The Ultimate Guide to Baking Thick & Chewy Peanut Butter Cookies
Indulge in the pure bliss of Thick and Chewy Peanut Butter Cookies, a dream come true for every peanut butter enthusiast. These delightful treats boast an incredibly chewy texture and an abundance of rich, nutty flavor. Best of all, they’re surprisingly easy to whip up, making them a timeless classic perfect for sharing – or keeping all to yourself!
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About These Chewy Peanut Butter Cookies
The classic soft peanut butter cookie stands as a truly timeless dessert, cherished and passed down through generations. It’s the quintessential comfort food that evokes fond childhood memories for many, or perhaps, like me, it’s a delight discovered and perfected in adulthood. This recipe delivers a cookie that is simple yet incredibly satisfying, never failing to bring a smile with its rich flavor and delightful texture.
Growing up, peanut butter cookies weren’t a staple in my household. I fondly recall other family favorites like shortbread, delicate lavender cookies, classic chocolate chip cookies, and elegant pavlova. However, as an adult, I’ve embarked on a mission to master those classic recipes I didn’t learn as a child, and the chewy peanut butter cookie quickly rose to the top of that list. This recipe fulfills that craving for a truly perfect, homemade peanut butter cookie.
Every peanut butter lover will be absolutely thrilled with these thick, chewy cookies! They are bursting with that unmistakable rich, nutty flavor, complemented by an utterly irresistible texture that’s both soft in the middle and slightly crisp at the edges. Whether you’re in search of a memorable dessert for a special occasion, a quick and satisfying snack, or a delightful addition to a festive cookie box, these chewy peanut butter cookies are the ideal choice. The joy of baking and sharing these cookies, or savoring them all by yourself, is an experience that truly can’t be beaten.
Why You Will Love This Peanut Butter Cookie Recipe
There are countless reasons why these peanut butter cookies deserve a spot in your baking repertoire, but here are the top compelling reasons that make them truly special:
Firstly, the peanut butter flavor in these cookies is incredibly prominent and satisfying. Unlike some recipes that leave you searching for that distinct nutty taste, these cookies deliver an intense burst of peanut butter in every bite. When I reach for a peanut butter cookie, I want it to taste unmistakably like peanut butter – and this recipe certainly delivers! The generous amount of creamy peanut butter ensures that rich, savory, and slightly sweet flavor is the star of the show.
Secondly, the chewy texture is simply divine. This recipe strikes the perfect balance: a wonderfully soft and tender center that yields with each bite, complemented by just a hint of crispness around the edges. This textural contrast creates an exquisite mouthfeel, making each cookie a moment of pure bliss. It’s a chewiness that lingers and satisfies without being overly dense or crumbly.
Finally, these cookies are incredibly simple to prepare, making them a fantastic choice for both novice and experienced bakers. You’ll only need one bowl – whether it’s the bowl of a stand mixer or a large mixing bowl with an electric hand mixer – to bring the dough together. While the dough does require a crucial chilling period, this step is absolutely worth the wait. Chilling not only enhances the flavor but also contributes significantly to that coveted thick and chewy texture, ensuring your efforts result in the perfect cookie every time.
Essential Ingredients for Perfect Peanut Butter Cookies
Crafting the perfect chewy peanut butter cookie relies on quality ingredients and understanding their role:
- Unsalted Butter: You will need unsalted butter, brought to a soft, room temperature state. Using unsalted butter allows you to control the exact amount of salt in your cookies. If you only have salted butter on hand, you can use it, but be sure to omit the additional salt called for in the recipe to prevent your cookies from becoming too salty. Room temperature butter creams beautifully with sugar, incorporating air for a light, tender crumb.
- Sugar: A precise combination of granulated sugar and light brown sugar is essential for both flavor and texture. Granulated sugar provides crispness and helps with browning, while light brown sugar, with its molasses content, contributes moisture, a richer caramel-like flavor, and is key to achieving that desirable chewy texture. You can also substitute dark brown sugar for light brown sugar for an even deeper molasses note.
- Large Eggs: Always use large eggs for this recipe, and ensure they are at room temperature. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform dough. Eggs act as a binder, provide structure, and add richness and moisture to the cookies.
- Vanilla Extract: A high-quality vanilla extract is paramount for enhancing the overall flavor profile of any baked good. My personal favorite is this Madagascar Bourbon Pure Vanilla Extract, which adds a warm, aromatic depth that complements the peanut butter beautifully.
