Dessert Now, Dinner Later!

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Thick and Chewy Peanut Butter Cookies (+ Video)

by 163 Comments

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!  

 

 

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

I have been working hard to bring you the best classic cookie recipes, or at least what I consider the best.  It started off on Wednesday with my Soft Baked Chocolate Chip Cookies, and now we are moving on to these Thick and Chewy Peanut Butter Cookies.   If you like a crisp, crunchy, “forked” peanut butter cookie, then you might want to go somewhere else.  If you like a peanut butter cookie that is soft on the inside and lightly crisp on the outside, without having to roll the dough in sugar or fork the tops, then you’ve come to the right place!  

 

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

As with all cookies, it’s best to:  

 

  • – Use quality ingredients – a good butter can make a huge difference!

 

  • – Use a cookie scoop (warm hands make cookies spread).

 

  • – Start with a little less flour, bake a test cookie, then add more flour if needed.  (We don’t want flat cookies, or dry cookies.)

 

  • – Consider your environment: altitude, weather, if your oven is calibrated correctly, etc. and make adjustments as necessary.

 

*Read my Soft Bake Chocolate Chip Cookies post for in-depth tips and techniques for baking great cookies!  

 

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

The best part about these cookies is that they are what I call, “scoop and bake cookies.”  I LOVE SCOOP AND BAKE COOKIES!  Don’t get me wrong, I appreciate all kinds of cookies: cut-out cookies, sugar coated cookies, etc., but sometimes, a cookie is just as good, scooped and baked plain.  Plus, it’s less work!  These peanut butter cookies are just that kind of cookie.  Scoop, bake, enjoy!  

 

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

I also love the little wrinkles the cookie scoop leaves behind on the top.  It’s almost like a crackle cookie. 😀   Y’all are going to love these Thick and Chewy Peanut Butter Cookies!!!  Grab your glass of milk and enjoy!  

 

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!
Print

Thick and Chewy Peanut Butter Cookies

Yield 18 medium/large cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Cream the butter and sugars together in the bowl of a stand mixer using the paddle attachment.
  2. Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
  3. Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix until just incorporated.
  4. Scoop dough onto silicone lined baking sheets. Bake at 350 degrees for 10 to 12 minutes or until just set. Allow cookies to cool slightly on the tray before transferring them to a cooling rack. Store cookies in an airtight container.

Recipe Notes

© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

 

 

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

Comments

  3. These cookies taste good and are so easy! The baking time was perfect for a soft and chewy cookie. Thanks for sharing the recipe.

    Reply

  4. These cookies are the bomb diggity!! I was craving a good peanut butter cookie so I scanned Pinterest and your recipe was one of the first that popped up. Me and my hubby have already ate the first pan that just came out of the oven. Thanks for such a delicious recipe.

    Reply

  5. Best peanut butter cookies I’ve ever had, hands down. I added a handful of Reese’s Pieces and Reese’s peanut butter chips — DECADENT! Thanks for sharing this recipe!

    Reply

  6. what size scoop did you use…I like using a cookie scoop (which I think is a 20 or 40). These look pretty large. A standard ice cream scoop?

    Reply

    • The scoop I used is a #30. It’s comparable to an ice cream scoop. You can really use whatever size you want, just adjust the baking time accordingly.

      Reply

  7. Best peanut butter cookie recipe ever! I’ve looked far and wide because peanut butter cookies are my absolute fav, and I finally found the perfect ones! Yay! 😀

    Reply

  9. these were delish! Da Bomb! I used super crunch peanut butter and followed Melissa’s lead, putting Reese’s peanut butter cup chunks on top. Hubby gave me “the wave”

    Reply

  10. Your photographs are gorgeous! My peanut butter cookie recipe is very similar, but I’ve found substituting shortening for some of the butter keeps the cookies soft for longer. I also roll just the round “scoop” tops into salted sugar before baking because I think that bonus flavor and texture is so worth the extra step.

