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Thick & Chewy Peanut Butter Cookies

These easy peanut butter cookies are soft and chewy, loaded with creamy peanut butter, a true classic! You can use creamy or crunchy peanut butter, or fold in chopped peanuts for extra crunch. These cookies have a perfectly crinkled top, they also make perfect sandwich cookies. Recipe makes 2 1/2 dozen regular sized cookies and require just 8 ingredients.

peanut butter cookies with a bite taken out
a stack of peanut butte cookies, top cookies has a bite taken out

Tools I used for this recipe:

  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
cookies layered on a cooling rack

If you like these peanut butter cookies, you’ll love…

Peanut Butter Blondies

Chocolate Peanut Butter Blondies

Peanut Butter & Tahini Banana Bread

Sheet Pan Chocolate Cake with Peanut Butter Buttercream

Grocery List:

  • Butter
  • Sugar
  • Peanut Butter
  • Eggs
  • Vanilla
  • Flour
  • Salt
  • Baking Soda
peanut butter cookies dough portioned out into balls

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

cookies dough

Instructions for the peanut butter cookies:

Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.

In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the peanut butter and mix for another 1-2 minutes. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.

Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a 1 oz. portion scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared cookie sheets. Gently press down on the cookies to flatten before baking.

Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!

Notes:

**This recipes make 1 1/2 regular sized cookies or 15 large cookies. For large cookie take two balls of dough and roll together to combine. Bake at 350 degrees F for 12-15 minutes.

baked cookies

Thick and Chewy Peanut Butter Cookies

5 from 4 votes
Course: Dessert
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling time 30 minutes
Total Time: 55 minutes
Servings: 24 cookies
Calories: 200kcal
Author: The Hearty Life
Cost: $
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Ingredients: 

  • 1/2 cup Unsalted butter, softened
  • 1 cup Creamy peanut butter
  • 1 1/2 cups Granulated sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 2 1/2 cups All-purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt

Instructions:

  • Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the peanut butter and mix for another 1-2 minutes. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
  • In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
  • Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a 1 oz. portion scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared cookie sheets. Gently press down on the cookies to flatten before baking.
  • Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!

Notes:

**This recipes make 1 1/2 regular sized cookies or 15 large cookies. For large cookie take two balls of dough and roll together to combine. Bake at 350 degrees F for 12-15 minutes.

Nutrition:

Calories: 200 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 24 mg | Sodium: 198 mg | Potassium: 91 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 138 IU | Calcium: 10 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

stack cookies on parchment paper

Did you make this recipe?

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