There’s something magical about biting into a cookie that’s crispy on the edges, soft in the center, and irresistibly chewy throughout. Thick and chewy peanut butter cookies combine the nutty richness of peanut butter with the indulgence of a bakery-style cookie you can make right at home.
Unlike traditional crunchy versions, this recipe is designed to maximize chewiness while maintaining structure. By carefully balancing moisture, fat, and baking science, these cookies stay soft for days—making them perfect for snack jars, parties, or late-night cravings.
Ingredient Breakdown (The Science Behind Each One)
- Peanut Butter (1 cup, creamy or crunchy): Provides fat and protein for chewiness and that signature nutty flavor. Creamy peanut butter creates smoother cookies, while crunchy adds texture.
- Unsalted Butter (½ cup, softened): Adds richness, helps structure, and prevents the cookies from being too crumbly.
- Brown Sugar (1 cup): Contains molasses, which locks in moisture and gives chewiness + caramel notes.
- Granulated Sugar (½ cup): Balances sweetness and crisp edges.
- Egg + 1 Egg Yolk: Eggs bind and provide lift, while the extra yolk adds extra richness and chew.
- Vanilla Extract (1 tsp): Enhances flavor complexity.
- All-Purpose Flour (1 ½ cups): The backbone of the cookie. Too much flour = cakey; too little = flat.
- Baking Soda (1 tsp): Helps spread and creates air pockets for soft interiors.
- Cornstarch (1 tsp, optional): Keeps the cookies tender and thick.
- Salt (½ tsp): Balances sweetness and enhances peanut butter’s natural flavor.
💡 Pro Tip: For an extra chewy texture, use dark brown sugar instead of light.
Step-by-Step Instructions
1. Mix the Wet Ingredients
In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg, extra yolk, and vanilla.
2. Add Dry Ingredients
Whisk together flour, baking soda, cornstarch, and salt in a separate bowl. Gradually add to wet ingredients until combined—do not overmix.
3. Chill the Dough
Cover and refrigerate the dough for at least 1 hour (up to 48 hours). Chilling prevents overspreading and guarantees thick cookies.
4. Shape and Bake
Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon balls, place on lined baking sheet, and slightly flatten with a fork (classic crisscross pattern). Bake for 10–12 minutes, until edges are set but centers are soft.
5. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and keeps centers chewy.
Expert Tips & Troubleshooting
- Too Dry? Reduce baking time or add an extra egg yolk.
- Too Flat? Chill dough longer or use a touch more flour.
- Want Extra Chewy? Add 1 teaspoon of honey or molasses.
- Prefer Crispy Edges? Bake at 375°F for slightly less time.
Storage and Make-Ahead Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Shape dough balls, freeze on a tray, then store in freezer bag for up to 3 months. Bake straight from frozen (add 2 extra minutes).
- Freezing Baked Cookies: Wrap tightly and freeze up to 2 months.
Variations to Try
- Double Peanut Butter: Add peanut butter chips to the dough.
- Chocolate-Dipped: Dip half the cookie in melted dark chocolate and sprinkle with sea salt.
- Stuffed Cookies: Wrap dough around a spoonful of Nutella, caramel, or jam for a surprise center.
- High-Protein Version: Replace ¼ cup flour with vanilla whey protein powder.
Nutritional Information (Per Cookie, approx.)
- Calories: 210
- Carbohydrates: 22g
- Protein: 5g
- Fat: 12g
- Sugar: 14g
(Exact values depend on brand of ingredients.)
FAQs About Thick and Chewy Peanut Butter Cookies
Q1: Why are my peanut butter cookies crumbly?
Likely too much flour or overbaking. Always spoon and level flour rather than scooping.
Q2: Do I need to chill the dough?
Yes—chilling controls spread and ensures thicker, bakery-style cookies.
Q3: How do I keep cookies soft for days?
Store with a slice of bread in the container—the cookies absorb moisture and stay chewy.
Q4: Can I make these cookies without eggs?
Yes, substitute with a flax egg (1 tbsp ground flax + 3 tbsp water).
Final Thoughts
These thick and chewy peanut butter cookies aren’t just another recipe—they’re a baking science masterpiece. With the perfect balance of rich peanut butter, tender chewiness, and endless customization, this recipe is one you’ll return to again and again.
Whether you’re baking for family, friends, or simply yourself, these cookies are guaranteed to impress and satisfy.
