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Chewy peanut butter cookies.

Chewy Peanut Butter Cookies

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  • Author: Addison LaBonte
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan


These chewy peanut butter cookies are rich, decadent, indulgent, and flavorful!  This quick and easy recipe has a strong peanut butter flavor.  They are nostalgic and classic!


  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond milk (or any other non-dairy milk)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat your oven to 350°F (175°C).  Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the peanut butter, granulated sugar, maple syrup, almond milk, and vanilla extract.  Stir well until thoroughly combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the peanut butter mixture, stirring until a thick dough forms.  You may need to use your hands to fully incorporate the ingredients.
  5. Once the dough is well mixed, roll it into small balls, about 1 inch in diameter.  Place the balls onto the prepared baking sheet, leaving a little space between each cookie.
  6. Next, flatten each cookie slightly with a fork, creating a crisscross pattern on top.
  7. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are slightly golden brown.
  8. Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
  9. Repeat the process with the remaining dough until all the cookies are baked.
  10. Once cooled, serve chewy peanut butter cookies! Store them in an airtight container to maintain freshness.


  • Use a creamy thick peanut butter like Jif.
  • The cookie dough will be pretty thick.
  • These cookies do not spread much while baking.
  • Store in an airtight container for up to 4 days.
  • Freeze for up to 2 months.