Introduction

These chewy peanut butter cookies are a timeless treat with a soft, tender bite and rich peanut flavor. Perfect for an easy homemade dessert that everyone will love, they balance sweetness and texture beautifully.

A close-up view of a golden brown cookie with a rough, cracked surface texture. The cookie is sprinkled with coarse, translucent white salt crystals evenly spread on top, creating small shiny highlights against the warm cookie color. The cookie edges appear slightly raised and crisp, with uneven cracks showing a soft, crumbly interior. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup creamy peanut butter
½ cup (1 stick) unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Sugar for sprinkling (optional)

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
Step 3: Using a stand mixer, beat the peanut butter, softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing well.
Step 4: Gradually add the flour mixture to the wet ingredients on low speed until a dough forms.
Step 5: Use a medium cookie scoop (about 1 heaping tablespoon) to drop rounded balls of dough onto the prepared baking sheets, spacing them apart to allow for spreading. If desired, sprinkle extra granulated sugar on top of each ball for a sparkling finish.
Step 6: Bake the cookies for 10 to 12 minutes, or until the edges turn slightly brown. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use regular creamy or crunchy peanut butter for best texture; avoid natural peanut butter as it can cause cookies to spread too much.
For extra softness, place a slice of bread in the container with stored cookies to keep them moist.
To add a chocolate twist, gently fold in ½ cup of chocolate chips into the dough before baking.
Do not overbake; cookies should look slightly underdone in the center to remain chewy.

Storage

Once completely cooled, store the cookies in an airtight container at room temperature for up to one week. To keep them extra soft, add a slice of bread to the container, replacing it every few days. For longer storage, freeze baked cookies in an airtight container for up to three months. Alternatively, freeze unbaked cookie dough balls on a tray until firm, then transfer to a freezer-safe container for up to six months. Thaw dough overnight in the refrigerator before baking, or bake straight from frozen by adding 2 to 3 minutes to the baking time.

How to Serve

A close-up image shows a single golden-brown cookie with a cracked surface, revealing a soft and textured dough underneath. Large white sugar crystals are scattered unevenly on top, adding sparkle and contrast to the cookie's warm, slightly rough look. The background is a white marbled texture, keeping focus on the cookie's detailed surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Natural peanut butter tends to have more oil and a looser texture, which may cause the cookies to spread too much. For best results, use regular creamy or crunchy peanut butter.

How do I keep the cookies chewy instead of crispy?

Avoid overbaking by removing the cookies from the oven as soon as the edges turn slightly brown. They will continue to firm up as they cool, staying soft and chewy inside.