Chewy Peanut Butter Cookies

These Chewy Peanut Butter Cookies have the iconic fork marks, crunchy edges and a perfectly chewy inside.

Prep Time15

Cook Time13

Total Time28

Servings: cookies

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Add the 1 cup butter and 1 1/2 cups creamy peanut butter to a large mixing bowl. Using a hand mixer, beat on medium speed until creamed.
Add in the 1 1/4 cups dark brown sugar and 1 cup granulated sugar. Mix until incorporated.
Add in the 2 large eggs and 2 teaspoons vanilla extract. Beat until the eggs are worked into the cookie dough.
Add in the 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Beat until the flour is incorporated.
Using a 1 1/2 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 - 2 tablespoons 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 5/8th inch thickness (between 3/4 to 1/2 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.

Storage: Store these cookies in an airtight container at room temperature for 4 to 5 days.

Freeze: Freeze these cookies in a freezer-safe container or freezer bag for up to 3 months.

Thaw: Place on the counter and let the cookies come up to room temperature.