Irresistibly Chewy Peanut Butter Cookies (Just Like Grandma’s!)

Hey there, sweet friends! First off, thank you for stopping by — I’m so excited to share this batch of pure comfort. These Chewy Peanut Butter Cookies are everything you love about Grandma’s recipe — soft, nutty, and nostalgic — but with one secret twist that makes them perfectly chewy every single time.

You’ll get that golden, crisp edge and melt-in-your-mouth center that makes these cookies dangerously good. If you adore old-fashioned cookie recipes that feel like a warm hug from your childhood kitchen, you’re in for a treat.

Before we dive in, don’t forget to subscribe to my email list so you never miss another cozy bake from my kitchen.

Overview of Recipe Content

What They Are

These Chewy Peanut Butter Cookies are a classic American favorite, packed with rich peanut butter flavor and soft, gooey centers. They’re simple to make, freezer-friendly, and the perfect balance of sweet and salty.

Why You’ll Love Them

• Made with pantry staples.
• Ready in under 30 minutes.
• Stay soft and chewy for days.
• Perfect for cookie swaps or lunchbox treats.

What They Taste Like

Think buttery peanut bliss with caramel notes from brown sugar and a subtle vanilla warmth. Every bite feels like nostalgia wrapped in a chewy cookie.

Health/Nutritional Benefits

Peanut butter adds protein and healthy fats, and you can even swap for natural PB for a more wholesome touch.

Ingredients

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• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg + 1 yolk
• 1 teaspoon pure vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Tools Needed

• Electric mixer or sturdy whisk
• Mixing bowls
• Baking sheet & parchment paper
• Cooling rack

Substitutions & Additions

• Swap peanut butter for almond or cashew butter.
• Add chocolate chips or chopped peanuts for texture.
• For gluten-free cookies, use 1:1 gluten-free flour.

How to Make Chewy Peanut Butter Cookies

1. Cream the butter and sugars.
   In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
2. Add peanut butter and vanilla.
   Mix in the peanut butter and vanilla until smooth and creamy.
3. Incorporate eggs.
   Add the egg and extra yolk one at a time, mixing until fully combined.
4. Mix dry ingredients.
   In a separate bowl, whisk flour, baking soda, and salt. Gradually fold into the wet ingredients.
5. Chill the dough (the chewy secret!).
   Cover the dough and refrigerate for at least 30 minutes. This helps create that perfect chewy texture.
6. Scoop and bake.
   Roll dough into balls, place on parchment-lined sheet, and flatten slightly with a fork in a crisscross pattern. Bake at 350°F (175°C) for 9–11 minutes, until edges are just set.
7. Cool and enjoy!
   Let cool on the pan for 5 minutes, then transfer to a rack.

What to Serve with Chewy Peanut Butter Cookies

Pair them with a glass of cold milk, a hot latte, or even crumble one over vanilla ice cream for a peanut butter sundae moment.

Tips for Making It Perfect

• Chill the dough — it’s the secret to chewy texture.
• Don’t overbake — they’ll finish setting on the pan.
• For extra softness, store them in an airtight container with a slice of bread.

Storage Instructions

• Room temperature: Up to 5 days in an airtight container.
• Freezer: Freeze baked cookies for up to 3 months.
• Reheat: Warm for 10 seconds in the microwave for that “fresh-baked” feel.

General Information

This recipe draws from those timeless Midwestern kitchens where peanut butter cookies were a symbol of love. A cookie tin staple during holidays and after-school snacks, they’ve stood the test of time for good reason.

Frequently Asked Questions

Q1: Can I use natural peanut butter?
Yes! Just make sure it’s well-stirred, as oil separation can affect texture.

Q2: Can I skip chilling the dough?
You can, but your cookies will be thinner and less chewy.

Q3: Why add an extra egg yolk?
It adds moisture and richness, keeping cookies soft longer.

Q4: Can I make them gluten-free?
Absolutely — just use a 1:1 gluten-free flour blend.

Q5: Can I freeze the dough?
Yes! Freeze dough balls and bake straight from the freezer (add 2–3 minutes).

Conclusion

These Chewy Peanut Butter Cookies are the kind of sweet simplicity we all need — cozy, nostalgic, and utterly delicious. Whether you’re baking for family, friends, or yourself (no judgment here ), they’ll steal the show every time.

If you loved these, check out a few of my other peanut butter favorites from Poulef.com:

• No-Bake Protein Cookie Dough

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Interactive Elements

I’d love to see your cookies! Tag me on Pinterest at Poulef Recipes or leave a review below.

Nutritional Information (per cookie)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
210	5g	22g	13g	11g	4g	1g	95mg

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