These Chunky Peanut Butter Cookies are loaded with creamy peanut butter, crunchy peanuts, and peanut butter chips, tucked into every sweet and nutty bite.
These Chunky Peanut Butter Cookies bring rich, nutty flavor and a little extra crunch to a classic homemade treat. Small pieces of peanuts scattered throughout the dough add a fun texture and make every bite peanut packed!
Peanut butter cookies have always felt like home to me. For more peanut butter cookie recipes you have to check out my Reese’s Pieces Peanut Butter Cookies, Chewiest Peanut Butter Cookies, and Peanut Butter Banana Cookies.
Table of Contents
Why You’ll Love These Chewy Chunky Peanut Butter Cookies
- Creamy peanut butter flavors the dough evenly and chopped dry-roasted peanuts add distinct crunchy pieces throughout every bite making these cookies peanut packed.
- Peanut butter chips create sweet, creamy pockets that intensify the nut flavor without needing chocolate or a filled center.
- Optional flaky sea salt replaces the usual exterior sugar coating, giving the rich peanut butter a sharper sweet-salty finish.
Recipe Ingredients
Creamy Peanut Butter – Smooth, regular peanut butter works best for this recipe. It gives the cookies their signature nutty flavor and creamy texture. Avoid natural peanut butter that separates easily.
Peanut Butter Chips – These chips melt slightly while baking and add bursts of creamy peanut butter flavor throughout the cookie. They make each bite extra nutty and rich.
Dry Roasted Peanuts – Chopped peanuts add crunch and texture. Their roasted, salty flavor balances the sweetness of the dough and enhances the overall nuttiness
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Mini Chocolate Chips for Variety – Stir in mini chocolate chips along with peanut butter chips for a chocolate-peanut butter combo that still keeps the texture chewy.
Use Almond or Cashew Butter – For a softer, milder flavor, substitute almond or cashew butter in place of peanut butter. Make sure it’s creamy for a similar texture.
How to Make Chunky Peanut Butter Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the cookie sheets with parchment paper; set aside.
Step 2: 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.
Step 3: 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.
Step 4: 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!
FAQs
Yes, but the texture may vary. Creamy peanut butter creates a smooth, chewy cookie. Natural peanut butter can make the dough oily or crumbly unless fully stirred. Crunchy peanut butter adds extra texture and more peanut pieces.
You can easily customize the dough with other add-ins. Chocolate chips, chopped pretzels, toffee bits, or even crushed peanut butter cups. Keep total mix-ins around 1 cup to maintain the dough’s structure.
Storage Information
STORE these Chewy Peanut Butter Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, FREEZE either the baked cookies or the raw dough. For baked cookies, let them cool completely, then freeze in a single layer before transferring to a zip-top freezer bag. They’ll stay fresh in the freezer for up to 2 months.
To REHEAT, place frozen cookies in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–6 minutes, or let them thaw at room temperature. For unbaked dough, freeze pre-scooped portions and bake straight from frozen, adding 1–2 minutes to the baking time.
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.