The Best Ever Chunky Peanut Butter Cookies Recipe and Important Tips

Peanut Butter Cookies are among the most satisfying treats out there.

They are especially satisfying when they include bits of peanut which only comes with chunky peanut butter.

The treat has been an American favourite for over 100 years and it continues to be one of the most popular kinds of cookie you can bake at home.

Read on for our best ever chunky peanut butter cookie recipe.

My favourite thing about these delicious chunky peanut butter cookies is their unique crumble.

The way they softly dissolve in your mouth, in contrast to the chewy and crunchy peanuts inside is parallel to none.

The sensation is roughly on a par with the kind of euphoria you experience when you discover a soft gooey pocket of semi-sweet goodness in the bite of a chocolate chip cookie.

I know you want to sink your teeth into some right now, so I'm giving you my special chunky peanut butter cookies recipe.

The Way The Cookie Crumbles

As a quick note, before you get started, one common problem people run into when making their peanut butter cookies at home is dry, crumbly cookies.

You don't want them to crumble too easily or too much.

Ideally, the cookie should remain a cookie until you bite into it, and then that bite should leave the rest of the cookie intact.

If you've made peanut butter cookies that came out too crumbly, it may have to do with some adjustments you've made in the process.

Peanut butter cookies dough will naturally come out moist. If you add too much flour to firm it up, it's going to lead to an overly crumbly cookie.

You Need to Chill

Instead of adding flour to your dough, make sure to refrigerate it in order to give it more firmness.

This is the secret to making a great peanut butter cookie.

My recommendation is to chill your peanut butter cookie dough for at least an hour.

Chunky Peanut Butter Cookies

Makes 18-36 cookies 

1 cup / 225g unsalted butter
1½ c. / 420g chunky peanut butter
1½ cup / 300g light brown sugar
½ cup / 100g granulated sugar
2 large eggs
2 teaspoons real vanilla extract
2½ cups / 315g all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
1 cup /150g unsalted peanuts, halved


1. Preheat the oven to 375°F / 190°C (170°C fan) then line 2 large baking sheets with parchment paper or a baking mat and set aside.

2. in a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar. 

3. Add the eggs and vanilla extract, and mix to combine.

4. In another large bowl, combine the flour, baking soda, baking powder, and 2/3 cup (100g) of the unsalted peanuts.

5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

6. Cover then transfer the dough to the refrigerator. Chill for one hour. 

7. Once chilled, divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving approximately 2 inches between each ball as they will spread.

8. Press the dough down with a fork in a crisscross fashion to flatten.

9. Add the remaining halved peanuts to the top of the cookies and press the peanuts down into them slightly.

10. Bake the cookies for 10-12 minutes, or until golden brown on top and cooked through.

11. Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving. Enjoy! 

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