Peanut Butter Cookies – Soft, chewy, and crinkly on top!

These peanut butter cookies are gooey and chewy in the middle, slightly crisp on the outer edges, and crinkly on the top!

Peanut Butter Cookies

This is an easy mix and bake recipe that produces chewy cookies with great peanut butter flavor. They also have that addictive balance of sweet-to-salty. 

Most peanut butter cookies can be a little dry, but that’s not so with these cookies. They have a great peanut butter flavor, not too sweet, great texture, perfectly crispy on the outside while still moist and a little chewy on the inside.

How to make soft in the middle, chewy and crinkly on top Peanut Butter Cookies

This cookie recipe is as simple as it can be; it is a great introductory recipe, not too many ingredients, and can be made in a snap. Just mix, drop in the pan, bake, and eat.

All you need to do is to cream together the butters, egg, and sugar, stir in the dry ingredients, scoop, bake and eat! 

Please don’t skip the vanilla! – Personally, I think the vanilla rounds out the flavor in most baked goods.

I’m texture-loving, so I used the crunchy peanut butter to add a little extra texture to the cookies; however, you can use the creamy peanut butter if you are not a fan of texture.

They also spread nicely during baking, so don’t be surprised when you have a nice bakery-sized cookie in the end.

These peanut butter cookies are delicious both straight from the oven or the next day if they haven’t been devoured. Yields 5 dozens! 

Can this cookie dough be frozen?

Yes, the dough freezes well. Roll your cookie dough into balls and freeze up to 3 to 4 months in advance. When you are ready to use it, simply thaw and bring to room temp before baking. 

Can I freeze these cookies?

Yes! As with most peanut butter cookies, these also freeze wonderfully well for up to 6 months. 

 Whenever you crave cookies, simply pop a cookie in the microwave and enjoy a warm treat. 

They can be served warm, while they’re soft and chewy, or cold when they become a little more crisp and crunchy. I have no problem eating them either way.

Tips and Tricks for Perfect Chunky Peanut Butter Cookies

• For best results, allow the milk, eggs, and butter to come to room temperature before starting your recipe.
• Don’t over-mix! Only stir until everything is just combined. Hand-mixing works best.

Storage 

These cookies can be stored in an airtight container for up to 4 days.

Notes:

• The dough can be prepared up to 5 days early and stored in the refrigerator. When you are ready to use, simply bring it out from the fridge and leave for about 20 minutes before using it.
• If you like a soft and chewier cookie texture, bake for the recommended time or about a minute less.
• Feel free to add a minute or two to the baking time if you like your cookie a little more crunchy.
•  Cool the cookies completely before storing in an airtight container for better shelf life.
• The best peanut butter for this recipe is the regular store-bought peanut butter. The one that separates with oil on top will not yield the desired result.
• Do not bake the cookies without chilling the dough because the unchilled dough is quite soft, and this will cause the cookies to spread out too flat during the baking process.

More Cookie Recipes:

• Refined Sugar-Free Oatmeal Raisin Cookies
• Oatmeal Peanut Butter Raisin Cookies
• Soft and Chewy Brown Sugar Oatmeal Cookies 

Peanut Butter Cookies – Soft in the middle, chewy, and crinkly on top!

These peanut butter cookies are gooey and chewy in the middle, slightly crisp on the outer edges, and crinkly on the top!

4.72 from 7 votes

Print Pin Rate

Course: Dessert, Snacks

Cuisine: American

Keyword: cookies, Peanut, Peanut butter

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 cookies

Calories: 251.6kcal

Ingredients

• 1/2 cup chunky peanut butter Check note
• 1/2 cup unsalted butter softened (1 stick)
• 1 large egg
• 1/2 cup white Sugar
• 1/2 cup light brown sugar packed
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• pinch salt optional

US Customary – Metric

Instructions

• Mix the flour, baking soda, and salt in a small bowl. Set aside
• In the bowl of a stand mixer, using the paddle attachment, beat the peanut butter, butter, egg, sugars, vanilla on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl when necessary. A hand whisk can also be used to do this.
• Add the dry ingredients and beat on low speed until just combined—about 1 minute.
• Refrigerate the batter for at least 30 minutes. The longer, the better— just for the dough to be slightly firmer, so it can be easier to work with.
• Divide the dough into 12 equal balls, then place them on a baking sheet spacing them evenly, flatten slightly with your fingers, and put them in the oven.
• Bake the cookies at 350°F for 10 to 12 minutes or until edges have set—the cookies will spread somewhat during baking and may look underdone. Don’t be tempted to overbake them. Leave them to cool on the baking sheet for about 10 minutes. The cookies will firm up as they cool.

Notes

1. The dough can be prepared up to 5 days early and stored in the refrigerator. When you are ready to use, simply bring it out from the fridge and leave for about 20 minutes before using it.
2. If you like a soft and chewier cookie texture, bake for the recommended time or about a minute less.
3. Feel free to add a minute or two to the baking time if you like your cookie a little more crunchy.
4. Cool the cookies completely before storing in an airtight container for better shelf life.
5. The best peanut butter for this recipe is the regular store-bought peanut butter. The one that separates with oil on top will not yield the desired result.
6. Do not bake the cookies without chilling the dough because the unchilled dough is quite soft, and this will cause the cookies to spread out too flat during the baking process.

Nutrition

Calories: 251.6kcal | Carbohydrates: 29.6g | Protein: 4.5g | Fat: 13.5g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152.6mg | Potassium: 114.2mg | Fiber: 1.2g | Sugar: 18.2g | Vitamin A: 256.2IU | Calcium: 18.8mg | Iron: 0.9mg

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If you make these Peanut Butter Cookies, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen