Chewy Peanut Butter Cookie Recipe


This chewy peanut butter cookies recipe is seriously one of the best peanut butter cookies I’ve ever had. The ditch processed cocoa powder and cinnamon give them a rich taste, these are crunchy on the outside, soft and chewy in the center.

Chewy peanut butter cookies are delicious peanut butter cookies that are a breeze to make! So, as you know, I’m a huge fan of peanut butter cookies and I eat peanut butter cookies every day. This recipe was inspired by a need for a recipe with a softer but equally chewy consistency as the peanut butter cookies my mom used to make.


They’re packed full of peanut butter flavor. I always recommend vanilla bean paste for the best flavor, although extract is equally delicious.

They’re super chewy! These cookies are kept very chewy by the use of mostly brown sugar.

They’re incredibly easy to make. You can prepare these in under 30 minutes with only a few basic ingredients!


  • 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– For the finest flavor, I always suggest vanilla bean paste, but extract also tastes great.
  • Peanut Butter-Instead of using natural peanut butter, I advise using creamy Jif or anything comparable. Natural peanut butter has an excessive amount of oil, which can alter 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


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!


Measure your flour properly. This is my top baking advice, always. Never use a measuring cup to scoop flour. This will inevitably result in the overuse of flour. (Trust me, I had to learn the hard way that I needed to measure correctly.) Instead, add spoonfuls of flour to your measuring cup, then use the back of a knife to remove any extra. Consider weighing your flour instead. Flour weighs 125 grams per cup.

Use creamy Jif peanut butter or something similar. Although it may be tempting to use natural peanut butter, the greatest peanut butter cookies should be made using creamy traditional Jif.

When the cookies are straight out of the oven, go around them with a large circular cookie cutter. The cookies will have the ideal round form thanks to this!

Chewy Peanut Butter Cookie Recipe

The perfect soft and chewy peanut butter cookie recipe.

PREP TIME – 10 mins

COOK TIME – 10 mins

TOTAL TIME – 20 mins

COURSE – Cookies

CUISINE – American



  • 1 cup Unsalted Butter (softened)
  • 1 cup Brown Sugar
  • 1 cup Sugar (plus 2 Tablespoons for top of cookies)
  • 1 cup Peanut Butter (creamy or crunchy)
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 ½ cups Flour
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Baking Powder
  • ¼ teaspoon Salt (optional if using salted butter)
  • 1 cup Roasted Salted Peanuts (ground or finely chopped to resemble breadcrumbs)


  • Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, until light and fluffy, scraping the sides of the bowl often.
  • Add eggs and vanilla and beat for 1 minute longer. Fold in peanut butter. 
  • Stir in flour, baking soda, baking powder, and salt. Fold in finely ground or chopped roasted salted peanuts. 
  • Chill dough for at least 1 hour or overnight is ideal. Line a cookie sheet with parchment paper. Roll dough into 2-inch balls. Place remaining sugar into a small bowl. Roll cookie dough balls into sugar to coat. Place on cookie sheet and press each ball twice with a dinner form to form a crisscross design. 
  • Bake for 10-13 minutes or until the edges become a light golden color. Do not overbake as these are supposed to be soft and chewy. Let the cookies rest for at least 5 minutes before moving to a cooling rack. 


** Grind the peanuts in a food processor or tiny food processor. You can slice them into little pieces using a knife.

Soft and Chewy (Contest-Winning) Peanut Butter Cookies

  •  total time: 24 hours 15 minutes
  •  yield: 23 to 24 cookies
  • I use only butter rather than a mix of shortening and butter. Use 1/4 cup (48 g) shortening and 3/4 cup (169) butter if you want to use both shortening and butter together. Because it prevents the cookies from expanding while they bake, shortening reduces the time between construction and baking, according to Jessie’s recipe. She says that without it, the dough needs to rest in the refrigerator, which is what I’ve done in this case.
  • The cookies have also been reduced in size. Jessie halves the mixture into 16 large cookies using a 1/4 cup measuring. I use my scale to separate the batter into 50-gram balls, and as a result, I get 23 to 24 extra cookies.


  • Fold in 1 cup (170 g) of milk chocolate chips into the batter along with the flour. 


  • People frequently question if the amount of sugar may be decreased. The answer is frequently yes, and if you are aware that you prefer a less sweet cookie, I believe you may successfully create these by reducing the sugar by 1/4 cup or even a little bit more. Remember that the sugar contributes not just sweetness but also softness and chewiness, so you don’t want to reduce it to the point where the texture is affected.


