Old Fashioned Chewy Peanut Butter Cookies

These old fashioned chewy peanut butter cookies combine creamy peanut butter, brown sugar, and unsalted butter to create thick, soft-centered cookies with golden-crisp edges and that iconic crosshatch fork design—baked low and slow at 330°F for an intensely nutty, melt-in-your-mouth texture that stays chewy for days.

You know those peanut butter cookies that practically melt on your tongue? The ones with crackly sugar-coated tops and centers so soft they’re almost fudgy? That’s exactly what we’re making today. I’ve been tweaking this recipe for years, and honestly, it’s the one I turn to when I need something that feels like a warm hug from childhood.

The secret? We’re going old school with a lower oven temperature and a quick chill in the fridge. If you’re craving more simple, crowd-pleasing treats, you’ll want to try our chipless cookie recipe next—it’s another back-to-basics beauty.

Why You’ll Love These Classic Peanut Butter Cookies

These chewy peanut butter cookies hit differently. They’re thick without being cakey, chewy without being gummy, and packed with so much peanut butter flavor you’ll wonder why you ever bothered with the store-bought kind.

First off, they’re ridiculously easy—no fancy equipment, no weird ingredients you can’t pronounce. Just your standard pantry staples and about 30 minutes of hands-on time. I’ve made these with my niece who was seven at the time, and she handled the fork-pressing like a pro.

They’re also wonderfully versatile. Craving something chocolatey instead? Check out our cookies and cream chocolate cookies for a totally different flavor profile that’s just as crowd-pleasing.

Nutritional Peek

Per cookie (makes about 30 cookies):

Nutrient	Amount
Calories	185
Protein	4g
Carbohydrates	22g
Fat	10g

What You’ll Need for Soft Chewy Peanut Butter Cookies

This old fashioned chewy peanut butter cookies recipe keeps things beautifully simple. You probably have most of these ingredients sitting in your pantry right now, which is part of what makes this recipe so perfect for spontaneous baking sessions.

Amount	Ingredient
1 cup (2 sticks)	Unsalted butter, softened at room temperature (trust me, this makes a difference!)
1¼ cups	Granulated sugar, plus extra for rolling
1¼ cups	Brown sugar, packed (the secret to that chewy texture)
2 teaspoons	Vanilla extract
1½ cups	Peanut butter (creamy works best, but chunky is great too if you love texture)
3 large	Eggs
2 cups	All-purpose flour
¼ teaspoon	Salt
¾ teaspoon	Baking powder

Equipment You’ll Need

Essential tools:

• Electric mixer (stand or handheld both work great)
• Large mixing bowl
• Baking sheets (at least two, so you can rotate batches)
• Parchment paper or silicone baking mats
• Fork (for that classic crosshatch pattern)
• Small bowl for rolling sugar

Nice to have:

• Cookie scoop (makes perfectly uniform cookies every time)
• Wire cooling rack

How to Make Old Fashioned Chewy Peanut Butter Cookies

Making these old fashioned chewy peanut butter cookies is honestly a breeze. The lower oven temperature is the key to getting that perfect soft center while the edges get just golden enough to hold their shape.

1. Prep your oven and pans

Preheat your oven to 330°F—yes, that’s lower than most cookie recipes, and that’s intentional. Line your baking sheets with parchment paper or silicone mats so the bottoms don’t brown too quickly.

2. Cream the butter and sugars

Using your electric mixer, beat the softened butter with both the granulated sugar and brown sugar in a large bowl until the mixture looks pale, fluffy, and almost doubles in volume—this usually takes about 3-4 minutes on medium-high speed. You’ll know it’s ready when you can see tiny air pockets throughout and the color has lightened from golden to creamy beige.

3. Add vanilla and peanut butter

Pour in the vanilla extract and give it a quick mix. Then add all that gorgeous peanut butter and beat until it’s completely incorporated and smooth—no streaks of butter should be visible. The mixture will look thick and creamy, almost like frosting.

4. Mix in the eggs

Add the eggs one at a time, beating well after each addition until fully blended. This helps create a stable emulsion so your cookies don’t separate during baking. (If your mixture looks a tiny bit curdled, don’t panic—it’ll come together once you add the flour.)

5. Incorporate the dry ingredients

In a separate bowl, whisk together the flour, salt, and baking powder until evenly distributed. Gradually add this flour mixture to your peanut butter batter, mixing on low speed just until no white streaks remain—overmixing develops too much gluten, which can make cookies tough instead of tender.

6. Chill the dough

Cover your bowl and pop it in the fridge for 30 minutes. This rest time firms up the butter so the cookies hold their shape better and don’t spread into thin pancakes. Plus, chilled dough is way easier to handle.

7. Shape and coat the cookies

Roll the chilled dough into 1½-inch balls (about the size of a walnut). Pour some extra granulated sugar into a small bowl, then roll each ball in the sugar until completely coated—this creates that beautiful sparkly crust we all love.

8. Arrange and press

Place the sugar-coated balls on your prepared baking sheets, spacing them about 2-3 inches apart—I usually fit 9 cookies per sheet. Using a fork, press down on each ball to create the traditional crosshatch pattern, first in one direction, then perpendicular. Sprinkle just a pinch more sugar on top if you’re feeling fancy.

9. Bake to perfection

Bake for 17-18 minutes, until the edges look set and just barely golden. The centers might look slightly underdone—that’s perfect! They’ll continue cooking on the hot pan after you remove them from the oven.

