These bakery-style chewy peanut butter cookies are delicious! Jumbo-sized peanut butter cookies that stay soft and chewy for days!
You might also like my lunch lady peanut butter cookies, my grandma's scotcheroos recipe, or our copycat Chick-fil-a cookies!
There simply isn't a better peanut butter cookie recipe out there. Soft and chewy for days, and loaded with flavor. Tried and true, I hope you like these as much as our family does!
Why I Like This Recipe
- Soft and chewy. These cookies are an adaptation of my peanut butter chocolate chip cookies, which have rave reviews. They are rich with brown sugar and only a small amount of white sugar, which keeps them moist and chewy.
- Basic ingredients. The consistency of these chewy peanut butter cookies reminds me of Otis Spunkmeyer's, but they taste so much better because they are homemade and made with basic ingredients.
- No chilling is required. Simply whip up the dough, then bake!
- Never crumbly. These giant bakery-style cookies stay chewy. I wrap them individually in plastic after they've been baked and cooled to keep them fresh even longer.
What Others Are Saying
Amazing, I used almond flavoring instead of vanilla and OMG what a delicious compliment to the peanut butter 🙏🏼👏🏼❣️---Tina
Made these for Christmas 2025 for husband and grandkids. They were huge hit and my go to peanut butter cookie recipe going forward. Thanks for sharing.---Bonita
Fantastic flavor and texture. Best recipe I have tried.---Carolyn
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Tips and Tricks
- Bakery-style cookies. When I say bakery-style, I'm referring to big, soft cookies that are uniform in size and have a wow factor. I use a 3 Tablespoon cookie scoop for big cookies. You can use a smaller scoop if you'd like and adjust the baking temp.
- No sugar coating. I don't like rolling my peanut butter cookies in sugar before baking. I don't think they need it, and they stay softer without the added crunch.
- Criss-cross fork pattern. I simply dip my fork in water, then do the criss-cross pattern on each cookie before baking. Dipping the fork in water prevents the dough from sticking to it.
- Light metal baking sheets. I always bake on light-colored baking sheets (light metal). If you use dark metal you'll need to adjust the cooking time.
- Storage tip. Wrap them individually in plastic after they've been baked and cooled to keep them fresh for days.
Ingredients
- Butter: I always bake with salted butter, but you can use unsalted butter if you'd like.
- Sugar: I use a combination of brown sugar and granulated white sugar (mostly brown sugar for moisture and chewiness).
- Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. I use creamy. I haven't tried making these with natural peanut butter, but I'd imagine they'd be delicious with natural peanut butter as well.
- Egg: For richness and flavor.
- Milk: You can use any kind of milk.
- Vanilla: Have you tried making your own vanilla extract? It's easy!
- Baking soda and salt: for texture and leavening.
- Flour: all-purpose flour works great.
See the recipe card for full information on ingredients and quantities.
How To Make Jumbo Chewy Peanut Butter Cookies
Step 1: Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla, and mix until smooth and creamy.
Step 2: Add dry ingredients and mix just until dough forms. Scrape the sides and bottom of the bowl with a rubber spatula to ensure everything is well mixed.
Step 3: Scoop dough using a 3 Tablespoon cookie scoop onto the baking sheets. I bake 4-6 cookies on a cookie sheet.
Step 4: Dip a fork in water, let the excess drip off, then use it to add a criss-cross pattern to each cookie.
Step 5: Bake cookies for 12 minutes. The edges of each cookie will be light brown. Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack to cool completely.
Top Tip
If the cookies aren't perfectly round, you can fix that by taking the back of a spoon or a spatula and shaping the hot cookie. Just press the spatula against the edge of the hot cookie as you go around the entire cookie.
Peanut Butter Cookies FAQs
Brown sugar is the key to chewy cookies. These cookies are an adaptation of my peanut butter chocolate chip cookies, which have rave reviews. They are rich with brown sugar and only a small amount of white sugar, which keeps them moist and chewy.
Using more brown sugar than white will keep cookies chewy and soft. Also, how you store the cookies is important. Wrap them individually in plastic after they've been baked and cooled to keep them fresh for days.
Crunchy? Creamy? Jiff? Skippy? Here's my honest take. It doesn't matter what kind of peanut butter you use as long as it isn't natural peanut butter. You can bake with natural peanut butter, but I prefer to save it for apple slices and sandwiches, as it can affect the cookie's consistency and texture. Use the cheap stuff for peanut butter cookies.
More Peanut Butter Cookie Recipes
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Bakery Style Chewy Peanut Butter Cookies
Ingredients
- ½ cup butter (1 stick, room temperature)
- 1 ¼ cups light brown sugar packed (can also use dark brown sugar)
- ¼ cup white sugar
- ¾ cup peanut butter creamy or crunchy
- 1 large egg
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt kosher
- ¾ teaspoon baking soda
- 2 cups flour
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Combine brown sugar, white sugar, and butter in a large bowl. Beat until creamy. Add peanut butter, milk, egg, and vanilla. Mix until well blended.
- Add baking soda, salt, and flour to the creamed mixture at low speed.
- Use a 3 Tbsp. sized cookie scoop to scoop cookie dough onto the baking sheet. Flatten slightly in a crisscross pattern with a fork (if the dough sticks to the fork you can dip the fork in water first).Note: I bake 4 cookies, spaced out, per sheet for jumbo cookies.
- Bake one baking sheet at a time for 12-13 minutes or until set and just beginning to brown. Do not over-bake.
- Cool for 2 minutes on a baking sheet. Remove cookies to a wire rack to cool completely.
Tina says
Amazing, I used almond flavoring instead of vanilla and OMG what a delicious compliment to the peanut butter 🙏🏼👏🏼❣️
Bonita says
Made these for Christmas 2025 for husband and grandkids. They were huge hit and my go to peanut butter cookie recipe going forward. Thanks for sharing.
Brandy says
Love hearing this Bonita!
Carolyn says
Fantastic flavor and texture. Best recipe I have tried.
Angie says
Any idea why my dough came out so wet? I couldn't do anything with it.
Brandy says
I've never had that issue. The only thing I can think of is that one of the measurements (maybe your flour) was off? Did you try adding 1/4 - 1/2 cup to the dough when it was too wet?
Connie Campbell says
Love this recipe!!! Crispy edge and chewy middle..since I’m in Texas I made mine Texas Size 🎉🎉
Brandy says
Texas size is the best size!
Deb says
This recipe made 13 large, perfect peanut butter cookies.
cynthia j calise says
Just made these today with my granddaughter. They received high marks from everyone in the house. Now I just have to go buy more brown sugar to make another batch. Thank You for the recipe