Should I use natural or regular peanut butter for chewy cookies?

Regular creamy peanut butter is the best choice for baking chewy peanut butter cookies. Natural peanut butter tends to separate, making the dough too oily or dry, which affects the texture.

Why do my peanut butter cookies turn out dry and crumbly?

Your cookies may be dry and crumbly due to too much flour, not enough fat or moisture, or overbaking. Measure flour carefully using the spoon-and-level method, and consider adding an extra egg yolk or a tablespoon of milk for added softness.

What’s the best way to prevent peanut butter cookies from spreading too much?

To prevent cookies from spreading too much, chill the dough for at least 30 minutes before baking. Also, make sure your oven is preheated to the right temperature (350°F/175°C), and avoid using too much butter or sugar, as these ingredients encourage spreading.

Why Aren't My Peanut Butter Cookies Chewy? Here's Why 2025

Ingredients

Scale

1 cup peanut butter (smooth or chunky),

1 cup granulated sugar,

1 large egg,

1 teaspoon vanilla extract,

1/2 teaspoon baking soda,

1/4 teaspoon salt (optional, if peanut butter is unsalted),

1/2 cup all-purpose flour (optional for extra chewiness).

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, combine peanut butter and sugar. Mix well until smooth and creamy.
Add the egg and vanilla extract to the mixture and stir until fully combined.
Mix in baking soda, salt, and flour (if using). Stir until the dough is smooth.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each dough ball slightly with the back of a fork, creating a criss-cross pattern.
Bake for 8-10 minutes or until the edges are golden brown. Keep an eye on them to avoid over-baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can add chocolate chips or chopped peanuts into the dough before baking.

If the dough feels too sticky to handle, chill it in the fridge for 10-15 minutes before rolling into balls.

Author: Soukaina
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12g
Sodium: 85mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg