Chunky, Chewy Peanut Butter Cookies
If you’ve been reading Brown Eyed Baker for any significant length of time, then you know that I am just a tiny bit obsessed with peanut butter. As a result, you’d think that by now I’d have a killer go-to peanut butter cookie recipe. Not true. For the longest time, I relied upon my mom’s peanut butter cookie recipe (that I’m pretty sure came from the jar of peanut butter decades ago), which is very good, but I’ve been craving a big, bakery style, chewy peanut butter cookie.
For as much as I love the recipes from America’s Test Kitchen, it’s a little crazy that I had yet to try one of their peanut butter cookie recipes. That was my first stop in my search for a killer recipe and I was thrilled with the outcome.
These are hands-down the best peanut butter cookies I’ve had to date. They are just big enough to feel substantial, but not so large that you’d feel guilty eating more than one, which I love. These cookies will look underdone when they come out of the oven, but when left to cool, they set up perfectly. They are slightly thick, super chewy and have just a little bit of crunch from using chunky peanut butter and some ground up peanuts.
The movers that we used last week were fantastic; on moving day, I set out a batch of these cookies, individually wrapped. They were devoured and raved about for hours. I wish I would have made more; I would have sent them all home with extras!
The good news is that all of our belongings survived the move without so much as a scratch, and I have found the epic peanut butter cookie recipe that I’ve been waiting for!
One year ago: Queso Fundido
Four years ago: Margarita Cupcakes
Five years ago: Homemade Taco Seasoning Mix
Six years ago: Coffee and Espresso Cheesecake
Chunky, Chewy Peanut Butter Cookies
- 1 cup (146 g) roasted salted peanuts
- 2½ cups (312.5 g) unbleached all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) table salt
- 1 cup (227 g) salted butter
- 1 cup (258 g) crunchy peanut butter, not natural
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- Adjust oven racks to lower-middle and upper-middle position; preheat oven to 350 degrees F.
- Place the peanuts in a food processor or blender and pulse until the consistency of bread crumbs, about 14 pulses.
- Sift the flour, baking soda, baking powder and salt in a medium bowl.
- In the bowl of an electric mixer on medium speed, beat the butter and peanut butter until creamy, about 2 minutes. Add the sugars and beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and add the dry ingredients gradually until combined without over mixing. Add the ground peanuts and stir gently with a rubber spatula until just incorporated.
- Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with the back of a fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but still pale on top, 10 to 12 minutes (they will not look fully baked), rotating the sheets halfway through baking. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to a wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have been on a search for a chunky AND chewy peanut butter like my grams used to make.
These are the bomb! I am passing this recipe on to all friends and family who love being in the kitchen making fun treats for their family!
Thank you for sharing this treasure!
What is the name of the peanut butter you use? Thank you.
I have unsalted butter on hand how much salt should I add to recipe ? Hoping to start making them soon. 😊
My family’s new favourite!! I added 2 cups chic chips to make it the ultimate PB cookie! Delicious !!! And I m not even a fan of peanut butter cookies.
Used Natural peanut butter
Because the natural peanut butter has oil that’s not separated, I used less butter 3/4 cups INSTEAD of 1 cup
Cookies came out perfect nice and chewy
These are the best peanut butter cookies I’ve ever made. I will never use another recipe but this one from now on. Everyone loves them. Thank you!
You have to try the KAF recipe. I use it often and will have to try this one just for……er…um……rese arch, yes, research purposes.
Do you think that I can make these into bars? My idea is to cut them into bit sized pieces and put them in mini muffin liners. Thoughts?
Hi Sara, I think they could definitely be made into bars!
I made these today for my grand daughter and I for an after school treat. They were great and she loved them. I added a handful of peanut butter chips to them and they were a nice addition. These are absolutely delicious!! Thank you!
Truely awesome recipe!!! Yumyum😊
Hi Michelle, can this be prepared and reheated later on? And do you have an idea how many days it can last before it becomes uneatable?
Thank you for making this recipe and sharing with us?
You can definitely make them ahead; I’ve never found it necessary to reheat cookies. Cookies are usually fresh up to 5 days or so as long as you store them airtight.
If I wanted to add chocolate chips, do you think it would be better to swap out the roasted peanuts, or add in an additional cup?
Hi Lisa, Either way would work!
I’m Italian and I do love American bakery particularly American cookies! I prepared your Sadelle’s oatmeal raisin cookies for a family party and they were amazing!!!!!
In this recipe, can you please tell me what do you mean with “crunchy peanut butter (not natural)”? Here in Italy I can find peanut butter (not everywhere actually!) and it is a sort of cream, is it the same? as for salted butter is it possible to add salt to normal butter?
Thank you very much
Hi Giulia, Commercial peanut butter here in the U.S. comes in creamy or crunchy (crunchy has bits of chopped peanuts in it), and most are processed so that it does not separate. However, you can also buy natural peanut butter, which doesn’t have added ingredients and will have the oil separate from the peanut paste. This type is not recommended, as it is too oily for this cookie recipe. Yes, you could add a pinch of salt to unsalted butter in place of salted butter. Enjoy!
Can this dough be made ahead of time and refrigerated? How many days? I want to make for the office this week and want to do the dough one day and bake the day before I bring them in.
Hi Carolyn, I think that should work okay, although I haven’t done it. Enjoy!!
I just wanted to let you know that this did not work out well….the texture, appearance, etc. was just not the same. Oh well…lesson learned…do not put in the fridge first…they are too perfect as is!!! At least they still tasted good!!! Have a great Sunday!
Yum! These cookies look amazing and so chewy! The cookies looks fantastic too!
Sorry this is the recipe I want to use….is it dry roasted pnuts?
