Thick, Chewy Peanut Butter Cookies – Packed with Peanut Butter Goodness

Thick, chewy, and packed with peanut butter goodness—these cookies are everything I want in a classic peanut butter treat. With golden edges, soft centers, and a rich nutty flavor, they’re perfect for any peanut butter lover and easy enough to whip up whenever the craving strikes.

Why You’ll Love This Recipe

I love this recipe because the cookies turn out soft and thick every single time. They have that perfect balance of chewiness and melt-in-my-mouth texture, thanks to the generous amount of creamy peanut butter. These cookies are quick to make with pantry staples, and they’re perfect for sharing or freezing for later. Every bite is full of rich, roasted peanut flavor and sweet comfort.

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

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking soda, and salt.

3. In a separate large bowl, I cream the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

4. I beat in the egg and vanilla until fully combined.

5. I gradually mix in the dry ingredients until a thick dough forms.

6. I scoop out large spoonfuls of dough and roll them into balls, then place them on the baking sheet and gently press with a fork in a crisscross pattern.

7. I bake for 10–12 minutes, until the edges are set but the centers look soft—they’ll continue to firm up as they cool.

8. I let them cool on the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18 to 20 cookies. It takes 15 minutes to prep and about 10–12 minutes to bake, so I can enjoy warm cookies in under 30 minutes.

Variations

• I sometimes stir in chocolate chips or chopped peanuts for extra texture.

• For a salty-sweet twist, I sprinkle sea salt on top before baking.

• I’ve made these gluten-free using a 1:1 gluten-free flour blend with great results.

• For a double peanut flavor, I use crunchy peanut butter instead of creamy.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I let them cool completely, then freeze in a single layer before transferring to a freezer bag. I thaw them at room temperature or microwave for 10–15 seconds for that just-baked feel.

FAQs

Can I use natural peanut butter?

Yes, I’ve used natural peanut butter, but I make sure it’s well-stirred and not too runny, or the dough can be too soft.

How do I keep them thick and chewy?

I don’t overbake them and chill the dough if it’s too soft. That helps the cookies keep their shape and stay chewy.

Can I freeze the dough?

Definitely. I roll the dough into balls, freeze them on a tray, then store in a freezer bag. I bake from frozen, just adding an extra minute or two.

Why do I press them with a fork?

Peanut butter cookie dough is dense, so flattening them helps them bake evenly. The fork also gives that classic crisscross look.

Can I make them dairy-free?

Yes, I’ve used vegan butter with success. The cookies still turn out rich and chewy.

Conclusion

These thick and chewy peanut butter cookies are the ultimate peanut butter fix. Soft in the center, slightly crisp at the edges, and bursting with nutty flavor—they’re everything I want in a cookie. Whether I bake them for friends or keep them all to myself, they’re always a comforting, satisfying treat.

Thick, Chewy Peanut Butter Cookies – Packed with Peanut Butter Goodness

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 18 to 20 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Thick and Chewy Peanut Butter Cookies are soft-centered, golden-edged treats packed with bold peanut butter flavor. These cookies are quick to make and guaranteed to satisfy any sweet tooth or peanut butter craving.

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in egg and vanilla extract until fully incorporated.
5. Gradually add dry ingredients to the wet mixture and mix until a thick dough forms.
6. Scoop dough into balls and place on the prepared baking sheet. Press gently with a fork in a crisscross pattern.
7. Bake for 10–12 minutes until edges are set and centers look slightly soft.
8. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

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Notes

• Chill the dough for 30 minutes if it’s too soft for thicker cookies.
• Sprinkle with sea salt before baking for a sweet-salty combo.
• Use chocolate chips or chopped peanuts for added texture.
• Use gluten-free flour blend for a GF version.
• Store in an airtight container or freeze for longer storage.

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Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg