro Tip: If you love your cookies extra soft, slightly underbake them by pulling them out at the 10-minute mark and letting them rest on the hot baking sheet. If you prefer a firmer texture, bake them closer to 12 minutes.

How to Customize Your Peanut Butter Cookies

Want to switch things up? Here are a few easy ways to add some variety to your cookies:

• Add Chocolate Chips – Stir in ½ cup of chocolate chips to the dough for a delicious peanut butter-chocolate combo.
• Crunchy Peanut Butter – Swap out creamy peanut butter for crunchy to add a bit of texture.
• Chopped Peanuts – Mix in ½ cup of chopped peanuts for an extra nutty bite.
• Drizzle with Chocolate – Melt some chocolate and drizzle it over the cooled cookies for a bakery-style finish.

These little tweaks can take your cookies to the next level while still keeping them thick, chewy, and absolutely delicious.

Frequently Asked Questions

Peanut butter cookies are a classic, but sometimes little details can make a big difference in the final result. Here are some common questions (and answers) to help you make the best batch every time.

1. Why did my peanut butter cookies turn out dry?

Dry cookies are often caused by too much flour or overbaking. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag. Also, pull the cookies out of the oven when the edges are lightly golden, even if the centers look slightly underdone—they’ll set as they cool.

2. Can I use natural peanut butter instead of regular peanut butter?

Yes, but with a small adjustment! Natural peanut butter tends to be oilier and can change the texture of the cookies. If using natural peanut butter, stir it well before measuring, and consider chilling the dough for 30 minutes before baking to help prevent spreading.

3. How do I make these cookies extra chewy?

For extra chewiness, use dark brown sugar instead of light brown sugar. The higher molasses content adds moisture, keeping the cookies softer for longer. Also, slightly underbaking them and allowing them to cool on the baking sheet will help maintain a chewier texture.

4. Can I make these cookies ahead of time?

Absolutely! You can refrigerate the cookie dough for up to 3 days before baking. Just let it sit at room temperature for about 10–15 minutes before scooping and shaping. If you want to freeze the dough, roll it into balls first, then freeze them on a baking sheet before transferring them to a freezer bag. Bake straight from frozen—just add a couple of extra minutes to the baking time.

5. How should I store these cookies?

Store your peanut butter cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh even longer, freeze them in a sealed bag or container for up to 3 months. When ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to bring back their fresh-from-the-oven texture.

6. Can I double the recipe?

Yes! This recipe doubles easily if you need a bigger batch. Just make sure to mix everything thoroughly and bake in batches to ensure even baking.

Final Thoughts

These thick and chewy peanut butter cookies are everything you could want in a homemade treat—rich, soft, and packed with peanut butter flavor. Whether you enjoy them fresh from the oven with a cold glass of milk or save a stash in the freezer for later, they’re guaranteed to satisfy any cookie craving.

Now it’s your turn! Try this recipe and let me know how they turn out. Did you add any fun mix-ins? Have a favorite way to enjoy them? Drop a comment and share your baking success—I’d love to hear about it! Happy baking!

Thick and Chewy Peanut Butter Cookies

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★★★★★

5 from 1 reviews

• Author: Andrew Recipes

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Description

These peanut butter cookies are rich, thick, and irresistibly chewy. With a perfect balance of sweetness and nuttiness, they’re a must-have treat for peanut butter lovers!

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Ingredients

Scale 1x2x3x

• 1 cup creamy peanut butter (natural or regular)
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1️⃣ Preheat the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.

2️⃣ Prepare the Dough
In a large mixing bowl, beat the peanut butter, butter, brown sugar, and granulated sugar until creamy and well combined (about 2–3 minutes).
Add the eggs one at a time, followed by the vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3️⃣ Shape the Cookies
Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheets, about 2 inches apart.
For the classic peanut butter cookie look, press down lightly on each ball with a fork to create a crisscross pattern.

4️⃣ Bake
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers will look slightly underdone but will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• For extra chewiness, use dark brown sugar instead of light brown sugar.
• Want a crunch? Stir in 1/2 cup of chopped peanuts or chocolate chips.
• Store cookies in an airtight container for up to a week or freeze for longer storage.