Turn up the flavor on your favorite cookie with this chunky peanut butter cookie recipe. Everything you love about a creamy peanut butter cookie, but with a boost of flavor and crunch. It’s the perfect treat for an after school snack, or protein pick-me up during the day.
Chunky Peanut Butter Cookie Recipe
Equipment
- Mixing Bowls
- Cookie Sheets
- Cookie Scoop
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup Unsalted butter room temp
- 1½ cup Chunky peanut butter
- 1½ cup Light brown sugar
- ½ cup Granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2½ cup All-purpose flour
- 1½ tsp. Baking soda
- 1 tsp. Baking powder
- 1 cup Unsalted peanuts divided
Instructions
- Pre-heat oven to 350°F. Line two large cookie sheets with parchment paper or a Silpat® baking mat and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowls. Add the eggs and vanilla extract, and mix to combine.
- In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix just until combined.
- 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 pre-heated oven and bake for 10-12 minutes, or until the cookies are golden brown.
- Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving.
Tips for Making Chunky Peanut Butter Cookies
Here are a few tips to help you bake up the best cookies with this chunky peanut butter cookie recipe.
- Chunky peanut butter is the key ingredient in making chunky peanut butter cookies. Make sure to use a good quality brand that has plenty of large peanut pieces in it. My personal choice is Skippy Natural Super Chunk. It has a nice mix of peanut chunks and enough oil in it to make the cookies moist.
- Don’t overmix the dough: Overmixing can lead to tough cookies. You want to mix just until the ingredients are combined and then stop.
- Chill the dough: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much while baking. It also helps the flavors meld together and gives your cookies lots of flavor.
- Use a cookie scoop: Using a cookie scoop will help make sure that your cookies are all the same size and that they will bake evenly.
- Flatten the dough balls: Before baking, use the tines of a fork to gently press down on each cookie ball to flatten it slightly. This will create the classic criss-cross pattern on top of the cookie and helps it cook evenly.
- Bake at the right temperature: Bake the cookies at 350°F for 10-12 minutes or until the edges are lightly golden. Don’t overbake them! The cookies will continue to cook a bit after they are removed from the oven.
- Let them cool: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. This will help them set and prevent them from breaking apart.
Chunky Peanut Butter Cookie Recipe Q&A
What type of peanut butter is best to use?
A: A commercial peanut butter like Skippy, Jif, or something similar works really well for this chunky peanut butter cookie recipe. Stay away from natural peanut butter that contains only nuts and oil. The texture and oil in this product doesn’t produce a good cookie. But, the all-natural versions of Skippy and Jif deliver great flavor.
What type of peanuts should I use?
A: Stick with unsalted peanuts so that your cookies aren’t too salty. But, if you have lightly salted peanuts on hand give them a try. You don’t have to toast the peanuts because the peanuts on top will get toasted as they bake.
Summary of Chunky Peanut Butter Cookie Recipe
I love this recipe because it delivers a cookie with the perfect combination of crisp and chew. A traditional criss-cross peanut butter cookie tends to be dry and crispy, but this chunky peanut butter cookie recipe has the crumbly bite you expect from this type of cookie. But, it also has a soft inside. Just remember, don’t overwork your dough and don’t overbake!
I hope you enjoy this recipe and give it a try. If you are a peanut butter fan, I think you’ll love the addition of the chunky peanut butter and the nuts. It really packs a lot of flavor into every bite.
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