These Chewy Peanut Butter Cookies are absolutely divine! They are so soft and chewy with a rich peanut butter flavor, and the best part is they are quick and easy to bake! It’s the perfect late-night snack.
I love me some peanut butter and I know I am not the only one. The second-best thing to eating peanut butter out of the jar is these Chewy Peanut Butter Cookies. Out of all the cookies I bake, I’m like 99% sure these are always the quickest to disappear. They are irresistible.
When I want peanut butter cookies, I want something thick and chewy. Not cakey. Not crunchy. And definitely not time-consuming. The other night, my boyfriend and I were sitting down watching TV and he says “I wish we had some peanut butter cookies.” Less than an hour later, we had some cookies fresh out of the oven. Yes, they are that easy to make and SO delicious.
Peanut butter cookies were the first thing I ever tried to make my own recipe of. I made them with some sort of melted chocolate icing and took them to my middle school class. I even had my science teacher ask me for the recipe, and still to this day I remember my 7th-grade proud moment of saying “It’s my own recipe.” I typed it up that night and gave it to her the next day.
That recipe ended up being made for Christmas every year when my grandma and I would get together for our annual cookie baking day. We would make my Grandma’s Rolled Sugar Cookies, gingersnaps, and my very own peanut butter cookies. I was the happiest 12-year old and I felt honored that I was becoming the baker of the family. I’m also pretty sure my grandma was more than enthusiastic to be giving that title away. However, these Chewy Peanut Butter Cookies are definitely better than whatever middle school recipe I made.
Kitchen Tools Needed
I think the best cookies are the ones that are quick to make when you get that cookie craving. And that takes the least amount of work and dishes to clean. Here’s what you need to make my Chewy Peanut Butter Cookies:
- Large mixing bowl
- Baking tray
- Cooling wire rack
- Cookie scoop (optional, but it saves so much time)
Ingredients Used to Make Chewy Peanut Butter Cookies
I try to make sure that I have all ingredients necessary to whip up some cookies (peanut butter & chocolate chip are my go-to) so I can make them whenever I get that cookie craving WITHOUT a trip to the store. Here’s what you need:
- Butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla
- Peanut butter
- Flour
- Baking soda
- Baking powder
- Salt
How To Make Chewy Peanut Butter Cookies
- Start by preheating the oven to 350F and grease or line a baking tray with parchment paper. In a large mixing bowl mix the melted butter, brown sugar, and granulated sugar together until combined.
- Add the egg and vanilla and mix until the egg is fully incorporated into the wet mixture. Add the peanut butter and mix until combined.
- With the mixer on low speed, slowly add the dry ingredients to the wet mixture and beat until just combined. Do not overmix. Once it’s all incorporated together, stop that mixer.
- Using a cookie scoop, drop a cookie dough dollop onto the baking tray, leaving about 2 inches between each cookie. If you don’t have a cookie scoop you can roll some cookie dough into a 1-inch ball and then using a fork, flatten the ball out a little by making a crisscross with the prongs on the fork. Flattening the cookie dough ball with the fork first will help them bake better because these cookies don’t spread out very much in the oven.
- Bake for 9-10 minutes. Transfer to cooling wire rack to finish cooling before storing in an airtight container or plastic bag.
More delicious cookie recipes to try!
Chewy Peanut Butter Cookies
Ingredients
- ½ cup unsalted, melted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ½ cup peanut butter
- ½ tsp baking powder
- 1 tsp baking soda
- 1½ cups flour
Instructions
- Preheat the oven to 350F and grease or line a baking tray with parchment paper.
- In a large mixing bowl, mix the melted butter and sugars together until combined.
- Add the egg and vanilla and mix until the egg is fully incorporated into the wet mixture.
- Add the peanut butter and mix until well combined.
- With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Do not overmix the cookie dough.
- Using a cookie scoop drop each cookie dough dollop about 2 inches apart. If you don’t have a cookie scoop, roll the cookie dough into a 1-inch ball. Then using the prongs of a fork, lightly flatten the ball and make a criss-cross design on the top. Don’t use the fork if you’re using a cookie scoop.
- Bake for 9-10 minutes. Sometimes, if the cookies are looking a little too thick, I use a spatula or flipper to flatten them down a little when they come out of the oven.
- Transfer to a cooling rack to finish cooling before transferring them to an airtight container or plastic bag.