Chewy Peanut Butter Cookies
If you're looking for chewy peanut butter cookies, this is your recipe. They're a tiny bit crisp on the outside, deliciously soft and chewy in the middle, and full of peanut flavor. You will LOVE them!
If you love peanut butter cookies, also try our gluten-free peanut butter cookies, chickpea peanut butter cookies, and bacon bourbon peanut butter cookies!

Chewy Peanut Butter Cookies
These peanut butter cookies are just like the ones that granny used to make. They're incredibly chewy and have a strong peanut butter flavor.
The soft, chewy, and extra peanut buttery morsels are as good as it gets. But to take things just a tad further, we like to add a tiny sprinkle of flaky sea salt on top, just because sweet and salty belong together.
If you're craving peanut butter cookies, you have to try this recipe!

Tips to make the best soft and chewy peanut butter cookies
We've made A LOT of peanut butter cookies, and know that they're not all equal. We have two tricks we use that make these peanut butter cookies the best we've tried.
- Cornstarch – Just a tiny little bit transforms these cookies. Often, PB cookies can be a little dry. But a couple of teaspoons of cornstarch makes them deliciously chewy.
- Lots of peanut butter. We use more peanut butter and less butter than most peanut butter cookie recipes. That's because we want to really taste the peanut butter. (Should be obvious, right?)
- A little sugar. Rolling the dough in sugar makes the cookies subtly crisp on the outside. It's the ideal contrast to the chewy centers.
- A little salt. If you love that sweet-salty thing like us, sprinkle a little flaky sea salt on top. You won't regret it!

What type of peanut butter works best
We always use natural peanut butter (just peanuts and salt!) and it works perfectly. Natural peanut butter has a stronger peanut flavor so it makes the cookies much tastier.
How to store peanut butter cookies
These cookies will keep well for 5-7 days in a sealed container at room temperature.
Can I freeze chewy peanut butter cookies
Yes! These cookies freeze very well. Store them in a freezer-safe bag (we love these ) for up to 3 months.
Warning: these cookies are dangerously delicious straight out of the freezer. It makes snacking hard to resist!

Peanut butter cookie variations
We love this recipe the best when it's exactly as written. But sometimes it's fun to switch it up a little.
- Add chopped peanuts.
- Or use chunky peanut butter.
- Add some chocolate chips.
- Or dip the baked cookies in a little chocolate.
- Try using almond butter instead of peanut butter.

Popular cookie recipes
- Gluten Free Peanut Butter Cookies
- Chocolate Almond Thumbprint Cookies
- Glazed Coconut Lemon Sugar Cookies
- Sea Salt and Brown Butter Chocolate Chip Cookies
- The Best Chocolate Chip Cookies