    Reply

    • Make sure you give your flour a stir before measuring it to work some air into it. You can also try halving the baking soda to flatten them more. Glad they were still yummy though. 🙂

      Reply

  12. Oh blimey – I’ve just seen these on Pinterest and I must have a go at making them. They look gorgeous.

    Thanks Amber

    Sue Pxxx

    Reply

  13. There are 4 things in life I love….my husband, my grandsons, peanut butter anything, and soft cookies. ;o) Your recipe brings all four together!! I tried another soft peanut butter cookie recipe, and although very good and soft, they didn’t hold together and were flat. Yours are perfection in my book! Thank you! My 6 year old grandson will be here tomorrow and i know he will love these!!

    Reply

  14. I am not a fan of crunchy cookies, so SOFT peanut butter cookies sound amazing! I added a few chocolate chips on top before baking because why not? :p I love how soft and tasty these are. There was a tiny bit of extra dough after making the last batch, so I did a quick microwave one with the extra dough while waiting for them to bake. Even in the microwave they are great, and the oven ones even better. Thanks for sharing this recipe!

    Reply

    • Ooh! Love what you did to this recipe! I’ll have to try it in the microwave and with chocolate chips! Thanks for your review Sarah!

      Reply

  15. Okay, So, awhile back I found this recipe and decided to try it. I had yet to find a peanut butter cookie recipe that did anything for me. But after trying this one, I can no longer say that. I have made these cookies again and again. And they have completely changed my life. I just thought I would come by and give you the credit you deserve. Best. Peanut. Butter. Cookies. Ever.

    Reply

    • I am so incredibly happy that you enjoyed them! (and are making them over and over again!) Thanks for taking the time to share your experience Lindsey!

      Reply

  17. Just used this recipe this morning. I’ve tried many pb cookie recipes. But this one, this is THE ONE! I’m always skeptical of recipes and read the comments, and these comments on your recipe made me think “ok let’s try this one today” they all liked it. I am so in love with it, I shared your page my facebook! Hope it brings you lots of new viewers! I feel like I can go delete my entire pinterest pb cookie board and just leave this one there because I wont use another now! Thanks so much!

    Reply

    • Thank you so much for sharing the love on Facebook Bertha! I’m glad you found the best pb cookie recipe for your tastes! I too love it like crazy! Keep on enjoying. 🙂

      Reply

    • I would freeze the dough and bake them as is, frozen, but you may have to add an extra couple minutes baking time. Just bake one or two cookies first to determine the bake time, and then bake the rest. Good luck! Let us know how it turns out!

      Reply

  22. I was looking for a cookie recipe to make for Santa with my daughter. I stumbled across this recipe today and I made them today. These cookies are so delicious and we couldn’t stop eating them so I made another batch tonight! They remind me of the cookies I made with my mom when I was a girl, only she didn’t use a recipe, she just put stuff in a bowl. Thank you for sharing this recipe, now I have a cookie that’s comparable to my mom’s and I can make memories with my daughter!

    Reply

  23. Sooooo, good. 5 stars+ for ease of recipe and turning out perfect not to mention they tasted amazing. I added chocolate chips when I made them! 🙂

    Reply

  24. I just made them and they are perfect <3 they didn't flatten out but still so soft and buttery inside! I am in love with them!! thank you so much for the recipe 🙂

    Reply

  25. I made these today with my daughters. A huge hit with the family — this now has become THE family recipe. Thanks Amber!

    Reply

  28. anxious to give these a try. do you mind sharing the brand of peanut butter you use? I have been using Jif, but it seems like any recipe I try, there is a strange aftertaste. Brought up on Peter Pan. Wish I could make them like my Mom. So important to get those “special” recipes while you can. thank you so much

    Reply

    • Hi Sue! I use Jif peanut butter for everything. I buy the huge ones at Sam’s Club. We love Jif peanut butter, but if you like a different brand better, go for it. Any creamy peanut butter should work just fine. So far, I haven’t had any bad reviews for this recipe. It’s very popular and loved by all. I really hope you enjoy it too!

