Chewy Peanut Butter Cookies
Soft, chewy, and perfectly nutty — these are the Ultimate Chewy Peanut Butter Cookies! Tested over nine times by Sofie, this foolproof recipe delivers bakery-quality results with rich peanut butter flavor, crisp edges, and melt-in-your-mouth centers. The 30-minute dough rest ensures the perfect chewy bite every time.
- Prep Time: 45 minutes (includes resting)
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 18 cookies
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Ingredients
**Wet Ingredients**
1/2 cup (115 g) unsalted butter, softened
3/4 cup (180 g) smooth peanut butter (like Jif or Skippy)
3/4 cup (150 g) light brown sugar, packed
1/4 cup (50 g) granulated cane sugar (plus extra for rolling)
2 tablespoons milk (room temperature)
1 teaspoon vanilla extract
**Dry Ingredients**
1 1/4 cups (160 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
1. In a large bowl, cream together the softened butter, brown sugar, and cane sugar for 2–3 minutes until light and fluffy.
2. Add peanut butter, milk, and vanilla extract. Mix until creamy and smooth, scraping the sides of the bowl as needed.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and mix on low speed just until a soft dough forms. Do not overmix.
5. Cover and rest the dough at room temperature for 30 minutes to allow the flour to hydrate fully.
6. Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
7. Use a 2-tablespoon scoop (about 40 g) to portion the dough. Roll each ball in granulated sugar to coat.
8. Arrange dough balls 2–3 inches apart and bake for 10–12 minutes, until edges are set but centers still appear slightly underbaked.
9. Immediately after removing from the oven, use a round cookie cutter to gently “scoot” cookies into a perfect circle shape.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
• Store baked cookies in an airtight container at room temperature up to 5 days.
• To keep soft, add a slice of bread to the container.
Freezing:
• Roll dough balls in sugar and freeze on a parchment-lined sheet until firm.
• Transfer to a freezer-safe bag for up to 3 months.
• Bake from frozen, adding 2–3 minutes to bake time.
Tips:
• Always measure flour using the spoon-and-level method to avoid dryness.
• Slightly underbake for the chewiest texture.
• Sprinkle flaky sea salt on warm cookies for a gourmet touch.