Introduction
When you think of comfort in dessert form, few things compare to a freshly baked peanut butter cookie. The irresistible combination of nutty flavor, soft chewiness, and just the right touch of sweetness makes these cookies a family favorite. This recipe for thick and chewy peanut butter cookies is perfect for both beginner and seasoned bakers who want consistent results every time. Whether you’re baking for a holiday cookie platter, after-school snacks, or simply because you’re craving something sweet, this recipe delivers on all fronts.
My recipe story
Growing up, peanut butter cookies were one of the first treats I ever baked with my grandmother. She had this special way of pressing the dough with a fork to make that classic crisscross pattern, and I remember being fascinated by how such a small step could make the cookies look so beautiful. Over time, I started tweaking her original recipe to create cookies that were softer, thicker, and extra chewy—the kind that makes you reach for a second (or third) without hesitation. These cookies have become a staple at family gatherings and potlucks, and now I’m thrilled to share the perfected version with you.
💡 Why You’ll Love This Recipe
- Delivers perfectly thick and chewy cookies every time.
- Uses simple, pantry-friendly ingredients you already have on hand.
- Rich peanut butter flavor balanced with the right amount of sweetness.
- Freezer-friendly dough so you can bake cookies anytime.
- Easy to customize with add-ins like chocolate chips or chopped peanuts.
Ingredient breakdown
Each ingredient in this recipe has been carefully chosen to create the best peanut butter cookies possible. Let’s take a closer look at how each one contributes to the final result.
Butter: Softened unsalted butter provides a rich, creamy base that blends beautifully with peanut butter. Using unsalted butter lets you control the salt level precisely. The butter also contributes to the chewy texture of the cookies.
Peanut Butter: Creamy peanut butter is the star here. It adds that signature nutty flavor and contributes to the cookie’s dense, moist chewiness. For best results, avoid natural peanut butter that separates, as it can affect the texture.
Sugar: Granulated sugar gives the cookies their sweetness while also helping them spread slightly as they bake. For even richer flavor, you can replace half the granulated sugar with brown sugar, which adds caramel notes and enhances chewiness.
Eggs and Flour: Eggs bind the dough and add structure, while all-purpose flour gives the cookies body. A little baking soda is used to help them rise just enough to stay soft and thick.
Equipment you’ll need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Fork (for the crisscross pattern)
- Cooling rack
Step-by-step directions
Step 1: Cream the butter and peanut butter
In a large bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy. This process usually takes 2–3 minutes with an electric mixer. Properly creaming these two ingredients ensures the base of your dough has the right texture and flavor, creating cookies that bake up tender instead of dense.
Step 2: Add sugar and eggs
Next, add the granulated sugar to the mixture and beat until fully incorporated. Crack in the egg and mix again until the dough is smooth. The sugar adds sweetness and helps the dough aerate slightly, while the egg binds everything together, ensuring the cookies hold their chewy shape.
Step 3: Incorporate dry ingredients
In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Slowly add the dry ingredients into the wet mixture, mixing just until combined. Overmixing at this stage can result in tougher cookies, so stop once you no longer see streaks of flour.
Step 4: Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling prevents the cookies from spreading too much and helps them bake up thicker and chewier. If you have time, chilling for an hour is even better.
Step 5: Shape the cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them on the baking sheet, spacing them about 2 inches apart. Use a fork to press gently into the top of each ball in a crisscross pattern, flattening them slightly.
Step 6: Bake and cool
Bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers still look soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will continue to set as they cool, ensuring they stay thick and chewy.
Variations & substitutions
This recipe is incredibly versatile. For an extra indulgent twist, add chocolate chips or chopped dark chocolate to the dough. If you prefer a bit of crunch, stir in chopped peanuts or use crunchy peanut butter instead of creamy. For those who enjoy a sweet-and-salty treat, sprinkle a little flaky sea salt on top of the cookies before baking. You can also experiment with different nut butters, such as almond or cashew, though keep in mind that the flavor and texture will vary slightly.
💡 Expert Tips & Troubleshooting
- Chill the dough to prevent cookies from spreading too thin.
- Don’t overbake—cookies should look slightly underdone when you remove them.
- If dough feels too sticky, add 1–2 extra tablespoons of flour.
- Always measure flour properly by spooning and leveling, not scooping directly.
Storage, freezing & make-ahead
These cookies store beautifully. Keep them in an airtight container at room temperature for up to 5 days. If you’d like to extend their shelf life, you can refrigerate them for up to 1 week. The dough also freezes very well—roll it into balls, freeze on a baking sheet, then transfer to a freezer bag. Frozen dough balls can be baked straight from the freezer; just add 1–2 minutes to the baking time. You can also freeze baked cookies for up to 3 months. Simply thaw at room temperature before enjoying.
Serving ideas & pairings
These cookies are delightful on their own, but they also pair well with many accompaniments. Serve them with a tall glass of cold milk for a classic treat, or enjoy them alongside a scoop of vanilla ice cream for a decadent dessert. They also make a wonderful addition to holiday cookie platters or gift boxes. If you’re a true peanut butter fan, try sandwiching two cookies with a layer of chocolate ganache or peanut butter frosting in between—it’s pure indulgence.
FAQ
Can I use natural peanut butter?
It’s best to use regular creamy peanut butter. Natural peanut butter tends to separate and may cause the cookies to spread too much.
Why do my cookies come out dry?
Overbaking is the most common culprit. Remove cookies while the centers are still soft; they’ll continue to set as they cool.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for similar results.
Can I double this recipe?
Absolutely. This recipe doubles beautifully, making it perfect for parties or holiday baking.
Do I have to chill the dough?
Chilling is strongly recommended as it keeps the cookies thick and chewy instead of flat.
Final thoughts
These thick and chewy peanut butter cookies are everything you want in a homemade treat—rich in flavor, easy to make, and incredibly satisfying. With just a handful of ingredients and a few simple steps, you can create bakery-worthy cookies right in your own kitchen. Whether you’re baking for family, friends, or just for yourself, this recipe is sure to become a staple you’ll return to again and again. So grab your mixing bowl, preheat your oven, and enjoy the irresistible aroma of fresh peanut butter cookies filling your home.
Print
Thick and Chewy Peanut Butter Cookies
- Total Time: 57 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, thick, and chewy peanut butter cookies with rich nutty flavor and a tender bite. Perfect for snacking, sharing, or holiday platters.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Add the sugar and beat until fully combined, then mix in the egg until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
- Cover the dough and chill in the refrigerator for 30–60 minutes to firm up.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1 1/2 tablespoon-sized balls and place on baking sheets about 2 inches apart.
- Press each dough ball gently with a fork in a crisscross pattern.
- Bake for 10–12 minutes, until edges are lightly golden but centers look soft. Cool on sheets for 5 minutes, then transfer to a rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze cookie dough balls for up to 3 months and bake straight from frozen. Sprinkle cookies with flaky sea salt for a sweet-salty twist.
- Prep Time: 15 minutes (+30 minutes chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American