An easy recipe for Peanut Butter Cookies made with crunchy peanut butter. No chilling or rolling required.
I live in a house divided between chocolate chip and peanut butter cookies. I try to alternate what kind of cookies I make each week to keep everyone happy.
This peanut butter cookie recipe makes things a little bit easier because it doesn’t require any chilling or shaping. The even ratio of butters and sugars make it simple to double when you want to make a big batch of cookies.
The recipe was inspired by the peanut butter cookies that used to be common at sandwich shops like Subway and McAlister’s Deli. They always had that nice little bit of crunch from peanuts, a soft but chewy texture and a great peanut butter flavor. They were my husband’s favorite cookie and the reason for the creation of this recipe.
Ingredients
- Butter – One stick of butter at room temperature.
- Peanut Butter – I like to use crunchy peanut butter but creamy peanut butter such as Jif or Skippy will work too. Note this recipe has not been tested with natural peanut butter.
- Brown Sugar - This recipe uses an equal ratio or brown and white sugars.
- Granulated Sugar
- Egg
- Vanilla Extract
- Baking Soda
- Salt
- All-Purpose Flour – I prefer to bake with unbleached All-Purpose Flour.
How to make
Step 1: Cream butters and sugars in a stand mixer for 4 minutes. This helps to incorporate air into the batter. Add egg, beat well; add vanilla extract.
Step 2: Mix in dry ingredients (baking soda, salt, all-purpose flour).
Step 3: Scoop cookie dough, place on baking sheet and bake at 350F for 11-13 minutes.
Baking Tips
- Prepare cookie sheet by lining with parchment paper.
- To get that chewy but soft texture, do not overbake the cookies.
- Cookies should look golden brown at edges and slightly soft in center.
- Let cool on baking sheet for 3 minutes before removing to wire rack.
Storage
Store leftover peanut butter cookies at room temperature an airtight container for up to 2 weeks. Extra baked cookies may be frozen.
📖 Recipe
Peanut Butter Cookies with Crunchy Peanut Butter
Ingredients
- ½ c. unsalted butter softened
- ½ c. peanut butter crunchy
- ½ c. brown sugar
- ½ c. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ⅓ c. all-purpose flour
Instructions
- In a stand mixer fitted with a paddle attachment, cream together butter, peanut butter, and sugar on medium-high speed for 4 minutes until mixture is fluffy. Beat in egg, and then vanilla extract. Scrape sides as needed.
- Add baking soda, salt and flour to wet ingredients. Mix on low speed until combined and dough is formed.
- Scoop cookie dough by rounded tablespoon onto parchment lined baking sheet. Bake cookies at 350℉ for 11-13 minutes or until lightly golden brown. Remove cookies from oven and let cool on baking sheet for 3 minutes before transferring to a wire rack.
Notes
I hope your family enjoys these homemade peanut butter cookies!
- Alaine
More recipes you may enjoy:
Susan
I made these using Adam's crunchy natural peanut butter and gluten free flour. They were delicious! Thank you!
Alaine
Happy to hear, you're welcome! Helpful to know the recipe worked with natural PB and GF flour, thanks!
Tracy L Fuehrer
I made these with dark brown sugar....superb!!! Real good!
Janice
Loved these crunchy peanut butter cookies, everything about it is perfect, taste, easy to prepare, and everything came out just right, thank you for publishing 😊 💞
JCB
I made these as stated in the recipe. YUMMMMM
Brenda Herrera
Very easy, and delicious!
vamp.kisses
I had a jar of crunchy PB that had been kicking around my pantry to long and needed to use it up. Recipe doubled nicely in my stand mixer. It was a super easy recipe and came together quick. Easy to scoop out with my scooper, perfect and soft at 11 minutes and kids loved them. Definitely a new addition to my cook book.
Alaine
Thanks for sharing, glad to know they easily doubled in the mixer.
Janelle
These are terrific! I used the only crunchy peanut butter I had, which was Jif Natural, but there was no issue with any running of the dough with a somewhat natural peanut butter. I always throw an extra egg yolk in any cookie recipe I bake - just personal preference as well as that of my family. I checked doneness at 9 minutes due to still learning how temps and timing with my new oven are playing out, but 11 minutes as you suggested was the perfect amount of time. No other changes aside from the extra yolk made to the recipe - quick and easy to measure, mix, scoop, and bake. I will definitely use this as my go to recipe!
Nancy
Why the extra yolk? What does it do to the cookie?
Carol
I won’t touch pb, but my family said these were really good. They said the pb flavor wasn’t quite enough though and whipping the pb with the butter and sugar took out any of the crunch. They were hoping for the crunch in the pb.
Alaine
Yes they are more of a soft and chewy cookie but made with the crunchy PB. I am realizing the name may lead to some confusion and will try and clarify that better. Regardless, I'm glad they enjoyed, thanks.