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  • Writer's pictureKatrina Davis

Chewy Peanut Butter Cookies

Updated: May 6, 2020

Peanut butter cookies are a go-to in my house. We usually have all the ingredients needed in the pantry and they only take about 20 minutes to make. To me, the perfect peanut butter cookie is not too dense but still is very chewy and flavorful. After a few iterations I think I hit all the qualities I was looking for with this recipe.

At first my cookies weren't rising well and then I realized the problem was my baking powder was like 4 years expired. A good way to test your baking powder is by adding a scoop of baking powder into a bowl and pouring a cup or so of warm water over it. Mix and the baking powder should fizz a little, if it doesn't, you know you need a fresh batch. I also found that the peanut butter brand I used matters. I once bought the Trader Joes brand and it was too runny. I prefer Jif but any mainstream brand works. The final touch was adding in peanut butter chips to make them a little more gooey in the center. Enjoy!


  • 1/2 cup sugar

  • 1/2 cup brown sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1 cup creamy peanut butter

  • 1 stick butter, softened

  • 1/4 cup milk

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 2 cups all-purpose flour

  • 1 cup peanut butter chips


  1. Preheat oven to 375 degrees

  2. With the paddle attachment of a kitchen aid or hand-held blender, cream together brown and white sugars with softened butter

  3. Add in egg and vanilla until combined

  4. Add peanut butter and milk

  5. In a separate bowl, combine flour, baking powder, and salt

  6. Add flour mixture in thirds until combined

  7. Turn off mixer and fold in peanut butter chips

  8. Roll into balls about 1.5 inches in diameter (I use a whopping tablespoon)

  9. Line baking sheet with parchment paper and spray with baking spray (I used coconut oil spray)

  10. Using a fork press down cookies in a "T" shape and place on baking sheet a couple inches apart

  11. Place in oven and bake for 8-10 minutes

  12. Remove from oven and transfer to cooling rack

  13. Let cool and serve

Makes about 28 cookies

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