Ultimate Peanut Butter Cookies

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Basic peanut butter cookies made with crunchy peanut butter and filled with peanut butter chips. Perfect for the peanut butter lovers in your life!

Ok, peanut butter lovers. Where are you? Because this ultimate peanut butter cookie recipe is all about you. ALLLL about you.

But first, are you team creamy or team crunchy when it comes to peanut butter? I am totally a crunchy girl at heart, always loving chunks in things (hello, applesauce and mashed potatoes), so when it comes to a really good peanut butter cookie, I am so all about the texture.

This recipe has lived on my site since 2017 and has been a hit ever since. The idea stemmed from the CEO from my former job who absolutely adored peanut butter treats. He asked me to make some homemade peanut butter cookies for his birthday one year, but he had a few requests.

He wanted peanut butter everywhere. And he wanted chunks of peanuts. He then asked me if I could make that happen, and I looked at him and said “dude, that’s what I do.” Enter: the perfect peanut butter cookie.

I simply swapped the regular creamy peanut butter for chunky peanut butter and added peanut butter chips. Easy!

This means that your peanut butter cookie dough simply involves flour, baking soda, salt, unsalted butter, granulated sugar and brown sugar, crunchy peanut butter, an egg, and vanilla extract.

There’s actually one special ingredient I use in these soft peanut butter cookies, and that’s ground cinnamon.

Cinnamon? What? Yes. It’s true.

Adding cinnamon to this recipe yields, in my opinion, the best peanut butter cookies to ever exist. The cinnamon complements the peanut flavor so nicely, and while you barely notice it’s there and can’t necessarily say “there’s cinnamon in these cookies,” you will find a little *something extra* that will make your tastebuds go “woahhhh, this cookie is GOOD.”

Love the idea of peanut butter and cinnamon? Try your hand at my homemade cinnamon raisin peanut butter. You won’t regret it.

Bing, bang, boom. Let’s get this peanut butter party started!

First, start by combining all of the dry ingredients. Again, don’t leave out that cinnamon! If you have some sort of allergy or intolerance, of course, please don’t include it. You won’t need to replace it with anything– just omit it.

Set those ingredients aside and then get started on the peanut butter mixture.

Start by creaming the butter and both sugars, then finally adding the peanut butter, egg, and vanilla extract.

Here’s the most important tip, though: do not use natural peanut butter. The consistency of natural butters is too oily and will turn your chewy peanut butter cookies into hard cookies in a hurry. For best results, use the natural peanut butter for my almond flour peanut butter cookies instead.

Once your batter comes together, you’ll add the finishing touch: the peanut butter chips.

Then it’s just a matter of rolling the peanut cookies into balls and baking them.

Since peanut butter cookie dough can sometimes be a little more dense than other cookie doughs, the crisscross pattern is there to help flatten the dough before it goes into the oven to insure the cookie bakes evenly.

While you’re welcome to add fork marks to your cookies, it’s not totally necessary for this recipe. You’ll still wind up with a tender cookie that will absolutely melt in your mouth and you’ll be tracking down all of the peanut butter cookie lovers you know so they can try these cookies.

If you find that your cookies are too puffy for your liking, you can always press on them gently when they come out of the oven.

I think you’re going to love this cookie recipe so much for its rich peanut butter flavor, salty peanut texture, and creamy peanut butter chip surprises in every bite (and don’t forget about that awesome and unexpected cinnamon!).

When you’re done eating them, try some of my other favorite peanut butter recipes: monster cookies, fluffernutter bars, peanut butter cookie brownies, and no bake peanut butter pie.

5 from 4 votes

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Ultimate Peanut Butter Cookies

Basic peanut butter cookies made with crunchy peanut butter and filled with peanut butter chips. Perfect for the peanut butter lovers in your life!

Prep Time10 mins

Bake Time10 mins

Chilling Time45 mins

Total Time1 hr 5 mins

Cook ModePrevent your screen from going dark

Recipe Author Lynn April

Servings: 24 cookies

Ingredients

• ▢ 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon ground cinnamon
• ▢ ½ cup (113g) unsalted butter softened to room temperature
• ▢ ½ cup (100g) granulated sugar
• ▢ ¼ cup (50g) firmly packed light brown sugar packed
• ▢ ¾ cup (180g) crunchy peanut butter¹
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup (85g) peanut butter chips

Instructions

• In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulate sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla and beat again until completely combined.
• Turn the speed down to low and slowly add the flour mixture until dough forms. Add the chips and mix on low again until evenly dispersed. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 3 days.
• When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into balls with your hands and place on the prepared baking sheet.
• Bake cookies for 8-10 minutes, until the sides begin to form slight cracks. Cookies will look under-baked. For crunchier cookies, bake for 12 minutes. If the cookies are too puffy for you, press down on them gently when they come out of the oven. Allow cookies to cool for 5 minutes on the baking sheet before transferring cookies to a wire cooling rack to cool completely. Cookies stay fresh in an airtight container up to 1 week. Cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen, up to 3 months. Roll into balls, freeze on a plate, then place in a large zip-top bag. Do not thaw, place on baking sheet, and add 1 minute to bake time.

Notes

1. Peanut butter: do not use natural peanut butter for these cookies.

Adapted from peanut butter blossoms

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 9mg | Iron: 1mg