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Chunky Peanut Butter Cookies

Some peanut butter cookies come out too soft, some too crispy, others don't have enough of a peanut flavor—all problems you won't find with this recipe from my blog, A Sweet Spoonful. These should really be called Double Peanut Butter Cookies as they get their great flavor from a healthy dose of peanut butter and actual peanut halves. They're not too crumbly and not too cakey—the perfect combo of chewy edges and soft center. Whether as an after-school snack for the kids or a late night indulgence for adults, the bottom line is everyone's happy.


Limoncello Thumbprint Cookies

Cardamom Snacking Cake

Chocolate Chunk Oatmeal Cookies


1 3/4 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened and cut into 1-inch pieces

1 cup granulated sugar

1 cup firmly packed dark brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup creamy peanut butter

3/4 cup unsalted peanut halves


1. Sift the flour, baking soda and salt into a medium-sized bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars until fluffy, about 2 to 3 minutes.

2. Scrape the bowl with a spatula and add the eggs, one at a time, beating after each addition. The dough should look like and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Using a spatula or wooden spoon, fold in the peanut halves. Cover the bowl tightly and refrigerate for at least 3 hours.

4. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper, and drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, gently press so it flattens just a little. Then take a fork and gently imprint so each cookie will have those traditional markings. Don't press too hard or make the cookie too flat!

5. Bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of each cookie just barely begin to brown. Remove from oven and let cool on cookie sheet for at least 10 minutes. Use a spatula to move to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.

Makes 18 to 20 cookies

Adapted from Baked

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