This is the best soft and Chewy Peanut Butter Cookies that you will ever have. My famous homemade delicious cookies are made with creamy peanut butter and will soon become your new favorite cookie recipe.
These tender peanut butter cookies remain soft for days. Plus, they do not require chilling the cookie dough which means that it is an easy and quick cookie recipe.
Hot cookies will start coming out of the oven in less than 30 minutes. Do you like a crispy cookie? Add a minute or two to the baking time.
The crunchy cookies are very light and smooth in the middle with slightly crispy edges. Eleven ingredients are all that you need to make your old-fashioned chewy peanut butter cookies recipe.
Follow my step-by-step instructions to make the easiest chewy peanut butter cookie recipe that you have ever made. I love making peanut butter cookies for Christmas but make them all year long.
They make great birthday presents for those hard to shop for people in your life. My best peanut butter cookies also freeze very well and are a staple in our freezer for those snack attacks that seem to creep up on us.
The finest classic soft peanut butter cookies that remain crispy throughout the week and melt in your mouth when eaten.
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What Peanut Butter to Use?
My favorite peanut butter to use for making these old-fashioned peanut butter cookies is Jif creamy peanut butter. I have tried other types of peanut butter, but your finished cookie will taste differently than a Jif peanut butter cookie.
Hands down, Jif peanut butter cookies are my family’s favorite cookie recipe. If you use crunchy peanut butter, it will completely change the texture of your chewy peanutbutter cookies recipe.
Natural peanut butter can be used but will change the cookie recipes tastes.
Chef Sherry’s Cookbook
Ingredients in Peanut Butter Cookies
Peanut butter cookie dough is usually made from pantry supplies. You’ll need measuring cups and spoons, a mixing bowl, KitchenAid stand mixer (use an electric mixer if needed), large baking sheet pans, and Silpat silicone baking mats or parchment paper.
- Butter (Salted Butter or Unsalted Butter will work) and Margarine
- Sugar – Granulated
- Light Brown Sugar
- Peanut Butter – Smooth peanut butter works best.
- Eggs
- Vanilla Extract
- Flour – All Purpose
- Baking Soda
- Baking Powder
- Salt – Table
How to Make Chewy Peanut Butter Cookies?
Gather all your ingredients to make the chewy peanut butter cookies. Preheat oven to 350°F.
Using a KitchenAid Mixer, place the softened butter and margarine in the mixing bowl along with the granulated sugar, brown sugar, and creamy peanut butter. With the flat paddle on low to medium low speed, combine all together until the mixture becomes pale and fluffy.
TIP: Scrape the sides of the bowl (during all stages of production) often while making this cookie recipe. As the mixture is creaming together, combine the dry ingredients.
In a separate bowl combine the flour, baking soda, baking powder, and salt with a whisk. In the mixing bowl with the creamed fluffy ingredients, add one egg and vanilla extract.
Mix together until completely combined. Scrape the side of the mixing bowl. Add the last egg.
Combine until the mixture is smooth and creamy. Scrape the sides of the bowl again.
In three parts, add the flour mixture to the creamed mixture. Completely combine before moving on to the next addition and scrape the side of the mixing bowl.
After all the ingredients have been added, let the peanut butter cookie dough sit for a couple of minutes before portioning the individual cookies. Turn the mixer on one more time for about 1 minute on low and the cookie dough should pull away from the mixing bowl if made correctly.
How to Portion Peanut Butter Cookie Dough
Use a portion scooper to make the chewy peanut butter cookies the exact same size. A small #40 scooper will result in 4 dozen, 3 ½ inch fully baked cookies. A larger #20 portion scooper will produce 2 dozen, 4 ½ inch fully baked cookies.
No chilling of the dough is required. Use a silicone baking mat or a piece of parchment paper to line each of your baking sheets.
With the scooper, fill completely with the peanut butter cookie dough and scrape it along side of the mixing bowl to create a level flat dough ball. Place the dough ball on the baking sheet so that there is a couple of inches around each ball for when they spread out during baking.
On a standard baking cookie sheet, I was able to do 3 by 4 dough balls (12 cookies) of the # 40 scooper. Flatten the cookie dough ball.
To achieve an old-fashioned peanut butter cookie, use a fork and make criss cross pattern to flatten out the cookies. Sprinkle the top of each cookie with a course white sanding sugar before baking.
How to Bake Peanut Butter Cookies
Place the baking sheet in the preheated oven and bake for 8 minutes. Check on the cookies and rotate the baking sheet.
Bake 2 to 4 minutes longer until the desired doneness is achieved. Remove from the oven and let cool for a couple minutes before removing them to a parchment lined paper.
How to Store Peanut Butter Cookies
Peanut Butter cookies are a great cookie that can easily be made ahead of time. Once cookies are completely cool, you can place the cookies inside an air-tight container.
These are best right after being baked but hold up well for up to 5 days. The cookies stay soft by adding a slice of bread in a sealed container. The cookies will take the moisture from the bread, and they will remain moist!
