Name: Chewy Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ½ cup butter; ½ cup peanut butter; ½ cup sugar; ½ cup brown sugar; 1 egg; ½ teaspoon vanilla extract; 1¼ cups flour; ¾ teaspoon baking soda; ¼ teaspoon salt

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I’m sharing a classic, foolproof recipe for chewy peanut butter cookies—packed with rich peanut butter flavor and a soft, melt-in-your-mouth texture. This recipe delivers consistent, irresistible results every time.

Why I’ll Love This Recipe

I love these cookies because they strike the perfect balance: they’re wonderfully chewy, deeply nutty, and just sweet enough without being overly sugary. The method has been professionally developed to yield impeccable results every time, and I find it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
1¼ cups flour
¾ teaspoon baking soda
¼ teaspoon salt

Directions

Preheat the oven to 375 °F.
In a medium bowl, I cream together the butter, peanut butter, white sugar, brown sugar, egg, and vanilla using a hand mixer.
In another bowl, I whisk together the flour, baking soda, and salt. I gradually mix the dry ingredients into the wet until well combined.
I roll the dough into 1‑inch balls and coat each in granulated sugar.
I place the balls about 2 inches apart on an ungreased baking sheet.
Using a fork, I press a crisscross pattern onto the tops of the balls to help them bake evenly and give them that iconic look.
I bake for 10 to 12 minutes, then remove from the oven and transfer to a cooling rack. This makes about 4 dozen cookies.

Servings and Timing

Servings: Makes approximately 4 dozen cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

I sometimes add chocolate chips or peanut butter chips for extra deliciousness—or mix them in just half the batch for variety.
I swap creamy peanut butter for crunchy when I want a pleasant texture difference.
If I’m short on time or ingredients, almond butter works as a substitute, though the texture turns out slightly different.
For better control over spreading, I chill the dough overnight, then let it sit at room temperature for about 10–15 minutes before baking.

Storage/Reheating

At room temperature: I store cooled cookies in an airtight container or Ziploc bag with a piece of bread to keep them soft and chewy.
In the freezer: I freeze baked cookies with parchment paper between layers, or freeze unbaked dough balls by flash-freezing them on a sheet for 1–2 hours, then storing in a container. I bake directly from frozen when needed.

FAQs

Can I use crunchy peanut butter?

I often use either crunchy or creamy—both are delicious. Crunchy adds a little texture I really enjoy.

Can I add nuts or chocolate chips to my cookies?

Absolutely. I like throwing in chocolate chips, peanut butter chips, or chopped nuts to mix things up.

Why do I put fork marks on peanut butter cookies?

I use a fork to press that crisscross pattern because it helps flatten the dense dough for even baking and gives them that nostalgic, homemade look.

What causes peanut butter cookies to fall apart?

They tend to crumble if there’s too much flour, not enough binding like eggs, or if I overbake them. Natural peanut butter can also cause them to be more crumbly due to its oil content.

Can I make them ahead and bake later?

Yes, I often freeze dough balls to bake later. I flash-freeze them first, then store in layers with parchment paper and bake straight from frozen when ready.

Conclusion

I hope this recipe becomes your go-to for chewy, flavorful peanut butter cookies—just like it is for me. With simple ingredients, easy steps, and tips for make-ahead and storage, it’s perfect for everything from weekday treats to holiday gatherings. Let me know how your batch turns out or if you try any fun variations!

Chewy Peanut Butter Cookies