The BEST Chewy Peanut Butter Cookies

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The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | chelseasmessyapron.com | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert #best #kidfriendly #bestever #treat
Special thanks to Eggland’s Best for making the BEST eggs and sponsoring this post. All opinions are my own.

The best ever soft and chewy peanut butter cookies dipped in milk chocolate. Perfect for a holiday cookie platter!

The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | chelseasmessyapron.com | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert

My mom tells a story of me being a little girl completely OBSESSED with peanut butter. As in, that’s about all I’d eat. Apparently one day I’d just finished a big peanut butter sandwich and kissed my brother on the cheek, which ended up putting him in the hospital. That’s when we found out he had a very serious peanut allergy. From then on, peanut butter was completely forbidden from our home. I was crushed.

You can imagine, then, my excitement of living in a peanut allergy-free home when I moved out to college. I immediately filled my entire pantry shelf with peanut butter, and weekends consisted of me making peanut butter cookies like they were going out of style. It also meant a never-ending stash of trail mix in my backpack and late night peanut butter milkshakes to “help” me study.

The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | chelseasmessyapron.com | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert #best

While I might not be able to tell you much of what I learned my freshman year of college, I can tell you that I tried every single peanut butter cookie recipe on the internet, and these cookies are my homegrown creation from a mash-up of my favorites.

Right in time for the holidays (and cookie baking season!) these soft & chewy peanut butter cookies will be sure to please. I can’t wait for you all to try these!

The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | chelseasmessyapron.com | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert #best #kidfriendly

How do you make peanut butter cookies soft and chewy?

One of my favorite parts of these cookies is that they are thick, soft, and chewy – not something that’s typical of most peanut butter cookies. If you’re looking for a traditional (criss-cross with a fork) type of peanut butter cookie, I’d suggest this recipe. BUT if you’re here for a super delicious soft and chewy peanut butter cookie, you’ve come to the right spot!

  • To make a peanut butter cookie soft and chewy (as opposed to crispy), the cookie needs to have a higher moisture content than typical. You achieve this by using two large fresh eggs instead of just one, an entire cup of brown sugar (the added molasses has a 10% water composition), and overall less flour.
  • To get the cookies even chewier, we melt the butter. When you mix room temperature (or cold) butter with sugar and other ingredients, you’re introducing air which gets trapped in whatever you’re baking, and that results in a more cake-like texture. Melting the butter eliminates any gas entrapment and therefore makes the cookies chewier. That said, when you melt the butter you only want it about 80% of the way melted. This keeps the cookies from being greasy.
  • Finally, it really helps to chill the dough. When you chill dough the butter solidifies which allows it to melt slower when it’s baked. This creates a thicker cookie which prevents the cookie from going flat and becoming crispy. Chilling the dough also gives the sugar time to absorb more of the liquid and become more concentrated. A more concentrated sugar is going to give you a chewier and sweeter cookie. The recommended chill time on these cookies is 30 minutes to an hour.

Since the moisture and flavor of the eggs are so important to these cookies, I recommend fresh eggs as there is a very tangible taste difference. I use Eggland’s Best Eggs to get that superior taste and quality. Eggland’s Best eggs come from an all-vegetarian hen feed, making each egg full of healthy protein and lots of vitamins and minerals when compared to ordinary eggs. I’ve been recommending their eggs in my cookie recipes for years now because I really think they make a difference!

The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | chelseasmessyapron.com | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert #best #kidfriendly #bestever

The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | chelseasmessyapron.com | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert #best #kidfriendly #bestever #treat A few tips to consider when adding eggs to these peanut butter cookies:

  1. Use room temperature eggs: This ensures the eggs disperse more evenly into the batter giving these cookies a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out about 30 minutes before use.
  2. Add eggs one at a time: Each egg should be thoroughly mixed in before adding the next egg. This allows the eggs to be evenly mixed in AND allows the eggs to emulsify with the fats (that’s the butter in this recipe).
  3. Use the right sized eggs: This recipe calls for two LARGE eggs. It’s important to use the right sized eggs because the amount of liquid in the egg will affect the cookies. One large egg has about 3 and 1/4 tablespoons of liquid in it while an extra-large egg has 4 tablespoons. So when using two eggs (like this recipe calls for), you’ll be getting a lot of extra liquid if you use extra large instead of large eggs. And same goes for using medium eggs — you won’t have enough liquid!

