Chunky Peanut Butter Cookies Recipe
Each batch of Chunky Peanut Butter Cookies starts with creamy peanut butter, roasted peanuts, and sea salt, baking into cookies that are chewy, nutty, and rich with salty-sweet flavor.
Servings: 36 cookies
Calories: 129kcal
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!
Notes
-To get the look pictured above, I added a few extra peanut butter chips and sprinkled more chopped peanuts on top before baking.
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.
Nutrition
Calories: 129kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 94IU | Calcium: 14mg | Iron: 0.5mg
