Chewy Peanut Butter Cookies

By Amy Dong
Updated May. 23, 2025

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I’ve re-tested this recipe countless times in order to achieve Chewy Peanut Butter Cookies that are chewy, rich, and genuinely delicious. These are the perfect one-bowl peanut butter cookies and the only one ever need again.

A stack of chewy peanut butter cookies with the top one half eaten. — These Chewy Peanut Butter Cookies are proof that the classics never go out of style.

Why This Recipe Stands Out

These Chewy Peanut Butter Cookies are everything I want in a classic cookie – soft, rich, and loaded with that irresistible peanut butter flavor. Here’s why I keep this recipe on repeat:

Soft, Chewy, and Packed with Flavor: These bake up tender in the center with just the right golden edges, like my go-to Soft Chocolate Chip Cookies, but with a peanut butter twist.
Perfect for Mix-Ins: Sometimes I throw in chopped chocolate or candy pieces for variety, just like we do in Monster Cookies for that classic bakery-style feel.
No Mixer, No Fuss: One bowl, pantry staples, and you’re ready to go. It’s the same simple magic I love about our Funfetti Cookies – easy enough for any day, impressive enough for guests.
Great for Gifting or Sharing: These cookies are always a hit at bake sales and cookie trays. They’re every bit as shareable and special as our Lofthouse Cookies (Soft Sugar Cookies).

Key Recipe Ingredients

chewy peanut butter cookie ingredients like flour, butter, brown sugar, baking powder, baking soda, and creamy peanut butter.

Brown Sugar – Tightly packed brown sugar gives these cookies their signature chewiness and deep caramel-like flavor.
Peanut Butter – Creamy peanut butter adds rich, nutty flavor and moisture, making the cookies soft and satisfying.
Butter – Softened butter blends easily and adds richness that helps create a tender, melt-in-your-mouth bite.
Egg – A single egg binds the dough and contributes to the soft, chewy center.
All-Purpose Flour – Provides structure to the cookies while allowing the soft, thick texture to shine.

Substitutions And Variations

Here are some of our favorite substitutions and variations:

Sugar Options: You can use dark brown sugar adds deeper caramel flavor and extra moisture if you prefer a richer taste.
Peanut Butter Swap: Feel free to use chunky peanut butter, which adds extra crunch. Just make sure to avoid natural varieties with oil separation.
Mix-In Ideas: Chocolate chips are my go-to, but chopped Reese’s, mini M&M’s, butterscotch chips, or roasted peanuts all work wonderfully in the dough.
Bake Size: Standard-size cookies bake up soft and chewy, but you can go mini with 1-inch dough balls or bake extra large bakery-style cookies by increasing bake time slightly.

Step-By-Step Recipe Instructions

Brown sugar, eggs, and butter in a large metal bowl.

Flour added to peanut butter mixture to make chewy peanut butter cookies.

Preheat oven to 375°F and line a baking sheet. In a large bowl or stand mixer, beat brown sugar, peanut butter, butter, and egg until creamy.
Fold in flour, baking soda, baking powder, and salt until combined.

Chewy peanut butter cookie dough balls on a baking sheet.

Freshly made chewy peanut butter cookies with crisscross pattern on top.

Shape dough into 1.5-inch balls and place 3 inches apart on the sheet. Flatten slightly with a fork for a criss-cross pattern, if desired.
Bake for 10–11 minutes until golden. Let cool 5–10 minutes on the sheet before transferring to a wire rack to cool completely.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:

Make the Dough Ahead: The cookie dough can be made up to 3 days in advance. Store it tightly covered in the fridge until ready to bake. Let it sit at room temp for 10–15 minutes if it’s too firm to scoop.
Freeze Dough for Later Baking: Roll dough into balls, flatten slightly with a fork if desired, and freeze on a baking sheet. Once solid, transfer to a freezer-safe bag. They can be frozen for up to 2 months. Bake straight from frozen – just add 1–2 extra minutes to the bake time.
Baked Cookies Keep Well: Once baked, cookies stay fresh in an airtight container at room temp for up to 5 days.
Freeze Baked Cookies: I often bake a couple dozen of these cookies so I can serve half of them now and freeze the other half in airtight containers for up to 1 month.

Frequently Asked Questions

Why is my dough too soft or sticky?

Make sure your butter is softened but not melty. If your dough still feels too soft, pop it in the fridge for 15–20 minutes to firm up before rolling.

Do I need to chill the dough before baking?

This recipe doesn’t require chilling, but if your kitchen is warm or your dough is too soft, chilling can help prevent the cookies from spreading too much.

Can I use “natural” peanut butter?

Natural peanut butter with oil separation is not recommended here since it can cause the dough to be too oily or crumbly. Use a stabilized variety for best results.

How long do the chewy peanut butter cookies keep?

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 1 month.

Did you make this?

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