The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | chelseasmessyapron.com | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert #best #kidfriendly #bestever #treat #milkchocolate

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Soft and Chewy Peanut Butter Cookies

5 from 20 votes
The best ever soft and chewy peanut butter cookies dipped in milk chocolate
Print Recipe

Soft and Chewy Peanut Butter Cookies

5 from 20 votes
The best ever soft and chewy peanut butter cookies dipped in milk chocolate
Course Dessert
Cuisine American
Keyword best peanut butter cookies, peanut butter cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 24 large cookies
Calories 206kcal
Author Chelsea

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • 1 cup white granulated sugar
  • 1 cup creamy peanut butter
  • 1/4 teaspoon almond extract, optional (the "secret ingredient" that intensifies nutty flavor!)
  • 1 tablespoon vanilla extract
  • 2 large Eggland's Best eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-2/3 cup white all-purpose flour

Optional Chocolate Dip:

  • 4 ounces milk, semi-sweet, or dark chocolate baking bar

Instructions

  • Line a large baking sheet with parchment paper or a silpat liner and set aside.
  • In a microwave-safe bowl, microwave the butter until it’s about 80% melted. Pour into a large bowl and add in the brown sugar and white sugar. Mix with a large whisk (don’t use hand mixers) until JUST combined.
  • Add in the peanut butter, almond extract, and vanilla extract. Mix until combined. Add in one egg. Mix just until ingredients are incorporated and then add in the last egg. Again mix until the ingredients are just incorporated.
  • Add in the baking soda and salt and mix until just incorporated. Add in the flour and again mix until just incorporated. You do not want to overmix (you'll get denser cookies!)
  • Cover the dough and chill for at least 30 minutes. Preheat the oven to 325 degrees F. (use convection bake at 325 degrees F if you have it!)
  • Scoop the cookie dough into large balls (see picture in post) and place on cookie sheet.
  • Bake for 8-10 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake these cookies!
  • Remove the cookies and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely. Cool completely before dipping in chocolate.
  • To dip in chocolate: coarsely chop the chocolate bar into evenly sized pieces and place in a microwave safe bowl. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth.
  • Dip one half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate, and transfer to a sheet of parchment paper. Allow the chocolate to set at room temperature.

Video

Recipe Notes

Total time does not include 30 minutes of chilling time.

Nutrition Facts

Calories: 206kcal

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Recipe Rating




82 Comments

  1. I LOVE the explanations you give for the “chemistry” of why things are melted vs cold, chilled, how to mix, etc. It’s so simple to skip steps like that ( because does it REALLY matter if it’s cold??) because they might add time or steps, but it’s great to learn that it actually does make a difference! Can’t wait to try these cookies!

      1. This will be my 3rd time making your cookies. They’re my best friends fav version of PB cookies and she just hinted she wants big chewy PB cookies. I also love them!

  2. These look really yummy! I can’t wait to try them.
    Your directions say to preheat to CONVECTION BAKE. Does this mean it must be a convection oven? I hope I don’t sound too silly asking this.

    1. Not silly at all! They will still work in a regular oven; I’d cook them at 325 degrees F. They will likely take a couple minutes extra so watch them carefully. Enjoy! 🙂

  3. 5 stars
    Delicious and amazing texture! I like a little bit more of a peanut butter taste, but dipping the cookie made it almost perfection. I always make the recipe the first time as is, but next time I will see if a little more peanut butter works. Otherwise, these were perfect.

  4. 5 stars
    These are definitely 5 star cookies! Soft, chewy and full of flavor. Even my picky hubby liked them. I, too, love your explanations for each step. Totally makes sense and I can tell it makes a difference in how the cookie turns out. Thank you for finally giving me a peanut butter cookie recipe worth saving! (Side note: the almond extract comes through a teensy bit strong, so next time I will maybe do an 1/8 tsp, but that’s just personal preference.) ☺️?

  5. 5 stars
    These are my new favorite peanut butter cookies. I don’t know if it was cooking them with convection heat or adding in the 1/4 tsp of almond extract, but these are the best peanut butter cookies I have ever made. Also, I really appreciate your explanations.

