Chewy Peanut Butter Cookies
These Chewy Peanut Butter Cookies have the iconic fork marks, crunchy edges and a perfectly tender, chewy inside. They have a hefty amount of peanut butter in them balanced out with dark brown sugar and salt. They're a must-make for any peanut butter lovers!
Peanut butter cookies will probably always be the cookie that I'll reach for. Well, anything with peanut butter in it really. Cakes, cupcakes, fudge, candies, you name it.
In fact I've shared a lot of my go-to peanut butter recipes already like my Peanut Butter Pie, Peanut Butter Fudge, and Chocolate Peanut Butter Earthquake Cake recipes. If you're crazy for peanut butter like me, make them and let me know how you feel about them!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
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- butter - I always use salted butter for my recipes, but unsalted works as well!
- creamy peanut butter - My go-to brand is Jif.
- dark brown sugar - This adds to the chewy flavor with the additional molasses in the brown sugar.
- granulated sugar - This sugar adds a nice crispiness to the cookie and also helps make the fork marks in the cookie dough.
- eggs - Large eggs are a must for this recipe.
- vanilla extract - Use your favorite store-bought or homemade vanilla extract.
- all-purpose flour - Not all all-purpose flours are the same. I always stick with King Arthur brand.
- baking soda & baking powder - the leavening agents.
- salt - you can omit this if you're using salted butter like me or reduce it to ¼ teaspoon.
How to make chewy peanut butter cookies
Start by preheating your oven and prep your cookie sheet.
In a bowl you are going to mix the butter and peanut butter in a bowl. Add in the granulated sugar and brown sugar.
Now add in your vanilla and eggs. Stir in the flour baking soda, baking powder and salt.
Using a 1 ½ tablespoon cookie scoop, scoop the cookies out onto the prepared cookie sheet.
You will dip your fork into some granulated sugar, and then make the fork marks in the cookies.
Bake as directed, and then allow your cookies to cool on a baking rack.
How to Store/Freeze
These peanut butter cookies need to be stored in an airtight container or in a large storage bag. They'll last 4 to 5 days without becoming overly dry. They will last longer at room temperature but can become very hard.
You can freeze these peanut butter cookies. Simply place your cookies in a freezer container or freezer bag. They'll freeze for up to 3 months. Then when you want, you can place on the counter to thaw.
Recipe FAQs
Go right ahead and add in some chocolate chips. Just do ½ cup to ¾ cup chocolate chips into the cookie batter.
You could also add in some white chocolate chips or milk chocolate chips for a nice sweetness to the cookies.
Absolutely. The cookies will not really alter too much by reaching for light. It really won't change the flavor too much. The dark brown will add a bit of a richer flavor to your cookies.
Looking for More Easy Cookies
- Cinnamon Roll Cookies - If you love cinnamon rolls you will love this cinnamon roll cookies recipe. It is so delicious.
- Sour Cream Sugar Cookies - Here are great soft and tender sugar cookies. I hope you enjoy these tasty sugar cookies.
- M&M Cookies - Serve up these M&M cookies at your next holiday party, summer cookout, etc.
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Chewy Peanut Butter Cookies
Ingredients
- 1 cup butter room temperature
- 1 ½ cups creamy peanut butter
- 1 ¼ cups dark brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- additional granulated sugar for fork
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Add the butter and peanut butter to a large mixing bowl. Using a hand mixer, beat on medium speed until creamed.
- Add in the brown sugar and granulated sugar. Mix until incorporated.
- Add in the eggs and vanilla extract. Beat until the eggs are worked into the cookie dough.
- Add in the flour, baking soda, baking powder, and salt. Beat until the flour is incorporated.
- Using a 1 ½ tablespoon cookie scoop, scoop the dough into your hand and roll it into a ball.
- Place 2 inches apart on the prepared cookie sheet. I did 4 rows of 3 cookie balls.
- Add 1 to 2 tablespoons of additional granulated sugar to a small shallow bowl.
- Dip a fork in the sugar and press the dough ball down with the fork to about ⅝th inch thickness (between ¾ to ½ inch thick). Turn the fork and gently add a second set of marks in the opposite direction.
- Place in the preheated oven and bake for 12 to 14 minutes until the edges begin to turn golden brown.
- Remove from the oven and let cool for 10 minutes before transferring to a cooling rack or paper towel to cool completely.
- Place the cooled cookies in an airtight container and store at room temperature.
Notes
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