  • 1 cup (225 g) unsalted butter, melted and slightly cooled, see notes above
  • 1.5 cups (300 g) packed light brown sugar, or slightly less, see notes above
  • 1 tablespoon vanilla extract
  • 2 large eggs, cold
  • 1 cup (255 g) smooth peanut butter, such as JIF or Skippy (i.e. not all-natural)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1.25 teaspoons (5 gram) kosher salt
  • 2.5 cups (325 g) all-purpose flour
  • 2 to 4 tablespoons (25 to 50 g) granulated sugar for rolling
  • flaky sea salt for sprinkling, optional


  1. Butter should be put in a big bowl. Add vanilla and brown sugar by whisking. One at a time, whisking after each addition, add the eggs. The peanut butter is whisked in. Whisk in the baking soda after adding it. Whisk in the baking powder after adding it. Whisk in the salt after adding it. Add the flour last, then fold.
  2. The batter will be really moist and sticky at this point. It can chill for an hour before being divided into smaller balls and spending the night in the refrigerator. The batter can also be refrigerated for several hours or until you’re ready to portion it. The batter may need to rest at room temperature for a short period of time to soften if you choose to chill it for a longer period of time before portioning it. When it’s time to portion, weigh the batter into 50-gram balls using a scale or a 2-tablespoon scoop. You need to consume 23 to 24 portions. Jessie portions the batter into 16 jumbo balls using a 1/4 cup measure. Roll up each piece.
  3. In a small bowl, put the sugar crystals. Each ball should be sugar-rolled. The dough balls can now be chilled until you’re ready to bake them, or you can continue with the process.
  4. Oven temperature set to 375°F. 8 of the sugar-coated cookie dough balls should be placed on a sheet pan with parchment paper. If used, sprinkle some sea salt. Bake the pan in the oven for 14 to 16 minutes, or until the tops are just starting to puff and crinkle and the edges of the cookies are starting to turn golden. (I think 15 minutes is just right.)
  5. Pan should be taken out of the oven. Gently flatten individual ball with a spatula. Before eating or storing the cookies, allow them to cool completely on the baking sheet. I find that the texture and flavor of these cookies are better when they have totally cooled.
  6. Store in an airtight container on the counter for up to 3 days. 

Peanut Butter Cookies Recipe

My go-to cookie for the holidays is this recipe for peanut butter cookies. It’s quite simple to make, I always have the materials on hand, and it’s a hit with everyone. You will never have better peanut butter cookies than these.

They resemble a hybrid of a sugar cookie and a peanut butter cookie, in my opinion. Although the center is delightfully soft and chewy, the edges continue to get crunchy. I divide the cookie dough into equal portions, then roll the cookies in granulated sugar before pressing them with a fork to create the crisscross pattern.

The best part is that it takes less than 20 minutes to make these simple peanut butter cookies! You will adore these cookies if, like me, you enjoy peanut butter. What you’ll need to prepare this recipe for peanut butter cookies is as follows:


  • Butter: I use 1 whole stick of unsalted butter in these cookies.
  • Brown Sugar and Granulated Sugar: I replaced some of the granulated sugar with light brown sugar to get a chewier cookie. I also love the flavor the brown sugar adds.
  • Creamy Peanut Butter: I recommend using regular peanut butter. I have not tried this recipe with any other nut butters.
  • Egg + Vanilla: 1 large egg is added to create a chewier cookie.
  • Flour: I use all purpose flour in these cookies.
  • Baking Soda: Adds the perfect lift to the brownies and keeps them from being too flat and crispy.
  • Salt: You can omit the salt if you are using salted butter.
  • Extra Granulated Sugar: For rolling
Step by step pictures of peanut butter cookies |

How to make Peanut Butter Cookies

  • Preheat oven: 400 degrees. Use silicone baking mats or parchment paper to line cookie sheets.
  • Make cookie dough:Butter and both sugars are whipped for roughly 3 minutes in a stand mixer using the paddle attachment. Mix for 1-2 minutes after adding peanut butter. Add vanilla and the egg. Mix thoroughly and without clumps. In a small bowl, mix the flour, salt, and baking soda. Using the stand mixer’s lowest speed, add the dry ingredients to the batter in two portions. Just about a minute should be spent mixing. Avoid overmixing.
  • Roll in sugar:Scoop 16 cookies out. Put some sugar in a small basin. Place a silicone baking mat on top of a baking sheet, then roll each cookie in the sugar.
  • Bake: Cookies for 10 minutes until lightly golden brown and firm on the edges.
  • Cool:Take out of the oven, then let stand for 3–4 minutes. Place on cooling rack to finish cooling.
  • Store:For 3-5 days, cookies can be kept at room temperature in an airtight container (if they last that long). The cookies can always be frozen for up to three to four months.