Chewy Peanut Butter Cookies
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 ¼ cup all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon EACH: baking soda and baking powder
- ½ cup butter, at room temperature (we like salted – see notes)
- ½ cup granulated sugar
- ½ cup brown sugar, firmly packed
- 1 large egg
- 1 cup peanut butter, we like salted natural peanut butter – see notes
- 1 teaspoon vanilla extract
- Optional: granulated sugar for dusting the cookies
- Optional: flaky sea salt
Instructions
- Preheat your oven to 350 degrees.Ā
- In a medium-sized bowl, whisk the flour, cornstarch, baking soda, and baking powder.1 ¼ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon EACH: baking soda and baking powder
- Using electric beaters or a stand mixer, cream the butter, granulated sugar, and brown sugar. Add the egg and mix to combine. Add the peanut butter and vanilla and beat until it is soft and smooth.½ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 cup peanut butter, 1 teaspoon vanilla extract
- Add the dry ingredients all at once. Mix only until just combined. Do not overmix.Ā
- Scoop the cookie dough using a medium-sized cookie scoop (1 ½ tablespoons) and roll into balls. If you'd like, roll the balls in some sugar then place them on baking sheets.ĀOptional: granulated sugar for dusting the cookies
- Use a fork to make a crosshatch pattern on top of the cookies, pressing the fork down gently on the cookies.Ā
- Bake the cookies for 12 minutes. If you'd like, sprinkle the tops with a little salt when they come out of the oven. Let them cool for 5 minutes before moving them to a cooling rack.ĀOptional: flaky sea salt
Notes
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Amazing recipe!! I added 1 tblsp of vanilla and maple extract, as well as 1tblsp of cinnamon in the flour mixture. I added a brown sugar & cinnamon topping before they went into the oven. Top that off with a drizzle of maple syrup when completely cooled… AND THEY CAME OUT BEAUTIFULLY!! They filled the house with a spicy aroma that had us all mouth watering and wanting more.
Iāve made these cookies dozens of times. Why did the recipe change? The ingredients section is like the original recipe but when you go into the directions the ingredients are different. Luckily Iāve made these so many times that I knew how I originally made them. Iāll stick to the original, best peanut butter cookies ever!
Hi Carla! We have a new recipe card so the layout is different, but the ingredients are the same. š
I just finished making these! The constancy was perfect but a tad too sweet for my taste. I would reduce the sugar!
They are a bit on the sweet side!
How many cookies should a batch make?
How big should the dough balls be?
Thanks.
To be totally honest, I haven’t made this recipe in quite a while. You’ve reminded me that I need to! The recipe makes 30 cookies. I would recommend dividing the dough into 3 then make 10 cookies out of each third. Breaking the dough into thirds will make it easier for you to see how big to make them.
When I make the recipe again I will update it!
This has become my go to peanut butter cookie recipe for a few years now. They’re perfect every time! I decided to put a spin on then one day and instead of pressing them down with a fork, I pressed with a 1/2 tsp measuring scoop, then filled the indent with strawberry jam. They come out so beautiful looking like flowers. I called them pb&j blossoms and my fiance called me a genius. Haha they’re so simple and going that extra step with them impressed company every time.
That is genius! I’m so doing that next time!
I just made these. They are the best peanut butter cookies ever. I didn’t have that salt stuff, and I didn’t roll them in sugar. But ohmygoodness they are amazing. Made them for my peanut butter loving boyfriend, but he may have to fight me for them. š
They taste great except mine came out all flat, any way of how I could fix this?
Hi Cherise,
It might have been that the butter was too warm, which happens easily now that it’s summer. Try putting the cookie sheet (with the uncooked cookies on it) in your fridge for 15 minutes before baking. That should help when the weather is as warm as it is right now š
They are soo yummy and my favorite treat.
Great cookies; thank you!! You’ve earned me some brownies points with my son-in-law. He loves PB cookies, added some finely chopped peanuts (because I was out of crunchy) and a cup of mini chocolate chips. Sweet, Salty and PB… divine!
Listen, I just made these cookies for the 2nd time this month & they are out of this world! I froze half the batch (so I wouldn’t eat the ENTIRE batch like I was temped to) & they were even enjoyed by guests half frozen!
A cold glass of milk with these cookies makes my mouth water! Oh, and they’re very simple to make š
Thank you for the recipe! It’s in my recipe box for life!!
You are so welcome, Julia!!
I have made these cookies three times now, only because my husband and family absolutely love them! š the last two batches I have made with Skippy’s natural peanut butter with honey and all I have to say is AMAZING! They are truly some delicious cookies, if you haven’t tried that peanut butter yet, I definitely recommend it! It’s my new obsession. Thanks so much for sharing the recipe! Btw, for some reason it won’t allow me to leave a star rating, but it I could, it would definitely be 5+ stars! š
These are the best peanut butter cookies I’ve ever tasted!
I used natural peanut butter, subbed a quarter cup flour for whole wheat flour and ground some bacon-infused salt on top because I didn’t have any sea salt. So yummy!
Bacon infused sea salt? That sounds amazing! I’ll be keeping my eye out for that for sure š
Great recipe!! Easy, and really tasty! I didn’t add the sea salt because I didn’t have any, but I am sure that it would be a great addition!! Definitely getting rid of my old peanut butter cookie recipe and replacing it with this one! Thanks Kristen
Super easy to make!!! Best peanut butter cookie recipe !!!
I’ve been craving PB cookies and found your recipe. Just made them and they are dee-lish! Love the addition of sea salt. Discovered Maldon’s last summer in France – love it sprinkled on fresh tomatoes. On cookies? Brilliant!
I made these tonight and they are delicious!
That’s so great to hear, Sarah. Thank you for the feedback!
You’ve just given me a major craving for peanut butter cookies!
Lol you’re welcome š
Peanut butter cookies have always been my weakness. But I agree, they must be soft and not those dried up hard ones.
Mine too!
I love the flakes of sea salt on top of your cookies. DELICIOUS!
Thank you so much, Sally š
These cookies look so tasty!
Thanks, Susan!