Chewy Peanut Butter Cookies

Few things evoke the nostalgic comfort of childhood quite like a batch of chewy peanut butter cookies. Their yummy aroma wafting through the kitchen, their soft centers contrasting with slightly crisp edges—these are the hallmarks of a truly exceptional treat.

In this easy-to-master recipe, we’ll show you the secrets to achieving the perfect balance of chewy texture and rich peanut butter flavor in homemade cookies, whether you’re a seasoned baker or a novice in the kitchen. We’ll also share a few tried-and-true variations that let you customize these cookies to your liking.

Word to the wise though: You may want to double or triple this chewy peanut butter cookie recipe. These cookies tend to go quickly!

Ingredients for Chewy Peanut Butter Cookies

ERIC KLEINBERG FOR TASTE OF HOME

• Butter-flavored shortening: Shortening melts at a higher temp than regular butter and helps these chewy cookies hold their shape better.
• Peanut butter: The secret sauce to peanut butter cookies! We like extra creamy for these cookies.
• Sugar: This recipe calls for both white and brown sugars for the best of both worlds.
• Eggs: The main binding ingredient that gives these cookies their soft chewy texture. Use room-temperature eggs, not chilled ones.
• Vanilla extract: For a delicious scent and warming flavor.
• All-purpose flour: Flour thickens the cookie dough and adds chewiness.
• Baking soda: Baking soda is a quick-acting leavening agent that helps cookies rise and fluff up while baking.

Directions

Step 1: Cream the butter and sugar

ERIC KLEINBERG FOR TASTE OF HOME

In a large bowl, cream the shortening, peanut butter and sugars until the mixture is light and fluffy, for about 4 minutes.

Step 2: Add the wet ingredients

ERIC KLEINBERG FOR TASTE OF HOME

Next, add the eggs, 1 at a time, beating them well after each addition. Beat in the vanilla and water.

Step 3: Add the dry ingredients

ERIC KLEINBERG FOR TASTE OF HOME

Add the flour, baking soda and salt; gradually add the dry ingredients to the creamed mixture and combine well.

Step 4: Form the cookies

ERIC KLEINBERG FOR TASTE OF H OME

Drop the cookie dough by tablespoons, ensuring they are 2 inches apart on ungreased baking sheets. Then, flatten each cookie with fork tines to make the signature hatching.

Step 5: Bake

ERIC KLEINBERG FOR TASTE OF HOME

Bake the cookies at 350°F until golden brown, for 12 to 15 minutes. Remove from the oven and transfer to wire racks to cool.

ERIC KLEINBERG FOR TASTE OF HOME

Chewy Peanut Butter Cookie Variations

• Add chocolate chips: What’s better than a chewy, cake-like peanut butter cookie? One with chocolate chips, that’s what. Try adding white, chocolate or butterscotch chips for a sweet surprise.
• Swap creamy for crunchy peanut butter: Traditional peanut butter cookies employ creamy butter. However, if you’re partial to chunky style peanut butter, by all means, try it in these cookies for a more toothsome texture.
• Make them vegan: These cookies are already practically plant-based, except for the eggs. Crisco butter-flavored shortening is indeed vegan, as is peanut butter (be sure it doesn’t contain honey). All you need to do is substitute the eggs for aquafaba or another egg alternative like applesauce or coconut oil and you’ll have vegan peanut butter cookies.

How to Store Chewy Peanut Butter Cookies

Once the cookies are cool, transfer them to sealed airtight containers or cookie jars at room temperature. You can refrigerate the cookies, but you don’t need to as long as they are stored this way.

How long do peanut butter cookies last?

These cookies can stay fresh for up to five days without drying out, thanks to the brown sugar, peanut butter and eggs that keep them moist.

Can you freeze peanut butter cookies?

You bet! Wrap any cookies you want to save for later in tin foil, then in zip-top bags or freezer containers to store in the freezer for up to 2 months.

Chewy Peanut Butter Cookie Tips

ERIC KLEINBERG FOR TASTE OF HOME

Why do my cookies keep falling apart?

Chances are, you baked them too long. Or, you could have an oven that runs extra hot, in which case we suggest baking them 1 to 2 minutes shorter than the suggested 12 to 15 minutes. Chewy soft cookies stay intact better this way.

Can I use butter instead of shortening?

You can, but because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape—like these chewy peanut butter cookies.

Do I have to use brown sugar for these cookies?

Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.