Name: Thick and Chewy Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ½ cup creamy peanut butter; ½ cup granulated sugar; ½ cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract

Thick and chewy peanut butter cookies are the ultimate treat for peanut butter lovers like me. With a rich, nutty flavor and a soft center that stays tender for days, these cookies are the perfect balance of sweet and salty. I love making them when I want a nostalgic, bakery-style cookie that’s incredibly satisfying and simple to make.

Thick and Chewy Peanut Butter Cookies

Why You’ll Love This Recipe

I love this recipe because it’s quick, reliable, and makes cookies that are soft in the middle with lightly crisp edges. The peanut butter adds moisture and richness, while a touch of brown sugar keeps the texture chewy and dense. Whether I’m baking a batch for sharing or just craving something cozy and classic, these never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Creamy peanut butter
Granulated sugar
Brown sugar
Egg
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, I whisk together the flour, baking soda, and salt.
In a large bowl, I beat the butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
I add the egg and vanilla extract and mix until fully combined.
I gradually stir in the dry ingredients until a thick dough forms.
I scoop the dough into heaping tablespoon-sized balls and place them a couple of inches apart on the baking sheets.
I gently flatten the tops with my fingers or the back of a fork—sometimes I do the crisscross pattern, sometimes I keep them rustic.
I bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked.
I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 18–20 cookies, depending on size. It takes 10–15 minutes to prep and 10–12 minutes to bake, so they’re ready in about 30 minutes total.

Variations

I sometimes add chocolate chips or chopped peanuts for extra texture.
A sprinkle of flaky sea salt on top makes them even more irresistible.
I’ve also used crunchy peanut butter for a bit more bite.
For a gluten-free version, I swap in a 1:1 gluten-free flour blend.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy the whole time. They also freeze beautifully. I freeze baked cookies or unbaked dough balls and bake them straight from the freezer with a minute or two added to the bake time.

FAQs

Can I use natural peanut butter?

Yes, but I make sure it’s well stirred and not too oily. For best results, I usually stick with creamy, no-stir peanut butter.

How do I keep them thick?

I chill the dough for 20–30 minutes if I want extra thick cookies. Also, avoid over-flattening the dough before baking.

Can I double the recipe?

Absolutely. These cookies go fast, so I often double the batch to have extras for freezing or sharing.

Can I use a hand mixer?

Yes. A hand mixer works just as well as a stand mixer for this recipe—just make sure the butter is soft enough to blend easily.

Do these cookies stay chewy?

Yes, the combination of brown sugar and peanut butter keeps them soft and chewy for days. I just make sure not to overbake them.

Conclusion

Thick and chewy peanut butter cookies are everything I want in a homemade treat—rich, soft, flavorful, and totally comforting. Whether I’m baking for a crowd or keeping them all to myself, these cookies are a go-to classic that always satisfies my sweet tooth.