There’s something undeniably comforting about Chewy Peanut Butter Cookies that feels like a warm hug on a busy day. I remember the first time I made these with my mum back in England—her hands expertly folding the dough while I eagerly waited to sneak a taste of the raw peanut butter mixture. These cookies are more than just a sweet treat; they’re a connection to family, laughter, and those cozy afternoons spent in the kitchen. If you’re after a cookie that’s perfectly soft, satisfyingly chewy, and packed with that rich peanut butter flavour, you’ve come to the right place.
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Why You’ll Love This Chewy Peanut Butter Cookies
What sets these Chewy Peanut Butter Cookies apart is their irresistible texture and deep, nutty flavour. They strike the perfect balance between softness and chewiness, which, in my experience, is where peanut butter cookies truly shine. I’ve tested countless recipes over the years—some too dry, others crumbly—but this one consistently delivers that tender bite that makes you want just one more. Plus, the recipe is wonderfully forgiving, making it a great choice for busy parents or anyone who loves baking without fuss. And, of course, the scent that fills your kitchen? Pure nostalgia.
Ingredients You’ll Need for This Chewy Peanut Butter Cookies
Choosing the right ingredients is a small ritual for me, especially when baking cookies. I always opt for natural peanut butter with minimal additives—just peanuts and a little salt—because it gives the richest flavour without any artificial notes. Using room temperature butter and fresh baking soda also makes a noticeable difference in texture. Growing up, my grandma would always remind me that quality ingredients are the foundation of any good dish, and I carry that lesson with me every time I bake.
- 1 cup natural creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
If you want a twist, feel free to swap out half the all-purpose flour for whole wheat flour for a nuttier flavour and a bit more fibre. For a nut-free version, sunflower seed butter can work, though texture will vary slightly.
Nutrition Facts
- Calories: Approximately 190 per cookie (based on 24 cookies)
- Protein: 5g
- Fat: 12g (mostly from peanut butter and butter)
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 10g
- Sodium: 140mg
Irresistibly Chewy Peanut Butter Cookies You’ll Crave Every Day
Learn how to make delicious Chewy Peanut Butter Cookies. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Choosing the right ingredients is a small ritual for me, especially when baking cookies. I always opt for natural peanut butter with minimal additives—just peanuts and a little salt—because it gives the richest flavour without any artificial notes. Using room temperature butter and fresh baking soda also makes a noticeable difference in texture. Growing up, my grandma would always remind me that quality ingredients are the foundation of any good dish, and I carry that lesson with me every time I bake.
- 1 cup natural creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
If you want a twist, feel free to swap out half the all-purpose flour for whole wheat flour for a nuttier flavour and a bit more fibre. For a nut-free version, sunflower seed butter can work, though texture will vary slightly.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
- In a large bowl, cream together the softened butter, natural peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this usually takes about 3-4 minutes with a hand mixer. The creaming is key for that chewy texture.
- Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated. I find this step really brings the dough together, creating a silky batter.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined. Overmixing at this stage can make your cookies tough.
- Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart. For that classic peanut butter cookie look, gently flatten each ball with a fork, making a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are set but the centres still look slightly soft. They’ll firm up as they cool, so resist the urge to overbake!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time helps them set perfectly chewy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Chewy Peanut Butter Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
- In a large bowl, cream together the softened butter, natural peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this usually takes about 3-4 minutes with a hand mixer. The creaming is key for that chewy texture.
- Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated. I find this step really brings the dough together, creating a silky batter.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined. Overmixing at this stage can make your cookies tough.
- Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart. For that classic peanut butter cookie look, gently flatten each ball with a fork, making a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are set but the centres still look slightly soft. They’ll firm up as they cool, so resist the urge to overbake!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time helps them set perfectly chewy.
Tips for Making the Best Chewy Peanut Butter Cookies
Getting this recipe just right is all about technique and patience. When I was starting out, I’d rush the process and end up with dry or crumbly cookies. Over time, I learned a few tricks that make all the difference.
- Use natural peanut butter without added sugars or oils for authentic flavour and texture.
- Don’t overmix the dough once the flour is added—stir until just combined to keep cookies tender.
- Chilling the dough for 30 minutes can help control spreading, especially on warmer days.
- Flatten the dough balls with a fork to encourage even baking and that iconic peanut butter cookie look.
- Watch the baking time closely—cookies will look slightly underdone in the centre but will set as they cool.
With these tips, you’ll bring out the best in this classic treat every time. Learn more: Discover the Magic of Lemon Raspberry Cookies
Serving Suggestions and Pairings
Chewy Peanut Butter Cookies are wonderfully versatile for snacking, dessert, or even a sweet surprise in lunchboxes. I often bake a batch on weekends, and my kids love dunking them in milk or their favourite plant-based alternatives. They’re also perfect for sharing at gatherings or as a thoughtful homemade gift.
- Serve alongside a cold glass of milk or a steaming cup of tea for a simple treat.
- Pair with fresh fruit like apple slices or banana for a balanced snack.
- Sprinkle a few chocolate chips into the dough before baking for a delightful twist.
- Enjoy with a scoop of vanilla ice cream for an indulgent dessert.
Whether it’s a quiet afternoon at home or a busy weekend with family, these cookies always bring a little extra joy to the table.
Storage and Reheating Tips
Storing your cookies properly means you can enjoy their chewy goodness days after baking. I always make sure to keep them fresh so my kids can reach for a quick snack whenever they please.
- Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- To refresh cookies, warm them in a 300°F oven for 5 minutes or microwave for 10-15 seconds to soften.
Frequently Asked Questions
What are the main ingredients for Chewy Peanut Butter Cookies?
The main ingredients for Chewy Peanut Butter Cookies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Chewy Peanut Butter Cookies?
The total time to make Chewy Peanut Butter Cookies includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Chewy Peanut Butter Cookies ahead of time?
Yes, Chewy Peanut Butter Cookies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Chewy Peanut Butter Cookies?
Chewy Peanut Butter Cookies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Chewy Peanut Butter Cookies suitable for special diets?
Depending on the ingredients used, Chewy Peanut Butter Cookies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
I hope these Chewy Peanut Butter Cookies bring as much warmth and happiness to your kitchen as they do to mine. Baking is a journey filled with stories, small triumphs, and the joy of sharing delicious moments. Please let me know how your batch turns out—I’d love to hear your experiences and any fun twists you try!