      Reply

  31. This is one darn good cookie. I am from Trinidad saw the recipe on pinterest and decided to make some for my girls. This is an awesome recipe. It is soft and chewy just how a cookie should be, next time I will add some oats. Keep up the good work.

    Reply

  32. These sound amazing! I’m going to make them for my BF for Valentine’s Day tomorrow. BUT, I want to make them as one giant heart-shaped cookie. I’m going to try to buy a heart-shaped form today, but I’ve never baked a giant cookie before so I’m worried it might be easy to under or overbake it. Any suggestions?

    Reply

    • I would press the cookie dough into the heart shaped pan and then bake it for about 15 to 20 minutes. It should bake pretty even as long as you press it evenly in the pan. Good luck!

      Reply

  33. I can’t make cookies…….period. And I have never made cookies that were successful……period. However, I came across this recipe and now I can make COOKIES!! This is the best recipe ever, it’s easy, the measurements are correct and they turned out perfectly! I did use salted butter and also added the suggested salt portion and they are just amazing. Thanks for making a cookie baker out of me!

    Reply

  34. I made these today and they are hands down the best peanut butter cookies ever! I added peanut butter chocolate morsels to the batter and they were delicious! My whole family raved about them. Thank you Amber for an amazing recipe!!

    Reply

  35. OMG mine didn’t deflate in the oven and were a bit powdery instead of chewy but by golly they taste AMAZING!!! Maybe I did something wrong?

    Reply

  37. These are FABULOUS!!! 😀😀I have searched for years for a great peanut butter cookie recipe and this is definitely it! My oldest son is an even bigger peanut butter lover than I am, so it’s a battle to keep him (and myself) from devouring these in one day lol. Thank you for sharing! 👍😄

    Reply

  38. WE LOVE THESE!!! My husband and I usually indulge in Choc Chip but just the photo of these PeanutButterCookies made me try them. SO delicious, soft, perfect…they keep for several days just fine…THANK YOU for sharing the recipe!!

    Reply

  39. So I’m trying to find the perfect chewy peanut butter cookie and stumbled upon your blog. I followed the link to your chocolate chip recipe and saw that you added cornstarch to those cookies. Would adding cornstarch to this recipe help with making them soft and chewy?

    Reply

    • Hi Liz! You definitely could add the cornstarch, but the extra moistness from the peanut butter keeps these soft and chewy as is. Most everyone who has tried them has loved them so far. They are far from dry and crispy. Let me know what you think if you make them!

      Reply

  40. Just made these and LOVEEEEED them. Mine didn’t quite flatten like yours did, maybe I should have baked them for 10 rather than 12, but still delicious.

    Reply

  41. These cookies are absolutely amazing! I made them about a week ago and my whole family loved them. My mother just isn’t big into cookies and she ate 3 of them- she wants more! The only issue I had was the cookies were very very thick- like the top of a muffin. So I ended up flattening them a bit with a fork. Do you know what I did wrong? I would love to make them again!

    Reply

    • Hi Rebecca! Glad they were tasty! As far as the thickness, I can think of two things. You can stir your flour before you measure it, so it incorporates air into the flour, which will in turn help you use slightly less of it to help your cookies spread more. Or you can try adjusting the leavening agent, in this case the baking soda, to maybe 1/2 tsp instead of a full teaspoon. I hope this helps! Thanks for your comment!

      Reply

  43. Hi Amber…all I can say is WOW. I made a batch this afternoon and it was divine!! Can’t stop eating them..thx so much for the recipe.

    Reply

  44. Thank you so much for this recipe! Truly love these cookies and so does my whole family! Absolutely delicious

    Reply

  47. These will definitely be making an appearance in the lunch box this year! Thank you for this simple and delicious recipe. Have you (or anyone else for that matter) ever tried freezing this dough (scooped)?

    Reply

    • Hi Robin! YES! You can definitely freeze the dough. My friend froze this cookie dough for cookies for her daughter’s wedding reception and she said they baked up just fine and were wonderful. Enjoy!

