These are the best chewy peanut butter cookies! They're super easy to make, with extra chewy centers, lots of peanut butter flavor, crispy edges and the perfect "bite".
These are part of this year's 12 Days of Christmas Cookies, but they are perfect for anytime of the year!
If you're looking for other cookie recipes, check out my double chocolate cookies, best chewy chocolate chip cookies, brownie cookies or coffee chocolate chip cookies!
Why You'll Love These Chewy Peanut Butter Cookies
They're packed full of peanut butter flavor. We're using creamy peanut butter for the best flavor and chewy texture.
They're super chewy! Mostly brown sugar is used which keeps these cookies extra chewy.
They're incredibly easy to make. They require only a few simple ingredients, and you can make them in under 30 minutes!
Ingredients for Chewy Peanut Butter Cookies
- Butter- make sure it's softened
- Brown Sugar- mostly brown sugar is used to make these cookies extra chewy
- Granulated White Sugar- used along side the brown sugar to sweeten these cookies
- Egg Yolks- make sure they're room temperature
- Vanilla- I always recommend vanilla bean paste for the best flavor, but extract works just as well
- Peanut Butter- I recommend using creamy Jif or something similar and NOT natural peanut butter. Natural peanut butter has too much oil and can mess up the texture of these cookies.
- Flour- all-purpose flour gives these cookies the best chew
- Baking Soda & Baking Powder- help the cookies to rise slightly
- Salt- helps bring out all the flavors
Step by Step Instructions
Please see recipe below for complete measurements and baking time.
STEP ONE: Start by creaming the butter, brown sugar and white sugar together.
STEP TWO: Then add in egg yolks and vanilla and mix until fluffy.
STEP THREE: Mix in peanut butter until smooth.
STEP FOUR: Add in flour, baking powder, baking soda and salt. Mix until combined.
STEP FIVE: Scoop the dough onto parchment lined baking sheets and bake!
Please see recipe below for complete measurements and baking time.
FAQs
Can the dough be made ahead of time? Sure! You can make the dough and then chill it until you're ready to bake the cookies. Just make sure to bring it to room temperature before baking. The dough will stay fresh in fridge for up to three days or in the freezer for about two weeks. Make sure to wrap it tightly with plastic wrap for maximum freshness!
Can I add mix-ins to these cookies? I haven't tried it but I don't see why not! I would stick with about ½-3/4 cup of mix-ins like chocolate chips, peanuts, M&Ms, etc!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Use creamy Jif peanut butter or something similar. It's tempting to want to use natural peanut butter, but in this case stick with creamy classic Jif for the best peanut butter cookies.
When the cookies are straight out of the oven, go around them with a large circular cookie cutter. This will help give the cookies a perfect circular shape!
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Desserts to Try
Best Chewy Chocolate Chip Cookies
Chewy Peanut Butter Cookies
Ingredients
- ½ cup (112 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla
- ½ cup (128 g) creamy peanut butter Jif or similar, not natural peanut butter
- 1 cup (125 g) all-purpose flour spooned and leveled, see notes
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- To a large bowl add the butter, brown sugar and white sugar. Cream together with an electric mixer for 1-2 minutes.½ cup (112 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Then add in the egg yolks and vanilla. Mix until light in color and fluffy, 1-2 minutes.2 egg yolks, at room temperature, 2 teaspoon vanilla
- Next add in the peanut butter and mix until smooth.½ cup (128 g) creamy peanut butter
- Add in the flour, baking soda, baking powder and salt. Mix until combined. The dough will seem very soft at first but will firm up after a minute or so.(You may be tempeted to add more flour in but don't! One properly measured cup is the exact amount these cookies need. See notes on measuring flour properly.)1 cup (125 g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Scoop the dough into 16 balls, with a 2 tablespoon capacity cookie scoop, and arrange them on the baking sheets about two inches apart.
- Bake the cookies for 10-11 minutes. (10 for chewier cookies, 11 for crispier.)
- Let the cookies cool on the baking sheets for five minutes, then transfer them to a cooling rack to completely cool. Then enjoy!
Cant wait to try this recipe this Christmas
🤤🤤🤤
Been searching for a soft and chewy recipe for a while and this one is perfect. I have tried over 7 recipes, but this one is by far the best!!
Hi McKenna! I'm so glad you like them! Thanks for taking the time to try them 🙂
I'm on a limited budget so I have to make my own snacks. I love chewy peanut butter cookies and can't wait to try this recipe!!
I am so excited to try these! I will let you know! Thank you for sharing !
Why not the jif natural pb?
This is one amazing recipe! I suggest tripling it! One batch is not enough!! The other thing is when cookies come out press with fork crisscross style to make the amazing peanut butter style top. Ah mazing! Oh and I’m making some into ice cream cookies. Let them cool then put vanilla ice cream in the middle and freeze💗💗 yum!
Can I use self rising flour instead?
WOW! The BEST peanut butter cookie I’ve ever tried! They were so chewy and delicious. I also made them gluten free and dairy free(using King Arthur Gluten Free 1:1 Flour and store brand Margarine) and it came out perfect. I’m so happy I found this recipe that works perfectly with my gluten free and dairy free substitutions and my boyfriend (who is not gluten free/dairy free) LOVED THEM!
Just made this recipe! These cookies are very chewy and delicious. The best Peanut Butter cookie I’ve ever made.
These are absolutely amazing ! I put my own twist on them after trying them once and the second time they were perfect ! This is the best recipe yet!
The best peanut butter cookies! Turned out soft and chewy.
Hi there! I somehow have a screenshot of this same recipe from you. Curious, did you happen to adjust the flour amount?? I noticed it says 1 1/2 cups of flour 😅 but wasn’t sure if it was another pb cookie recipe somehow.
Thanks!
Hey Jay! Nope, I didn't change it. Mine has always been 1 cup (125 g) of flour 🙂
These are the best peanut butter cookies I ever had. I added chocolate chips that made it even better .
Wonderful
Thanks for the recipe. These cookies turned out wonderful!
I tried the recipe and was tempted to add flour like you suggested but resisted the urged. Loved the texture , chew and flavour. I sprinkled a little sugar on the tops of each. Would make again and still want to try a little more flour to see if they’ll be a bit thicker. Definitely a very good recipe. I doubled the batch and made a lot of folks at work happy. Cooked for 8 minutes.
Turned out really well, chewy and great flavor.