- Peanut Butter: I prefer creamy peanut butter for its smooth consistency, which results in a wonderfully chewy cookie. However, you can also use chunky peanut butter if you desire a different texture with added crunch. Be aware that chunky peanut butter will make the cookies slightly less chewy. If you opt for natural peanut butter, which tends to separate, make sure to stir it very well before measuring. Using natural peanut butter may also result in a slightly less chewy cookie due to its different fat and sugar content.
- All-Purpose Flour: Standard all-purpose flour is all you need for these cookies. It provides the necessary structure without making the cookies too dense. For those with dietary restrictions, a gluten-free 1:1 ratio flour blend can be used as a direct substitute.
- Baking Soda and Baking Powder: This recipe utilizes both leavening agents. Baking soda reacts with the acidic brown sugar to help the cookies spread and become tender, while baking powder provides lift, contributing to their thick and soft nature. This combination ensures a perfect rise and texture.
- Salt: Use fine kosher salt to balance the sweetness and bring out the rich flavors of the peanut butter. Salt is a flavor enhancer, making all the other ingredients shine.
This Recipe’s Must-Have Kitchen Tools
Having the right tools can make all the difference in achieving perfect, consistently chewy peanut butter cookies:
- Measuring Tools: Accurate measurement is critical, especially for flour. Use proper measuring spoons and measuring cups for all ingredients. For flour, it’s particularly important to fluff it with a spoon, then gently spoon it into your measuring cup, and level it off with a straight edge. This method prevents over-measuring, which is a common culprit for dry cookies (see my notes in the FAQs below).
- Mixer: For effortless dough preparation, I highly recommend using a stand mixer. Its powerful motor and hands-free operation make creaming butter and sugar a breeze. Alternatively, a reliable electric hand mixer paired with the largest bowl from your mixing bowl set will also work perfectly.
- Baking Sheets and Silicone Mats: For even baking and easy cleanup, you’ll need sturdy half sheet baking pans. Line them with silicone baking mats or parchment paper. These prevent sticking, promote uniform heat distribution, and result in perfectly golden-brown cookie bottoms.
- Cookie Dough Scoop: To ensure all your chewy peanut butter cookies bake evenly and have a consistent appearance, a cookie dough scoop is an invaluable tool. It helps you portion out uniform amounts of dough, leading to beautifully shaped and perfectly cooked cookies.
- Cooling Rack: Don’t forget a cooling rack to allow your cookies to cool properly after baking. This prevents them from becoming soggy on the bottom and helps them set completely.
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How to Make the Best Chewy Peanut Butter Cookies
Follow these simple steps to bake a batch of homemade chewy peanut butter cookies that are sure to impress:
Mixing the Wet Ingredients
Begin by creaming together the softened butter and both types of sugars in the bowl of your stand mixer. If you don’t have a stand mixer, a large bowl and an electric hand mixer will work just as well. Beat these ingredients on medium-high speed until the mixture becomes wonderfully creamy and fluffy. This process incorporates air, which contributes to the cookies’ light and tender crumb. Next, add the room temperature eggs one at a time, beating until fully combined after each addition. Make sure to scrape down the sides of the bowl frequently with a spatula to ensure all ingredients are thoroughly incorporated. Finally, mix in the vanilla extract and creamy peanut butter, beating just until they are combined. Overmixing at this stage can lead to tougher cookies.
Combining to Make the Dough
In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet ingredients in the mixer. Mix on a low speed until the dry ingredients are just incorporated. It is crucial not to overmix the dough. As soon as you see no visible streaks of flour, stop mixing. Overmixing develops the gluten in the flour, which can result in tough, dry cookies instead of the desired chewy texture.
The Importance of Chilling Your Dough
Once your dough is ready, cover the bowl tightly with plastic wrap and refrigerate it for at least 1 hour. This chilling step is absolutely vital for several reasons. First, it prevents the cookies from spreading too much during baking, ensuring they maintain their thick, chewy shape. Second, chilling allows the flavors to meld and deepen, particularly the rich peanut butter flavor. Finally, it helps to solidify the fats, which is crucial for achieving that signature chewy texture. Honestly, the longer the better – I often chill my dough for 2 to 3 hours, and it can even be refrigerated overnight (up to 48 hours) for maximum flavor development and texture.
Baking Your Cookies to Perfection
When you’re ready to bake, preheat your oven to 350˚F (175˚C) and line two baking sheets with silicone mats or parchment paper. Scoop out approximately 1 ½ to 2 tablespoons of dough for each cookie using a cookie dough scoop, then roll the dough into smooth balls. Place these dough balls on the prepared baking sheets, ensuring they are spaced about 3 inches apart to allow for proper spreading. If you prefer the traditional crisscross pattern on top of your peanut butter cookies, gently press the tops down with a fork in a hashtag shape before baking. However, I often prefer to leave mine as is, enjoying their naturally crinkled tops.