      Reply

  49. Amber!! Thank you for this amazing recipe!! I don’t often leave comments but this peanut butter cookies recipe is the best I’ve come across, hands down. The other ones are out the window!! This is definitely one of my top finds on Pinterest! Thank you Amber!!

    Reply

  52. Ok I have been looking for this kind I’d a f recipe for forever!!these are amazing! ! My husband asked me to make peanut butter cookies for him and our kids and they are getting eatin up as fast as they are coming out of the oven! Definitely a keeper this recipe!! Thanks for sharing!

    Reply

  54. So this PB Cookie recipe has now replaced my Grandmother’s recipe from the PA Grange book. Need I say more??

    I will though – I was drawn to this because you don’t have roll the cookies and anything with soft and chewy in the title is a plus. I made them last night – they’re a breeze to make, drop and bake. AND THEY ARE DELICIOUS.

    Two additional comments – I made a double batch because 19 cookies (and made smaller so adjusted bake time) is not enough for our Christmas trays. Second – I have a habit of finding an online recipe, printing, trying it and losing it!! Well my 20something daughter made me put the recipe in her book immediately because she said “you cannot lose this one Mom!” So I’m back to get the recipe bookmarked, printed, handwritten in her book, and posted to her online recipe page! Thank you so much –

    Reply

  55. Have been trying to find a soft chewy….lb is husbands favorite. It’s only 7 in morning, below zero and I’m headed to kitchen. They might be my breakfast and ill have to make more this aft. Great reviews. Now to find soft oatmeal.

    Reply

  56. Anywhere I have ever taken theses cookies, people devour them. They sell out first at bake sales and my daughter’s boss regularly gives me a $20.00 bill and says “bake until this is gone”. I use them as gifts, also. You won’t be disappointed.

    Reply

  58. Just spotted these on my Pinterest and am desperate to have a go. Does anyone have the conversions into grams please as I am a Brit and we don’t tend to use cups often. Ppleeeasssse I can taste them from the pics!! Thanks in advance 😊

    Reply

    • I just googled these. Hopefully they are accurate.

      114 grams butter
      100 grams granulated sugar
      180 grams brown sugar
      125 grams creamy peanut butter
      1 large egg
      4.2 grams vanilla
      225 grams all-purpose flour
      5 grams baking soda
      2.5 grams salt

      Reply

  61. I’ve been searching for the perfect peanut butter cookie recipe for YEARS, and now I’ve found it! The texture, flavour and size are ideal (for me and my family’s preference, anyway). Thank you for sharing and for ending my search.

    Reply

  62. I’ve made this recipe three times now and just can’t seem to get the cookie in the picture. I’ve read all the comments and replies. My cookies will not flatten. I’ve stirred the flour to “put air in it”, used a little less flour and I’ve tried using half the baking soda. I even tried with melted butter. I end up smashing them down halfway through baking, but that chewy texture (from the picture) is not achieved. I don’t have a Kitchenaid, only a hand mixer. The dough is always too dry. Should I try again mixing it by hand? What else should I be doing? Help! I’m desperate to achieve this cookie. Thanks for sharing and in advance for all your help!

    Reply

    • Hi Monica,

      The dough shouldn’t be dry at all. You can try doing 1 cup of flour instead of 1 1/2. You must use butter, not margarine or shortening, but it sounds like you are using real butter. What brand of peanut butter are you using? I use Jif Creamy Peanut Butter. If you use an all natural peanut butter, it may not work. Maybe try smaller balls of cookie dough as well. The hand mixer should be just fine, I don’t think that’s the problem. I’m so sorry you’re having problems! I hope one of these suggestions helps!

      Reply

  64. Obsessed with these cookies!! Im super picky when it comes to peanut butter cookies and these are hands down the BEST! Love the slightly crisp outside and the soft chewey inside…YUM!!! This will be my forever recipe! Thanks 🙂

    Reply

    • I’m the same way. I love a crisp outside and soft, chewy inside! So glad you like my recipe! Thanks for your comment Rebecca!

