The Chewiest Peanut Butter Cookies

There are those days when a peanut butter cookie, with a glass of milk, sounds just about perfect. I especially love these, because they are soft and chewy, which is how I like my cookies!

This recipe is a winner, as it comes together quickly and there's no need to chill the dough, which means you can have a fresh from the oven cookie in less than half an hour. (Unless you're baking with a two year old, and then it might take a little longer.) If you have a big jar of peanut butter in your cabinet then you're ready to go, because that, and a few basic pantry staples are all that's required. So, let's do this.

In a large bowl, cream together the peanut butter, butter, sugar and brown sugar. Add the egg and vanilla extract and mix well.

In a separate bowl, whisk together flour, baking soda and salt. Stir the flour mixture into the butter and sugar mixture and combine well.

Before we went any further, my helper needed to taste test our work. I know some people have thoughts about consuming raw cookie dough, but around here, it's always been the tradition to lick the beater and we're ok with it.

Now comes the fun part. We use a cookie scoop to measure the dough and roll it into 1 inch balls. Then they get rolled around in sugar.

We used our forks to press down on the balls to make that characteristic peanut butter cookie criss cross pattern.

While the cookies baked and cooled, we cleaned our dishes,

and the dragon, who, she insisted had to help with our baking this morning.

These cookies are delicious just as they are, but a little dip in chocolate doesn't hurt them at all.

Peanut Butter Cookies

1 cup peanut butter

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 T. vanilla extract

1 1/2 cups unbleached plain flour

1 t. baking soda

1/4 t. salt

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat.

In large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth and creamy with a hand or stand mixer.

Add the egg and vanilla extract and continue to mix until well combined.

In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.

Scoop dough into 1 inch balls. Roll in granulated sugar and place on baking sheet.

Using a fork, press down on each ball to slightly flatten and create a criss-cross pattern.

Bake for 8-9 minutes. Let cook on the baking sheet for a few minutes and then transfer to a wire rack.

* Recipe courtesy of

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