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chewy peanut butter cookies

Chewy Peanut Butter Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
YIELD 18 cookies


  • 1 3/4 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/115g) unsalted butter, room temperature
  • 1 cup (200g) light brown sugar
  • 3/4 cup (190g) creamy peanut butter, like Skippy
  • 1 large egg
  • 3 tablespoons (45 ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (300g) peanut butter chips, preferably Reese’s


  1. In a medium bowl, combine flour, baking soda, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for about 3 minutes, until light and fluffy. Add peanut butter and beat until combined. Beat in egg, vanilla extract, and milk. Scrape down the sides and bottom of the bowl as needed. Add flour in two additions and beat on low speed just until combined. Then add peanut butter chips. Do not overmix.

  3. Optional: Cover dough tightly and chill for a minimum of 2 hours (or up to 3 days). Chilling will make the cookies less prone to spreading while baking. If the chilled cookie dough is hard to handle, leave it on the counter for a few minutes to soften.
  4. Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.

  5. Drop rounded balls of dough (57g/each or about 2-3 tablespoons), onto prepared baking sheet, leaving 2-inches/5cm between them. Bake for 12-14 minutes, until cookies are puffy and begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  6. Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.