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These peanut butter cookies have a soft and chewy middle and perfectly crisp edges. There’s nothing crumbly or dry about them! Creamy peanut butter, brown sugar, vanilla, and a hint of cinnamon give them a rich, sweet flavor and sets them apart from other peanut butter cookies you’ve had. This is a no-chill cookie dough, and you can be enjoying one in just 30 minutes!
These soft and chewy peanut butter cookies have a dream texture! They’re sort of bendy is the best way to describe it. The middles are so soft and chewy, but not gooey and under baked. The edges are perfectly crisp without being dry and crunchy.
I’m not a big fan of those thick, dense peanut butter cookies with the fork cross-hatch on top. Whenever I see one I immediately assume it’s dry inside. That is definitely not what you think when you look at the chewy peanut butter cookies.
One of the unique ingredients I like to use with peanut butter cookies, is a little bit of cinnamon. The warm, sweet flavor enhances the nutty flavor of the peanut butter and makes it taste sweeter without adding a bunch of additional sugar. Finally, if you love sweet and salty be sure to sprinkle the tops of the cookies with flaky sea salt when they come out of the oven!
Ingredient Notes
Butter – I always use unsalted butter because the amount of salt in salted butter varies and can affect the taste of whatever you’re baking. It needs to be room temperature and soft for this recipe.
Sugar – A combination of both brown sugar and granulated sugar gives the cookies structure while also giving them that soft chewy texture.
Peanut butter – This recipe works best using a creamy more processed peanut butter such as Skippy or Jif. The consistency isn’t oily and runny, which is what allows these cookies to set up better and you don’t run the risk of them spreading. Natural peanut butter doesn’t have emulsifiers in it, which is why the oil is separated from the peanut butter.
Vanilla – I love using vanilla bean paste when I bake because of it’s sweeter more intense vanilla flavor. However, vanilla extract is perfectly fine to use.
Eggs – The extra egg yolk is what makes the peanut butter cookies chewy and gives them that “bendy” consistency.
Flour – We’re using all-purpose flour because of it’s lighter consistency. You can use white whole wheat, but they will be a little more dense.
Baking soda – Baking soda is another ingredient needed to make a cookie chewy with crisp edges. Baking powder creates a puffier cookie.
Cinnamon – The secret ingredient that leaves people wondering what the flavor is and why these peanut butter cookies are so good. Don’t skip it! I also use it in my chocolate chip cookies, it makes them so special.
Tips for Making the Best Peanut Butter Cookies
- Measure the flour properly. Spoon the flour into the measuring up and level it off with the flat back side of a butter knife. Scooping a measuring cup directly into the flour will always result in using too much flour.
- Skip the natural peanut butter and use something like Jiff. Natural peanut butter is too runny and will cause the cookies to spread too much.
- Beat the butter, sugars, peanut butter, and vanilla extra well. I usually beat them on medium speed for about 5 minutes, scraping down the sides of the bowl at least once. They should look light and creamy.
- Use a cookie scoop. This will ensure that the cookies are the same size and bake evenly. Sprinkle the tops with a little granulated sugar before putting them in the oven so that have those nice crackled top.
- Don’t over bake the cookies or they won’t be soft and chewy. The edges should look set, but the centers should still look soft. They will continue to bake while they cool. Let them cool on the baking sheet for at least 5 minutes before removing them onto a wire rack to finish cooling.
- Gently tap the cookie sheet on the counter when the cookies come out of the oven. This deflates them so they aren’t mounded up in the middle.
- Sprinkle with sea salt. For the perfect sweet and salty peanut butter cookie, sprinkle with a pinch of flaky sea salt when the cookies come out of the oven.
Make Ahead and Storage
Make Ahead – The cookie dough can be made 1-2 days in advance and stored in an airtight container in the fridge. Be sure to bring the dough to room temperature before baking.
Storage – The cookies will keep in an airtight container at room temperature for 3 days. If you don’t plan to eat them that quickly, I recommend freezing them. Once they’ve cooled completely place them in a freezer bag or other airtight container. Freeze for 2-3 months.
More Delicious Cookie Recipes
Chewy Peanut Butter Cookies Recipe
Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla
- 1/2 cup creamy peanut butter Jif, Skippy or something similar (not natural peanut butter)
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- Flaky sea salt for sprinkling on top optional
Instructions
- Preheat oven to 350° F. and line a baking sheet with parchment paper.
- Add the flour, baking soda, salt, and cinnamon to a mixing bowl and whisk together until combined.
- Add the butter, sugars, and peanut butter to the bowl of a stand mixer. With the paddle attachment cream them together on medium speed for 4-5 minutes scraping down the sides of the bowl at least once.
- Add in the egg, egg yolk, and vanilla and mix together until light and fluffy, 1-2 minutes.
- Pour the flour in with the butter and sugar mixture and mix on low just until combined.
- Use a 2 tablespoon cookie scoop to scoop the dough into balls. Place them on the prepared baking sheet 2 inches apart. Sprinkle granulated sugar on the tops and then bake for 10-12 minutes. 10 minutes will be a chewier cookie and 11-12 minutes will be a crispier cookie.
- Remove the cookies from the oven and tap the pan on the countertop to flatten them. Sprinkle flaky sea salt on the tops if desired. Let the cookies cool on the baking sheet for 5 minutes before removing them onto a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these Chewy Peanut Butter Cookies, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
