Let’s talk about Peanut Butter Cookies.

When most think about peanut butter cookies, they are a bit thicker and harder, maybe a bit crumbly with the fork cross-hatch lines. That good old fashioned kind.

These are not that kind.

When I was little, these chewy peanut butter cookies were one of my favorite peanut butter cookies to make. I cannot even remember exactly where the recipe came from - maybe my grandma? I came across it the other day in a laminated recipe book I made when I was in high school. I wrote out recipes that I loved and bound it together in my own little cookbook. Seeing that recipe reminded me that I haven’t made these cookies in years… and also haven’t shared it on this blog!

So here we are! These are thin, suuuper chewy and very addicting. I am not even embarrassed when I say we finished these off in like 3 days! And this makes a pretty big batch!

If you make these, share and tag me on Instagram, I love to see it!

Chewy Peanut Butter Cookies

• 2 cups all purpose flour

• 1/2 tsp. baking soda

• 1/4 tsp salt (if your peanut butter is unsalted, add 3/4 tsp more salt, so 1 tsp. salt total)

• 1 1/4 cup brown sugar

• 1 1/4 cup white sugar (plus extra for rolling the cookie dough balls in before baking)

• 2 sticks (1 cup) unsalted butter

• 3 eggs

• 1 cup peanut butter

• 2 tsp pure vanilla extract

Instructions:

1. Preheat oven to 350 degrees

2. In a bowl, whisk the flour, baking soda and salt and set aside.

3. In a mixer, blend the sugars with the butter until creamed together. Add in the eggs and mix. Add in the peanut butter and vanilla and cream together.

4. Slowly add in the flour mixture to the mix and blend until no flour remains.

5. Make dough balls with a cookie scoop. I like the roll the dough balls in white sugar and then put on a baking sheet lined with parchment paper and use a fork to press down with a cross hatch pattern.

6. Bake for about 11-12 minutes, or until golden brown edges. Take out and let cool on the sheet and then remove to a wire rack.

7. Store at room temperature for the week or freeze in air-tight container.