Prepare to fall in love with the Thick and Chewy Peanut Butter Cookies Recipe! These cookies are everything a peanut butter lover dreams of: irresistibly rich, melt-in-your-mouth tender, packed with deep flavor, gloriously thick, and unfailingly chewy. Whether you’re serving them up for a family movie night or sneaking one as a midday pick-me-up, every bite delivers sweet comfort and nostalgia. There’s a reason this Thick and Chewy Peanut Butter Cookies Recipe holds a permanent place in my baking rotation—it’s simple, satisfying, and never lets you down!

Thick and Chewy Peanut Butter Cookies Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this recipe is how it relies on everyday staples, but each of these ingredients brings its own magic to the mix. With just a handful of kitchen basics, you’re on your way to classic cookies with a bakery-style twist: deep flavor, perfect texture, and those pretty crisscross tops.

Creamy peanut butter: The star of the show, lending a rich, nutty base and that signature chew.
Unsalted butter: Adds creamy richness and helps achieve the perfect thickness.
Brown sugar (packed): For soft, moist cookies with a hint of caramel flavor.
Granulated sugar: Adds sweetness and that wonderful crisp right at the edges.
Large eggs: They bind everything together and add structure—don’t skip them!
Vanilla extract: A little splash rounds out the sweetness and deepens the flavor.
All-purpose flour: Gives the cookies shape and keeps them thick and tender.
Baking soda: For just the right amount of lift, ensuring lovely textures all around.
Baking powder: Works with the baking soda for a slightly puffier bite.
Salt: Essential for nudging the peanut butter flavor front and center.

How to Make Thick and Chewy Peanut Butter Cookies Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C)—this step is key for evenly baked cookies. Line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. Giving your oven and pans a head start guarantees those cookies bake up perfectly thick and chewy.

Step 2: Cream the Peanut Butter, Butter, and Sugars

In a large bowl, combine the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat them together for 2-3 minutes until the mixture is light and fluffy. This not only combines the ingredients but also whips in air, setting you up for cookies with beautiful lift and texture.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, mixing well after each addition. Drizzle in the vanilla extract and beat until everything’s incorporated. This step binds the dough and infuses it with that subtle, sweet aroma we all love in cookies.

Step 4: Whisk Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. By mixing the dry ingredients beforehand, you make sure the rising agents are evenly distributed—this ensures every cookie puffs and spreads just right.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. The dough will be soft but sturdy. Take care not to overmix—just enough so no streaks of flour remain. This keeps your cookies supremely tender and thick.

Step 6: Scoop and Shape the Dough

Using a cookie scoop or two tablespoons, roll the dough into generous balls—about two tablespoons each. Place them 2 inches apart on your parchment-lined baking sheet so they have room to spread. For that classic peanut butter cookie look, press each ball gently with a fork in a crisscross pattern.

Step 7: Bake and Cool

Slide the tray into the oven and bake for 10-12 minutes, just until the edges are golden. The centers will look slightly underdone, but that’s the secret to staying soft and chewy after cooling. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack. This quick pause lets them firm up perfectly while staying moist in the center.

How to Serve Thick and Chewy Peanut Butter Cookies Recipe

Garnishes

Dress up your cookies while they’re still warm with a sprinkle of flaky sea salt or a light dusting of powdered sugar. If you’re feeling playful, press a few chocolate chips or chopped peanuts right on top for extra flair and crunch!

Side Dishes

These cookies shine on their own but can be sensational alongside a tall glass of icy milk, hot chocolate, or homemade coffee. For a dessert platter, pair with fresh berries or even a small scoop of vanilla ice cream to balance the richness.

Creative Ways to Present

Stack the cookies high on a vibrant cake stand for a party-ready centerpiece, or wrap them in parchment and twine for homemade gift bags. For a playful twist, sandwich two cookies with a scoop of ice cream between—your own peanut butter ice cream sandwich magic!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature. They stay wonderfully chewy for up to 5 days. Layer parchment or wax paper between cookies to keep them from sticking together and preserve those fork marks.

Freezing

The dough and the baked cookies both freeze remarkably well. For the dough, roll into balls and freeze on a baking sheet, then transfer to a freezer bag. Ready-to-bake dough will keep for up to three months. For baked cookies, cool completely and freeze in layers separated by parchment; thaw at room temperature when a craving hits.

Reheating

Pop a cookie in the microwave for 10-15 seconds for that fresh-from-the-oven warmth and restored softness—perfect with a glass of milk or coffee, just as if they were freshly baked from this Thick and Chewy Peanut Butter Cookies Recipe.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds fun little bits of peanut in every bite, making for a delightful texture variation. It might yield slightly crumblier cookies, but the flavor and chew will still be fantastic.

What if I only have salted butter?

No worries at all! Simply reduce the additional salt in the recipe to just a pinch. Salted butter works just as well and balances the sweetness beautifully, especially if you’re after that perfect sweet-salty combo.

Can I make the cookies smaller or larger?

Definitely! For mini cookies, use a heaping tablespoon of dough and bake for about 8 minutes. For jumbo bakery-style cookies, use three tablespoons per cookie and extend the baking time a couple of minutes—just watch for those golden edges.

How do I prevent the cookies from spreading too much?

If your cookies are flattening more than you’d like, chill the dough for 30 minutes before baking. This step helps the fat solidify, keeping the cookies extra thick when baking—key for the perfect Thick and Chewy Peanut Butter Cookies Recipe.

Are these cookies gluten-free?

As written, this recipe uses all-purpose flour, so it’s not gluten-free. However, you can easily substitute a cup-for-cup gluten-free flour blend with good results—the cookies will still bake up deliciously thick and chewy!

Final Thoughts

If you’re searching for a truly unforgettable treat that wows kids and adults alike, I can’t recommend the Thick and Chewy Peanut Butter Cookies Recipe enough. It’s cozy, crave-worthy, and just begging to be shared—so gather your ingredients, channel your inner baker, and treat yourself to a batch today!