With soft, chewy centers and crisp edges, these are the Chewiest Peanut Butter Cookies. They come together quickly and are perfect for snacking, gifting, or simply enjoying.
You are about to fall in love with the Chewiest Peanut Butter Cookies! These cookies are rich, buttery, and packed with the peanut butter flavor you love. Each bite has a soft center, lightly golden edges, and a sweet and salty balance that keeps you reaching for another. Enjoy them with a cold glass of milk, tuck them into lunchboxes, or share a batch with your favorite peanut butter lover.
If you love peanut butter cookies like I do then you have to check out The Best Peanut Butter Cookies, Healthy Peanut Butter Cookies, and 5 Ingredient Peanut Butter Cookies.
Table of Contents
Why You’ll Love These Perfect Peanut Butter Cookies
- By using equal parts peanut butter and butter, it creates a pronounced nutty flavor while preserving the rich texture.
- Brown and granulated sugars balance caramel chew with lightly crisp, delicate edges around the soft, rich peanut-butter centers.
- Rolling the cookie dough in sugar adds a delicate sparkling crust that contrasts with the tender interior after baking.
Recipe Ingredients
Peanut Butter – Creamy peanut butter works best for this recipe, providing a smooth, rich consistency. Brands like Jif or Skippy are ideal, as they have a stable texture that blends well into the dough.
Vanilla Extract – Brings warmth and depth to the cookies, complementing the peanut butter flavor.
Brown Sugar – Adds a deep sweetness with subtle molasses notes while helping to retain moisture for a softer bite.
For a full list of ingredients and amounts, see the recipe card below.
How to Make the Chewiest Peanut Butter Cookies
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, peanut butter, butter, and vanilla extract. Beat on high for 2 minutes until light and fluffy. Add the egg and yolk, mixing until combined.
Step 2: In a separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
Step 3: With mixing speed on low, gradually add the dry ingredients to the wet mixture, mixing just until combined. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
Step 4: Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper or silicone baking mats; set aside.
Step 5: Using a standard-size cookie scoop, create equal-sized balls of dough. Roll in the sugar and place onto the prepared cookie sheets. Bake the cookie dough balls for 10-12 minutes; do not overbake. The cookies will appear underdone, but they will set as they cool. Remove from the oven and allow to cool on the sheets for 3 minutes before carefully transferring them to a wire rack to cool completely.
Expert Tips
Accurate Flour Measurement – Always use the spoon-and-level method for flour. Scooping directly with a measuring cup can pack in too much flour, leading to dry cookies. Instead, add spoonfuls of flour into the cup and level it off with a knife.
Chill the Dough – Refrigerating the dough for at least 15 minutes helps prevent the cookies from spreading too much during baking.
FAQs
Creamy peanut butter works best for a smooth dough. Crunchy peanut butter adds texture but may slightly alter the consistency. Natural peanut butter can be used if stirred well.
To make softer cookies, slightly underbake them so they stay soft and chewy. For crunchier cookies, bake them a bit longer until they reach a firmer texture.
Storage Information
STORE your Soft Peanut Butter Cookies in an airtight container on the counter at room temperature. They will remain soft and flavorful for up to a week. For extended storage, place the cookies in a single layer in a freezer-safe bag or container and FREEZE for up to 3 months.
When you’re ready to enjoy them, allow the cookies to thaw at room temperature. If you prefer warm cookies, REHEAT them in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 5 minutes or microwave them for a few seconds until warm.
Chewiest Peanut Butter Cookies Recipe
Recommended Products
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup (1 stick) butter - room temperature
- 1 egg + 1 yolk
- 1 tsp baking soda
- 1 tsp cornstarch - (optional)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 Tbsp sugar - to roll cookie in
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, peanut butter, butter, and vanilla extract. Beat on high for 2 minutes until light and fluffy. Add the egg and yolk, mixing until combined.
- In a separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
- With mixing speed on low, gradually add the dry ingredients to the wet mixture, mixing just until combined. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper or silicone baking mats; set aside.
- Using a standard-size cookie scoop, create equal-sized balls of dough. Roll in the sugar and place onto the prepared cookie sheets. Bake the cookie dough balls for 10-12 minutes; do not overbake. The cookies will appear underdone, but they will set as they cool. Remove from the oven and allow to cool on the sheets for 3 minutes before carefully transferring them to a wire rack to cool completely.
I started to make these cookies, but you said to put the brown sugar and granulated sugar with the peanut butter and egg, and then on the second step you said to put the sugar in the dry ingredients.
I don’t know how to continue making the cookies and now I have a bowl of egg, butter, and sugar mixture sitting here and no idea what the right step was.
Sorry about that! There was an added line of text and I’m not sure why it was there. The recipe is now correct!
they look yummy!
Mmm, my favorite cookie! I’m probably going to make these tomorrow because I know I won’t be able to stop thinking about them!
Thanks Amanda! You’re going to love them!