chewy peanut butter cookie recipe
The Best chewy peanut butter cookie recipe
I also appreciate how balanced they are—no one’s going to miss the sugar if you swap in a bit of honey or maple syrup in the dough, and the natural sweetness of the peanut butter makes them satisfying without being overly heavy. Plus, they’re great for meal prep; they keep well in an airtight container for days, and they’re always a hit with kids (or adults) who want something sweet but not too messy. Whether you’re baking for a weekend brunch or just need a mid-afternoon pick-me-up, these cookies are reliable—they never disappoint, and they’re always a favorite.
Chewy Peanut Butter Cookies
A simple, no-fuss recipe for soft, gooey peanut butter cookies that hold their shape just right. Perfect for snacking or pairing with milk.
🥘Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
👨🍳Directions
-
1
Preheat oven to 350°F. Line a baking sheet with parchment paper. -
2
In a large bowl, mix peanut butter, granulated sugar, brown sugar, egg, and vanilla until smooth. -
3
Gradually add flour, baking soda, and salt. Stir until a dough forms. -
4
Roll dough into 1-inch balls, then flatten slightly with your palm. Place on the baking sheet. -
5
Bake for 10–12 minutes, until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.
🔧Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Spray bottle with water
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chewy Peanut Butter Cookies Works
❓ Frequently Asked Questions About Chewy Peanut Butter Cookies
How do I store these cookies to keep them chewy?
Store them in an airtight container at room temperature for up to five days. For longer storage, freeze them on a parchment-lined tray for two hours, then transfer to a bag or container. To reheat, place a single cookie on a baking sheet and toast in a 350°F oven for 3–5 minutes until warm.
Can I substitute peanut butter for another nut butter?
Yes, but texture may vary. Creamy nut butters (like almond or cashew) will keep the cookies soft, while chunky versions (like hazelnut) may add a denser bite. Test a small batch first—peanut butter’s richness and moisture balance the cookies best.
What if my dough is too sticky?
If the dough clings to your hands, chill it for 15–20 minutes before rolling. Overworking the dough can make it dense; let it rest briefly if needed. For extra firmness, add 1–2 tablespoons of cold rolled oats to the mix.
How do I prevent the cookies from spreading too much?
Use a slightly chilled cookie sheet (place it in the freezer for 1 minute) and press the dough into a thin, even circle (about 1-inch thick). Bake at the lower end of the suggested temperature range (325°F instead of 350°F) to slow spreading.
Why do some cookies taste saltier than others?
Salt enhances peanut butter flavor, but too much can overpower the sweetness. If your cookies taste bland, add a pinch more salt to the dough. For a balanced taste, aim for about 1/4 teaspoon per batch—adjust to taste.
