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    Home » Desserts » Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies

    Published: Dec 13, 2022 by Anne Clark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These homemade chewy peanut butter cookies are always a welcome treat.  Peanut butter lovers will devour these cookies. Melt in your mouth goodness means you can't eat just one!

    If you love peanut butter, you will surely love these cookies!  We go through a ton of peanut butter at our house.  Sometimes, I'll eat just a spoonful of peanut butter when I want a little something to eat.

    My husband adds a spoonful of peanut butter to a slice of chocolate cake and to a chocolate pudding cup.  Let's not forget about those peanut butter and banana sandwiches!

    Three baked cookies on parchment paper with cookie crumbs scattered around them.

    Why You'll Love Them

    These chewy peanut butter cookies are so simple to make. Once the dough has chilled for an hour, you'll divide the dough into equal-sized balls. Makes 18 to 36 mouth-watering cookies, depending on what size cookies you prefer.

    Make bite-size or jumbo size cookies. Bake and share with your favorite people at home, work, school, or neighborhood. Yum!

    What Goes In Them

    You probably have most of these ingredients already on hand. That's what I love about these cookies, they are so easy.

    All ingredients measured out in individual containers on white counter top.

    Unsalted butter - make sure the butter is softened by leaving it on your countertop for about an hour (depends on how cool your kitchen is). Cutting into chunks helps speed the process up a bit.

    Eggs - the eggs should be room temperature as well.

    Creamy Peanut Butter - you could substitute chunky peanut butter but the texture may not be as chewy.

    All-purpose flour - if you store your flour in the refrigerator, make sure it's also room temperature.

    Light brown sugar - to get the correct amount of brown sugar for the recipe, pack the brown sugar into the measuring cup with the back of a spoon. Then level it off with the back of a butter knife.

    Granulated white sugar - no need to pack white sugar but spoon it into the measuring cup until it's slightly overflowing. Then level it off with the back of a butter knife.

    Baking soda and baking powder - these help the cookies to rise.

    Pure vanilla extract - this adds a warm flavor to these cookies that's irresistible!

    How to Make Them

    The process of making these chewy peanut butter cookies is quite simple. Please refer to the printable recipe card for details! Here's a break down:

    photo collage of recipe steps.
    1. Mix the wet ingredients in one bowl and the dry ingredients in another bowl. Combine the two just until blended.
    2. Refrigerate the cookie dough for 1 hour. Divide the cookie dough evenly into approximately 2-inch balls. Place on baking sheets lined with parchment paper or a Silpat baking mat.
    3. Press dough down with a fork.
    4. Bake. Eat. Enjoy!

    Recipe FAQs

    Can you use natural peanut butter in cookies?

    I don't recommend natural peanut butter because it has a tendency to make cookies slightly dry. 

    What is the best type of pan for baking cookies

    A baking sheet is a must for every kitchen.  Whether you're baking cookies or roasting vegetables, a good sheet pan is necessary.  A good sheet pan will not warp, buckle, or rust. 

    Aluminum is better because it's durable and fairly inexpensive.  They are available rimmed or rimless, but if you can only pick one, pick the rimmed!  That way, you can use it for other recipes such as baked chicken, to keep juices from spilling over.  I like this Nordic Ware 3 Piece Baker's Delight Set.  Available now on Amazon.

    Does chilling cookie dough make a difference?

    Yes it does! Chilling the dough for an hour allows the flour to absorb any moisture in the dough, which in turn produces a chewy texture when the cookies bake.

    Storage/Shelf Life

    1. Allow the cookies to completely cool off.
    2. Place cookies into an airtight container.
    3. Keep the container at room temperature. Cookies will stay fresh for 3-4 days.
    4. Freeze for up to 5 months.
    Three baked cookies on parchment paper with cookie crumbs scattered around them.

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    If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!

    Recipe

    Three baked cookies on parchment paper with cookie crumbs scattered around them.

    Chewy Peanut Butter Cookies

    These chewy peanut butter cookies are so simple to make. Once the dough has chilled for an hour, you'll divide the dough into equal-sized balls. Makes 18 to 36 mouth-watering cookies, depending on what size cookies you prefer.
    5 from 4 votes
    Print Pin For Later Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Chill time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 36 small cookies
    Calories: 191kcal
    Author: Anne Clark

    Equipment

    • Large mixing bowls
    • measuring cup(s)
    • measuring spoons
    • Electric mixer
    • whisk
    • cookie sheets
    • wire cooling rack

    Ingredients

    • 1 cup unsalted butter room temperature
    • 1-½ cups peanut butter
    • 1-½ cups light brown sugar
    • ½ cup granulated sugar
    • 2 large eggs room temperature
    • 2 teaspoons pure vanilla extract
    • 2-½ cups all-purpose flour
    • 1-½ teaspoons baking soda
    • 1 teaspoon baking powder

    Instructions

    • Place the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowl. Blend with an electric mixer on medium speed until creamy (takes about 5 minutes). Add the eggs and vanilla extract, and blend for 1 minute.
    • In a separate bowl, whisk together the dry ingredients (flour, baking soda, and baking powder). Then add the dry ingredients to the peanut butter mixture and blend until just combined.
    • Place the bowl with the dough in the refrigerator and chill for one hour.
    • After the cookie dough is chilled, pre-heat oven to 375°F. Line two large baking sheets with parchment paper and set aside.
    • Form about 1-½ inch to 2-inch balls (or use a cookie scoop) and place them on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a fork in a crisscross pattern to flatten.
    • Place the baking sheets into the center of the oven (rack in the center position) and bake for 10-12 minutes, or until the cookies' edges are slightly browned. The center of the cookie should be slightly firm but not hard.
    • Let the cookies cool for 2-3 minutes before moving them to a wire rack to cool completely. Go ahead and eat a warm cookie if you can't wait to try one!

    Notes

    Storing Baked Cookies
    1. Allow the cookies to completely cool off.
    2. Place cookies into an airtight container.
    3. Keep the container at room temperature.  Cookies will stay fresh for 3-4 days.
    Freezing Baked Cookies
    1. Allow the cookies to completely cool off.
    2. Transfer the cookies to an airtight container.
    3. Freeze for up to 5 months.
    How to Freeze Raw Cookie Dough
    Make the cookie dough balls, then place them onto a baking sheet.  Place the baking sheet into the freezer for several hours.  Transfer the frozen dough balls into a freezer friendly container such as a freezer bag.  Gently press out any air.  Freeze for up to 3 months.
     
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    Nutrition

    Serving: 1.6oz | Calories: 191kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 87mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 24mg | Iron: 1mg

    This recipe was originally published in 2020 and was updated in 2022.

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Butterscotch Cinnamon Pie
    Lemon Garlic Pasta »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected]. 

    I’d love to hear from you!

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