I perfected an Easy Peanut Butter Cookies Recipe that hinges on one unexpected pantry swap to simplify the process, and I share the full method in the post.

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I love how a simple batch can fix a bad day, and these Easy And Perfect Chewy Peanut Butter Cookies are exactly that. Using creamy peanut butter and a large egg keeps the centers soft and sort of molten, while the tops get those tiny, irresistible cracks.

I call them my Homemade Chewy Peanut Butter Cookies because they deliver that peanut butter hit every single time. Pin this if you collect cookie inspo, it’s one of those Soft And Chewy Cookies Recipes that actually behaves in the oven.

I can’t promise they’ll last long, they never do, but you will want to click for the full method.

Ingredients

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Peanut butter: lots of protein and healthy fats, gives a nutty flavor and chewiness.
Butter: adds richness and tenderness, brings fat for chew and golden edges.
Sugars: granulated sweetens, brown adds moisture and caramel notes, helps chew.
Eggs: eggs give structure, yolk adds fat so cookie is softer and chewier.
All purpose flour: gives carbs and structure, too much makes cookies cakey not chewy.
Baking soda: small lift and controlled spreading, helps browning and light chew.
Salt: tiny bit boosts sweetness and balances flavors, makes everything taste better.
Vanilla: little aroma booster, rounds flavors so cookies taste more homey, warm.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, softened

1 cup creamy peanut butter smooth is best

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1 large egg yolk for extra chewiness

1 tsp vanilla extract

1 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

Optional 1 to 2 tbsp milk

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it.

2. In a large bowl beat 1/2 cup softened unsalted butter and 1 cup creamy peanut butter together until smooth and mostly combined, then add 3/4 cup granulated sugar and 3/4 cup packed light brown sugar and cream until light and a bit fluffy — about 2 minutes.

3. Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract, mixing until incorporated. Scrape the bowl so no pockets of butter or peanut butter are hiding.

4. In a separate bowl whisk together 1 1/4 cups all purpose flour, 1 tsp baking soda, and 1/2 tsp salt so the leavener is evenly distributed.

5. Add the dry mix to the wet in 2 additions, folding gently until just combined; dont overmix or you’ll make the cookies tough. If dough feels super stiff add 1 to 2 tbsp milk, one tablespoon at a time, until it holds together but is still soft.

6. For uniform cookies scoop tablespoon-sized or 1 1/2 tbsp balls of dough (a cookie scoop is great), roll quickly between your hands if you want, and place about 2 inches apart on the prepared sheet.

7. Flatten each ball slightly with the back of a fork pressed in a crisscross pattern or give each a gentle press with your fingers so they bake up with that classic peanut butter look.

8. Bake 9 to 11 minutes until edges are set and centers still look a little soft. For extra chewy go for around 9 minutes, if you like slightly firmer cookies let them go to 1
1. Oven temps vary so watch the first batch.

9. Let cookies cool on the hot sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container once cooled to keep them soft and chewy.

Equipment Needed

1. Baking sheet, lined with parchment paper or a silicone baking mat
2. Large mixing bowl and a smaller bowl for the dry ingredients
3. Hand mixer or stand mixer, or a sturdy whisk if you dont have one
4. Rubber spatula and a wooden spoon for scraping and gentle folding
5. Measuring cups and spoons for accurate sugar, flour, salt etc
6. Cookie scoop or tablespoon for portioning even balls of dough
7. Fork for the crisscross press (or just use your fingers)
8. Wire cooling rack to finish cooling and keep cookies soft

FAQ

Q: Can I use crunchy peanut butter instead of creamy? A: Yes, you can, creamy gives the smoothest, most even chew but crunchy adds nice peanut bits. If you dont want big chunks pulse the crunchy a bit first.

Q: Why is there an extra egg yolk, do I have to use it? A: The yolk adds fat and makes the cookies softer and chewier, its the main trick for that fudgy center. You can skip it but cookies will be a bit drier and less tender.

Q: My cookies spread too much, how do I stop that? A: Chill the dough 30 to 60 minutes before baking, measure flour properly, and dont over-cream the butter and sugars. If they still spread try baking at a slightly lower temp or pop the tray in the fridge between batches.

Q: How do I know when theyre done? A: Bake about 9 to 11 minutes at 350°F (175°C) until edges are set and centers still look a little soft. They firm up as they cool so avoid overbaking or theyll get cakey.

Q: Dough seems dry or crumbly, should I add the optional milk? A: Yes, add 1 tablespoon at a time up to 2 tbsp just until it comes together. Dont add too much or the dough will be sticky and spread more.

