Name: Chewy Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup butter; 1/2 cup peanut butter; 1/2 cup sugar; 1/2 cup brown sugar; 1 egg; 1/2 teaspoon vanilla extract; 1 1/4 cups flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; Granulated sugar for rolling

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These chewy peanut butter cookies are soft, sweet, and full of rich peanut butter flavor. I like this recipe because it uses simple pantry ingredients and comes together quickly, making it perfect for an easy homemade dessert.

Chewy Peanut Butter Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter

½ cup peanut butter

½ cup sugar

½ cup brown sugar

1 egg

½ teaspoon vanilla extract

1¼ cups flour

¾ teaspoon baking soda

¼ teaspoon salt

Directions

Preheat the oven to 375°F.

In a medium bowl, I cream together the butter, peanut butter, sugar, brown sugar, egg, and vanilla until smooth.

In a separate bowl, I combine the flour, baking soda, and salt.

Slowly add the dry ingredients to the wet ingredients and mix until everything is well combined.

Shape the dough into 1-inch balls, then roll each ball in granulated sugar.

Place the dough balls 2 inches apart on an ungreased cookie sheet.

Flatten each ball with a fork, making a crisscross pattern on top.

Bake for 10 to 12 minutes, then remove the cookies from the oven and let them cool on a rack.

Servings and Timing

This recipe makes about 4 dozen cookies.

Prep time: 10 minutes

Cooking time: 12 minutes

Total time: 22 minutes

Calories: about 754 kcal

Variations

I sometimes use crunchy peanut butter for extra texture. I can also add chocolate chips, chopped peanuts, or a pinch of cinnamon for a slightly different flavor.

For a sweeter finish, I like dipping half of each cooled cookie in melted chocolate.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.

For longer storage, I freeze the cookies in a freezer-safe bag or container for up to 2 months. When I want one, I let it thaw at room temperature.

To refresh the cookies, I warm them briefly in the microwave for a few seconds until soft.

FAQs

Can I use crunchy peanut butter?

Yes, I can use crunchy peanut butter if I want extra peanut pieces and more texture in the cookies.

Why do I press the cookies with a fork?

I press them with a fork to flatten the dough and create the classic crisscross pattern. It also helps the cookies bake evenly.

Can I make the dough ahead of time?

Yes, I can make the dough ahead and chill it in the refrigerator for up to 24 hours before baking.

Why are my peanut butter cookies dry?

They may become dry if I overbake them or add too much flour. I like to remove them when they are just set because they firm up as they cool.

Can I freeze the dough?

Yes, I can freeze the dough balls before baking. I place them on a tray until firm, then transfer them to a freezer-safe bag.

Conclusion

These chewy peanut butter cookies are a simple, classic dessert with rich flavor and a soft texture. I like making them when I want an easy cookie recipe that feels homemade, comforting, and perfect for sharing.

📖 Recipe:

Chewy Peanut Butter Cookies

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Author: Cheryl
Total Time: 22 minutes
Yield: 48 cookies
Diet: Vegetarian

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Description

Soft and chewy peanut butter cookies with crisp edges and a rich, nutty flavor. Made with simple pantry ingredients, they are quick to prepare and perfect for sharing.

Instructions

Preheat the oven to 375°F.
In a medium bowl, cream together the butter, peanut butter, sugar, brown sugar, egg, and vanilla until smooth.
In a separate bowl, combine the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until fully combined.
Shape the dough into 1-inch balls and roll each in granulated sugar.
Place the dough balls 2 inches apart on an ungreased cookie sheet.
Flatten each ball with a fork to create a crisscross pattern.
Bake for 10 to 12 minutes, then remove from the oven and cool on a rack.