Lately I’ve been craving any treat with peanut butter or peanuts in it- dark chocolate peanut butter cups, peanut butter M&Ms, peanut butter pretzels, rocky road, trail mix- you name it, I’ve probably been snacking on it! So this afternoon when I wanted to make cookies I naturally gravitated towards peanut butter ones. Instead of traditional criss-cross cookies that are often dense and crisp, I wanted ones that were soft and chewy. I turned to a recipe that I found a while back and adapted it in hopes creating the cookie I was looking for. After biting into one, I have to admit- they were a huge success! The texture is perfect and the flavor is spot on! I’d like to think that the addition of an extra egg helped to give them a chewier texture and that the peanut butter chips and large peanut chunks gave them that extra boost of peanut buttery goodness. The original recipe called for the cookies to be rolled in sugar, but I’m not a fan of the sandy texture that results, so I opted for a sprinkle of sea salt which helped to enhance the flavor even more. These are a great alternative to the traditional fork print cookies and will definitely have you coming back for more! Enjoy!
Chunky Peanut Butter Cookies Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 cup creamy peanut butter
- 1/2 cup butter - room temperature
- 2 large eggs
- 1 tablespoon whole milk
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips
- 1/2 cup dry roasted peanuts - coarsely chopped
- 1/2 tsp sea salt - for garnish (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the cookie sheets with parchment paper; set aside.
- In the bowl of a stand mixer, beat together the sugars, butter, and peanut butter until smooth, about 2 minutes. With the mixing speed on low, add the vanilla, milk, and one egg. Mix until incorporated, then add the remaining egg.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixing speed on low, gradually add the dry ingredients, mixing until no visible dry ingredients remain. Remove the bowl from the stand and gently fold in the peanut butter chips and chopped peanuts.
- Scoop the cookie dough onto the prepared sheets (use a standard-size cookie scoop), and sprinkle with salt if desired. Place in the oven and bake for 12 minutes. Do not be tempted to leave them in longer, or they will get hard. Remove from the oven and allow to cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely. Enjoy with a large glass of milk!
Incredibly Delicious!!!
I had been craving peanut butter cookies for over two weeks so I decided to surf the net for a quick soft chewy recipe.
I came across this one by Natalie.
Thank you Natalie, these cookies were quick and simple to make.
They are Wonderfully Delicious!!!!
So happy to hear that, they’re a favorite of mine too 🙂
I how you stuffed as much peanut butter in these as possible! The sprinkle of sea salt on top is perfect!
Hi
Did you use salted or unsalted peanuts in this recipe.
You can use either- I prefer salted but they will taste just as good with unsalted!
Hi
Did you use salted or unsalted peanuts in this recipe.