The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Chewy Peanut Butter Cookies That Melt in Your Mouth
There’s something incredibly comforting about biting into a chewy peanut butter cookie—warm, soft in the center, and packed with nutty flavor.
Whether you grew up with these treats in your lunchbox or you’re just discovering their magic, chewy peanut butter cookies are the kind of nostalgic dessert that never gets old.
The beauty of this recipe lies in its perfect texture: crisp edges, soft middles, and a melt-in-your-mouth finish. They’re not just easy to make—they’re foolproof.
And once you master them, you’ll find yourself baking them for holidays, after-school snacks, or just because.
So let’s walk you through everything you need to make the best chewy peanut butter cookies of your life, right at home.
Recipe Snapshot
| Category | Details |
| Yield | 24 cookies |
| Serving Size | 1 cookie |
| Prep Time | 15 minutes |
| Bake Time | 10 minutes |
| Total Time | 25 minutes |
| Calories per Serving | ~210 |
| Primary Cooking Method | Baking |
| Resting Time | Optional 30 minutes chill |
| Occasion | Anytime, Holidays |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Chewy Peanut Butter Cookies
Course: DessertCuisine: AmericanDifficulty: EasyYield
24
cookiesPrep time
15
minutesBake Time
10
minutesCalories
210
kcalThere’s a reason these chewy peanut butter cookies are a staple in American kitchens. With a perfect balance of salty and sweet, their gooey center and lightly crisped edges hit all the right notes.
The peanut butter adds a creamy depth, while brown sugar brings moisture that keeps these cookies tender for days. What sets this recipe apart is its simplicity—no fancy ingredients or complicated steps, just reliable goodness in every bite.
Whether you serve them plain, stuffed with chocolate, or pressed with a fork for a classic look, they always deliver that nostalgic, homemade warmth.
Ingredients for 24 Chewy Peanut Butter Cookies
1 cup creamy peanut butter (processed brands like Jif or Skippy work best)
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
- Optional for texture
1/2 cup chopped roasted peanuts or chocolate chips
Directions
- Cream Butter, Peanut Butter, and Sugars
Use a hand or stand mixer to cream the softened butter and peanut butter with both sugars for 2–3 minutes until the mixture is smooth, fluffy, and lightened in color. This step ensures air is incorporated for that soft chew. - Add Eggs and Vanilla
Add the eggs one at a time, beating after each addition. Then mix in the vanilla extract. Scrape the bowl with a spatula to ensure no streaks remain. - Mix in Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet, just until the dough forms. Don’t overmix or the cookies will toughen. - Chill the Dough (Optional but Recommended)
While optional, chilling helps the cookies retain shape and enhances flavor. Chill for 30 minutes or up to 3 days covered in the fridge. - Scoop and Flatten
Preheat your oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Use a cookie scoop or tablespoon to form 1.5 tbsp dough balls. Flatten gently with your palm or a fork for classic criss cross marks. - Bake the Cookies
Bake for 9–11 minutes until the edges are set but centers still look soft. Remove them while slightly underbaked—they’ll finish cooking on the sheet. - Cool Before Serving
Let the cookies rest on the tray for 5 minutes, then transfer to a wire rack. This prevents breakage and helps them set into chewy perfection.
Pro Tips for Perfect Results
- Measure your flour correctly: Spoon and level to avoid dry dough.
- Use processed peanut butter: Natural varieties can cause spreading and dryness.
- Underbake by a minute: They’ll finish cooking off the tray.
- Use a mix of sugars: Brown sugar keeps them moist, white adds crisp edges.
- Add mix-ins last: Fold in chocolate chips, peanuts, or candies at the end.
Equipment You’ll Need
You won’t need anything fancy, but a few tools make a big difference:
- Stand mixer or hand mixer
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Silicone baking mat or parchment paper
- Large baking sheet
- Cookie scoop (medium, 1.5 tbsp size)
- Wire cooling rack
What Makes These Cookies So Soft and Chewy?
It’s all about the ratios and baking technique. Brown sugar retains more moisture than white sugar, which is essential for chewiness. Using room-temperature butter helps trap air during creaming, giving you a softer texture.
And perhaps the biggest key? Don’t overbake. These cookies continue to cook on the tray after leaving the oven, so pulling them out when the edges are just set keeps the centers gooey and tender.
Make-Ahead Tips
- Chill the dough: You can chill the cookie dough for up to 3 days. Bring to room temperature for 10 minutes before scooping.
- Freeze scooped dough: Flash-freeze dough balls on a baking tray, then transfer to a zip bag. Bake from frozen with 1–2 extra minutes.
- Double batch for holidays: These freeze beautifully, so prep ahead for events.
How to Store Chewy Peanut Butter Cookies
- Room temperature: Store cooled cookies in an airtight container at room temp for 5–6 days.
- Freezing: Freeze baked cookies for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds for a just-baked feel.
- Prevent drying out: Add a slice of bread in the container to keep them soft longer.
Ingredient Swaps & Substitutions
Need to make adjustments? These swaps can help without sacrificing texture:
- Peanut butter: Use almond butter or sunflower seed butter, but add 1–2 tbsp extra flour to adjust for consistency.
- Egg-free: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or applesauce.
- Gluten-free: Use a gluten-free 1:1 flour mix like Bob’s Red Mill.
- Dairy-free: Use vegan butter like Earth Balance or solid coconut oil.
Creative Ways to Serve Chewy Peanut Butter Cookies
- Sandwich cookies: Spread peanut butter or Nutella between two cookies.
- Crumbled into parfaits: Great for texture in yogurt or pudding.
- As a cookie skillet: Press dough into a cast iron pan for a sharable version.
- Dipped in chocolate: Half dip in melted chocolate for an upgrade.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
| Calories | ~210 kcal |
| Total Fat | 11g |
| Saturated Fat | 4g |
| Carbohydrates | 23g |
| Sugar | 13g |
| Fiber | 1g |
| Protein | 5g |
| Sodium | 110mg |
Estimated values based on standard ingredient brands.
Frequently Asked Questions
Q: Can I use chunky peanut butter?
A: Yes! Chunky peanut butter adds extra texture and peanut bits—just make sure it’s not too oily.
Q: Why did my cookies come out dry?
A: Most likely they were overbaked. Always remove them when the center still looks slightly underdone.
Q: Can I make a double batch?
A: Absolutely. Just be sure to mix in a large bowl and use multiple baking sheets.
Q: How do I make them even softer?
A: Add 1 extra egg yolk and a touch more brown sugar for an ultra-chewy finish.
Q: Can I bake without a mixer?
A: Yes, you can cream by hand with a wooden spoon—it just takes more effort.
Final Thoughts
These chewy peanut butter cookies are everything a cookie should be—soft, sweet, salty, and satisfying. Whether you eat them warm out of the oven, dunked in cold milk, or tucked into a lunchbox, they offer a bite of childhood comfort and simple joy.
With just a few pantry staples and less than 30 minutes, you can have a batch of homemade cookies that are better than anything store-bought. Trust us—this is one recipe you’ll come back to again and again.