Q: How should I store or freeze them? A: Store cooled cookies in an airtight container at room temp for 3 to 5 days. Freeze baked cookies up to 3 months, or freeze scooped dough balls on a tray then bag them; bake from frozen, add 2 to 3 extra minutes.

Easy And Perfect Chewy Peanut Butter Cookies Recipe Substitutions and Variations

Unsalted butter: use salted butter 1 for 1 but cut the recipe salt to about 1/4 tsp so it’s not too salty. Or for dairy free use a stick of solid vegan butter or margarine 1 for 1, cookies might spread a bit more, chill the dough if that happens.
Creamy peanut butter: swap in natural peanut butter (stir well) 1 for 1 or any smooth nut butter like almond or cashew, or sunflower seed butter for nut allergies. Natural/seed butters can be runnier, so chill the dough 10 to 15 minutes if it seems too soft.
Granulated + brown sugar: use 1 1/2 cups packed light brown sugar total (replace both) for an extra chewy, caramel flavor. It’ll make the dough a bit moister so you may need a minute less baking time, watch the edges.
All purpose flour: use a gluten free 1 to 1 baking blend (make sure it contains xanthan gum) cup for cup, or sub whole wheat pastry flour cup for cup for a nuttier, slightly denser cookie. If your GF blend has no gum add about 1/4 tsp xanthan gum.

Pro Tips

– Measure flour the right way: spoon it into the cup and level it off, dont scoop with the measuring cup or you’ll pack too much flour and make the cookies dry and tough. If you have a kitchen scale use it, way more reliable.

– Chill the dough 20 to 30 minutes before baking so the cookies hold their shape and get thicker, chewier centers. If you prefer thin crisp cookies you can skip chilling, but most people like the chill.

– For extra chewiness add an extra egg yolk or take them out when the centers still look a little soft, around nine minutes for most ovens. Ovens lie so watch the first batch, you can always give them another minute or two.

– Store cooled cookies in an airtight container with a slice of bread to keep them soft, or warm one in the microwave for about 8 to 10 seconds to revive that just-baked feel. Also use parchment or a silicone mat so bottoms dont brown too fast.

Easy And Perfect Chewy Peanut Butter Cookies Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I perfected an Easy Peanut Butter Cookies Recipe that hinges on one unexpected pantry swap to simplify the process, and I share the full method in the post.

Servings

servings

Calories

178

kcal

Equipment: 1. Baking sheet, lined with parchment paper or a silicone baking mat
2. Large mixing bowl and a smaller bowl for the dry ingredients
3. Hand mixer or stand mixer, or a sturdy whisk if you dont have one
4. Rubber spatula and a wooden spoon for scraping and gentle folding
5. Measuring cups and spoons for accurate sugar, flour, salt etc
6. Cookie scoop or tablespoon for portioning even balls of dough
7. Fork for the crisscross press (or just use your fingers)
8. Wire cooling rack to finish cooling and keep cookies soft

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 cup creamy peanut butter smooth is best
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 large egg yolk for extra chewiness
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
Optional 1 to 2 tbsp milk

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it.
In a large bowl beat 1/2 cup softened unsalted butter and 1 cup creamy peanut butter together until smooth and mostly combined, then add 3/4 cup granulated sugar and 3/4 cup packed light brown sugar and cream until light and a bit fluffy — about 2 minutes.
Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract, mixing until incorporated. Scrape the bowl so no pockets of butter or peanut butter are hiding.
In a separate bowl whisk together 1 1/4 cups all purpose flour, 1 tsp baking soda, and 1/2 tsp salt so the leavener is evenly distributed.
Add the dry mix to the wet in 2 additions, folding gently until just combined; dont overmix or you'll make the cookies tough. If dough feels super stiff add 1 to 2 tbsp milk, one tablespoon at a time, until it holds together but is still soft.
For uniform cookies scoop tablespoon-sized or 1 1/2 tbsp balls of dough (a cookie scoop is great), roll quickly between your hands if you want, and place about 2 inches apart on the prepared sheet.
Flatten each ball slightly with the back of a fork pressed in a crisscross pattern or give each a gentle press with your fingers so they bake up with that classic peanut butter look.
Bake 9 to 11 minutes until edges are set and centers still look a little soft. For extra chewy go for around 9 minutes, if you like slightly firmer cookies let them go to 1
Oven temps vary so watch the first batch.
Let cookies cool on the hot sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container once cooled to keep them soft and chewy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.