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Chewy Peanut Butter Cookies

Super easy peanut butter cookies with extra chewy centers, crispy edges and the perfect "bite".
5 from 25 votes
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 16 cookies


  • 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


  • 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!


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.
Keyword 12 Days of Chirstmas Cookies, chewy cookies, cookie recipe, peanut butter, peanut butter cookies
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