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Apr 30, 2008 09:45 AM

Chewy Peanut Butter Cookies

I'm making cookies to bring on a big group trip this weekend, and I'd like to bring peanut butter cookies. I snagged my grandmother's recipe, but her's are more of a crumbly type. For transportation-durability, and just plain preference, I'd like to make a chewier version. I don't want to risk an untested recipe though.

Does anyone have a *tried-and-true* recipe for *chewy* peanut butter cookies?

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  1. These aren't your traditional floury peanut butter cookies with the fork prints on top, but they are foolproof and chewy.

    1 cup creamy peanut butter
    1 cup brown sugar
    1 egg
    1 tsp baking soda
    3/4 cup chocolate chips

    Cream first 4 ingredients with beater. Stir in chocolate chips.

    Bake for 10-12 minutes at 350. Let the cookies sit for 5 minutes before removing from the cookie pan as they are very soft.

    8 Replies
    1. re: katecm

      Wait. Did I read this correctly? There is no flour in this cookie recipe? (I guess they have flour-less cakes. . .)

      1. re: anzu

        I'm not katecm, but this is the recipe I would have suggested, too, and it doesn't have any flour. It's fantastic.

        I usually chop up a dark chocolate bar instead of the chocolate chips - somehow I feel like the rough texture is better for these.

      2. re: katecm

        Do you use natural peanut butter, or something with sugar in it already?

        1. re: milklady

          I dont use the exact receipe from above (I use splenda instead of brown sugar and leave out the chocolate chips) but I've always used natural peanut butter and they come out awesome!

          1. re: vballgal

            If you all decide to make them, bear in mind that they really do come out super-soft. Since they don't have flour, they don't harden up a lot, so you aren't feeling for a "done" feel to them - you want them to stay soft. I usually pull them once they just start to brown.

        2. re: katecm

          Hey, these sound great!
          Do you just drop by tablespoons onto the cookie sheet, or do you roll and press down?
          And do they keep well, or best eaten same day?

          Thanks for posting the recipe.

          1. re: Merryworld

            I made these a few days ago. I probably did not cream the sugar and peanut butter together long enough, because the cookies came out more crumbly than chewy. I found that the dough kept its shape in the oven without melting and spreading out much, so flatten them before baking, and leave a little room in between for them to puff up. Then again, maybe I made them totally wrong.

            1. re: Merryworld

              I'm pretty sure I just drop mine my spoonfuls without flattening. They're pretty crumbly when they come out of the oven, but if you let them cool a bit, they're easier to get off the sheet, and develop a nice chewiness. Mine rarely last longer than breakfast the next day (one of the things I like about this recipe is that it only makes a few - I think a dozen per cup of peanut butter IIRC.) so I can't really say how well they keep.

          2. this sounds like some glorious miracle cookie.

            1 Reply
            1. re: beelzebozo

              Yes: my entire life has been leading up to me making these cookies tonight. I believe they will cure my sore throat (might require two batches).

            2. By far the best peanut butter cookies I have made.. do not alter the recipe.. I have tried many and these are the best for chewy pb.

              (From Epicurious)

              1. The San Diego Unfied School District makes an increadible chewy cookie/bar.

                After being out of public school for far to many years, I attended a reception where they served them and brough back a great deal of memories. On the Union Tribune Web site, this recipe is highly requested. Good luck.
                Peanut Butter Chews

                Makes 32 bars

                1 cup plus 2 tablespoons plus 2 teaspoons margarine, butter or shortening

                2 cups granulated sugar

                1 cup brown sugar

                1 cup peanut butter

                4 eggs

                2 teaspoons vanilla

                2 1/2 cups all-purpose flour

                2 teaspoons baking powder

                1 teaspoon salt

                1 cup rolled oats


                3 tablespoons powdered sugar

                1 1/2 teaspoons peanut butter

                4 1/2 teaspoons very hot water

                Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl. Mix, creaming well.

                Sift together flour, baking powder and salt. Add rolled oats and mix well. Add dry ingredients to creamed mixture. Mix until well blended.

                Spread batter into a greased 12-by-18-inch cookie pan with sides. Bake at 350 degrees for 25 to 30 minutes. Do not over bake.

                For the glaze: Combine powdered sugar and peanut butter. Gradually add hot water. Spread glaze on warm Peanut Butter Chews. Cut while warm. Cookies will be of a chewy consistency.

                (From the San Diego Unified School District Food Services Department.)