How to Freeze the Chewy Peanut Butter Cookies
My family enjoys frozen fully baked peanut butter cookies and eat them regularly. Store cookies in a Ziplock bag or an airtight container.
They will freeze well for three months. Remove the cookies from the freezer and enjoy frozen or let them thaw and eat within a couple of days.
Chewy Peanut Butter Cookies – Add-Ins
- Crunchy Peanut Butter instead of smooth peanut butter.
- Chocolate Chips
- Peanut Butter Chips
- Drizzle the tops with melted peanut butter.
More Cookie Recipes
Looking for more great tasting easy recipes that are all about cookies, you have come to the right place. A dessert cuisine with a soft and chewy texture makes these cookie recipes the best!!
- Cut Out Sugar Cookie Recipe
- Filled Date Cookies
- Old Fashioned Date Cookie
- Cranberry Pinwheel Cookie
- Oreo Chocolate Chip Cookies
- Pumpkin Spice Sugar Cookie
- Crushed Candy Cane Cookie
- Filled Cranberry Cookies
- Black Cocoa No-Bake Cookie
- Old Fashioned Spritz Cookies
- Candy Cane Cookies
Peanut Butter Cookies – FAQ
The secret to a chewy cookie is not too over bake the cookies. Cookies will become crispy if over baked.
Peanut butter cookies calories are …… for a 3 ½ inch piece.
Peanut Butter Cookie Recipe
For the full recipe and nutrition facts, click below.
Peanut Butter Cookie Recipe
This is the best soft and Chewy Peanut Butter Cookies that you will ever have. My famous homemade delicious cookies are made with creamy peanut butter and will soon become your new favorite cookie recipe.
Ingredients
- Butter, Softened 1/2 cup
- Margarine, Softened 1/2 cup
- Sugar, Granulated. 1 cup
- Brown Sugar, Light. 1 cup
- Peanut Butter, Smooth 1 cup
- Eggs, Large 2 each
- Vanilla, Extract 1 teaspoon
- Flour, All Purpose 2 1/2 cup
- Baking Soda 1 teaspoon
- Baking Powder 1 teaspoon
- Salt, Table 3/4 teaspoon
Instructions
- Gather all your ingredients to make the peanut butter cookies.
- Preheat oven to 350°F.
- Using a KitchenAid Stand Mixer, place the softened butter and margarine in the mixing bowl along with the granulated sugar, brown sugar, and creamy peanut butter. With the flat paddle on medium low speed, combine all together until the mixture becomes pale and fluffy. TIP: Scrape the sides of the mixing bowl (during all stages of production) often while making this peanut butter cookie recipe.
- As the cookie mixture is creaming together, combine the dry ingredients. In a separate medium sized bowl combine the flour, baking soda, baking powder, and salt with a whisk.
- In the bowl with the creamed pale and fluffy ingredients, add one egg and vanilla extract. Mix all together until completely combined. Scrape the side of
the mixing bowl. Add the last egg to the bowl. Combine until the cookie mixture is smooth and creamy. Scrape the sides of the mixing bowl again. - In three different parts, add the flour mixture to the creamed mixture. Completely combine the cookie dough before moving on to the next addition and scrape the side of the mixing bowl. After all the ingredients have been added, let the peanut butter cookie dough mixture sit for a couple of minutes before portioning the individual cookies. Turn the mixer on one more time for about 1 minute on low and the dough should pull away from the mixing bowl if made correctly.
- Use a cookie portion scooper to make the peanut butter cookies the exact same size. A small size #40 scooper will result in 4 dozen, 3 ½ inch fully baked cookies. A larger size #20 portion scooper will produce 2 dozen, 4 ½ inch fully baked cookies.
- No chilling of the cookie dough is required. Use a silicone mat or a piece of parchment paper to line each of your baking sheets. With the scooper, fill completely with the cookie dough and scrape it along side of the mixing bowl to create a level flat dough ball.
- Place the cookie dough ball on the baking sheet so that there is a couple of inches around each ball for when they spread out during baking. On a regular sized baking cookie sheet, I was able to do 3 by 4 dough balls (12 cookies) of the # 40 scooper. Flatten the cookie dough ball with the palm of your hand. To achieve old-fashioned peanut butter cookies, use a fork and make criss cross pattern to flatten out the cookies. Sprinkle the top of each peanut butter cookie with a course white sanding sugar before baking.
- Place the cookie sheet in the preheated oven and bake for 8 minutes. Check on the peanut butter cookies and rotate the baking sheet. Bake 2 to 4 minutes longer until light golden brown on the bottom of the cookie and around the edge. Remove the cookies from the oven and let cool for a couple minutes before removing them to a parchment lined paper.
Notes
- Store in an airtight container or freeze for a later date.
- Dip your fork in a cup of flour to help create the criss cross pattern on the top of your old fashioned peanut butter cookies.
- If you want to add a little extra flavor to your peanut butter cookies then add in some chocolate chips, peanut butter chocolate chips, or drizzle with some melted peanut butter.
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 123Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 13mgSodium 114mgCarbohydrates 14gFiber 0gSugar 8gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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