Name: Thick And Chewy Peanut Butter Cookies
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup (250g) creamy peanut butter; 1/2 cup (113g) unsalted butter, softened; 1 cup (200g) brown sugar, packed; 1/2 cup (100g) granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups (250g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

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Oh, you’ve got to try these Thick And Chewy Peanut Butter Cookies. They’re soft, rich, and just perfectly chewy with that classic peanut butter flavor I love. Honestly, they’re my go-to whenever I need a sweet, comforting treat!

If you want cookies that are easy to make and totally satisfying, this recipe is just right. They bake up thick and soft, making every bite a little moment of pure happiness. Perfect for snacks, dessert, or sharing with friends.

I’m so excited for you to bake these and enjoy every chewy bite. Ready to get started?

Why You’ll Love This Recipe

Classic Favorite: The timeless peanut butter flavor is loved by kids and adults alike.
Perfect Texture: Thick and chewy with a tender crumb and gentle chewiness.
Simple Ingredients: Uses pantry staples you likely already have on hand.
Quick to Make: From mixing to baking, you can enjoy fresh cookies in under an hour.
Great for Sharing: Perfect for lunchboxes, gatherings, or a cozy snack at home.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes (plus 30 minutes chill time)
Bake Time: 10-12 minutes
Total Time: About 1 hour

Servings:
Makes about 24 cookies — plenty to share or keep for yourself!

Difficulty:
Easy. Great for beginners and fun for seasoned bakers.

Required Kitchen Tools

Mixing bowls (one large, one medium)
Measuring cups and spoons
Electric mixer or sturdy whisk
Rubber spatula
Baking sheets
Parchment paper or silicone baking mats
Cooling rack

Ingredients for Thick And Chewy Peanut Butter Cookies

Here’s what you’ll need (exact measurements are in the recipe card below):

Creamy Peanut Butter: Provides rich flavor and moist texture.
Unsalted Butter: Softened, for creaminess and structure.
Brown Sugar: Adds moistness and a subtle caramel note.
Granulated Sugar: Balances sweetness and helps with texture.
Eggs: Bind the dough and add moisture.
Vanilla Extract: Enhances the overall flavor.
All-Purpose Flour: The base of the dough.
Baking Soda & Baking Powder: Leavening agents for proper rise and chew.
Salt: Balances sweetness and deepens flavor.

Variations for Thick And Chewy Peanut Butter Cookies

Add Chocolate Chips: Stir in 1 cup of semi-sweet or milk chocolate chips for extra richness.
Crunchy Style: Use crunchy peanut butter instead of creamy for added texture.
Peanut Butter & Jelly: Drop small dollops of your favorite jam onto the dough before baking for a sweet surprise.
Nut Mix: Fold in chopped peanuts or mixed nuts for crunch.
Salted Top: Sprinkle a pinch of flaky sea salt on each cookie before baking to highlight the peanut butter flavor.

How to Make Thick And Chewy Peanut Butter Cookies Step-by-Step Instructions

1. Prepare Your Ingredients

Take the butter and peanut butter out of the fridge to soften. Measure all dry ingredients (flour, baking soda, baking powder, salt) and mix them together in a medium bowl. This helps ensure even distribution.

2. Cream the Butter and Sugars

In a large bowl, use an electric mixer or sturdy whisk to beat the softened butter, peanut butter, brown sugar, and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes. Proper creaming is key for texture.

3. Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then add vanilla extract and mix until fully incorporated. The dough will look smooth and glossy.

4. Combine Dry and Wet Ingredients

Gradually add the dry flour mixture to the wet ingredients. Mix on low speed or stir gently with a spatula just until everything is combined. Avoid overmixing to keep the cookies tender.

5. Chill the Dough

Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to handle and helping the cookies keep their shape.

How to Bake Thick And Chewy Peanut Butter Cookies

6. Preheat the Oven

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.

7. Scoop the Dough

Use a cookie scoop or spoon to portion the dough into 1.5 to 2 tablespoon-sized balls. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.

8. Flatten the Dough

Gently press each dough ball down with a fork, creating a crisscross pattern. This helps the cookies bake evenly and gives them their classic peanut butter cookie look.

9. Bake

Bake for 10 to 12 minutes. The edges should be set and lightly golden, while the centers remain soft. They will firm up as they cool.

10. Cool

Remove the baking sheets from the oven. Let the cookies rest on the sheets for 5 minutes to finish baking and firm up. Then transfer them to a cooling rack to cool completely.

Serving Suggestions

Enjoy these cookies fresh with a cold glass of milk for a classic treat.
Pair with coffee or tea for an afternoon snack.
Use them to make ice cream sandwiches for a fun dessert.

Storing Thick And Chewy Peanut Butter Cookies

Room Temperature: Store cooled cookies in an airtight container for up to 4 days.
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. Thaw at room temperature before eating.
Dough: You can also freeze the dough balls. Thaw in the fridge before baking.

Nutrition Information (Per Cookie Approximate)

Nutrient	Amount
Calories	180 kcal
Total Fat	10 g
Saturated Fat	3 g
Cholesterol	20 mg
Sodium	120 mg
Total Carbohydrate	20 g
Dietary Fiber	1 g
Sugars	12 g
Protein	4 g

Thick And Chewy Peanut Butter Cookies

Recipe by Nancy HollarCourse: Cookie recipes

Servings

Prep time

minutes

Cooking time

Calories

180

kcal

Chill Time

miniutes

Ingredients

1 cup (250g) creamy peanut butter
1/2 cup (113g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions

In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat peanut butter, butter, brown sugar, and granulated sugar until creamy.
Add eggs one at a time, then vanilla, beating until combined.
Gradually add dry ingredients, mixing until just combined.
Cover dough and chill at least 30 minutes.
Preheat oven to 350°F (177°C). Line baking sheets with parchment.
Scoop dough into 1.5-2 tablespoon balls, place 2 inches apart.
Flatten each ball with a fork in a crisscross pattern.
Bake 10-12 minutes until edges are lightly golden.
Cool on baking sheet 5 minutes, then transfer to rack.

Thick And Chewy Peanut Butter Cookies FAQs

Q: Can I use natural peanut butter?
A: Natural peanut butter can be used, but it may affect the texture and spread of the cookies. Consider chilling the dough longer.

Q: How do I keep the cookies chewy?
A: Avoid overbaking. Remove them when edges are set but centers still look soft.

Q: Can I make these gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: How long will these cookies stay fresh?
A: Stored in an airtight container, they stay fresh for about 4 days at room temperature.

Conclusion

These thick and chewy peanut butter cookies are a simple yet satisfying treat that never goes out of style. With just a handful of ingredients and easy steps, you can enjoy a homemade cookie that’s soft in the middle and perfectly textured. Whether for a snack, dessert, or sharing with friends, these cookies are sure to please. Give them a try—you’ll find they become a go-to favorite.