Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
Full Recipe:
Let me know if there's a cookie recipe you'd like me to make!
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Ridiculously Big, Thick Peanut Butter Chocolate Chunk Cookies
These are the biggest, fattest peanut butter chocolate chunk cookies you'll ever make! My recipe is simple and loaded with chunks of semisweet chocolate in every bite.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup creamy peanut butter (260g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
1 egg + 1 large egg yolk
1 teaspoon vanilla extract
3 cups all-purpose flour (375g)
1 Tablespoon cornstarch
½ teaspoon baking soda
¾ teaspoon salt
8 oz chocolate bars, coarsely chopped (226g)
Sea salt for sprinkling on top, optional
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Instructions
00:00 Introduction
00:28 Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
01:36 Add egg, egg yolk, and vanilla extract and stir until combined.
02:17 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
02:49 With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
03:28 Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
05:10 Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
05:20 Once dough is chilled, remove from refrigerator and scoop into large 2 ½ 0 Tablespoon-sized balls and roll between your palms to make a smooth ball.
06:03 Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
06:15 Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut Butter
You could use crunchy or creamy peanut butter. I recommend using classic peanut butter and not the “natural” sort that separates, as the cookies won’t turn out as shown with natural peanut butter.
Chocolate
I like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead.
Storing
Cookie dough may be prepared in advance and refrigerated (tightly covered) for up to 5 days. Baked cookies will keep in an airtight container at room temperature for up to one week.
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Peanut Butter Oatmeal Chocolate Chip Cookies | Sally's Baking Recipes
These peanut butter oatmeal chocolate chip cookies are exploding with flavor, unapologetically thick, and hopelessly irresistible. One of the most popular cookie recipes on the site! The oats add texture and help achieve the thickest, richest, and most satisfying cookie.
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Peanut Butter Chocolate Chip Cookies | 5 Minute Recipe
Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey! These peanut butter chocolate chip cookies can be made in only 5 minutes (plus baking time). Try out this recipe for yourself and let me know what you think!
1/2 cup salted OR unsalted butter (113 g)
1/2 cup crunchy or smooth peanut butter (115 g)
1/2 cup brown sugar (107 g)
1/2 cup granulated sugar (100 g)
1 egg
1 cup AP flour (120 g)
1 teaspoon baking soda (5 g)
1 teaspoon baking powder (5 g)
1/2 teaspoon salt (2.5 g)
About 1 cup chocolate chips
350° F (177° C) 7-9 minutes
Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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Peanut Butter Chocolate Chip Cookies
My granddaughters are coming over so I wanted to make something special for them. These Peanut Butter Chocolate Chip Cookies are easy and delicious!
Ingredients:
1 Tablespoon Butter (soft, optional)
Dash of salt
1 Extra-large Egg or 2 Small Eggs
1 teaspoon Vanilla Extract
2/3 Cup Sugar
1/4 Cup Light Brown Sugar
1/2 Cup Chocolate Chips (or more!)
1/2 Cup Self-Rising Flour (Plus 1-2 Tablespoons if needed)
1 Cup Peanut Butter
Bake at 350 F. for 15 minutes.
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