These Thick and Chewy Peanut Butter Cookies bake up slightly crisp at the edges and soft and tender inside. They’re simple scoop-and-bake cookies—no rolling in sugar or pressing with a fork required.
I’ve been refining classic cookie recipes to share the ones I think turn out best, and these peanut butter cookies are a favorite when you want a soft, chewy center with a lightly crisp edge. If you prefer an ultra-crispy, fork-marked peanut butter cookie, this isn’t that recipe—but if you want an easy, tender cookie without extra steps like rolling in sugar or pressing the tops, this is for you.
Baking Tips
To get the best results with these cookies:
- Use quality ingredients—good butter and fresh peanut butter make a noticeable difference.
- Use a cookie scoop to portion dough consistently; warm hands can make dough spread more.
- Start with the listed amount of flour, bake a test cookie, then add a tablespoon or two if your dough seems too wet. You want cookies that hold their shape without becoming dry.
- Adjust for your environment—altitude, humidity, and oven calibration all affect cookie texture and timing.
The method is straightforward and ideal for busy cooks: mix, scoop, and bake. For more general cookie baking techniques, consider tips that focus on how ingredients and mixing affect spread and texture.
These are classic scoop-and-bake cookies—no extra decorating, no rolling, no pressing. Scoop the dough onto the baking sheet, bake, and enjoy. The tops will often show a charming crinkled texture left by the scoop; if you prefer smooth tops, gently roll each ball between your palms before placing it on the sheet.
These cookies pair perfectly with a glass of milk or a cup of coffee. They keep well at room temperature in an airtight container for several days and also freeze beautifully, either as dough or as baked cookies.
Thick and Chewy Peanut Butter Cookies
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (188 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt (omit if using salted butter)
Instructions
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Preheat oven to 350°F (175°C). Line half sheet pans with silicone mats or parchment paper.
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Cream the butter and both sugars together in a stand mixer fitted with the paddle attachment.
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Add the peanut butter, egg, and vanilla. Mix until combined, scraping the bowl as needed.
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Whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until just incorporated.
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Use a #30 cookie scoop (about 2 Tbsp) to portion the dough. If you prefer smooth tops, roll each ball lightly between your hands before placing on the prepared pans 2–3 inches apart (no more than 9 per tray). Otherwise, just scoop and release the dough onto the pans.
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Bake at 350°F for 10–12 minutes, until the cookies are just set. Let cool slightly on the pan before transferring to a wire rack. Store in an airtight container at room temperature for 4–7 days.
Notes
- To freeze dough: Scoop dough onto a lined baking sheet and freeze 1–2 hours until firm. Transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding about 3–5 minutes to the bake time.
- To freeze baked cookies: Layer cookies with parchment, wrap well or place in a freezer bag, and freeze up to 3–4 weeks. Thaw at room temperature.
Nutrition
Calories: 171 kcal |
Carbohydrates: 20 g |
Protein: 3 g
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