After years of an on and off again relationship with peanut butter in my desserts, I've reached my full potential and I am obsessed with these Peanut Butter Cookies!!!
Table of Contents
Ingredients & Substitutions
- Creamy Peanut Butter – It's best not to use the natural kind in this recipe where the oil separates.
- Unsalted Butter
- Dark Brown Sugar – Light brown sugar can be substituted if you don't have dark brown sugar on hand.
- Granulated Sugar
- Kosher Salt
- Large Eggs
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Peanut Butter Chips - we order these in bulk so we never run out!
- Honey Roasted Peanuts
- Granulated Sugar
- Maldon Salt
*For a full list of ingredients and instructions please see recipe card below
How to Make Peanut Butter Cookies
Step 1: Whisk the flour and baking soda together in a small bowl.
Step 2: Beat the peanut butter, butter, the sugars and salt in the bowl of an electric mixer, on medium-high speed.
Step 3: Beat until light and fluffy, about 6 minutes.
Step 4: Lower the speed and add the eggs one at a time followed by the vanilla.
Step 5: Slowly add the flour to the peanut butter mixture mixing until just combined.
Step 6: With the machine on low add in the peanut butter chips and ¾ cup of the peanuts. Refrigerate dough for 2 hours.
Step 7: Preheat oven to 375. Line a baking sheet with parchment. Scoop the dough with a heaping tablespoon and roll into a ball, about 1.25 ounces. Place on the baking sheet about 3 inches apart. Dip a fork in sugar and make a crisscross pattern on the cookie while flattening it. Sprinkle with crushed peanuts, give it a tap with your hand and a sprinkle of maldon salt.
Step 8: Bake cookies in the preheated oven for 8-10 minutes or until the bottoms are golden brown. Let cool on the baking sheet for 5 minutes and then transfer to a rack to cool completely
How to Store Peanut Butter Cookies
These are best stores in a ziptop plastic bag! I prefer to store all my cookies in the freezer so they stay fresh the longest and just pop them into the microwave for 10 seconds before eating!
Tips & Tricks
Pay attention to the type of peanut butter you're buying - you cannot use natural for this recipe! I mean, you can, but the result won't be the same!
If you want to add some chocolate to the mix, because who wouldn't, you can replace ½ of the peanut butter chips with chocolate chips and do a combo!
FAQs
Why are my peanut butter cookies always hard?
Peanut Butter firms up when baked so I love to just slightly underbake my cookies to ensure a soft center at all times.
What is the shelf life of peanut butter cookies?
If you store them in the freezer, it could be months! If you're storing them at room temp, you'll be good for 4-5 days.
Similar Recipes
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Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter not natural
- ¾ cup unsalted butter room temp
- 1 cup dark brown sugar packed
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cup all-purpose flour
- 1¼ teaspoon baking soda
- ¾ cup peanut butter chips
- 1½ cup honey roasted peanuts lightly crushed and divided
- 2 tablespoons granulated sugar
- Maldon salt to garnish
Instructions
- Whisk the flour and baking soda together in a small bowl.
- Beat the peanut butter, butter, the sugars and salt in the bowl of an electric mixer, on medium-high speed until light and fluffy, about 6 minutes. Lower the speed and add the eggs one at a time followed by the vanilla.
- Slowly add the flour to the peanut butter mixture mixing until just combined. With the machine on low add in the peanut butter chips and ¾ cup of the peanuts.
- Refrigerate dough for 2 hours.
- Preheat oven to 375. Line a baking sheet with parchment. Scoop the dough with a heaping tablespoon and roll into a ball, about 1.25 ounces. Place on the baking sheet about 3 inches apart. Dip a fork in sugar and make a crisscross pattern on the cookie while flattening it.
- Sprinkle with crushed peanuts, give it a tap with your hand and a sprinkle of Maldon salt. Bake cookies in the preheated oven for 8-10 minutes or until the bottoms are golden brown. Let cool on the baking sheet for 5 minutes and then transfer to a rack to cool completely.
Can these also chill overnight? Should the nuts be left out till morning if so?
Thanks!
Yes they can chill overnight and add the nuts before baking
Have been on the hunt for years for a Peanut Butter Cookie standout! Bombdiggity!
This is a winner! I used your suggestion for the addin of Chocolate chips 1/2 cup and 1/4 cup peanut butter chips ratio! Yum! Thank you!
My family loved these cookies!
So good!
Just made these and can confirm they are GREAT!
YUM!!!!!!!!!!!