If you’re on the hunt for the ultimate cookie that brings back nostalgic childhood memories and satisfies peanut butter cravings in every bite, you’ll want to try this Thick and Chewy Peanut Butter Cookies Recipe. These golden, bakery-style cookies are rich with peanut butter flavor, crisp at the edges, irresistibly soft in the middle, and made with just a handful of pantry staples. Perfect for sharing or savoring with a cold glass of milk!

Thick and Chewy Peanut Butter Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Thick and Chewy Peanut Butter Cookies Recipe is that the ingredient list is short and familiar, yet each component brings something special to the table. Here’s what you need, and why:

Peanut butter: The star ingredient! Creamy peanut butter gives the cookies a rich, nutty flavor and soft, moist texture.
Unsalted butter: Softened butter adds richness and helps create that chewy bite you’re after.
Brown sugar: Provides deep caramel notes and a tender, fudgy middle.
Granulated sugar: Lends sweetness and a touch of structure to balance the brown sugar’s moisture.
Eggs: Two large eggs bind the dough so your cookies bake up thick instead of flat.
Vanilla extract: Just a teaspoon brings warmth and rounds out the peanut butter flavor.
All-purpose flour: The foundation that holds it all together, giving the cookies body and chewiness.
Baking soda: Adds lift, so the cookies puff up instead of spreading too much.
Baking powder: A touch more leavening for extra thickness and cakiness.
Salt: Balances the sweetness and enhances all the peanut butter goodness.

How to Make Thick and Chewy Peanut Butter Cookies Recipe

Step 1: Prep Your Tools

Get started by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper so your cookies won’t stick and clean up is a breeze. This step sets your cookies up for even baking from the get-go.

Step 2: Cream the Fats and Sugars

In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. Beat everything together for 2–3 minutes, until the mixture is light, fluffy, and paler in color. This step whips air into the dough and ensures every bite has that perfect, tender crumb the Thick and Chewy Peanut Butter Cookies Recipe is famous for.

Step 3: Mix in Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition so they fully incorporate. Stir in the vanilla extract—the aroma alone will make your kitchen smell heavenly! This combo keeps your dough luxuriously rich and aromatic.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This quick blend ensures the leaveners and salt are evenly distributed, giving your cookies consistent lift and flavor in every batch.

Step 5: Form the Cookie Dough

Gradually add the dry mixture to your wet ingredients, stirring gently until a soft, cohesive dough comes together. Don’t over-mix—just enough so there are no pockets of flour. This step is your ticket to perfectly thick cookies!

Step 6: Shape and Pattern

Scoop out about 2 tablespoons of dough for each cookie (a cookie scoop or large spoon works perfectly). Roll them into balls in your hands, then place 2 inches apart on the lined baking sheet. Grab a fork, dip it in a little sugar if you like, and gently press a crisscross pattern onto each dough ball. Not only does this make the cookies look classic, but it also helps them bake evenly.

Step 7: Bake and Cool

Bake for 10–12 minutes, just until the edges are golden while the centers still look a bit soft (they’ll firm up as they cool). Let the cookies rest on the baking sheet for 5 minutes—this is key for chewy centers—then transfer to a wire rack to finish cooling, if you can resist eating them right away!

How to Serve Thick and Chewy Peanut Butter Cookies Recipe

Garnishes

These cookies are beautiful as-is but can be dressed up in all sorts of ways! Try sprinkling a pinch of flaky sea salt over the tops right out of the oven for a sweet-salty twist, or drizzle with melted dark chocolate to add extra decadence. Even a handful of chopped roasted peanuts makes for a fantastic garnish.

Side Dishes

While these cookies are show-stoppers all on their own, they pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a mug of hot cocoa in the cooler months. For a more grown-up treat, try them alongside coffee, or crumble them over your favorite pudding.

Creative Ways to Present

Arrange these cookies in a rustic bakery basket lined with a linen napkin for an inviting, homemade look. You can stack several in a clear cellophane bag tied with a ribbon for a simple edible gift, or layer them into a jar for a fun “cookie stack.” They’re a hit on cookie platters for parties, or even as the “bread” in a peanut butter cookie ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

If you manage to have any left after baking, keep your Thick and Chewy Peanut Butter Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for about 4–5 days. Pop a slice of bread in the container to help keep the cookies extra moist!

Freezing

The beauty of this recipe is how well it freezes. Freeze cookie dough balls (crisscross pattern and all) on a tray until firm, then transfer to a zip-top bag or freezer container for up to 3 months. Bake straight from frozen, just adding an extra minute or two to the bake time, or freeze the baked cookies and thaw as needed for instant treats.

Reheating

If you love that fresh-from-the-oven warmth, simply zap a stored cookie in the microwave for 5–10 seconds. This brings back that soft, melt-in-your-mouth texture. If reheating several, a few minutes in a 300°F oven on a baking sheet revives the chewiness perfectly.

FAQs

Can I use chunky peanut butter for this Thick and Chewy Peanut Butter Cookies Recipe?

Absolutely! Chunky peanut butter adds extra texture and crunch to every bite. Just keep in mind that the cookies may spread a little more, and you’ll get delightful bits of real peanut in every cookie.

Why do my cookies sometimes turn out flat?

Flat cookies can be caused by overly soft butter or skipping the step of measuring flour accurately. Make sure your butter is just softened, not melted, and spoon the flour into your measuring cup (don’t pack it in) for best results.

Can I make this Thick and Chewy Peanut Butter Cookies Recipe gluten-free?

Yes! You can swap the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The cookies will still be wonderfully chewy with that bold peanut butter flavor—just check that your baking powder and baking soda are also gluten-free.

How do I know when the cookies are perfectly baked?

The secret is to take them out when the edges are just golden and the centers look slightly underbaked. They’ll firm up as they cool, giving you that thick, chewy bite every single time.

Can I double the recipe for a crowd?

Definitely! The Thick and Chewy Peanut Butter Cookies Recipe can easily be doubled or even tripled. Just be sure to bake in batches, giving the cookies plenty of room on the baking sheet to stay thick and soft.

Final Thoughts

There’s just something undeniably special about a classic batch of peanut butter cookies made from scratch. Whether you love baking for family, friends, or simply to treat yourself, this Thick and Chewy Peanut Butter Cookies Recipe promises comfort and joy in every soft bite. Roll up your sleeves, preheat that oven, and get ready for cookie magic—you’ve got this!