Name: Thick and Chewy Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt

These thick and chewy peanut butter cookies deliver rich, nutty flavor with a soft, tender center and slightly crisp edges — a perfect classic treat for peanut butter lovers. I love how these cookies balance the buttery softness inside with just a hint of crunch on the outside, making every bite satisfying.

Ingredients

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.

Scoop dough by rounded tablespoons and roll into balls. Place on the prepared baking sheets about 2 inches apart.

Use a fork to gently flatten each ball, creating a crisscross pattern.

Bake for 10-12 minutes or until edges are set and lightly golden, but centers remain soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies.

Prep time: 10 minutes

Cooking time: 12 minutes

Total time: 22 minutes

Variations

I sometimes like to add a handful of chocolate chips or chopped peanuts to the dough for an extra layer of texture and flavor. For a healthier twist, substituting half the all-purpose flour with whole wheat flour adds a bit of nuttiness without sacrificing the chewy texture. If I want a more intense peanut butter flavor, I’ll sprinkle a little flaky sea salt on top before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days, and they stay soft and chewy. If I want to keep them longer, I freeze the baked cookies for up to 3 months and thaw them at room temperature when I’m ready to enjoy. To freshen them up, I pop a cookie in the microwave for about 10 seconds — it brings back that freshly baked warmth perfectly.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for added texture. It will give the cookies a bit more crunch inside but keep the overall flavor just as delicious.

What if I don’t have brown sugar?

If you don’t have brown sugar, you can substitute with an equal amount of granulated sugar, but the cookies may lose some chewiness and depth of flavor.

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture might be slightly different, but they’ll still taste great.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened, not melted, and chill the dough for 15-30 minutes if it seems too soft. Also, spacing the dough balls well apart on the baking sheet helps maintain thickness.

Can I double this recipe?

Yes, doubling the recipe works perfectly. Just make sure to use larger mixing bowls and give the dough a good stir before scooping since larger batches can sometimes need a bit more mixing.

Conclusion

I’ve found that these thick and chewy peanut butter cookies are a reliable favorite whenever I want a comforting, homemade treat. Their rich flavor and soft texture make them a classic that’s hard to resist. Whether I’m baking for family, friends, or just myself, this recipe always delivers exactly what I’m craving — pure peanut buttery goodness.