Chewy Peanut Butter Cookies

I’m not kidding when I say these have got to be the best chewy peanut butter cookies I’ve had. I’ve tried so many different recipes in the past, and this is the one, you guys. They have a buttery chewy center, crisp edges, and there’s no flattening with a fork! This recipe is also perfect for gifting around the holidays or bringing to a gathering because it yields about 40 cookies. Yes, 40!

What makes a good chewy cookie?

I’m team chewy all the way, when it comes to cookies! So what is it that gives cookies a nice chewy texture? Here are a few things to look for when picking out a good recipe:

• Dough temperature- When you chill your dough first, it takes longer to spread out while in the oven, and therefore retains some moisture.
• Baking powder- The acidity in baking powder also keeps the dough from spreading out and retains moisture inside.
• Brown Sugar- This recipe calls for one full cup of brown sugar. Why? Because the molasses in brown sugar attracts moisture and helps cookies stay moist longer.

What you’ll need for this recipe

1 1/2 Cups all purpose flour

1 Tsp baking powder

1/2 Tsp salt

11 Tbsp unsalted butter (room temperature)

1 Cup packed brown sugar

1 Cup granulated sugar

1 Cup creamy peanut butter

2 large eggs

1 Tsp vanilla extract

Instructions

1. In a medium sized mixing bowl, whisk your dry ingredients- flour, baking powder and salt.
2. .In a stand mixer with paddle attachment (or separate mixing bowl with hand mixer), cream together the room temperature butter and both sugars on medium speed for 2-3 minutes or until light and fluffy.
3. Beat in vanilla and then eggs one at a time and then mix in the peanut butter until well combined.
4. Change speed to medium-low, and slowly incorporate the dry mixture. Beat well until combined, and scrape the sides and bottom of the bowl with a spatula if necessary.
5. Chill in the refrigerator for about an hour, and then preheat the oven to 375 F after the dough is ready to be taken out.
6. Roll the dough into 1.5- 2 inch balls (no need to flatten) and place onto parchment-lined baking sheet.
7. Bake for 11-12 minutes, or until the cookies look set on the edges. The middle will look like they are not quite done and puffed up in the middle, but they will continue to bake some after being taken out and will start to flatten out.
8. Transfer to a wire rack for cooling.

Storing

These cookies can be stored in an airtight container at room temperature for about 5-7 days and a couple of weeks in the fridge.

They can be kept in the freezer about three months. I would wrap them in foil or cling wrap first, and put them in an airtight bag/container.

If you don’t want to make all of the cookies at once, you can absolutely freeze some of the dough for later! Wrap the dough in cling wrap a couple times around and place in an airtight bag/container, and it can be kept for up to three months. You will need to make sure to thaw completely in the refrigerator before use.

Ultra Chewy Peanut Butter Cookies

5 from 3 votes

These peanut butter cookies have a buttery chewy center, crisp edges, and you don't need to smash them with a fork!

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:11 minutes mins

Chilling time:1 hour hr

Total Time:1 hour hr 26 minutes mins

Course: Dessert

Cuisine: American

Keyword: cookies, peanut butter, peanut butter cookies, peanut butter dessert

Servings: 14

Author: Ally

Cost: $5

Equipment

• Stand mixer or hand mixer
• Baking sheet

Ingredients

• 1 1/2 Cups All purpose flour
• 1 Tsp Baking powder
• 1/2 Tsp Salt Reduce to 1/4 Tsp if using salted butter
• 11 Tbsp Unsalted butter
• 1 Cup Packed brown sugar
• 1 Cup Granulated sugar
• 1 Cup Peanut butter
• 2 Large eggs
• 1 Tsp Vanilla extract

Instructions

• n a medium sized mixing bowl, whisk your dry ingredients- flour, baking powder and salt.
• In a stand mixer with paddle attachment (or separate mixing bowl with hand mixer), cream together the room temperature butter and both sugars on medium speed for 2-3 minutes or until light and fluffy.
• Beat in vanilla and then eggs one at a time and then mix in the peanut butter until well combined.
• Change speed to medium-low, and slowly incorporate the dry mixture. Beat well until combined, and scrape the sides and bottom of the bowl with a spatula if necessary.
• Chill in the refrigerator for about an hour, and then preheat the oven to 375 F after the dough is ready to be taken out.
• Roll the dough into 1.5- 2 inch balls (no need to flatten) and place onto parchment-lined baking sheet.
• Bake for 11-12 minutes, or until the cookies look set on the edges. The middle will look like they are not quite done and puffed up in the middle, but they will continue to cook some after being taken out and will start to flatten out.
• Transfer to a wire rack for cooling.

Notes

• Make sure to chill the dough in the refrigerator before putting into the oven. This will keep the dough from spreading too much while baking and help ensure a chewy center. You can also put the dough in the freezer instead for about 20 minutes.
• The cookies will look not quite done in the oven when you go to take them out. Thats okay! They need to look slightly golden on the edges and puffy in the middle.
• If you don’t want to make all the dough at once, you can store some in the freezer (wrapped in cling wrap, and in an airtight bag/container) for up to three months.
• This recipe yields between 36-40 cookies depending on how big you make them.

Recipe adapted from Food and Wine Magazine.