Thick and Chewy Peanut Butter Cookies

Save this article on:

Golden on the outside, soft and irresistibly chewy on the inside — these Thick and Chewy Peanut Butter Cookies are the ultimate comfort treat. Every bite is packed with deep roasted peanut flavor, just the right amount of sweetness, and that signature fork-pressed crisscross pattern that brings instant nostalgia. Whether you’re baking for a crowd or simply treating yourself, these cookies deliver that homemade magic that everyone craves.

What sets these cookies apart is their rich texture — thanks to a perfect balance of brown sugar, creamy peanut butter, and just the right baking time. They’re thick without being dry, and chewy without falling apart. Pair them with a glass of cold milk or a warm cup of coffee, and you’ve got a classic snack that never fails to satisfy.

Why You’ll Love This Peanut Butter Cookies Recipe

• Incredibly easy to make with pantry staples.
• Loaded with real peanut butter flavor.
• Thick, chewy, and soft — never dry or crumbly.
• Freezer-friendly and perfect for make-ahead baking.
• Great for lunchboxes, cookie swaps, or late-night cravings.

---

Preparation Phase & Tools to Use

To make the best peanut butter cookies, a few simple tools go a long way:

• Mixing Bowls: You’ll need a large bowl for combining ingredients and a smaller one for the dry mix.
• Hand or Stand Mixer: Essential for creaming the butter and sugar until light and fluffy — this step creates that chewy texture.
• Cookie Scoop or Spoon: Helps portion the dough evenly for uniform cookies.
• Fork: To create the iconic crosshatch pattern.
• Baking Sheet & Parchment Paper: Prevents sticking and promotes even baking.
• Cooling Rack: Lets cookies set and cool without overbaking on a hot tray.

Each of these tools contributes to a smoother workflow and better results, especially the mixer for texture and the scoop for consistency.

---

Preparation Tips

For cookies that are thick and chewy every time, start by using room-temperature butter and eggs — this helps the dough come together smoothly. Be careful not to overmix once you add the dry ingredients; too much mixing can make the cookies tough. Use a cookie scoop to portion the dough, then gently press down with a fork in a crisscross pattern. For extra thick cookies, chill the dough for 30 minutes before baking. Keep an eye on your oven — bake just until the edges are set and the centers look slightly underdone. They’ll finish baking on the sheet as they cool.

---

Ingredients for this Thick and Chewy Peanut Butter Cookies Recipe

• 1 cup (240g) creamy peanut butter (unsweetened, unsalted preferred)
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk (room temperature)
• 2 tsp vanilla extract
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups (220g) all-purpose flour
• Optional: 1/2 cup chopped roasted peanuts or mini chocolate chips for added texture

---

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Beat for about 2–3 minutes until the mixture is light, creamy, and fluffy. This step is crucial for creating the cookie’s chewy texture.

---

Step 2: Add Eggs and Vanilla

Add the egg, extra egg yolk, and vanilla extract to the creamed mixture. Beat on medium speed until everything is fully incorporated. The yolk adds richness and helps with chewiness.

---

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, and salt. Ensure the baking soda is evenly distributed throughout the flour.

---

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing. If you’re adding chopped peanuts or chocolate chips, fold them in gently at this stage.

---

Step 5: Chill the Dough (Optional but Recommended)

Cover the dough and chill it in the refrigerator for 30 minutes. This helps control spread and keeps the cookies thick while baking. If you’re in a rush, you can skip chilling, but the cookies may come out thinner.

---

Step 6: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even browning.

---

Step 7: Scoop and Shape the Cookies

Using a medium cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly and press with a fork in a crisscross pattern.

---

Step 8: Bake to Perfection

Bake in the preheated oven for 10–12 minutes, or until the edges are golden but the centers still look soft and slightly underbaked. This is the key to that chewy center.

---

Step 9: Cool Before Serving

Let the cookies rest on the baking sheet for 5 minutes after removing from the oven, then transfer to a wire rack to cool completely. They’ll continue to firm up as they cool, locking in their chewy texture.

---

Notes

These cookies are best enjoyed fresh, but they hold up wonderfully for several days in an airtight container. If you want a stronger peanut flavor, consider using natural peanut butter, though the texture may be slightly more crumbly. You can also experiment with textures by mixing in chopped roasted peanuts, white chocolate chips, or even a sprinkle of flaky sea salt on top before baking. These small additions can elevate the flavor and texture without complicating the recipe.

---

Watch Out for These Mistakes While Cooking

• Using cold butter: Make sure the butter is properly softened to achieve a creamy mixture when beating with sugar.
• Overmixing the dough: This can lead to tough cookies. Mix just until the flour disappears.
• Skipping the chill time: While optional, chilling helps the cookies maintain their shape and stay thick.
• Overbaking: The cookies should look slightly underbaked in the center. They continue to cook as they cool on the baking sheet.
• Using sweetened peanut butter: It can throw off the sugar balance and make the cookies overly sweet.
• Not spacing cookies far enough apart: These spread slightly, so leave 2 inches between each ball of dough.
• Pressing too hard with the fork: A gentle press is enough. Flattening too much can cause thin cookies.
• Skipping the cooling rack: This step keeps the bottoms from overbaking and helps them firm up evenly.

---

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of white bread inside the container — it prevents them from drying out. For longer storage, freeze the baked cookies for up to 2 months. You can also freeze the unbaked dough balls and bake straight from frozen, adding an extra 1–2 minutes to the baking time.

---

Estimated Nutrition (per cookie, based on 24 cookies)

• Calories: 210 kcal
• Carbohydrates: 21g
• Sugar: 14g
• Fat: 12g
• Saturated Fat: 4.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 120mg
• Fiber: 1g
• Protein: 5g

---

Frequently Asked Questions

Can I use crunchy peanut butter instead?

Yes, but expect a different texture. Crunchy peanut butter adds bits of peanuts throughout, which some people love for added bite.

Do I have to chill the dough?

It’s optional, but highly recommended if you want thicker cookies with less spread.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for best texture.

Can I freeze the cookie dough?

Absolutely. Portion the dough into balls, freeze on a tray, then transfer to a bag. They bake great straight from frozen with a couple extra minutes.

Why did my cookies come out dry?

Most likely they were overbaked. Always remove them when the centers still look slightly soft.

What type of peanut butter works best?

Creamy, unsweetened peanut butter is ideal. Avoid natural brands that separate, unless thoroughly stirred.

How do I make the cookies extra chewy?

Use an extra egg yolk (as in this recipe), and don’t overbake. The high ratio of brown sugar also boosts chewiness.

Can I double the recipe?

Yes, this recipe doubles well. You can even freeze half the dough for later use.

---

Conclusion

These Thick and Chewy Peanut Butter Cookies are a timeless favorite, combining nostalgic flavors with a bakery-worthy texture. Whether you’re a seasoned baker or just starting out, this recipe offers a foolproof path to cookie perfection. With simple ingredients, quick steps, and a rich, satisfying bite every time, it’s no wonder these cookies earn a spot on every dessert tray. Bake a batch and see why they’re always the first to disappear!

---

Print