10. Cool completely

Here’s the hardest part: let the cookies cool completely on the baking sheet before moving them. I know, I know—but warm peanut butter cookies are super fragile and will fall apart if you try to transfer them too soon. Give them at least 15 minutes.

Pro Tips for the Best Chewy Peanut Butter Cookies

These classic peanut butter cookies are pretty forgiving, but a few insider tricks will take them from good to absolutely stellar. Here’s what I’ve learned after baking approximately a million batches.

Use room temperature ingredients

This isn’t just fussy baker talk—room temperature butter, eggs, and peanut butter actually mix together more smoothly, creating a stable emulsion that traps air better. According to Serious Eats, cold ingredients can cause the batter to separate or curdle, leading to dense, uneven cookies. Let your eggs and butter sit out for about an hour before baking.

Don’t skip the chill time

I’ll admit, when I’m in a hurry, I’m tempted to skip the 30-minute refrigeration. Don’t do it! Chilling firms up the butter so the cookies spread more slowly in the oven, giving you thicker, chewier results instead of flat, crispy ones. If you’re really short on time, even 15 minutes helps.

The fork trick

Dip your fork in a bit of flour or sugar before pressing—this prevents sticking and makes those gorgeous crosshatch lines super clean. And don’t press too hard! You want to flatten the dough balls to about ½ inch thick, not squash them into pancakes.

Underbake slightly for maximum chew

The cookies should look just barely set when you pull them out—they’ll firm up as they cool. If you wait until they’re golden brown all over, you’ll end up with crispy cookies instead of chewy ones. Trust the process!

Troubleshooting Common Cookie Catastrophes

Even experienced bakers run into snags sometimes. Here are the most common issues and how to fix them.

Why did my cookies spread too much and turn out flat?

This usually means your butter was too soft or you skipped the chilling step. Make sure your butter is softened but still holds its shape—not melted or greasy. Next time, refrigerate the dough for the full 30 minutes before baking.

Why are my cookies dry and crumbly instead of chewy?

You probably overbaked them or added too much flour. Check your oven temperature with an oven thermometer—many ovens run hot. Also, when measuring flour, spoon it into the measuring cup and level it off; scooping directly from the bag packs in extra flour.

What if my dough is too sticky to roll into balls?

No worries! Pop the dough back in the fridge for another 15-20 minutes. Still too sticky? Lightly dust your hands with flour or spray them with a tiny bit of cooking spray before rolling each ball.

Why did my cookies turn out cakey instead of chewy?

This can happen if you overmixed the dough after adding the flour or if your baking powder was too fresh and super active. Mix just until the flour disappears, and make sure you’re using ¾ teaspoon, not a full teaspoon, of baking powder.

Fun Variations and Twists

Once you’ve mastered this soft chewy peanut butter cookies recipe, there’s a whole world of delicious variations to explore.

Chocolate chip peanut butter cookies

Fold in 1 cup of semi-sweet or dark chocolate chips after adding the flour. The combination of rich chocolate and nutty peanut butter is absolutely irresistible.

Peanut butter and jelly thumbprints

Instead of the fork pattern, press your thumb into the center of each cookie before baking. Fill the indent with your favorite jam or jelly after the cookies cool—grape, strawberry, or raspberry all work beautifully.

Salted honey peanut butter cookies

Replace ½ cup of the granulated sugar with honey and sprinkle flaky sea salt on top before baking. The sweet-salty combo is addictive.

Gluten-free version

Swap the all-purpose flour for a 1:1 gluten-free baking blend. The cookies might be slightly more delicate, but they’ll still be wonderfully chewy.

How to Store, Serve, and Reheat

Serving suggestions

These cookies are perfect on their own, but they’re also incredible sandwiched with vanilla buttercream or Nutella. I love serving them with a cold glass of milk or alongside a scoop of vanilla ice cream for an easy dessert that feels special.

Storage tips

Store your chewy peanut butter cookies in an airtight container at room temperature for up to 5 days. Slip a piece of bread in the container—it releases just enough moisture to keep the cookies soft. Replace the bread every couple of days if it gets stale.

Freezing instructions

These freeze beautifully! Layer cooled cookies between sheets of parchment paper in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving. You can also freeze the unbaked dough balls—just add an extra 2-3 minutes to the baking time.

Reheating

Want that fresh-from-the-oven warmth? Pop a cookie in the microwave for 8-10 seconds. It’ll soften up and taste like you just baked it.

No-Waste Kitchen Magic

Got leftover or broken cookies? Don’t toss them! Here are some creative ways to use every last crumb.

• Crumble broken cookies over ice cream or yogurt for a crunchy, peanut-buttery topping
• Crush stale cookies in a food processor and use them as a pie crust for cheesecake or cream pies
• Mix cookie crumbs into your morning oatmeal or overnight oats for added sweetness and texture
• Layer crumbled cookies with whipped cream and chocolate sauce for an easy trifle dessert

Frequently Asked Questions

Time to Get Baking!

There you have it—the ultimate guide to making old fashioned chewy peanut butter cookies that’ll have everyone asking for your recipe. These beauties are everything a peanut butter cookie should be: thick, soft, intensely nutty, and with just the right amount of chew. Whether you’re baking for a crowd or just treating yourself on a quiet Tuesday afternoon, this recipe never disappoints.

I’d love to hear how yours turn out! Drop a comment below with your baking adventures, any fun variations you tried, or even your favorite way to enjoy these cookies. And if you snap a photo, tag us on social—we always get a kick out of seeing your beautiful creations.

Happy baking, and may your kitchen always smell like warm peanut butter cookies!