Classic Chewy Peanut Butter Cookies

These are the peanut butter cookies I grew up on, with a couple of small tweaks. Brown sugar for chew, a splash more vanilla, and an extra pinch of salt to balance the sweetness.

If you love a proper chewy cookie, my chocolate chip cookies use the same texture principles.

Ingredients

Instructions

1. Heat the oven to 175°C (350°F) and line two trays with parchment.
2. Whisk everything together in a bowl until a smooth dough forms.
3. Scoop tablespoon-sized balls, roll in granulated sugar, and space on the trays.
4. Press each ball flat with a fork in a cross-hatch pattern.
5. Bake 10–12 minutes until puffed and just set. They'll look underdone — that's right.
6. Cool on the tray 10 minutes before moving. This is when they finish setting.

Cooking tips

• Yes, this is a flourless cookie. It works because peanut butter provides all the structure.
• Use natural or regular peanut butter — both work. Natural gives a slightly craggier edge.
• The dough freezes beautifully. Roll into balls, freeze, then bake from frozen adding 2 minutes.

More like this

If you enjoyed this recipe, you'll find more of my favourite desserts recipes in the archive, or browse the full collection.