Old-fashioned Chewy Peanut Butter Cookies
Bake up this soft and chewy old-fashioned peanut butter cookie recipe in less than 30 minutes. Learn the best peanut butter to use for peanut butter cookies and save time with this easy, no chill cookie dough. This sugar topped cookie will earn a place of honor in among your favorite cookie recipes!
Servings 36 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 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.
Video
Notes
Baking tip. Underbake these lightly removing them from the oven as soon as they're brown.
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.
