Bake up this old fashioned chewy peanut butter cookie recipe in less than 30 minutes. Best of all, save time thanks to a no chill cookie dough and learn which peanut butter is the best for peanut butter cookies. This sugar topped cookie will earn a place of honor among your favorite cookie recipes!
A few Christmases ago, I found myself craving a peanut butter cookie but didn't want to have to spend too much time to bake them. I gathered what I consider to be the best cookie ingredients to create a no chill chewy old fashioned peanut butter cookie recipe that has become a favorite on our family Christmas cookie tray.
And if you're a big peanut butter and chocolate fan like me, you'll also love these Peanut Butter Pretzel Bars!
Jump to:
A no chill peanut butter cookie dough
While a no chill cookie dough seems like it wouldn't be as chewy because of the room temperature butter, these peanut butter cookies give big chewy vibes for two reasons:
- More brown sugar. Brown sugar has more moisture in it than white sugar and the ratio in these cookies makes a wonderfully, chewy cookie.
- Reduced baking time. Baking these peanut butter cookies for less time results in a softer, chewier cookie once cooled.
Benefit to you?
You can mix and bake these cookies in 30 minutes!
You'll be eating cookies in no time!
2 techniques for the best peanut butter cookie
Two not-so-old-fashioned tips to achieve the perfect old fashioned peanut butter cookie:
- Flatten the cookies. The cookies have an extra special topping and are missing the classic cross-hatch typically seen on peanut butter cookies. Gently flattening the cookies at the end of the baking time replaces the typical fork cross-hatch and produces a chewy cookie.
- Turbinado sugar. The secret ingredient and the key to the crispy topping unique to this cookie recipe.
What is turbinado sugar and where can I find it?
Turbinado sugar is also called demerara sugar and it's basically a raw brown sugar with a larger sugar crystal.
It's the secret to this peanut butter cookie recipe and brings an unforgettable sandy texture and crunch to most cookies and bars. Also, it's basically raw sugar so serve it in a pretty sugar bowl when you have friends over for coffee!
You can find turbinado sugar in your local Target or favorite grocery store.
What's the best kind of peanut butter for peanut butter cookies?
Hands down my favorite and the best peanut butter for chewy cookies is creamy peanut butter.
And to me, the best peanut butter brand for baking is Skippy as it to me has the best mouth feel and is the creamiest.
*I can't guarantee the same chewy cookie with an all-natural peanut butter as the oil is prone to separating.
The best compliment I recently received about these cookies:
I LOVED these cookies...and I don't like peanut butter!
-Bonny
How to Make Old Fashioned Peanut Butter Cookies
- Cream together the butter and sugar until smooth.
- Add the eggs (one at a time - not like I have it pictured here), beating until incorporated.
- Next up is the peanut butter and the vanilla. Mix until blended.
- Finally, mix in the dry ingredients quickly until everything comes together.
- Scoop onto a parchment covered baking sheet using a medium cookie scoop.
- Slightly press down and sprinkle a generous topping of turbinado sugar.
- Bake!
Pro Tip
Quickly (and carefully!) slightly flatten each cookie about 5 minutes in to the baking time using a fork or your fingertips. Or rap the cookie sheet gently against the oven rack.
-Josie + Nina
Helpful Serving and Storage Tips
Holiday gift giving
Package up a few cookies in a cellophane bag and tie with string for neighbors or to send to the college students in your life.
How to store peanut butter cookies
These soft, chewy peanut butter cookies last a long time! You can store them in an sealed, airtight container or plastic bag for 5-7 days.
Make ahead
You can make the peanut butter dough and wrap it in plastic wrap, then parchment and then place in and airtight container or freezer safe bag for up to 3 months. Defrost completely and then bake as directed.
Freezer Instructions
Freeze in an airtight container or freezer safe bag (don't forget to label with the date) for up to 3 months. Defrost at room temperature but open the bag so they don't get soggy.
FAQ's
All I have is a full jar of crunchy peanut butter? Is that ok to use?
