Easy peanut butter cookie recipe! This simple recipe makes chewy peanut butter cookies using pantry staples in less than 30 minutes!
Most cookie lovers fall into one of two categories: they love chewy cookies, or they love crunchy cookies. These chewy peanut butter cookies are for those folks who love soft and chewy cookies.
These simple cookies are made with pantry staples, and they take just minutes to whip up.
And the results are delicious! The cookies have good peanut butter flavor and bits of crunch from the chopped peanuts, and they're both soft in the centers and chewy at the edges.
How to make chewy peanut butter cookies
Preheat oven to 350 F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the brown sugar, peanut butter, egg, melted butter, honey, vanilla extract, and chopped peanuts together until well-combined.
Add the flour, baking soda, and salt. Stir in just until combined.
Scoop 1.5 tablespoon scoops of dough and place 2 inches apart on prepared baking sheet. Gently flatten the dough for thinner cookies or leave mounded for thicker cookies.
Bake for 8-11 minutes, or until the centers are soft and the edges are set. Let cool on baking sheet for 10 minutes before removing to a wire rack to finish cooling.
Tips
- Brown sugar: I use light brown sugar, but dark brown sugar will work equally well in this recipe.
- Peanut Butter: I use regular creamy peanut butter, not natural peanut butter in these cookies.
- Peanuts: I use lightly salted peanuts in this recipe. Feel free to use unsalted if you prefer.
- Lightly flattening the dough will give you thinner cookies. Leaving the cookies as balls or scoops will give you thicker cookies.
- Baking: The cookies should look soft in the centers with set edges. Slightly underbaking the cookies helps to keep them soft and chewy. Overbaking the cookies will give you a crunchier cookie.
- I sprinkle some of the cookies with a little granulated sugar after baking for extra texture. It's delicious but completely optional.
How to store
I store the cookies in a resealable container at room temperature for 3-4 days.
More easy cookie recipes!
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Chewy Peanut Butter Cookies
Ingredients
- 3/4 cup brown sugar1 (packed)
- 1/2 cup creamy peanut butter2
- 1 large egg
- 2 tablespoons butter (melted)
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/3 cup chopped peanuts3
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt4
Instructions
- Preheat oven to 350 F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the brown sugar, peanut butter, egg, melted butter, honey, vanilla extract, and chopped peanuts together until well-combined.
- Add the flour, baking soda, and salt.
- Stir in just until combined.
- Scoop 1.5 tablespoon scoops of dough and place 2 inches apart on prepared baking sheet.
- Gently flatten the dough for thinner cookies or leave mounded for thicker cookies.
- Bake for 8-11 minutes, or until the centers are soft and the edges are set.
- Let cool on baking sheet for 10 minutes before removing to a wire rack to finish cooling.
Video
Notes
- Brown sugar: I use light brown sugar, but dark brown sugar will work equally well in this recipe.
- Peanut Butter: I use regular creamy peanut butter, not natural peanut butter in these cookies.
- Peanuts: I use lightly salted peanuts in this recipe. Feel free to use unsalted if you prefer.
- Salt: If you don't have kosher salt, use 1/4 teaspoon salt instead.
- Baking: The cookies should look soft in the centers with set edges. Slightly underbaking the cookies helps to keep them soft and chewy. Overbaking the cookies will give you a crunchier cookie.
- Nutrition values are estimates.
Nutrition Information
Adapted from ATK.
Jessica says
My new go to peanut butter cookie recipe! The cookies were just as you described and my family loved the texture and the flavor. Thanks for sharing this recipe!
Kate says
Yay!! I’m glad your family liked the cookies. Thanks for commenting!