Homemade peanut butter cookies with peanuts on top are always a welcome treat. Made with crunchy peanut butter, peanuts inside, and on top give these cookies lots of peanut butter flavor and superb crunch. Peanut butter lovers will devour these cookies. Give these old fashioned cookies a try, you'll thank me!
Welcome to My Kitchen Serenity! If you love peanut butter, you will surely love these cookies! We go through a ton of peanut butter at our house. Sometimes, I'll eat just a spoonful of peanut butter when I want a little something to eat. My husband adds a spoonful of peanut butter to a slice of chocolate cake and to a chocolate pudding cup. Let's not forget about those peanut butter and banana sandwiches!
Why You'll Love Them
These chunky peanut butter cookies are so simple to make. Once the dough has chilled for an hour, you'll divide the dough into equal-sized balls. Makes 18 to 36 mouth-watering cookies, depending on what size cookies you prefer. Make bite-size or jumbo size cookies. Bake and share with your favorite people at home, work, school, or neighborhood. Yum!
These cookies have 3 ingredients that make them over the top delicious: chunky peanut butter which has bits of peanuts, whole peanuts on the inside, and a few more peanuts on the top for irresistible flavor and texture! What more could a peanut butter & peanut lover ask for? Perhaps a tall glass of ice-cold milk to eat with them!
Ingredients
You probably have most of these ingredients already on hand. That's what I love about these cookies, they are so easy.
- Unsalted butter and eggs
- Chunky peanut butter
- Peanuts
- All-purpose flour, light brown sugar, and granulated sugar
- Baking soda and baking powder
- Vanilla extract
How to Make Them
The process of making these cookies is quite simple. Please refer to the printable recipe card for details! Here's a break down:
- Mix the wet ingredients in one bowl and the dry ingredients in another bowl.
- Combine the two and refrigerate for 1 hour.
- Divide the cookie dough evenly into 18-36 balls.
- Place on baking sheets lined with parchment paper or a Silpat baking mat.
- Press dough down with a fork. Add a few peanuts on top.
- Bake. Eat. Enjoy!
Frequently Asked Questions
Can you use natural peanut butter in cookies?
You could, but I would not recommend natural peanut butter because it has a tendency to make cookies slightly dry.
Best type of pan for baking cookies
A baking sheet is a must for every kitchen. Whether you're baking cookies or roasting vegetables, a good sheet pan is necessary. A good sheet pan will not warp, buckle, or rust. Aluminum is better because it's durable and fairly inexpensive. They are available rimmed or rimless, but if you can only pick one, pick the rimmed! That way, you can use it for other recipes such as baked chicken, to keep juices from spilling over. I like this Nordic Ware 3 Piece Baker's Delight Set. Available now on Amazon.
Storage/Shelf Life
- Allow the cookies to completely cool off.
- Place cookies into an airtight container.
- Keep the container at room temperature. Cookies will stay fresh for 3-4 days.
- Freeze for up to 5 months.
Other Great Cookie Recipes
Pumpkin Spice Oatmeal Raisin Cookies
Banana Oatmeal Chocolate Chip Cookies
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Homemade Peanut Butter Cookies
Equipment
- Large mixing bowls
- measuring cup(s)
- measuring spoons
- Electric mixer
- cookie sheets
- wire cooling rack
Ingredients
- 1 cup unsalted butter
- 1-½ cups chunky peanut butter
- 1-½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2-½ cups all-purpose flour
- 1-½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted peanuts, divided
Instructions
- Place the top oven rack in the center position and pre-heat oven to 375°F. Line two large baking 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 bowl. Add the eggs and vanilla extract, and mix to combine.
- In a separate large bowl, combine the flour, baking soda, baking powder, and ⅔ cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix until just 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 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 before serving.
Notes
- Allow the cookies to completely cool off.
- Place cookies into an airtight container.
- Keep the container at room temperature. Cookies will stay fresh for 3-4 days.
- Allow the cookies to completely cool off.
- Transfer the cookies to an airtight container.
- Freeze for up to 5 months.
Nutrition
Nutritional information is based on the brands that I used. Different brands will vary with different nutritional data. Use a website such as HappyForks.com to configure your own data.
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