These Chewy Peanut Butter Cookies are a delightful treat with a perfect blend of rich, nutty flavors and a soft, melt-in-your-mouth texture. They're incredibly easy to make too, and are perfect for your holiday dessert platter.
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These chewy peanut butter cookies were a huge part of my childhood. My mom made them all the time, for holiday dessert trays, for cookie tins made for friends and family, and for no reason at all! These really are the best peanut butter cookies ever.
This peanut butter cookie recipe is way better than any other I've every tried and it's so simple! The chewy texture is out of this world and you can make them quickly with simple ingredients.
If you're a peanut butter lover like I am, you'll want to check out our Breakfast Bar Recipe with Peanut Butter and our Peanut Butter Pie with Oreo Crust!
Why You'll Love These Chewy Peanut Butter Cookies
- Irresistible Flavor: They offer a delectable combination of sweet and nutty flavors that's simply irresistible.
- Chewy Texture: These are soft peanut butter cookies with crispy edges and a chewy center.
- Quick and Easy: This recipe is a breeze to whip up, making it perfect for last-minute cravings or when you need a simple, homemade treat.
- Minimal Ingredients: You won't need a long list of ingredients – just basic pantry staples, saving you time and effort.
Ingredients Needed
- Peanut Butter: We recommend creamy peanut butter, not natural or crunchy.
- Sweetened Condensed Milk: Adds sweetness, moisture, and a rich, caramelized flavor to enhance the texture and taste of chewy peanut butter cookies.
- Bisquick: This is our secret to super quick and easy cookies!
- Granulated Sugar: Adds sweetness to the peanut butter cookie recipe and keeps the fork from sticking to the dough when you crosshatch your cookies.
For a detailed list of ingredients with quantities and instructions, check out the recipe card below.
How to Make Chewy Peanut Butter Cookies
- Mix sweetened condensed milk and peanut butter in a large bowl until well blended.
- Stir in Bisquick. Complete mixing with gloved hands if needed.
- Make 1½ Tablespoon size cookie dough balls and roll each in sugar.
- Line a cookie sheet with parchment paper. Put the cookie dough balls onto the prepared cookie sheet, leaving enough space between each for spreading.
- Press the tops with the tines of a fork, creating the classic peanut butter cookie crisscross pattern on the tops of the cookies. Flatten to approximately ⅓-½ inch thick. Chill for 1-2 hours.
- Bake at 350 degrees for 9-11 minutes, checking bottom from brownness at 9 minutes.
- Cool on pan for 4-5 minutes and then move to cooling rack to complete cooling.
Expert Tips
- Precise measurements are crucial in baking. Use dry measuring cups for dry ingredients (like Bisquick) and a liquid measuring cup for wet ingredients (peanut butter, sweetened condensed milk).
- Using parchment paper on the sheet pan not only prevents sticking but also makes cleanup easier.
Variations and Substitutions
- Chocolate Chip Peanut Butter Cookies: Fold in semisweet or milk chocolate chips into the cookie dough for a classic combination of peanut butter and chocolate.
- Peanut Butter and Jelly Cookies: Create a thumbprint in the center of each cookie and add a small dollop of your favorite jam or jelly for a delightful PB&J twist.
- Nutty Peanut Butter Cookies: Mix chopped peanuts (or your favorite nuts) into the dough for added crunch and a nuttier flavor.
- Reese's Peanut Butter Cup Cookies: Press mini Reese's Peanut Butter Cups into each cookie just after they come out of the oven for a peanut butter and chocolate explosion.
Storing Tips
Room Temperature
To keep your chewy peanut butter cookies fresh at room temperature, place them in an airtight container or Ziploc bag. Eat within 2-3 days for optimal freshness.
Refrigerator
While it's not necessary to refrigerate peanut butter cookies, you can do so in an airtight container for extended shelf life, especially in hot and humid climates. Ensure they are well sealed to prevent moisture absorption.
Freezer
For long-term storage, freeze peanut butter cookies by placing them in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag with parchment paper between layers to prevent sticking.
Cookies can be stored in the freezer for up to 2-3 months.
Thaw them at room temperature before enjoying, and they should retain their flavor and texture.
What to Serve with Chewy Peanut Butter Cookies
These cookies are perfect as is! If you're feeling really fancy, serve them with a scoop of vanilla ice cream.
And you can't have peanut butter without milk, right? These peanut butter cookies go great with a glass of cold milk or a cup of hot coffee.
Recipe FAQs
It's best to use regular peanut butter (non-natural) because it contains stabilizers that affect the cookies' texture. Natural peanut butter can lead to inconsistent results.
Overbaking is a common reason. To maintain chewiness, be sure to take the cookies out of the oven when the edges are lightly golden but the centers are still soft.
Use parchment paper or a silicone baking mat to line the baking sheet. This will prevent the cookies from sticking.
Yes, you can use almond, cashew, or other nut butters to create variations of these cookies. Keep in mind that the flavor and texture will differ.
Need more cookie recipes? Try these:
- Brown Butter Pecan Cookies
- Coconut Chocolate Chip Cookies with Brown Butter
- Red Velvet Crinkle Cookies
- Easy Double Chocolate Cookies
📖 Recipe
Chewy Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 14 ounces sweetened condensed milk
- 1½ cups Bisquick
- ¼ cup granulated sugar
Instructions
- Mix sweetened condensed milk and peanut butter until well blended.
- Stir in Bisquick. Complete mixing with gloved hands if needed.
- Make 1½ Tablespoon size balls of cookie dough and roll each in sugar.
- Place on a parchment lined cookie sheet 1 inch apart and press the tops with a fork to flatten to approximately ⅓-½ inch thick. Chill for 1-2 hours.
- Bake at 350 degrees for 9-11 minutes, checking bottom from browness at 9 minutes.
- Cool on pan for 4-5 minutes and then move to cooling rack to complete cooling.
Notes
- Use only traditional peanut butter - not the coarse natural style or chunky.
- Use only original Bisquick Baking Mix.
- This makes a stiff dough and the final mixing is best done with gloved hands. If no gloves are available you can put hands in a zip lock bag.
- Rolling in sugar prevents the fork from sticking to the cookie dough.
- Using a 1.5 Tablespoon cookie scoop is the easiest way to get properly sized, uniform cookies.
kristine says
Loved these peanut butter cookies. The soft texture is unmatched! Delicious recipe, thank you!
Pam says
Thank you Kristine!
Alison Corey says
The perfect blend of rich, nutty flavors and a soft, melt-in-your-mouth texture sounds absolutely delightful.
Bobby says
These were so easy to make yet so delicious. I loved the texture too!
Pam says
Yay! Thanks, Bobby!
veenaazmanov says
Peanut Butter cookies sounds delicious and unique. Your recipe sounds quick and easy to make too. A batch this weekend is for sure.
TriSHA says
Can flour be used instead of Bisquick when making Peanut butter cookies
Pam says
Not for this recipe Trisa. You would need flour and several other ingredients to take the place of the Bisquick.
TriSHA says
These recipes are going to make excellent bonding days with my grand kids
Michelle says
Love the soft chewy texture of these cookies
jen says
Any change for high altitude baking ?
Pam says
So sorry Jen, but we're not familiar with those changes.