Bake the cookies for 12 to 18 minutes, or until the edges are just set and lightly golden, but the centers still look soft and slightly underdone. This “underbaking” is key to achieving that desirable chewy texture. Once removed from the oven, let the cookies cool on the baking sheets for 5 to 10 minutes. This allows them to continue baking slightly from the residual heat and firm up before you transfer them to a wire rack to finish cooling completely.
Pro Tips and Tricks for Chewy Cookies
Achieving truly thick and chewy peanut butter cookies is all about understanding a few key techniques:
- Room Temperature Ingredients are Non-Negotiable: This is a fundamental rule for baking success. Ensure all ingredients specified to be at room temperature, such as butter and eggs, are truly at room temperature. This isn’t just a suggestion; it’s vital for creating a smooth, emulsified batter. Room temperature butter creams beautifully with sugar, incorporating air that contributes to a tender texture, while cold ingredients can lead to a lumpy batter and an inconsistent cookie texture. Plan ahead and take your butter and eggs out of the fridge at least 30-60 minutes before you start baking.
- The Secret to Chewiness: Slightly Underbake Your Cookies: This is perhaps the most important tip for achieving that perfect chewy texture. You absolutely do not want to bake these cookies until they are fully set and golden all the way through in the oven. Why? Because cookies continue to bake from residual heat once removed from the oven, a process known as “carry-over baking.” If you bake them until they look perfectly done in the oven, they will inevitably become hard and dry as they cool. Instead, pull the cookies from the oven when their edges are just set and lightly golden, but the centers still appear slightly soft and perhaps a little glossy. They will firm up and become wonderfully chewy as they cool on the hot baking sheet for an additional 5 to 10 minutes.
- Always Chill Your Dough: As mentioned earlier, chilling the dough is paramount for a chewier cookie. This allows the butter to solidify, which helps prevent excessive spreading in the oven, ensuring your cookies stay thick. More importantly, it gives the flour time to fully hydrate and the sugars to fully dissolve, resulting in a more uniform texture and a richer, more concentrated peanut butter flavor. You can chill the dough for a minimum of 1 hour, but for the best results, letting it chill for 2-3 hours or even overnight (up to 48 hours) will yield an even deeper flavor and superior chewiness.
- Measure Flour Accurately: Incorrect flour measurement is a common pitfall leading to dry, crumbly cookies. Always use the “spoon and level” method: gently spoon flour into your dry measuring cup until it overflows, then level off the excess with a straight edge (like the back of a knife). Do not scoop flour directly from the bag with your measuring cup, as this compacts the flour and can add up to 25% more flour than needed.
More delicious cookies to bake up: Coffee Cookies | Carrot Cake Cookies | Caramel Stuffed Pumpkin Cookies | Cranberry White Chocolate Oatmeal Cookies
Frequently Asked Questions About Peanut Butter Cookies
Why are my peanut butter cookies hard and dry?
The two most common culprits for dry, hard peanut butter cookies are using too much flour and over-baking. It’s incredibly important to measure your flour accurately for this recipe. Even a slightly excessive amount of flour can absorb too much moisture, transforming your chewy cookies into crumbly ones. Always fluff the flour with a spoon, then gently spoon it into your measuring cup and level it off. Secondly, over-baking will quickly turn these cookies from tender to tough. You want to bake them just until the edges are lightly set and golden, but the centers still appear soft. Remember, they will continue to firm up on the hot baking sheet once removed from the oven, so trust the process and pull them out when they look slightly underdone.
Can I use almond butter in this recipe?
Yes, you certainly can substitute almond butter for peanut butter in this recipe! However, be aware that the resulting cookie will have a different texture. Almond butter typically contains less fat and more moisture than traditional peanut butter, which can lead to a cookie that is less chewy and potentially a little drier. While the flavor will still be delicious and nutty, it won’t have the exact same richness or signature chewiness that peanut butter provides. If you decide to use almond butter, keep a close eye on your baking time, as they might bake slightly faster or require a minute or two less in the oven.
Can I add the iconic crisscross pattern on top?
