These Chunky Peanut Butter Cookies served warm out of the oven are simply amazing! They are full of peanut butter flavor and made not only with chunky peanut butter but unsalted peanuts too. You need this recipe in your life if you love peanut flavored cookies!
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Chunky Peanut Butter Cookies
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Cookies are such a yummy sweet treat – especially when paired with a glass of milk!
These chunky peanut butter cookies are not your average peanut butter cookies though! With the addition of whole peanuts to the cookie dough, there is a satisfying extra crunch to these ones!
The cookies are simple to make and bake in just 12 minutes! You need to allow about an hour for the dough to chill, but other than that, this recipe is also a quick one!
Why not make the dough in advance and store in the fridge (for up to five days) to bake fresh cookies throughout the week?
You could even freeze the dough – but more on that in the recipe tips section below.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Chunky Peanut Butter
- Light Brown Sugar
- Real Vanilla Extract – use the good stuff, the flavor is so much better
- Unsalted Peanuts
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
Peanut Butter Cookie Recipe Tips
Can I Freeze Cookie Dough?
Absolutely you can! Making a big batch of cookie dough and storing this way means you’ll always have some cookies on the table in next to no time at all!
The easiest and best way to do it is to make your cookie dough and chill it as the recipe describes, then shape it as though you’re about to bake a batch of cookies. So for these cookies, roll into balls and press down with a fork.
Then place on a baking sheet and pop into the freezer. When the dough balls are frozen transfer them to a freezer safe food bag, label them with the date, and store them in your freezer.
They will stay there just fine for up to 3 months.
You can cook them straight from frozen by adding a few extra minutes to the recipe cooking time.
More Recipes Using Peanut Butter
Peanut Butter is the hero ingredient in this recipe, so here are some more recipes using the same:
- Easy Peanut Butter Jelly Bars Recipe – A Tasty After School Snack!
- Peanut Butter Jelly Stuffed Cookies
- Peanut Butter Pumpkin Brownies Recipe
More Cookie Recipes
Looking for more cookie recipe inspo? Check these out next:
- How To Make Gingersnap Cookies
- Delicious Caramel Apple Cookies with Chocolate Chips Recipe
- Kahlua Cookies Recipe – A Perfect Cookie for Coffee Lovers!
How Do I Make Chunky Peanut Butter Cookies?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 cup unsalted butter
- 1½ cups chunky peanut butter
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp real vanilla extract
- 2½ cups all-purpose flour (plain flour)
- 1½ tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- 1 cup unsalted peanuts, divided
- Preheat oven to 190C/375F/Gas 5 and line two large baking sheets with parchment paper or a baking mat. Set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowl. Add the eggs and vanilla extract, and mix to combine.
- In a separate large bowl, combine the flour, baking soda, baking powder.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Stir in a two-thirds cup of unsalted peanuts.
- Cover and transfer dough to the refrigerator and chill for one hour.
- Once chilled, divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball.
- Press the dough down with a fork in a crisscross fashion to flatten.
- Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.
- Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.
- Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool slightly before serving. Enjoy!
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 125mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 5g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Black Bean Salsa Cups Appetizer
- Main Dish: Slow Cooker Beef Fajitas
- Side Dish: Delicious Slow Cooker Charro Beans
- Side Dish: Salsa Fresca
- Beverage: Apple Cider Margarita
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!