Soft Centers, Perfect Edges & Bold Peanut Butter Flavor
Chewy Peanut Butter Cookies are the gold standard of classic cookies. They’re rich without being heavy, soft without being cakey, and packed with deep peanut butter flavor that lingers long after the last bite.
This recipe is designed to deliver maximum chewiness, even days after baking—no dry crumbs, no hard edges, just pure peanut butter comfort.
The Science Behind Chewy Peanut Butter Cookies
Chewy cookies depend on moisture retention and sugar balance. Here’s what makes this recipe work:
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Brown sugar retains moisture
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Peanut butter fat creates tenderness
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Slight underbaking locks in softness
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Minimal flour prevents dryness
These cookies stay chewy from the center outward.
Ultimate Chewy Peanut Butter Cookies Recipe
Ingredients
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½ cup (115 g) unsalted butter, softened
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¾ cup (195 g) creamy peanut butter
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¾ cup (150 g) brown sugar, packed
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¼ cup (50 g) granulated sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1¼ cups (155 g) all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
2. Cream the Fats & Sugars
Beat butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes until smooth and fluffy.
This step ensures tender, chewy cookies.
3. Add Egg & Vanilla
Mix in egg and vanilla until fully combined.
4. Mix Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl.
Gradually mix into wet ingredients just until combined.
Do not overmix.
5. Shape the Cookies
Scoop dough into 1½–2 tablespoon balls and place 2 inches apart.
Press lightly with a fork for the traditional crisscross pattern.
6. Bake to Chewy Perfection
Bake for 9–11 minutes until edges are set and centers look slightly underbaked.
Cool on the baking sheet for 5 minutes before transferring to a rack.
Pro Tips for Extra Chewiness
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Use regular creamy peanut butter, not dry natural types
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Measure flour correctly (spoon & level)
Chewy Peanut Butter Cookie Variations
Chewy Peanut Butter Chocolate Chip Cookies
Fold in ¾ cup semi-sweet chocolate chips.
Peanut Butter M&M’S® Cookies
Add 1 cup M&M’S® for crunch and color.
Chewy Peanut Butter Oat Cookies
Mix in ½ cup quick oats for added texture.
3-Ingredient Chewy Peanut Butter Cookies
Use peanut butter, sugar, and egg—simple and soft.
Storage & Freezing Tips
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Store in an airtight container at room temperature for 4–5 days
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Freeze baked cookies up to 2 months
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Freeze dough balls and bake straight from frozen (add 1–2 minutes)
Frequently Asked Questions
Why are my peanut butter cookies dry?
Too much flour or overbaking is usually the cause.
Can I use crunchy peanut butter?
Yes—cookies will still be chewy with added texture.
Do chewy cookies harden overnight?
Not with this recipe—they stay soft for days.
Final Thoughts
Chewy Peanut Butter Cookies are a timeless favorite, and this recipe delivers perfect texture, bold flavor, and foolproof results every time.
Whether you bake them plain, loaded with chocolate, or dressed up with candy, these cookies belong in every baker’s recipe box.
- 1 c. softened margarine (2 sticks)
- 1 c. peanut butter
- 1 c. sugar
- 1 c. brown sugar, packed
- 2 eggs
- 2 c. flour
- 1 tsp. baking soda
- 6 oz. chocolate or butterscotch chips (optional)
- 1/2 tsp. vanilla
Bake in a preheated 325°F oven for 10 minutes or just until set (depends upon size of cookies).
Remove to wire rack to cool. Store in refrigerator for best taste.
Makes about 50 cookies. Cool. Enjoy the CHEWY PEANUT BUTTER COOKIES !!!
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