Hi Carolyn, It doesn’t matter, either one would be fine! I personally prefer the regular roasted Virginia peanuts, but if you only have dry roasted those will work too.
I made these yesterday for my hubby’s bday… Some ask for cake others pb cookies! My mother in law even complimented them… YAY!! Thank you and congrats on the new bambino!!! Xo
so SALTED butter? i tried to double check the recipe on ATF but couldn’t find this recipe on there. weird.
okay i think i found it. i guess this is a variation of their “big, super-nutty peanut butter cookies” and it indeed is supposed to be SALTED butter but it says you can substitute it with unsalted butter by adding 1 tsp (instead of 1/2 tsp).
i just wanted to say i think there was a mix up with the directions. in step one you say to adjusts the oven racks to two different positions but then don’t say which to use. going off the original recipe, i figure it’s the lower middle one.
Hi Jose, You are to use both racks and rotate the pans halfway through baking.
Is the crunchy pb a must? I saved this recipe awhile ago and bought the ingredients from memory and I bought creamy. I have time to go out again and we do love pb so we will eventually eat it all without issue, but just thought I would check. Thanks much! I’m excited to make these for my husband’s 39th birthday later this week. I’ve never made pb cookies and my husband put me on a quest to make a soft, chewy pb cookie. I think I’ve found a winner in this recipe.
Hi Kyrna, I love the additional little chunks from the chunky peanut butter, but you could definitely use creamy instead.
I made these this morning. They are great. I had some toffee bits on hand and added a package to the mix and made them as the recipe states. I love my convection oven because I can put two sheets of cookies in the oven without needing to turn the pans. They were done in 11-12 minutes and are delicious.
Just made these and they were DELICIOUS! I watched my Dad eat seconds, thirds, fourths, then fifths… Truly the best PB cookie.
It has been WAAY too long since I’ve had a warm peanut butter cookie from the oven. I think these are calling my name and I can’t wait to see what they’re all about.
Yum! I love peanut butter cookies, and these look amazing! Thanks for sharing the recipe.
Having one ‘texture’ person in the house, I was a little unsure about the ground peanuts, but all I heard was, “Are there more of these?!” Really good, and not too shabby in the half made with chocolate chips, either. Thanks for sharing this.
Do you know why the peanut butter can’t be natural peanut butter? I only buy Adam’s, and prefer its taste over homogenized peanut butter. But if it’s a must, I’m willing to sacrifice. ;)
Hi Emily, There is too much oil in natural peanut butter – it will affect the texture.
Could they perhaps pour off some of the oil, since it usually separates to the top? might be at least worth testing, although an exact science it is not!
What an interesting article. How thoughtful of you to bake for your movers. (Packing, small baby and all!) I don’t have a go-to recipe neither so I can’t wait to try these.
Who doesn’t love peanut butter? These look great, you can never get tired of the classics. And I bet those movers were pretty happy!
Could you make without adding peanuts? If so, do I need to increase the amount of peanut butter? Thanks.
Hi Nicole, the peanuts are really ground up, so I think they contribute to the bulk of the cookie vs just being an add-in, so I would not omit them.
My brother is coming in a week to take care of our kids so we can go away for a long weekend. When I saw this recipe I knew I had to make these for him as a thank you. I made a batch today to try them out and they are the best peanut butter cookies I have ever had. I love that they are very peanutty and do not taste sugary. Thank you for the recipe!
We love America’s Test Kitchen and Cook’s Country! Can’t wait to try these!
I’m a huge peanut butter cookie fan! And these look absolutely AMAZING! I wonder if it would affect the taste if I switched to whole wheat flour instead of all purpose? Yum!!
Hi Paige, I do think that it would affect the taste, it won’t be the same, but you’re more than welcome to try!
I have been on a similar quest! Of course ATK knows where it’s at :) I’m trying this recipe next!
I have made these and they are one of my very favorite cookies. I add mini chocolate chips to them (and even have been known to dip half of them into chocolate). Absolutely the best!
Peanut Butter Cookies are classic! I am also a fan of America’s Test Kitchen. I love they way they experiment and advise what worked and what didn’t (and why).
Have you ever made flourless peanut butter cookies? When I make them big and add peanut butter chips and Reese’s pieces, they are hands down the best most peanut buttery cookies ever!
I haven’t! Do you have a link to the recipe you use? Would love to try them!
Here’s the link, Michelle: http://piesandplots.net/flourless-triple-peanut-butter-cookies/
I really think you will love them. I make them all the time, as does my aunt. A crowd pleaser for anyone who likes peanut butter. Let me know if you try them.
Does the all-purpose flour absolutely, positively have to be unbleached? I have all other ingredients on hand and I really don’t want to drive to the store just for that. After reading this recipe, I simply must make these cookies TODAY!!!
p.s. Yesterday, I made your recently-posted peanut butter fudge. Egad! It is pure ecstasy and nearly impossible to stop eating. Peanut butter is da bomb!
Hi Peggy, No you can use regular all-purpose flour. ENJOY! :)
Thanks for the speedy reply, Michelle! However, I took a chance on the regular all-purpose flour being okay to use, and I already made the cookies this morning. You spoke the truth… they are THE BEST!
I can’t wait to try these – the addition of actual peanuts is a twist I’ve not tried. Love your blog!
These look so yummy! Def. wanna try them asap! :)
When I was writing my cookbook with 100 PB recipes….to say I was on THE epic search for perfecting the perfect PB cookie recipe was an understatement.
I tried more cookie recipes than I can even say…but one I never tried (and never really knew was out there but should have!) is this one! ATK recipes are always amazing and I am making these! Thanks for the hot tip about this recipe and the fact they’re your fave PB cookie ever, to date, speaks volumes!