Chunky Peanut Butter Cookies


Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixI’m a life-long peanut butter lover. In fact, I have more peanut butter recipes on my website than any other ingredient. If you opened my cabinet, you would see about a dozen open peanut butter jars. Some call it obsession, but I just call it love. When I sat down to write this book, I knew I had to include the peanut butteriest cookie of all. An old-fashioned cookie with a modern twist. And it had to be soft! This cookie recipe is dedicated to all my fellow peanut-butter lovers out there. You’re not alone!

  • Yield: 16 Cookies
  • Preparation Time: 25 Minutes
  • Total Time: 2 Hours 50 Minutes


  • 1¼ cups (160 g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup (1 stick or 115 g) salted butter, softened to room temperature
  • ¾ cup (150 g) light or dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup (125 g) crunchy peanut butter
  • 0.66 cup (85 g) salted peanuts or honey roasted peanuts
How to Make It
  1. Whisk the flour, baking powder, and baking soda together in a large bowl. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the egg and vanilla. Beat on medium speed for 1 minute, scraping down the sides as needed. Add the peanut butter and beat for 1 minute. Slowly add the dry ingredients into the wet ingredients using the mixer on low speed until combined. Do not overmix. With a large spoon or rubber spatula, fold the peanuts into the dough. Cover the dough and chill for at least 2 hours (or up to 3 days).
  3. Remove the chilled dough from the refrigerator and allow to soften slightly at room temperature for 10 minutes.
  4. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
  5. Roll the dough into balls, about 2 tablespoons of dough each. Place on the cookie sheet about 3 in apart and, using a fork, lightly press down on the cookies, creating a criss-cross pattern on top.
  6. Bake each batch for 12–13 minutes, until lightly browned on the edges. The cookies will look very soft and underbaked. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

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