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Thin Chewy Peanut Butter Cookies

Thin & Chewy Peanut Butter Cookies

Thin and Chewy Peanut Butter Cookies from Food Editors' Favorite Cookies. This is my slightly adapted version of the recipe. I used unsalted butter and increased the salt, used 1/2 tablespoon of milk and chilled the dough.
Course Dessert
Cuisine American
Keyword Chewy Peanut Butter
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 48
Author Anna
Cost 5


  • 1/2 cup butter, softened (114 grams)
  • 1/4 teaspoon salt increase to 3/4 if using unsalted butter
  • 1 cup chunky peanut butter, mainstream kind with sugar (260 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 3/4 cup light brown sugar (150 grams)
  • 2 large eggs
  • 1/2 tablespoon milk, plus more if needed
  • 1 cup all-purpose flour 140 grams -- weigh or sift after measuring
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ginger, optional


  • 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, baking soda, and ginger (if using). Add to butter mixture and stir until incorporated. If dough is not stiff enough to scoop, chill for 30 minutes.
  • Drop by rounded teaspoonfuls onto ungreased baking sheet or use a small cookie scoop to scoop rounds of dough. Press into criss-cross pattern and bake for 12-14 minutes


For crispier cookies, bake for a longer time.