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This Chewy Peanut Butter Cookie Recipe will remind you how good a classic cookie can be!!

Chewy Peanut Butter Cookies

Course: Dessert
Cuisine: American
Keyword: peanut butter cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill: 15 minutes
Total Time: 55 minutes
Servings: 24 large cookies
Calories: 246kcal
One bite of these chewy peanut butter cookies and you'll remember why this is such a classic, beloved cookie!
Print Recipe


  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted Challenge butter softened
  • 1 cup creamy peanut butter I used natural
  • 1/4 cup honey
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • additional sugar for rolling


  • In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
  • In the bowl of an electric mixer, blend softened butter, peanut butter and honey. Add brown sugar and (white) sugar and continue to blend. Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
  • While mixing, slowly add the bowl of flour.
  • Blend just until all the flour is incorporated.
  • If the dough is very soft, chill dough (in the fridge) about 15 minutes.
  • Preheat oven to 350*F and line baking sheets with a Silpat liner (this is what I used) or parchment paper.
  • Using a 2 tablespoon sized scoop, scoop dough, then roll in your hands slightly to form a ball. Drop balls of dough into a small bowl of sugar, and roll to coat. Place balls of dough on the prepared baking sheet, then flatten to about 1/2" tall using the bottom of a glass.
  • Bake cookies for 8-10 minutes. Remove from oven as soon as the tops are cracked, but the cookies appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1-2 minutes on the baking sheet, then carefully move to a cooling rack.
  • Store cooled cookies in an airtight container for 3-5 days.


I used natural peanut butter than contains only peanuts and a small amount of salt. If using peanut butter with added sugar you may wish to reduce the sugar a bit. If you use natural peanut butter with no added salt, I would suggest you up the salt in the recipe to 1 teaspoon.
I used Challenge butter in this recipe, please feel free to use a high quality brand of your choice.


Calories: 246kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 197IU | Calcium: 16mg | Iron: 1mg