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. From that craving, I created an old fashioned chewy peanut butter cookie recipe that has become a favorite on our family Christmas cookie tray.
I tossed aside the expected fork cross-hatch imprint for a sprinkle of some sugar that gives these chewy peanut butter cookies a very welcome crunch and a touch of surprise.
I’m sharing all my secrets to these cookies below. And if peanut butter is what brought you here, you might love sandwiching these cookies around some beyond creamy peanut butter mousse.
Reader review
I LOVED these cookies…and I don’t like peanut butter!
-Bonny
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A no chill peanut butter cookie dough
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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! Oh and be eating them soon after!
Ingredient call outs
NOTE: I can’t guarantee the same chewy cookie if you use an all-natural peanut butter, as the oil is prone to separating.
Two not-so-old-fashioned tips to achieve the perfect old fashioned peanut butter cookie
Flatten the cookies. Instead of the classic cross-hatch typically seen on peanut butter cookies, I gently flattening the cookies at the end of the baking time to help create a really chewy cookie.
Turbinado sugar. The secret ingredient and the key to the crispy texture that is unique to these old fashioned peanut butter cookies
What is turbinado sugar and where can I find it?
Turbinado sugar (sometimes 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.
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!
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Old-fashioned Chewy Peanut Butter Cookies
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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 tsp vanilla, real not imitation
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp 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 1/2 cup brown sugar, 1/2 cup granulated sugar
- Meanwhile, place dry ingredients in a medium mixing bowl and lightly blend using a whisk or fork.2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp 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 tsp 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.
my cookies always spread too much. I have made this recipe 3 times now and each time they simply spread too much. They are still delicious and great with coffee for my husband.
Hi Theresa! A couple of tips…don’t over mix the butter and sugar or the dough so too much air isn’t added (not that you are necessarily but just wanted to mention it). You can also try adding a couple of tablespoons extra of flour the next time you make them. I am going to test them this week and do that and I’ll make some more notes especially since everyone’s ovens are different and I now have a new one since moving. Thank you for still enjoying them… keep you posted!😊
5 stars for sure.
They are my husbands favorite cookie. For Christmas placed a mini peanutbutter cup.
Hi Crystal! Thank you so much! I just did the same thing this year…have never done that before and was going to use another recipe because the kids love my MIL’s peanut butter blossoms and I thought..hey I know someone with a peanut butter cookie recipe 😉…Merry Christmas!! 🎄
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!