Yes of course you can use it but I can't guarantee that the texture will be the same. I don't recommend using an all-natural peanut butter (where you have to mix in the oil).
Can I chill this peanut butter cookie dough?
I love this cookie dough because it saves time and takes you straight to cookietown! It's already a somewhat stiff cookie dough so if you need to refrigerate the dough, bring it to room temperature before scooping and baking.
How long do peanut butter cookies last in the freezer?
Make these ahead, allow them to cool and freeze them in an airtight container for up to 3 months.
How many dozen cookies does this recipe make?
Approximately 3 dozen cookies consistently.
Made this recipe?
I'd love it if you'd share your review and leave a star rating and comment!
📖 Recipe
Old-fashioned Chewy Peanut Butter Cookies
Ingredients
For the cookies
- 2 sticks unsalted butter, softened at room temperature
- 1 ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 cup creamy peanut butter, I use Skippy
- 2 teaspoon vanilla, real not imitation
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- turbinado sugar, for sprinkling
Instructions
For Cookies
- Line 2 cookie sheets with parchment paper and preheat oven to 350°
- Combine butter and sugars in a mixing bowl. With a stand mixer using a paddle attachment or a hand mixer, beat until light and creamy about 3 minutes.2 sticks unsalted butter, 1 ½ cup brown sugar, ½ cup granulated sugar
- Meanwhile, place dry ingredients in a medium mixing bowl and lightly blend using a whisk or fork.2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- To wet ingredients, add eggs one at a time, beating lightly to incorporate. Add peanut butter and vanilla and mix until thoroughly incorporated about a minute or so.2 eggs, 1 cup creamy peanut butter, 2 teaspoon vanilla
- Mix in dry ingredients for about a minute but not too long so as not to overdevelop the gluten. The batter will be just a tad sticky.
- Using a 2” scoop, place 12 balls on to a cookie sheet. Sprinkle lightly with turbinado sugar.turbinado sugar
- Bake for 5 min and then very lightly, press down with a fork to flatten a bit. Return to oven and bake for 4-6 minutes more. You want a slight edge of golden brown but the cookies will appear more on the soft side. Watch closely!
- Remove immediately and after 3 minutes or so, place on a rack for thorough cooling.
Notes
About Lori Murphy
Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.
I never leave reviews!! But this is a must. I love this recipe. It’s perfect. So soft. My new favorite peanut butter cookie.
Thanks for sharing.
OMG Angie! You don't know how much a review like this means! So so appreciated and so beyond thrilled that you love these cookies as much as I do. Thank you for taking the time to let me know!!♥️
I came across this recipe today while searching for the perfect peanut butter cookie. I used all ingredients (with the exception of the turbinado sprinkling as I didn't have any) and followed instructions exactly as written. I baked them 5 min, lightly flattened, then 5 min more. The result was exactly as described. The cookies were delicious, but a little too soft for my liking.
So two things...Eveyones oven is a little different and I should have listened to myself when I thought they could have used a little more time. And second, would they have had that perfect crunch if I had used the turbinado sugar? Not sure. For me, the recipe is sweet enough without the extra sprinkling. Today I learned my palette prefers a crispier peanut butter cookie.
But wait...as I was about to store my delicious but kinda soft cookies away, I thought about bread. You know when you plop a loaf of day old in a hot oven for a few minutes to crisp up the top? Well I turned my oven back on to a hot 425F. Placed the cold cookies back on the cookie sheet and baked for 3 min. OMG...Cookie magic. Crispy on the outside, soft and chewy on the inside. Might become my new technique LOL.
Great recipe, Thanks.
Hi Tracey! I love love your idea to crisp up the cookies. Such a good one! And I completely get the whole texture preference thing as my husband and I differ on cookie preferences too. He'd be on your team!
I cannot wait to try this recipe. Peanut butter cookies are a favorite in our house!
Ours too Amy! Pretty much anything with peanut butter is a hit!😊