Easy Chewy Peanut Butter Cookies
Whip up the softest, most delicious chewy peanut butter cookies in about 30 minutes! This super simple, no-chill recipe yields classic cookies bursting with peanut butter flavor and topped with optional sea salt. Perfect for a quick and satisfying treat!
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl For dry ingredients
- 1 Electric mixer Stand or handheld, optional (can mix by hand)
- 1 Set Measuring Cups
- 1 Set Measuring Spoons
- 1+ Baking sheets
- 1 Roll Parchment paper
- 1 Cookie scoop Optional, approx. 2 Tbsp size
- 1 Fork
- 1 Wire cooling rack
- 1 Microwave For softening butter
Ingredients
- 1/2 cup unsalted butter 1 stick, softened
- 3/4 cup creamy peanut butter Regular, shelf-stable recommended recommended
- 3/4 cup brown sugar Packed
- 1/4 cup white granulated sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 1/3 cups unbleached all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- Sea salt Optional, for sprinkling
Instructions
- Get Ready! Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Wet Stuff! Soften butter in microwave (about 20 seconds). Add peanut butter, brown sugar, and white sugar to a large bowl. Mix with a mixer or by hand until smooth.
- Add Egg and Vanilla! Beat in the egg and vanilla extract until creamy and fully combined.
- Add the Dry Stuff! In a separate medium bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until combined. Do not overmix.
- Scoop 'em Up! Scoop dough using a 2-tablespoon cookie scoop or roll into balls. Place onto the prepared baking sheet, leaving about 2 inches between cookies.
- Make the Crisscross! Gently press down on the top of each dough ball with a fork, then turn the fork 90 degrees and press again to create a crisscross pattern. Sprinkle with sea salt, if desired.
- Bake 'em! Bake for 8-9 minutes. Cookies will look slightly pale and under-baked; this is key for chewiness! They will continue to set as they cool.
- Cool and Enjoy! Let cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes
Tips for Perfect Peanut Butter Cookies!
- Why the Fork Marks? Since these cookies are thick, pressing them gently helps them bake evenly and gives them that classic look!
- Which Peanut Butter is Best? Regular creamy peanut butter (like Jif/Skippy) works best for soft, chewy results. Natural PBs can be crumbly.
- Butter Matters! Use real, unsalted butter (softened, not melted) for the best flavor and texture.
- Measuring Flour Trick: Spoon flour into your measuring cup and level it off, rather than scooping directly from the bag, for accuracy.
- Want to Mix it Up? Add chocolate chips, drizzle with melted chocolate, or dip cooled cookies! Check out these easy chocolate biscuits, my classic Chocolate Chip Cookies, or a hearty protein cookies recipe for more ideas!
- Storage Smarts: Store cooled cookies in an airtight container at room temperature for several days.
- Can You Freeze Them? Yes! Freeze baked cookies (layered with parchment) or dough balls for up to 3 months.