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+ servings
green, black and red plaid tray with peanut butter cookies and cups of cappuccino.

Old-fashioned Chewy Peanut Butter Cookie

The best peanut butter cookie recipe. A sandy textured outside with a tender inside, this is one easy and memorable cookie recipe!
Course Cookies, Dessert, holidays, Sweet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 21 minutes
Servings 36 cookies


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

For the chocolate ganache (if making sandwich cookie variation -see note below)

  • 1 ¼ cup bittersweet chocolate chips I use Ghiradelli
  • 1 cup heavy whipping cream


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. 
  • Meanwhile, place dry ingredients in a medium mixing bowl and lightly blend using a whisk or fork. 
  • 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.
  • 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. * if making sandwich version, use a melon baller size scoop
  • 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!
    *If making smaller sandwich version, total baking time is approximately 7 minutes depending on your oven so adjust time above accordingly.
  • Remove immediately and after 3 minutes or so, place on a rack for thorough cooling.

For ganache (if making sandwich version)

  • Heat whipping cream in a small saucepan over medium-high heat. Once bubbles form on the edge of the pan, remove from heat and add chocolate. Stir until chocolate is incorporated. Pour ganache into a bowl (or can leave in pan) and refrigerate until thickened to the consistency of thick peanut butter. Spread onto cookies. If using for icing a cake or brownies, you can use it sooner.


Baking tip. Underbake these lightly removing them from the oven as soon as they're brown.
Storage. Store in a plastic bag or airtight container for up to 4 days. They really last a while stored this way (if you can stop eating them!).
Freeze Notes. Freeze for up to 3 months in freezer safe containers or bags.
  • I like them half-dipped in melted semi-sweet chocolate or a big dollop in the middle but the purists in my life like ‘em plain.
  • Peanut butter cookie sandwich variation. Make the cookies ahead of time. Allow to cool and sandwich like sizes together with a spread of thick chocolate ganache.