Absolutely! While I personally love the naturally crinkled tops these cookies develop, adding the classic crisscross pattern with a fork is a beloved tradition for peanut butter cookies, and it works perfectly with this recipe. To do so, simply use the tines of a fork to gently press a crisscross pattern onto the top of each dough ball before placing them in the oven. This not only adds a charming visual element but also helps the cookies spread slightly and bake more evenly. If you choose this method, consider baking them towards the shorter end of the recommended time range, as pressing them down can sometimes lead to slightly quicker baking.
Is it ok to use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter in this recipe, but there are a few considerations. Natural peanut butter, which is typically just ground peanuts and sometimes salt, tends to separate with the oil rising to the top. It is crucial to stir the natural peanut butter extremely well until it’s completely smooth and emulsified before measuring and adding it to your dough. If it’s not well-mixed, your dough can become greasy or too dry. Additionally, because natural peanut butter generally contains less added sugar and stabilizers than regular processed peanut butter, your cookies might come out a little less chewy and potentially more crumbly. For the most consistently chewy result, a standard creamy peanut butter is recommended, but natural peanut butter will still yield a delicious cookie with a slightly different texture.
What’s the best way to store these cookies?
To keep your chewy peanut butter cookies at their best, ensure they are completely cooled before storing them. Place the cooled cookies in an airtight container at room temperature. This will help maintain their soft and chewy texture for up to a week. For an extra special treat, I highly recommend reheating the cookies slightly in the microwave for about 5 to 10 seconds before enjoying them. A warm peanut butter cookie tastes absolutely heavenly, just like it’s fresh out of the oven!
Delicious Variations for Your Peanut Butter Cookies
These chewy peanut butter cookies are fantastic on their own, but they also serve as a wonderful base for creative customization. Here are some easy and delicious ideas to get you started and add your personal touch:
- Chocolate Chip Peanut Butter Cookies: Elevate the classic combination by folding in chocolate chips after the batter has come together. A ½ cup to ⅔ cup total is usually sufficient. Semi-sweet chocolate chips are a popular choice, but milk chocolate, dark chocolate, or even white chocolate chips will also work beautifully, offering different layers of sweetness and flavor.
- Crunchy Peanut Butter Bliss: For those who love a bit of texture in their cookies, simply use crunchy peanut butter instead of creamy peanut butter. This will infuse your cookies with delightful little pockets of peanut pieces, adding an extra dimension to each bite. Keep in mind that the overall chewiness might be slightly altered by the addition of the nut chunks.
- Nutty Additions: Beyond crunchy peanut butter, you can fold in about ½ cup to ⅓ cup of additional crunchy chopped peanuts (or even other nuts like pecans or walnuts) into the dough. This provides a more pronounced crunch and an intensified nutty flavor, making each cookie a textural adventure.
- Peanut Butter Cup Surprises: For an ultimate indulgence, press a mini peanut butter cup into the center of each dough ball before baking. As the cookie bakes, the peanut butter cup will melt and create a gooey, irresistible core.
- Salted Caramel Swirl: Drizzle a bit of homemade or store-bought caramel sauce over the tops of the cookies immediately after they come out of the oven for a beautiful swirl and an extra layer of sweetness and richness. A sprinkle of flaky sea salt on top would complete this decadent treat.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the dry ingredients for a subtle warmth that complements the peanut butter flavor, especially during the fall and winter months.
Need more inspiration for dessert? Check out my dessert recipe page!
What to Serve with Chewy Peanut Butter Cookies
There are few pairings as classic and comforting as a freshly baked, chewy peanut butter cookie and a tall, cold glass of milk! For the ultimate experience, remember my tip: warm up your cookies in the microwave for a mere few seconds (about 5 to 10 seconds). This brings them back to that glorious, fresh-out-of-the-oven warmth, making them even more irresistible. The slight warmth softens the peanut butter and truly enhances the cookie’s rich flavor and melt-in-your-mouth texture.
While these cookies are a perfect stand-alone dessert, they also make a fantastic afternoon snack. Pair them with a comforting cup of hot tea or a rich, dark coffee for a delightful pick-me-up. The sweetness and nuttiness of the cookie perfectly complement the bitterness of coffee or the subtle flavors of tea, creating a truly satisfying treat.
Looking to create a diverse dessert platter? These chewy peanut butter cookies beautifully complement other baked goods. Consider adding tender gluten-free banana cookies for another soft, flavorful option, or perhaps some crispier shortbread for textural contrast. No matter how you serve them, these peanut butter cookies are sure to be a beloved addition to any spread.
