Thick, Chewy, and Packed with Peanut Butter Goodness

Thick, chewy, and packed with peanut butter goodness—these cookies are everything I want in a classic homemade treat. They have a soft, dense center, crispy golden edges, and that rich, salty-sweet peanut butter flavor that makes it hard to stop at just one.

Why You’ll Love This Recipe

I love how these cookies deliver the perfect chewy texture without being cakey. The peanut butter flavor is bold but not overpowering, and the thickness makes them feel extra indulgent. They’re easy to mix up in one bowl, and I don’t need any chill time unless I want ultra-thick results. Whether I’m baking for a party or just for my own snack stash, these always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter (softened)

• Creamy peanut butter (not natural style)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

Optional mix-ins:

• Chocolate chips or chunks

• Chopped peanuts

• Reese’s Pieces or peanut butter chips

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a small bowl, I whisk together the flour, baking soda, and salt.

3. In a large mixing bowl, I beat the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

4. I add the egg and vanilla extract and mix until combined.

5. I gradually stir in the dry ingredients until the dough comes together.

6. If I’m using any mix-ins, I fold them in at this point.

7. I scoop the dough into large balls (about 2 tablespoons each) and place them on the baking sheet, spacing them a couple of inches apart.

8. I bake for 10–12 minutes, until the edges are lightly golden and the centers still look soft.

9. I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18 to 20 cookies.

Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

• I sometimes use crunchy peanut butter for added texture.

• I press a chocolate kiss into the center right after baking for a peanut butter blossom twist.

• For a salty-sweet balance, I sprinkle a little flaky sea salt on top before baking.

• I’ve made mini versions with a small scoop and baked them for slightly less time.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I place a slice of bread in the container—it works like magic. I also freeze baked cookies or cookie dough balls for up to 3 months. To reheat, I warm a cookie in the microwave for about 10 seconds for that fresh-baked feel.

FAQs

Can I use natural peanut butter?

I don’t recommend it for this recipe. Natural peanut butter tends to be oilier and makes the cookies spread too much. I stick with classic creamy peanut butter for best results.

How do I make the cookies thicker?

I use slightly chilled dough and make larger dough balls. I’ve also learned not to overbake them—the soft centers firm up as they cool.

Can I add chocolate?

Absolutely. I love mixing in dark chocolate chunks or peanut butter chips for even more flavor.

Why are my cookies dry?

If the cookies come out dry, it’s likely due to overbaking or measuring too much flour. I always spoon and level the flour to avoid using too much.

Do I need to chill the dough?

It’s optional. I usually don’t chill it, but if I want a puffier cookie, I chill the dough for 30 minutes to an hour.

Conclusion

Thick, chewy, and packed with peanut butter goodness—these cookies are everything I want in a comforting, crowd-pleasing dessert. Whether I’m baking them for family, friends, or just a late-night craving, they deliver every time. Soft centers, crisp edges, and bold peanut butter flavor make them a favorite in my kitchen.