Old-Fashioned Chewy Peanut Butter Cookies

36 cookies
20 min

The ultimate peanut butter cookie recipe. Old-fashioned Chewy Peanut Butter Cookies are soft, chewy, and sugary outside and beyond tender inside. Fill with chocolate ganache for the perfect Christmas or holiday cookie! The dough comes together so easily in a mixer and there's a little technique to shaping the cookie in the best way. Add some chocolate or peanut butter chips for even more amazing flavor!

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Old-Fashioned Chewy Peanut Butter Cookies
Recipe details
  • 36  cookies
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
For the cookies
  • ▢ 2 sticks unsalted butter, softened at room temperature
  • ▢ 1 1/2 cup brown sugar, packed
  • ▢ 1/2 cup granulated sugar
  • ▢ 2 eggs
  • ▢ 1 cup creamy peanut butter, I use Skippy
  • ▢ 2 tsp vanilla, real not imitation
  • ▢ 2 1/2 cups all-purpose flour
  • ▢ 1 tsp baking soda
  • ▢ 1 tsp salt
  • ▢ turbinado sugar, for sprinkling
For the chocolate ganache (if making sandwich cookie variation)
  • ▢ 1 1/4 cup bittersweet chocolate chips, I use Ghiradelli
  • ▢ 1 cup heavy whipping cream
Instructions
For Cookies
Line 2 cookie sheets with parchment paper and preheat oven to 350°
Combine butter and sugars in a mixing bowl. With a stand mixer using a paddle attachment or a hand mixer, beat until light and creamy about 3 minutes.
Meanwhile, place dry ingredients in a medium mixing bowl and lightly blend using a whisk or fork.
To wet ingredients, add eggs one at a time, beating lightly to incorporate. Add peanut butter and vanilla and mix until thoroughly incorporated about a minute or so.
Mix in dry ingredients for about a minute but not too long so as not to overdevelop the gluten. The batter will be just a tad sticky.
Using a 2” scoop, place 12 balls on to a cookie sheet. Sprinkle lightly with turbinado sugar. * if making sandwich version, use a melon baller size scoop
Bake for 5 min and then very lightly, press down with a fork to flatten a bit. Return to oven and bake for 4-6 minutes more. You want a slight edge of golden brown but the cookies will appear more on the soft side. Watch closely!*If making smaller sandwich version, total baking time is approximately 7 minutes depending on your oven so adjust time above accordingly.
Remove immediately and after 3 minutes or so, place on a rack for thorough cooling.
For ganache (if making sandwich version)
Heat whipping cream in a small saucepan over medium-high heat. Once bubbles form on the edge of the pan, remove from heat and add chocolate. Stir until chocolate is incorporated. Pour ganache into a bowl (or can leave in pan) and refrigerate until thickened to the consistency of thick peanut butter. Spread onto cookies. If using for icing a cake or brownies, you can use it sooner.
Tips
  • I like them half-dipped in melted semi-sweet chocolate or a big dollop in the middle but the purists in my life like ‘em plain.
Josie + Nina
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