Tips for making The Best Peanut Butter Cookies

  • Light Brown Sugar: Additionally, I use light brown sugar in place of regular sugar. This results in a flavorful, chewier cookie.
  • Room temperature Ingredients:Additionally, before combining everything, I prefer to wait until the butter is all melted and the egg is at room temperature. This guarantees an excellent cookie and a smooth batter!
  • Shorter cooking time: I prefer to slightly underbake my cookies every time. I remove them from the oven when the edges appear set and allow them continue to bake for an additional five minutes on the baking sheet. I then move them to a cooling rack to finish cooling. You get a nice, chewy cookie as a result!
  • Overnight Chill: You can prepare these cookies a day or two in advance. The flavors meld together more fully the longer the cookie dough sits.
Chewy Peanut Butter Cookies |


  • Add some semi sweet or dark chocolate chips for peanut butter chocolate chip cookies.
  • Add peanut butter chips to the batter.
  • For chocolate-dipped peanut butter cookies, dip cooled peanut butter cookies in melted chocolate and top with sea salt or chopped nuts.
  • These cookies make a great base for ice cream sandwiches.
  • My Peanut Butter and Jelly Cookies may be made by combining your favorite preserves with peanut butter buttercream!

Health Benefits of Peanut Butter

1. Weight loss

According to several studies, eating nuts like peanuts might either help people maintain their weight or even lose weight.

This might be because the protein, fat, and fiber in peanuts increase satiety, or the sensation of being full.

According to a 2018 study, consuming nuts, such as peanuts, lowers one’s chance of being overweight or obese. In this study, nearly 373,000 adults from ten European nations over a five-year period had their food and lifestyle data analyzed.

An earlier study that included information from over 51,000 women found that those who ate nuts twice a week or more over the course of eight years gained a little less weight than those who ate nuts less frequently.

2. Boosting heart health

Numerous components in peanut butter, including the following, help enhance heart health.

  • monounsaturated fatty acids (MUFAs)
  • polyunsaturated fatty acids (PUFAs)
  • niacin
  • magnesium
  • vitamin E

Heart health is especially influenced by the ratio of unsaturated (PUFAs and MUFAs) to saturated fats in the diet. Olive oil, another well-known heart-healthy choice, and peanut butter have a similar ratio.

High nut consumption may be associated with a lower risk of death from heart disease or other causes. For some people, the researchers advise using peanuts in particular as a low-cost method to boost heart health.

Additionally, research indicates that eating 46 g of peanuts or peanut butter daily for six months as part of an American Diabetes Association (ADA) diet plan may enhance blood lipid profiles, protect the heart, and help diabetics with weight management.

However, due to the high calorie content of peanut butter, it is imperative that a person limit their consumption if they do not wish to gain weight. Consuming more food than is advised will also result in higher fat and sodium intake, neither of which are good for the heart.

3. Bodybuilding

Senior lady working out at the gym
Peanut butter is an easy way to increase calorie intake.

For a variety of reasons, peanut butter is a common ingredient in the diets of bodybuilders and fitness aficionados.

Despite the fact that calorie needs will vary depending on stature, degree of exercise, and metabolic rate, the usual daily recommended calorie intake for women is between 1,600–2,400 calories and for males, it can reach 3,000 calories. Adult men who are active should consume up to 3,000 calories per day, while active women should consume up to 2,400 calories daily.

Peanut butter is a simple approach to increase calorie and unsaturated fat intake due to its high calorie content.

Additionally, nut butter contains protein, which is necessary for mending and regenerating muscles. Peanut butter counts toward a person’s daily protein requirement even though it is not a complete protein because it lacks some of the key amino acids the body requires.

Since whole-grain bread includes the amino acid methionine, which peanut butter is deficient in, spreading peanut butter on it results in a more complete protein diet.

4. Managing blood sugar levels

Despite having a low carbohydrate content, peanut butter has a healthy balance of protein, fat, and fiber.

Because of these qualities, peanut butter without added sugar doesn’t significantly affect blood sugar levels. This implies that those with diabetes may find it to be a good alternative.

The ADA advises people to substitute monounsaturated fats for saturated fats in their diets. They propose that good sources of monounsaturated fat include peanut butter, peanuts, and peanut oil.

According to a small 2013 study, eating peanut butter or peanuts for breakfast may assist women who are obese and at a higher risk of developing type 2 diabetes in controlling their blood sugar levels. The survey found that compared to women who ate a breakfast with the same quantity of carbs but no nuts, those who added nuts to it had lower blood sugar levels and reported feeling less hungry.

Magnesium, an important vitamin for diabetics, is present in peanut butter in good amounts. Regular spikes in blood sugar might cause magnesium levels to fall. Type 2 diabetes and prediabetes are both associated with low magnesium levels.

5. Reducing the risk of breast disease

Eating peanut butter may lower the chance of benign breast disease (BBD), which raises the risk of breast cancer. This is especially true for children.

According to a study published in the journal Breast Cancer Research and Treatment, eating nuts and peanut butter at any age may reduce the likelihood of getting BDD by the age of 30.

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