    1. So happy to hear that; thank you Erin! 🙂 And glad to hear the explanations aren’t too boring haha 🙂

  6. Any tips for getting the cookies to fluff like those pictured? I was sure not to overdid and followed all egg tips!

    1. Did you chill the dough? That will help! Also roll balls that are taller rather than wider 🙂 Enjoy!

  7. Could you use coconut sugar for the white or brown sugar?
    Could you use crunchy peanut butter?
    Recipe sounds delicious

    THANKS! Jill

    1. I’m sorry Jill, I haven’t tried either of those substitutions in these cookies so I really couldn’t say for sure without testing myself how they’ll turn out. Let me know if you give either substitution a try 🙂

  8. 5 stars
    I tried these cookies yesterday and they were wonderful! Since I use peanut butter made with 100% peanuts (which is not nearly as thick as the others), I increased the flour by 1/3 cup. Also, after tasting the batter, I added another 1/3 cup peanut butter to increase the peanut butter taste. My son said, “Save that recipe, mom. These are the best you’ve ever made!”

    1. Ahh thank you so much! And good call on the peanut butter! I’m so glad you guys loved them! 🙂

  9. The recipe calls for 1 tablespoon of vanilla. is this correct? or 1 teaspoon. Ive checked many many other recipes and the most has been 1 teaspoon of vanilla.

    1. Kensington, that is a great question and I hesitate to try the recipie untill it is answered. I agree that one TABLESPOON of vanilla extract sounds like a LOT, but funny no one else has mentioned it.

  10. 5 stars
    These turned out fantastic. I made a few changes for my husband who doesn’t like things super sweet:
    – 3/4 cup instead of 1 cup for the brown and white sugars.
    – 3/4 cup peanut butter (cheapo Safeway crunchy style).
    – A little over 1 cup of flour and the rest rolled oats.
    – Didn’t have almond flavoring.
    Followed the ‘whisk and don’t over mix’ instructions carefully.
    Made these last minute for guests and they devoured them, it is a much nicer flavor and texture than regular peanut butter cookies I’m used to, definitely a recipe to keep!

    1. Awesome!! Way to work this recipie to be perfect to you! I’m so glad to hear you guys enjoyed! 🙂

  11. 5 stars
    I like Peanut Butter, but have never liked on PB cookies cuz I never had one that didn’t taste store bought. This recipe is a game changer! Everyone in my house….and my neighbors love these cookies! Thank you!

  12. I followed directions except for almond extract, didn’t have any. The vanilla flavor was a little too strong for me, I’ll reduce next time. I took the first batch of cookies out at 10 minutes and for me they were a little too dense and tasted undercooked. The second batch I baked for 15 minutes, and they puffed up nicely, spread a little more, and stayed soft and chewy. With these adjustments, I may make this recipe again. Thanks.

    1. I’m glad you were able to figure out the cook time! You have to try the almond extract next time, you’ll love it! 🙂 Thanks Christina!

    2. 5 stars
      Just made these and they are THE best! So soft and chewy! I did add an extra 1/2 cup of peanut butter. Thanks for this amazing recipe!

  13. I have the dough presently in the fridge chilling, as I plan to surprise my sis when she gets home to try! I did not have almond extract either, and I used crunchy peanut butter, but nibbling the dough, they taste great! Will keep the recommendation of rolling the dough taller than wider when baking, and will try for 12-15 minutes to see how they come out first then will adjust. Thank you for sharing your recipe! 🙂

  14. 5 stars
    I have read the reviews and truly believe you deserve the 5 star rating. My issue was that I was lying in bed the other day unable to sleep because my brain said I will have to bake some cookies and my favorites are peanut butter, chocolate chips, and being a man I know that bacon goes with everything. Obviously I had to try it so I used your recipe but added 1 1/2 cups chocolate chips and 1 1/2 cups of fresh bacon crumbled. Baked in convection oven 9 minutes slightly larger than golf ball size and makes about 36 cookies. I may die an early death but I will die happy.

  15. 5 stars
    This is the perfect recipe! I followed the recipe exactly (baked for 9 1/2 minutes) and the cookies turned out soft, chewy and moist. Hours later, and they’re still the same! I also love the science behind your instructions. If anyone’s looking for a chewy peanut butter cookie recipe – this is it! Thank you so much!

