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Chewy peanut butter cookies stacked on a plate, showcasing their delicious texture.

Chewy Peanut Butter Cookies

These classic chewy peanut butter cookies are simple to make and packed with rich peanut flavor. Perfect for any occasion, their soft texture and slightly crisp edges make them an irresistible treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1 cup Creamy peanut butter

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Fork
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
Mixing Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
Mixing Wet Ingredients
  1. In a large bowl, cream the softened unsalted butter with the granulated sugar and packed light brown sugar until the mixture is light and fluffy.
Adding Egg and Peanut Butter
  1. Beat in the large egg and vanilla extract until well combined, then thoroughly mix in the creamy peanut butter.
Combining All Ingredients
  1. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined, taking care not to overmix.
Forming and Baking Cookies
  1. Scoop the dough into 1.5-inch balls, place them onto the prepared baking sheets, and flatten each ball with a fork to create a classic crosshatch pattern.
Baking
  1. Bake for 9-11 minutes, or until the edges are lightly golden and the centers still appear soft.
Cooling
  1. Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.

Notes

For extra chewy cookies, slightly underbake them. Store in an airtight container at room temperature for up to a week.