Thin & Chewy Peanut Butter Cookies

I typically like my peanut butter cookies thick, soft and slightly crumbly, but this recipe that promised thin and chewy peanut butter cookies sounded interesting. It’s adapted from a book called Food Editors’ Favorite Cookies and was submitted to the series by Doris Reynolds. Doris added a pinch of ginger for a bit of a flavor twist, but you can leave it out if you want. These are perfect for people who love peanut butter, but find the traditional style “dry”.

chewy peanut butter cookies

Thin and Chewy Peanut Butter Cookies

1/2 cup butter
1/4 teaspoon salt
1 cup chunky peanut butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tablespoon milk
1 cup sifted all purpose flour (4.5 oz) — weigh
1/4 teaspoon baking soda
1/4 teaspoon ginger

Preheat oven to 325 degrees F. Beat together butter, salt and peanut butter. Beat in both sugars and eggs and continue beating until fluffy. Beat in milk. Mix together flour, soda, and ginger. Add to butter mixture and stir, by hand, until incorporated. Drop by rounds onto ungreased cookie sheets. Press into criss-cross pattern and bake for 12-14 minutes. Makes 5-6 dozen. Note: my dough was too moist at first. After a few hours in the refrigerator, I was able to do criss crosses.


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  1. says

    My husband declared these the best peanut butter cookies ever! They were fantastic–we both definitely preferred them to the traditional dry/crumbly peanut butter cookie. My yield was not nearly as high though–only about 3 dozen, and I didn’t make them big at all.

  2. says

    That’s great news, Amy!

    If you can get your hands on one of the little “Food Writers’ Favorites” books or “Food Editors’ Favorites” you’ll find a bunch of other good ones.

  3. Julie says

    thanks for the great recipe. I arrived at your site during my journey for the perfect PB cookie for a friend (chewy and crispy, but with good PB flavor.) I omitted the ginger (wasn’t sure where that would take the flavor, but I’ll admit I’m curious) and subbed the milk with 2 T of PB syrup (a random find at world market.)

  4. Carrie says

    Mine were super thin- my criss crosses didn’t even show up! Very tasty- I can’t eat just one, though that might have something to do with the thiness. I was trying to replicate some frozen cookie dough that my husband bought from someone selling for a fundraiser. The fundraiser cookie was almost like a soft sugar cookie with peanut butter flavor (my husband loves them). These were too thin to be a contender, but good nonetheless.

  5. says

    Carrie, if you’re trying to replicate the same type of cookie dough the kindergartners sell around here (comes in a big carton) you’ll probably want to find a recipe with shortening.

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