  16. 5 stars
    Made these to share with a group of friends and of all the cookies that were at our get-together, these were the most raved about (and requested to take extras home with them, haha) – I used a small cookie scoop, so it made a lot. I found myself needing more chocolate than was suggested, but that was probably b/c of making so many smaller-sized cookies!!

    Over the past couple years, I have brought several things that I’ve made from your blog to my get-togethers and they are almost always raved about. After eating one of these peanut butter cookies, someone said, “everything you bring is always so wonderful- you should start your own bakeshop!” Then I told him that my recipes are all from a great blog that I follow. Thanks for taking the time to really perfect your recipes to make them the BEST! So fun to have so many incredible recipes to make for my family and friends!

    1. Sarah, you made my day! 🙂 Thank you so much for taking the time to write such a kind comment 🙂 It really meant/means so much to me <3 I'm thrilled to hear every time you enjoy a recipe!! XO Chelsea

    1. Hey Hannah!! So it is 2 full cups of flour and 2, 1/3 cups of flour. Totally not a silly question! Thanks! 🙂

      1. I read this after I made the cookies. Your recipe calls for 2 2/3 cups of flour not 2 1/3 cups of flour. Concerned I may have used too much flour.

  17. 5 stars
    This is a great recipe – made exactly as written (our oven needed 11 minutes though). Sprinkled kosher salt on the melted chocolate on half the batch and the family agreed that made a huge yummy difference – will definitely do that again in the future!

  18. 5 stars
    Perfect! Made just as instructed and they came out wonderfully. I did bake them on the center rack of a standard oven and they required two extra minutes to be cooked correctly but they are fantastic and I did add the almond extract and chocolate chips.

  19. 5 stars
    This recipe is perfect and I wouldn’t change a single thing! Only difference was I used my local farm fresh eggs.. simply magnificent and was instantly put in my recipe cards. Thanks for sharing!

      1. I will never make another peanut butter cookie recipe again! This is my permanent peanut butter cookie recipe! Thanks again for sharing, super impressed!

  20. 5 stars
    This is the best peanut butter cooker I have ever had. Didn’t used almond extract cause I didn’t have any and halved the recipe because it is just two of us in the house. Cooked for 12 minutes and worked out perfectly. Will be my go to recipe for sure. Thank you for sharing

  21. 5 stars
    Well, Heaven’s to Betsy! They actually came out of the oven looking like your pictures! YeeHah! They taste lovely (and I haven’t even dipped them in chocolate yet). My kids are going to light up! Great recipe! Keep up the good work!

  22. A friend gave me her recipe, which I totally botched! I’m glad I did because then I looked for another recipe and found yours. Made today and they are the bomb! Thank you for sharing the recipe. It is my go to peanut butter cookie recipe forever!

  23. 5 stars
    The almond extract was really something new to my taste buds, cookie-wise. Made the cookies more special.. Next time I bake, will share it to my friends who I’m pretty sure will also feel the same. :P.. How long is the shelf life of this again? Just so I know how long I could prolong hubby on munching them all. 😛

    1. Yes! It just means melt the butter until it is almost all melted but there is still a few chunks! Thanks for your comment to help clarify!

  24. 5 stars
    Found your chewy peanut butter cookies recipe by doing a google search and tried them out this evening. They came out AMAZING! I’m sure it’s my oven but I actually baked them for 14 mins and they were still just undercooked some where they finished cooking some sitting on the cookie sheet for 5 mins like you suggested. I have definitely bookmarked your page and can’t wait to find a new recipe. Thanks for my go-to chewy peanut butter cookies recipe

    1. I am so happy to hear you loved these peanut butter cookies! Thank you so much for taking the time to write this comment! 🙂

  25. 5 stars
    I have been failed by so many peanut butter cookie recipes, but this one is so great! I don’t like my cookies too sweet so I completely omitted the white sugar and kept the brown sugar as is. I added some chopped nuts and dark chocolate chips and they are perfect!

  26. did everything as instructed but cookie came out crumbly, reduced 1/2 c. g. sugar and left out the almond extract. taste was perfect, but was looking for more of a chewy moist cookie.

  27. I made this once before and they were delicious!! This second time, I decided to not melt the butter but softened to room temp, then I whipped the heck out of the wet items. The wet part came out really fluffy. It made the cookies light with a super soft chew. I’m adding this recipe to my book. Thanks so much!!!

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