Peanut butter cookies on black cooling rack beside a jar of peanut butter

Chewy Peanut Butter Cookies

(can be gluten free and/or nut free)

There’s no question that peanut butter is one of my favourite foods. It can be used in so many different ways (on toast, in stir-fry, ice cream, smoothies, muffins) but I personally think one of it’s superior forms is in a cookie! Chewy yet crunchy, sweet yet salty, nutty yet sensible (…are we talking about people or cookies here?), they just check allllll the boxes. If any of that sounds moderately mouth-watering, you’re going to love these chewy peanut butter cookies!

Now, in the case that you’re allergic to peanuts… you’re probably not reading this. But if you are (first of all, thank you!), have comfort in knowing that these cookies can be made with any nut/seed butter you have on hand!

What you need for these chewy peanut butter cookies:

  • unsalted butter
  • smooth peanut butter
  • brown sugar
  • white sugar
  • one whole egg
  • all-purpose flour
  • baking soda
  • salt
  • chopped peanuts
Raw peanut butter cookie dough balls on silicon lined baking sheet

How do I make these peanut free?

Although it sounds counterintuitive, you can make these peanut butter cookies peanut free! Simply choose any other nut/seed butter (something like a cashew butter, almond butter, sunflower seed butter, hazelnut butter, etc.), and replace the peanut butter with it. You can also substitute the chopped peanuts for any other type of chopped nut, or (especially if your nut/seed butter is not super sweet) add in chocolate chips!

How do I make these nut free?

Choose a seed butter like sunflower seed butter to replace the peanut butter! You can also substitute the chopped peanuts for any other type of chopped nut, or (especially if your nut/seed butter is not super sweet) add in chocolate chips!

How do I make these gluten free?

Easy – Use gluten free all-purpose flour (preferably one with xanthan gum to help with structure).

Stack of peanut butter cookies on a plate with a glass of milk and jar of peanut butter in the background

How long do they last? Can I freeze them?

These cookies last for about one week when stored on the counter in an airtight container, but they also freeze well! Freeze them while they’re still fresh for the best result (i.e. the day of or the day after you bake them).

Peanut butter cookies on a black cooling rack beside a jar of peanut butter and a glass of milk in the background

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Chewy Peanut Butter Cookies

  • Author: Made by Meg
  • Prep Time: 10 mins
  • Chill Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins
  • Yield: 18 cookies 1x


These peanut butter cookies are the perfect balance of crunchy and chewy! Plus, they are super easy to make, and can be made gluten free or nut free if necessary.


  • 1/4 cup unsalted butter, softened
  • 1/2 cup smooth peanut butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg, room temperature
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt (kosher if possible)
  • 1/3 cup chopped peanuts (optional*)


  1. Preheat oven to 350F. Line two baking sheets with silicon baking mats or parchment paper.
  2. MAKE THE COOKIES: Using a stand or hand mixer, beat the softened butter and peanut butter together for a couple minutes, until smooth.
  3. Add in the brown and white sugar and beat for a few more minutes, until light in colour and fluffy in texture (when you think it’s done…go for one minute longer). Mix in the egg until well combined.
  4. Mix in the flour, baking soda, and salt until a smooth dough forms. Fold in the chopped peanuts, if you’re using them. 
  5. Cover and CHILL the dough in the fridge for 30 minutes.
  6. FORM THE COOKIES: Using 1.5 tbsp dough for each cookie, form the dough into balls and place on the prepared baking sheets a couple inches apart. No need to press down on the cookies! Keep one sheet of cookie dough balls in the fridge while the other bakes.
  7. BAKE for 10 minutes. Let cool on baking sheets for a few minutes before transferring to cooling racks. Store in an airtight container for up to a week!


*This recipe works well with or without the chopped peanuts! If you want some extra crunch, add them in.

For a thinner, snappier texture (rather than chewy), chill the dough for less time (~20 minutes) and press down very slightly on the cookies before baking.

Feel free to add in other mix-ins like chocolate chips, pretzels, or peanut butter chips!

Make it Gluten Free: Use gluten free all-purpose flour.

Make it Peanut Free: Use a different nut/seed butter (almond, cashew, hazelnut, sunflower)

Make it Nut Free: Use a seed butter like sunflower seed butter. You may want to add in some chocolate chips if your seed butter isn’t super sweet in order to balance the flavours.

  • Category: Cookies

Keywords: cookies, peanut butter cookies, chewy peanut butter cookies, peanut butter chew cookies, gluten free peanut butter cookies, crunchy peanut butter cookies, peanut butter crunch cookies, easy baked desserts, easy baked sweets, easy baked cookies, the best peanut butter cookies


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