Comments on: Soft & Thick Peanut Butter Cookies

By: Jae

Jae — Sun, 25 Jan 2026 13:42:47 +0000

This is the worst peanut butter cookie I’ve ever had. I followed the directions exactly. This cookie is dry and not chewy at all. The first batch I baked for 11 minutes, and that was too long. The next batch I baked for 9 minutes, and that was much better, but the cookie is still dry. I feel like you need oil to make the cookie more chewy.

By: PhilC

PhilC — Thu, 22 Jan 2026 03:23:08 +0000

Make these today as I had a craving for peanut butter cookies – which I usually don’t care for. They were delicious. Melt in your mouth – very tender but sturdy – no crumbling. Recipe could not be easier. I chilled the dough for one hour but not sure if it made a big difference – dough was still fairly soft – but I always trust Sally’s instructions! I did slightly push in on the sides after pressing with a fork – but they don’t seem to spread that much anyway. I dipped my fork in the left over sugar and helped prevent the fork from sticking to the cookie ball. Will definitely make again and want to try the ones with oatmeal added – best of both worlds.

By: Trina @ Sally's Baking

Trina @ Sally's Baking — Fri, 16 Jan 2026 19:12:09 +0000

In reply to Jackie. Hi Jackie! Did they seem dry? What type of peanut butter did you use? Natural-style peanut butters do make the cookies a bit more crumbly, while processed peanut butters will give you a softer, less crumbly cookie. Also, be careful not to overbake the cookies, as that can also contribute to dry and crumbly cookies. Finally, be sure to spoon and level (or use a kitchen scale) to measure your flour so that it isn't over measured, which can also cause dry and crumbly cookies. Thank you for giving these a try!

By: Jackie

Jackie — Fri, 16 Jan 2026 19:08:52 +0000

What did I do wrong? Mine did not turn out chewy.

By: Ale

Ale — Fri, 09 Jan 2026 14:41:45 +0000

I’ve been making this recipe regularly, They’re my current cookie fixation!
The dough is totally spread-proof. I’ve made them chilled overnight, not chilled at all, a little chilled, you name it, and they always come out cute and round!
The flavor is exactly what I look for, peanut buttery!

By: Derek

Derek — Thu, 01 Jan 2026 06:29:39 +0000

I now know why this is the ‘go to’ peanut butter cookie recipe. Thick, soft, chewy, rich peanut butter flavor and able to add up to a cup of mix-ins. Also for those of us that still struggle with cookie “spread” despite all the good tips on how to reduce that, this cookie is basically spread free. I almost couldn’t believe it. Chilled dough overnight, used silpat, but still some spread with other recipes – not this one! Highly recommend.

By: Colleen

Colleen — Thu, 25 Dec 2025 10:50:31 +0000

They came out delicious & they looked good too, which is not something I seem to accomplish when I bake. Mine usually look odd but taste great. So, thanks! Your recipes are so easy to follow.

By: Serena

Serena — Wed, 24 Dec 2025 10:28:27 +0000

This is the best thing I have ever baked. I made without a mixer. Added chopped Reese’s white thins, Reese’s pieces, and chocolate chips. Let the dough chill for a day. Break off nice big clumps and shape into dough towers for a big thick cookie. Takes about 15 min to bake to perfection, as always be very careful not to overbake!