Chewy Peanut Butter Cookies, made with brown sugar and creamy or crunchy peanut butter, have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!
Chewy Peanut Butter Cookies are yet another cookie recipe we've made for years. While they might not rank quite as high in my mind as my favorite chocolate chip cookies (remember, they're my favorite), they're still a very delicious cookie.
These peanut butter cookies have a slightly crispy edge and a soft, chewy middle. The key is to smash them down just a little bit with your fork before baking… If you leave a little thickness, though, you'll have a much chewier cookie.
While I prefer to use creamy peanut butter, you can also use crunchy. I've also made these with the honey-infused peanut butter, and they're always so good when I make them that way. The choice is totally up to you.
Another favorite peanut butter cookie recipe of mine is this monster cookies recipe. So soft and chewy!
You may also enjoy this recipe for oatmeal buttermilk cookies.
Tips for how to make Chewy Peanut Butter Cookies:
First you'll need to gather your ingredients… You'll need unsalted butter, light brown sugar, pure cane sugar, eggs, peanut butter, vanilla extract, unbleached all-purpose flour, baking soda, and sea salt.
- Pre-heat your oven to 375°.
- Cream together (or mix together) the unsalted butter, light brown sugar, and pure cane sugar.
- Beat the eggs; then add them to the mixture, mixing well.
- Mix in the peanut butter and vanilla extract.
- Sift together the flour, baking soda, and salt.
- Mix the dry ingredients into your cookie dough.
- Use a cookie scoop to add rounded teaspoonfuls of dough onto a cookie sheet.
- Press each each of the dough balls with a sugar coated fork, first one direction, then the other.
- Bake the cookies at 375° for 10 to 12 minutes, or until the cookies are lightly golden and done.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
- And here’s another tip: When you store them in the cookie jar, place a piece of bread in the cookie jar with them; this will keep your cookies soft and chewy, especially if they browned a little too much while baking.
Alternative options for this peanut butter cookie recipe:
- Again, while I prefer to use creamy peanut butter, you can definitely use crunchy.
- Another option is to use honey-infused peanut butter; they're always so good when I make them that way.
- Add chocolate chips to your cookie dough to make peanut butter chocolate chip cookies. Yum!
More cookie recipes I know you'll love:
- Oatmeal Raisin Cookies
- Grandma's Chocolate Sandwich Cookies
- Crisp Cutout Sugar Cookies
- Jello sugar cookies
Kitchen tools you may need to make Chocolate Chip Cookies
Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.
Measuring Spoons and Cups – for measuring out your ingredients.
Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.
Sifter – for sifting the dry ingredients together.
Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.
Cookie Sheet – Mine comes in handy for so many things, including baking cookies.
Cookie Spatula – for removing the hot cookies from the cookie sheet.
Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.
Print the recipe for Chewy Peanut Butter Cookies
Chewy Peanut Butter Cookies
Ingredients
- 1 cup 2 sticks unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup pure cane sugar
- 2 eggs
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
Instructions
- Pre-heat your oven to 375°.
- Cream together (or mix together) the unsalted butter, light brown sugar, and pure cane sugar.
- Beat the eggs; then add them to the mixture, mixing well.
- Mix in the peanut butter and vanilla extract.
- Sift together the flour, baking soda, and salt.
- Mix the dry ingredients into your cookie dough.
- Use a cookie scoop to add rounded teaspoonfuls of dough onto a cookie sheet.
- Press each each of the dough balls with a sugar coated fork, first one direction, then the other.
- Bake the cookies at 375° for 10 to 12 minutes, or until the cookies are lightly golden and done.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
- And here’s another tip: When you store them in the cookie jar, place a piece of bread in the cookie jar with them; this will keep your cookies soft and chewy, especially if they browned a little too much while baking.
Notes
Nutrition
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