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5.0 from 3 votes

Chewy Peanut Butter Cookies

These Chewy Peanut Butter Cookies have the iconic fork marks, crunchy edges and a perfectly chewy inside.

Prep Time
15 mins
Cook Time
15 mins
Servings: 65 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter room temperature
  • 1 1/2 cups creamy peanut butter
  • 1 1/4 cups dark brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • additional granulated sugar for fork

Instructions

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  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Add the butter and peanut butter to a large mixing bowl. Using a hand mixer, beat on medium speed until creamed.
  3. Add in the brown sugar and granulated sugar. Mix until incorporated.
  4. Add in the eggs and vanilla extract. Beat until the eggs are worked into the cookie dough.
  5. Add in the flour, baking soda, baking powder, and salt. Beat until the flour is incorporated.
  6. Using a 1 1/2 tablespoon cookie scoop, scoop the dough into your hand and roll it into a ball.
  7. Place 2 inches apart on the prepared cookie sheet. I did 4 rows of 3 cookie balls.
  8. Add 1 to 2 tablespoons of additional granulated sugar to a small shallow bowl.
  9. Dip a fork in the sugar and press the dough ball down with the fork to about 5/8th inch thickness (between 3/4 to 1/2 inch thick). Turn the fork and gently add a second set of marks in the opposite direction.
  10. Place in the preheated oven and bake for 12 to 14 minutes until the edges begin to turn golden brown.
  11. Remove from the oven and let cool for 10 minutes before transferring to a cooling rack or paper towel to cool completely.
  12. Place the cooled cookies in an airtight container and store at room temperature.

Notes

  • Storage: Store these cookies in an airtight container at room temperature for 4 to 5 days. 
  • Freeze: Freeze these cookies in a freezer-safe container or freezer bag for up to 3 months. 
  • Thaw: Place on the counter and let the cookies come up to room temperature.