The Best Peanut Butter Cookies
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If you’re on the hunt for the best peanut butter cookies, look no further. These Chunky Peanut Butter Cookies strike the perfect balance of chewy, nutty, and sweet, with just the right crunch from real peanuts. They’re the ultimate peanut butter treat for cookie lovers of all ages.
Why You’ll Love These Peanut Butter Cookies
- Chunky and Nutty: Real peanuts in the dough and on top add a satisfying crunch.
- Soft and Chewy: The combination of brown sugar and peanut butter keeps the cookies moist and chewy.
- Perfectly Portionable: You can make 18 for a smaller batch or up to 36 if you want plenty to share.
Ingredients
- 1 cup unsalted butter
- 1½ cups chunky peanut butter
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp real vanilla extract
- 2½ cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted peanuts, divided
Instructions
- Prep Your Oven and Pans
Place the top oven rack in the center and preheat to 375°F. Line two large baking sheets with parchment paper or silicon sheet. - Cream the Wet Ingredients
In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar. Add eggs and vanilla, mixing until smooth. - Combine the Dry Ingredients
In a separate bowl, mix flour, baking soda, baking powder, and 2/3 cup of the unsalted peanuts. Slowly fold into the wet ingredients until just combined. - Chill the Dough
Refrigerate the dough for 1 hour. This helps the cookies hold their shape while baking. - Shape and Top the Cookies
Divide the dough into equal-sized balls and place on prepared baking sheets, leaving 2 inches between each. Flatten with a fork in a crisscross pattern. Sprinkle the remaining peanuts on top and press lightly. - Bake to Golden Perfection
Bake for 10–12 minutes, until golden brown. Let cookies rest for 2–3 minutes before transferring to a wire rack to cool.
Tips for the Best Peanut Butter Cookies
- Chill the Dough: Don’t skip this step—it keeps the cookies from spreading too much.
- Use Chunky Peanut Butter: Adds texture and that irresistible peanut flavor.
- Don’t Overbake: Cookies may look slightly soft in the center but will firm up as they cool.
Final Thoughts
These Chunky Peanut Butter Cookies are more than just a cookie—they’re a peanut butter lover’s dream. Perfect with a glass of cold milk or shared with friends, these cookies are sure to become your go-to recipe whenever you crave something sweet, nutty, and satisfying.
Best Peanut Butter Cookie Recipe
These Chunky Peanut Butter Cookies are soft, chewy, and packed with real peanuts—easily the best peanut butter cookies you’ll ever bake. Perfect for sharing or enjoying with milk!
Ingredients
- 1 cup unsalted butter
- 1½ cups chunky peanut butter
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp real vanilla extract
- 2½ cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted peanuts divided
Instructions
Prep Your Oven and Pans
- Place the top oven rack in the center and preheat to 375°F. Line two large baking sheets with parchment paper or a Silpat® baking mat.
Cream the Wet Ingredients
- In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar. Add eggs and vanilla, mixing until smooth.
Combine the Dry Ingredients
- In a separate bowl, mix flour, baking soda, baking powder, and 2/3 cup of the unsalted peanuts. Slowly fold into the wet ingredients until just combined.
Chill the Dough
- Refrigerate the dough for 1 hour. This helps the cookies hold their shape while baking.
Shape and Top the Cookies
- Divide the dough into equal-sized balls and place on prepared baking sheets, leaving 2 inches between each. Flatten with a fork in a crisscross pattern. Sprinkle the remaining peanuts on top and press lightly.
Bake to Golden Perfection
- Bake for 10–12 minutes, until golden brown. Let cookies rest for 2–3 minutes before transferring to a wire rack to cool.
