Peanut butter is a hot commodity in our house. It is not a resource to be wasted. These easy peanut butter cookies are very much worth baking—a good use of this precious resource. Ha.
I thought about naming these double-peanut peanut butter cookies or maybe peanut-lovers peanut butter cookies, but decided those were too long and clunky.
These cookies do get a double dose of peanuts though, both from the peanut butter as well as additional chopped peanuts.
Related: Soft Peanut Butter Cookies and The Best Cookie Recipes
For this reason, I highly recommend having a glass of milk on standby when you try these easy peanut butter cookies. They are packed with flavor, but not overly sweet (you know, for a cookie).
Yes, the batter looks like chunky peanut butter. But I promise there is more to it even though these cookies are pretty simple and made of mostly pantry staples (if you bake much, that is).
I love to top these with flaky sea salt. This is an essential part of almost any homemade cookie, IMO. My favorite salt is Maldon Sea Salt Flakes because the texture cannot be beat!
If you love peanut butter as much as we do at our house then I highly recommend baking a batch of these easy peanut butter cookies! Enjoy. xo. Emma
Love peanut butter? Try my Peanut Butter Blossom Cookies, too!
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- ½ cup butter (softened)
- ⅓ cup granulated white sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 egg
- ¾ cup all purpose flour
- ½ teaspoon salt
- ⅓ cup roasted peanuts (roughly chopped)
- flaky sea salt ( for the tops)
- In a large mixing bowl, cream together the softened butter and sugars. Then, stir in the vanilla extract, peanut butter and egg until just combined. Add the flour, 1/2 teaspoon salt, and chopped peanuts and stir until dough forms and no loose flour remains.
- Spoon onto a prepared baking sheet covered with parchment paper or a baking mat. Sprinkle sea salt over the tops of the cookies.
- Bake at 350°F for 10 minutes. Remove from oven and allow to cool on a cooling rack.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
this recipe is perfect , it is one of my favorites! I am thinking about using the exact same recipe to make nutella cookies. Instead of peanut butter I will use nutella. What do you think?
This definitely took longer than 10 minutes and my oven normally is spot on with the heat level. I also found that it helped to flatten the balls once on the cookie sheet. It was the only way I could get these to bake properly.
Are you able to redo your recipe? It’s not working out for me. It’s still gooey after 10 minutes. Perhaps I need to press it down with a fork and bake it longer? More flour?
Hi Alexandra. I added a minute to the baking time, as I also found them a tiny bit undercooked at 10 minutes.
But if you found them *really* gooey after 10 minutes, is it possible that the internal temperature of your oven is lower than the oven readout indicates? The best way to check is with an oven thermometer.
And THANK YOU for the diverse and fabulous posts?
These look soooooo good! I’m having issues with my jaw right now but I might have to suffer a little to try these.
What type of peanut butter do you use for this? We only have natural peanut butter in our house (made with only peanuts), and the peanut butter cookies I’ve made in the past turned out pretty terrible 😉 Thanks!
I used a chunky natural peanut butter for the ones pictured here. But I’ve made them with conventional ( Jif ) peanut butter too and either work. They will be slightly more sweet with conventional since those usually have added sugar, but it won’t change the final cookies all that much.
So, either way / all peanut butter are welcome. 🙂 You really can’t mess these up. They are super simple.
There doesn’t seem to be any peanut butter in the recipe, just chopped peanuts. Is that right?
Thanks so much, can’t wait to make these!
It’s in there now. Sorry about that!
Is the peanut butter missing from the ingredient list of this recipe? I don’t see it.
Whoops! Adding it now. 🙂