How to Store and Freeze Peanut Butter Cookies
Proper storage is key to keeping your chewy peanut butter cookies fresh and delicious for as long as possible:
- Storing Baked Cookies: Once your cookies have completely cooled, transfer them to an airtight container. They can be stored at room temperature for up to 1 week. To maintain their best texture, you can place a slice of bread in the container with the cookies; the bread will absorb moisture and help keep the cookies soft.
- Reheating: For that irresistible “fresh out of the oven” taste, simply warm individual cookies in the microwave for about 5 to 10 seconds. This gently softens them and brings out their rich aroma and flavor.
- Freezing Cookie Dough: Freezing cookie dough is an excellent way to prepare ahead and enjoy freshly baked cookies anytime. To freeze the dough, skip the chilling step. Instead, scoop the dough into balls using your cookie scoop, then place them on a lined baking sheet. Freeze them for 3 to 4 hours, or until they are solid. Once frozen, transfer the dough balls to a resealable freezer-safe bag. They can be stored in the freezer for up to 3 months. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time.
- Freezing Baked Cookies: If you prefer to freeze baked cookies, ensure they are completely cool first. Arrange them in a single layer on a baking sheet and flash freeze until solid. Then, transfer the frozen cookies to a resealable freezer bag or an airtight container, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 3 months.
- Thawing: To thaw uncooked cookie dough balls or baked cookies, simply place them in the refrigerator overnight. Baked cookies can also be thawed at room temperature for a couple of hours. Once thawed, bake the dough as instructed in the recipe or reheat the baked cookies in the microwave as desired for a warm, soft treat.
More Tasty Peanut Butter Recipes
If you’re a true peanut butter aficionado, you’ll love exploring these other delightful recipes:
- If you’re a fan of the wholesome goodness of oatmeal, you absolutely must try these chewy peanut butter oatmeal chocolate chip cookies! They offer a delightful blend of textures and flavors.
- For a quick and easy no-bake dessert, these peanut butter rice krispie treats are perfect. They require only six ingredients and come together without any baking time, making them a fantastic last-minute treat.
- Ready to elevate your peanut butter cookie game even further? These decadent caramel stuffed peanut butter cookies take the classic to a new level of indulgence with a gooey caramel surprise inside!
Finally, if you make this perfect chewy peanut butter cookies recipe, please be sure to give this recipe a rating and/or leave a comment! I absolutely love hearing about your baking successes and enjoy responding to every single comment and question. Your feedback truly means the world to me!
Feel free to drop any questions below too, if you have them – I’m always happy to help!
Oh, and be sure to tag me on Instagram if you make the recipe! Seeing these recipes come to life in your homes is my favorite part of sharing them, and I genuinely love looking through all your wonderful photos. Thank you for baking with me!
Chewy Peanut Butter Cookies Recipe
Equipment
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Mixing Bowls
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7-Speed Hand Mixer
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KitchenAid Stand Mixer
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Silicone Baking Mats
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Half Sheet Pan
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3-Tier Cooling Rack
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups creamy peanut butter
- 3 cups + 2 Tbsp all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and an electric hand mixer, cream together the softened unsalted butter and both granulated and light brown sugars on medium-high speed until the mixture is light, creamy, and fluffy. Scrape down the sides of the bowl with a spatula as needed to ensure even mixing. Add the room temperature eggs one at a time, beating until fully combined after each addition. Finally, mix in the vanilla extract and creamy peanut butter, beating until just incorporated. Be careful not to overmix at this stage.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients in the mixer. Mix on low speed until just combined, being careful not to overmix. Stop as soon as no dry streaks of flour are visible.
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Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour. For best results and enhanced flavor, chill the dough for 2 to 3 hours, or even up to 48 hours. This step is crucial for achieving the desired thick and chewy texture.
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When you’re ready to bake, preheat your oven to 350˚F (175˚C). Line two large baking sheets with silicone baking mats or parchment paper.
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Using a cookie dough scoop, roll approximately 1 ½ to 2 tablespoons of dough into smooth balls. Place the dough balls on the prepared baking sheets, ensuring they are spaced about 3 inches apart to allow for proper spreading. If desired, you can use a fork to gently press a traditional crisscross pattern onto the tops of the dough balls; however, I often prefer to leave them as is for a naturally crinkled top.
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Bake for 12 to 18 minutes. The cookies are ready when the edges are lightly set and golden, but the centers still appear soft and slightly underdone. This slight underbaking is the key to their chewiness. Remove the baking sheets from the oven and let the cookies cool on the hot pans for 5 to 10 minutes. This allows them to continue baking gently and firm up. After this, transfer the cookies to a wire rack to finish cooling completely. Enjoy your perfect chewy peanut butter cookies!
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