Chunky Peanut Butter Cookies

Oh, peanut butter.  Me and you go way back.  For years, you were the star of my school lunches.  Okay, okay, the swiss cake rolls and cheetos might’ve shined a little brighter at the time… but fast forward to today, and who’s still standing?  Yep, that’s right — you are!  #peanutbutterforpresident

I’m so weird.  I blame it on excess zebra cakes in childhood.  Mmm, zebra cakes…

Back to our little star of the day, peanut butter.  You know, of all the cookie recipes I’ve got on this blog, I don’t have a regular old peanut butter cookie recipe?  I know!  Completely absurd.  Disrespectful.  Not acceptable!

So, after the craziness of holiday sweets had died down, I decided the time had come to make a simple, no-frills peanut butter cookie.  I remembered I had received a stash of assorted peanut goodies from the National Peanut Board as a thank you for this blog guest post… including, among other items, peanut butters from PB & Co. and peanut flour!  Perfect!

I was going to add crushed peanuts to the cookie dough, but made a game-time decision to use chunky peanut butter instead of smooth.  Gooood decision!  Whoever invented chunky/crunchy peanut butter is a genius.  I mean, who has time to chop peanuts?

[print_this]Chunky Peanut Butter Cookies

Crisp, chewy and crunchy peanut butter cookies — a true classic!  If you don’t have peanut flour, all-purpose flour can be used in its place.

Prep time: 15 minutes

Cook time: 12 minutes (per cookie sheet)

 Makes 3 dozen

  • 1 cup packed light brown sugar
  • 1 cup chunky peanut butter
  • 3 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups peanut flour

Heat the oven to 375 degrees F.  Line cookie sheets with parchment paper.

In a large mixing bowl, stir the brown sugar, peanut butter, butter, egg, and vanilla until smooth.  Add the baking soda, baking powder, and salt; mix well.  Stir in the flour until mixed.

Roll the cookie dough into 1-inch balls, then set onto the prepared cookie sheets 2 inches apart.  Flatten cookies with the back of a spoon or tines of a fork.  Bake 10-12 minutes or until edges are golden brown.  Allow the cookies to cool 2-3 minutes before removing from cookie sheet to cool completely.[/print_this]


16 thoughts on “Chunky Peanut Butter Cookies”

  1. yes yes yes! I have peanut flour in my baking cabinet that I keep finding when I am baking and thinking “DARN IT! I forgot about you AGAIN!” Looks like these cookies are going to be made v. soon at THS Headquarters 😉

    1. Yep, the chunky peanut butter definitely adds a crunch factor. Yet they’re still a bit soft on the inside… best of both worlds!

  2. these TOTALLY are awesome.
    [though, i did send an emergency text to you. ha. i cant do anything without encouragement, it seems]
    also – did i really just say “these TOTALLY are awesome” rather than “these are TOTALLY awesome” ??? i digress….

    I think I maybe should have added another egg, or maybe just one additional white. I did add the flour gradually, as you suggested, but they still came out a BIT more crumbly/crinkley/fall aparty. Not totally, but a tiny bit. REGARDLESS of the fact that they appear a bit more broken, they are still MIGHTY delicious.
    as now has been confirmed by the following:

    My pal Kristine, who i packaged some up for a tiny little thank you gift!
    and maybe, just maybe, Benson. who maybe, just maybe, ate some crumbs. maybe.


      1. First, I just want to acknowledge that I think it’s awesome how excited you can get over cookies 😉 It’s the little things in life, I tell ya!

        Hmm, perhaps I should try the recipe again using creamy peanut butter and see what the outcome is. Was the dough dry/crumbly? If so, maybe a little bit less flour (hence the “gradual” add).

      2. I think I figured it out this morning!!

        I made an egg sandwich and I took two eggs out of the carton and cracked them into a bowl. One was CLEARLY a large egg, one CLEARLY a medium. I combined two cartons of eggs when cleaning out the fridge recently!! In summation, it is my assumption that I used a MEDIUM sized egg in the dough. DOH 😉

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