      Reply

  65. Hi,
    I have made these cookies numerous times and love them!
    I have a family member that wants peanut butter cookies for a diabetic, donyou think these would work with Splenda? Do you think I would need to adjust anything?
    This is my favorite recipe and wanted to use it
    Thanks in advance Chantell

    Reply

    • I haven’t tried it myself, but it’s supposed to work okay. Here is some info from the Splenda website: “One cup of Splenda granulated sweetener or 24 individual Splenda packets is equal to 1 cup of sugar. When using Splenda sugar or brown sugar blends, 1/2 cup is equal to 1 cup of sugar.”

      Reply

  66. Hi,

    Really want to try this. Just wondering if you think this would work for a layer in a giant cookie layer cake?

    Reply

  67. Omg best peanut butter cookies ever. They almost taste like subway peanut butter cookies thanks so much for sharing.

    Reply

  68. I Love Love Love this recipe. I’m the type of person that reads reviews so i know what I’m dealing with and these didn’t disappoint. I tried making a different recipe one time and they came out with a sandy texture however these were perfect. A little crisp but chewy. I also added 2tbs of crunch peanut butter and 1/4 cup of chocolate chips but they still would have been perfect without them… PS: I hate that fork and sugar method

    Reply

    • I’m so glad you enjoyed this recipe with your minor alterations. I’ve definitely added chocolate chips every now and then too. 🙂

      Reply

  69. I needed a chewy peanut butter cookie recipe for my dad’s birthday and these were so so good and so easy to make (and came out great in an electric oven I had never used before!) ! I could memorize this one. Thanks for making such a delicious cookie!

    Reply

  70. These are some of the easiest cookies I’ve ever made, and their taste certainly didn’t suffer because of it! Prep time was 20 minutes, bake time clocked in at 25 and my family adores them! They turned out just like the Pinterest pictures (which isn’t usually the case) and I would make these again for sure! Thank you for such a great, simple recipe!

    Reply

  71. Best peanut butter cookies I’ve ever made, and so easy. Turned out just like the picture and so soft and chewy! Thank you Amber for such a great recipe! Will be my new go to Peanut Butter cookie recipe!

    Reply

  73. I make these quite often. A chewy center with a slight crisp outside?!?!? These are the BEST PEANUT BUTTER COOKIES EVER!!!

    Reply

  74. I just took a tray of these out of the oven. Are they going to flatten out to look like yours? Mine are still in a mounded scoop shape. I can’t wait until they cool enough for me to try one. I LOVE peanut butter cookies.

    Reply

    • That’s strange. They should spread. Make sure that when you measure the flour, stir it up to incorporate air first, then spoon it into the cup and level it off. The only other thing it could be is the type of peanut butter. I use JIF creamy peanut butter. I hope they were tasty at least.

      Reply

      • Yes, I do spoon the flour into the measuring cup. I use a smooth, no stir organic peanut butter. That could be the difference. It’s not quiet as ‘loose’ as non-organic. They were fantastic and my kids loved them. The loaded all of them up and took them back to Austin. Next time I will be dipping a glass in sugar and then giving them a little press before I cook them.

        Reply

  76. I have made these cookies a number of times and they are always great! I do have a question if you needed to bake a batch and didn’t have enough butter would the recipe work with margarine? Or half butter and half margarine? I always bake with butter but I have definitely run out and not noticed till I needed it and couldn’t get out.

    Reply

    • I believe I got your question answered over on Facebook, but in case anyone else wants to know. You can use margarine, but you may need to flatten them slightly before baking. If you use shortening, you will definitely need to flatten the cookie prior to baking. Butter is preferred though.

      Reply

  77. Hi, love this recipe, have used it several times now, can you elaborate on your instruction of using “good” butter?

    thank you

    Reply

    • Hi Pamela! Glad you are enjoying this recipe. I’ve found that a butter like Land o’Lakes has better results than a store-brand (i.e. Great Value, Member’s Mark, etc.) The quality definitely makes a difference in the spread of the cookie. The cheaper store name brands tend to spread more than the higher quality brands.

      Reply

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