The Best Chewy Peanut Butter Cookies Recipe
These chewy peanut butter cookies offer a perfect balance of soft texture and rich peanut butter flavor, making them an irresistible treat for any occasion. Easily prepared with simple pantry staples, these cookies bake up golden around the edges and satisfy your sweet tooth with a delightful chewiness that lasts.
- Prep Time: 15 minutes
- Cook Time: 10 to 12 minutes
- Total Time: 25 to 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
Optional
- Sugar for sprinkling on top
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
- Cream Peanut Butter, Butter, and Sugars: Using a stand mixer, beat the peanut butter, softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into your creamed mixture, mixing until fully combined to build the cookie base.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients on low speed, stirring just until a dough forms. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Use a medium cookie scoop or spoon to drop heaping tablespoon-sized balls of dough onto the prepared baking sheets. Space them adequately to allow for spreading during baking. Optionally, sprinkle a little granulated sugar on top for a subtle sparkle.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn slightly golden brown. Be careful not to overbake to maintain the chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Store cookies in an airtight container at room temperature for up to one week. To keep them extra soft, place a slice of bread in the container and replace it every few days as it hardens.
- Freeze baked cookies in an airtight, freezer-safe container or zip-top bag for up to 3 months.
- Freeze unbaked dough balls on a sheet pan until firm, then transfer to an airtight, freezer-safe container and freeze up to 6 months. Thaw overnight in the refrigerator before baking or bake directly from frozen adding 2 to 3 extra minutes to the baking time.
- Use regular creamy or crunchy peanut butter for best texture. Avoid natural peanut butter as its higher oil content can cause the cookies to spread too much.
- Do not overbake. Remove cookies from the oven as soon as edges start to brown; they will firm up on the baking sheet while cooling.
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