Introduction
Few things hit the spot like a freshly baked peanut butter cookie — especially when it’s thick, chewy, and packed with rich, nutty flavor. These cookies are everything you want in a peanut butter treat: golden edges, soft centers, and a balance of brown sugar sweetness and creamy peanut butter richness. They’re easy to make and perfect for any occasion (or no occasion at all).
Why I Love This Recipe
These cookies are fuss-free, crowd-pleasing, and incredibly satisfying. The brown sugar adds moisture, the butter gives richness, and the peanut butter makes them intensely flavorful. They hold their shape, don’t spread too thin, and stay soft for days — if they last that long. Perfect for lunchboxes, cookie jars, or late-night cravings.
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
(You can add below for complete recipe)
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp vanilla extract
Swaps & Notes
- Peanut Butter: Use creamy for smooth texture; chunky for extra bite
- Butter: Salted butter is fine — just reduce added salt slightly
- Add-ins: Chocolate chips, chopped peanuts, or a drizzle of melted chocolate
- Gluten-free? Swap flour with a 1:1 gluten-free baking blend
Step-by-Step Instructions
1. Cream the Butter and Sugars
In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
2. Add Eggs and Vanilla
Add eggs one at a time, beating well after each. Stir in vanilla extract.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet ingredients and stir just until combined.
4. Chill the Dough
Cover and refrigerate the dough for 30 minutes to 1 hour. This helps prevent spreading and deepens flavor.
5. Preheat & Shape
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough into balls (~2 tablespoons each). Flatten slightly with a fork for that classic crisscross pattern.
6. Bake
Bake for 10–12 minutes, until edges are golden but centers look just set. Don’t overbake!
7. Cool & Enjoy
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store once completely cooled.
Tips for the Best Peanut Butter Cookies
✔️ Chill the dough — it prevents spreading and gives a better texture
✔️ Don’t overmix once flour is added — keeps cookies tender
✔️ Use parchment for even baking and easy cleanup
✔️ Want a gooey center? Slightly underbake and cool fully on the tray
Serving Suggestions & Pairings
- Pair with a tall glass of milk or oat milk
- Sandwich two around a scoop of vanilla ice cream
- Serve alongside No-Bake Peanut Butter Oatmeal Bars for a peanut-lover’s platter
- Try them with The Best Peanut Butter Brownies for a decadent dessert spread
Storage & Leftovers
- Room Temp: Store in airtight container up to 5 days
- Freezer: Freeze dough balls or baked cookies for up to 3 months
- Reheat: Microwave for 10 seconds for a just-baked feel
More Recipes You’ll Love
If peanut butter and classic treats are your vibe, try these next:
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Cake Mix Cookies Are My Go-To Shortcut for Easy Foolproof Treats
Final Thoughts
These Thick and Chewy Peanut Butter Cookies are simple to make, packed with nostalgic flavor, and guaranteed to bring joy to any cookie lover. They’re soft, rich, and perfectly sweet — a must-bake recipe that belongs in every home baker’s collection.
Tried them? Show off your batch and tag @ChefManiac! 🥜🍪💛
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