Truly Chewy Peanut Butter Cookies
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Chewy cookie lovers, this one is for you. After requests for a softer version of my classic peanut butter cookies, I went full cookie scientist. After dozens of (delicious) test batches, I’ve got the most tender, chewy peanut butter cookies recipe for you. Roll up your sleeves, and let’s get chewy!
In my opinion, there is no such thing as a bad cookie. Sugar combined with butter is always delicious. But when it comes to texture, some people are firmly team crispy or team chewy.
So, after a few readers commented that they wanted a chewier version of my classic peanut butter cookies, I went to work in the kitchen. Days later, and more batches than I can count, I have a truly chewy peanut butter cookie recipe to share with you.
These cookies have a slight crispy edge (as all good cookies should), and the center is soft and chewy. And there is a lot of delicious peanut flavor.
I experimented with various ingredients to find the perfect recipe for chewy peanut butter cookies until I discovered the ideal balance. Peanut butter can make cookies somewhat chalky, so my goal was to ensure they’re moist and soft enough while maintaining their chewy texture. I even tried adding water or corn syrup.
So what worked best? To create these chewy cookies, I settled on a 1:1 butter-to-peanut butter ratio (my classic recipe uses a 1:2 ratio). I also removed the cornstarch, which makes cookies soft but also slightly sandy. I also use 100% brown sugar and add an egg yolk; the extra moisture enhances the chewiness.
Key ingredients notes
This recipe only uses 9 ingredients – most of which, you probably already have on hand. Here are some notes on key ingredients to pay attention to:
- Measuring flour: If you dip the scoop into the flour, you pack more in than needed. The proper way to measure flour is using the spoon and level method. Spoon the flour into your measuring cup and then level the top with a knife.
- Peanut butter: I use salted, natural peanut butter.
Add-ins
While these are totally satisfying on their own, you can make them your own and customize the flavor by adding some mix-ins. Stir in some chopped peanuts, chocolate chunks, chocolate chips, Reese’s Pieces, or sprinkle on some flaky sea salt!
Storage and freezing
Storage: After baking, let them cool on a wire rack. They’ll be pretty soft when they come out of the oven, so this gives them time to firm up. Once they’ve cooled to room temperature, store them in an airtight container for 4-5 days.
Freezing: Make a double batch and keep some in the freezer. Follow the instructions until you form the cookie-dough balls. Then, freeze them in a single layer on a parchment-lined baking sheet. Once frozen, transfer them to an airtight container or freezer bag. When baking, add 2 minutes to the baking time.
Truly Chewy Peanut Butter Cookies
Ingredients
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt (see notes)
- 1 cup brown sugar
- ½ cup unsalted butter (at room temperature)
- ½ cup unsalted peanut butter (at room temperature)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
Instructions
- In a medium-sized bowl, whisk the flour, baking soda, and salt.1 ¼ cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream the brown sugar and butter using electric beaters for 1 minute, until creamy. Add the peanut butter, egg, egg yolk, and vanilla and beat until just combined.1 cup brown sugar, ½ cup unsalted butter, ½ cup unsalted peanut butter, 1 large egg, 1 egg yolk, 1 teaspoon vanilla
- Add the dry ingredients and beat just until there are no streaks of flour – do not overmix the dough.
- Cover the dough with a piece of parchment or wax paper pressed into the top then put the bowl into your fridge for 2 hours. Do not skip this step – see notes.
- Preheat your oven to 350 degrees Fahrenheit. Use a large cookie or ice cream scoop (¼ cup) to portion the dough into five large balls and space them evenly on a cookie sheet. Do not roll them or press them down.
- Bake the cookies for 15-16 minutes, then remove them from the oven and let them cool for 10 minutes on the baking sheet before moving them to a cooling rack. Repeat with the remaining dough, adding it to a cool baking sheet.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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. 😉
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 🙂
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 😉
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! 🙂 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! 🙂
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 🙂
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!
Lol you’re welcome 🙂
Mine too!
Thank you so much, Sally 🙂
Thanks, Susan!