Chewy Peanut Butter Cookies

This recipe is my hands down all time favorite peanut butter cookie. I made a batch yesterday to take to the beach next week. I kept a few out to enjoy now and froze the rest. The ratio of brown sugar to white sugar in this recipe results in a flatter, chewier cookie. This recipe is from a cookbook called From Granny’s Apron Pocket.

Chewy Peanut Butter Cookies

5 1/2 oz (2/3 cup) butter
6 1/2 oz (3/4 cup) peanut butter
3 cups brown sugar
2/3 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
2/3 tsp. baking powder
1/2 tsp. salt

Cream butter, peanut butter, and sugars. Add eggs and continue to beat. Sift together flour, soda, baking powder, and salt and add to creamed mixture. Mix well. Drop on cookie sheet and flatten with fork. Bake at 350 degrees, six – eight minutes. Do not over bake.

I use a Pampered Chef small ice cream scoop and I don’t flatten them with a fork.

This recipe is guaranteed to please any peanut butter cookie lover in your life.


  1. Amanda @ Serenity Now says:

    T would LOVE these (and okay, so would I)! 🙂 We have a PC ice cream scoop too…will have to try that. Thanks for the recipe!

  2. Blondie's Journal says:

    Wow!! These cookies look really chewy and scrumptious!! I do have a lot of peanut butter lovers in my family and they would love these cookies!!

    Thanks for posting pictures too. Seeing is believing!


  3. Domestic Designer says:

    Oh my! I want one now. Thanks for sharing.

  4. I don’t think I should have read this post on the first day of my “diet.”
    I am salivating.

  5. Oh. My. Goodness. Those cookies look wonderful! I can smell them now!

  6. These look so yummy! I’d love to have a couple right now. Thanks for sharing the recipe.

  7. Rebecca says:

    Hi. I am about to make these but wanted to make sure that this recipe calls for 3 cups of brown sugar instead of maybe 1/3 of a cup. There is over 4 cups of sugar to 2 cups of flour. Can this be right? They look delish and I just want to make sure that this is the correct measurements. Thanks!

  8. 3 cups of sugar is correct!

  9. Rebecca says:

    Thank you so much for responding. I’ll make them tomorrow. I need to make a store run for more brown sugar in the morning!

  10. How many cookies should this recipe yield?

    • Sweet Pea says:

      I’m estimating because I haven’t made this recipe in a while. I am pretty sure that it makes at least 5 dozen cookies. It’s a GREAT recipe and always a hit when I take it somewhere.

      I hope you enjoy the recipe!


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