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The Chewiest Peanut Butter Cookies You’ll Ever Bake

The Chewiest Peanut Butter Cookies You’ll Ever Bake

Thick, soft-centered peanut butter cookies with buttery edges and a wonderfully chewy texture. Chilling the melted-butter dough and avoiding overbaking are the keys to success.
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Prep Time 25 minutes
Cook Time 9 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted butter, melted and slightly cooled
  • 1 cup Creamy peanut butter
  • 1 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
Optional Finish
  • As needed Extra granulated sugar for rolling

Method
 

Step-by-Step
  1. Melt the butter and let it cool until warm rather than hot. Line baking sheets with parchment paper and set them aside.
  2. Whisk the melted butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut-butter mixture, mixing only until no dry flour remains.
  4. Cover the dough and chill it for at least 30 minutes and up to 1 hour. Chilling helps limit spreading and gives the cookies a thicker, chewier center.
  5. Heat the oven to 350°F (175°C). Scoop about 1 1/2 tablespoons of dough per cookie, roll into balls, and roll in extra granulated sugar if desired.
  6. Arrange the dough balls with plenty of space between them and flatten each one lightly with a fork in a crisscross pattern. Bake for 9–12 minutes, until the edges are set but the centers still look slightly soft.
  7. Leave the cookies on the baking sheet for 5–10 minutes before transferring them to a wire rack. They finish setting as they cool.

Notes

Use regular creamy peanut butter rather than very loose natural peanut butter for more predictable spreading and texture. For smaller cookies, use about 1 tablespoon of dough and begin checking after 8–9 minutes. Store airtight at room temperature for about 3–4 days.