These Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor and crunchy honey roasted peanuts. Made from-scratch with simple pantry ingredients, this easy peanut butter cookie recipe is perfect for classic cookie cravings and bake-sale favorites.
Peanut Butter Cookies are everything you want in a homemade peanut butter cookie. They’re jumbo, thick, tender in the center, crisp around the edges, and loaded with nutty sweetness from honey roasted peanuts.
This is a slightly upgraded take on the classic American crisscross peanut butter cookie. The honey roasted peanuts add extra texture and flavor, making these cookies feel special without being complicated. But you can certainly use regular peanuts.
These Peanut Butter Cookies are rich, nostalgic, and just a little extra. Perfect for peanut butter lovers who want something classic with a twist.
What I Love About This Recipe
- I love the balance of textures in these cookies. The dough bakes up soft and chewy, while the chopped honey roasted peanuts add little bursts of crunch throughout. Every bite feels satisfying.
- The flavor is classic peanut butter cookie, but better. Using both brown sugar and granulated sugar gives these cookies depth, while the honey roasted peanuts bring a subtle sweetness you don’t get from plain nuts.
- These cookies hold their shape beautifully. Chilling the dough helps prevent spreading, so you end up with thick, bakery-style cookies every time. They look just as good as they taste.
- I also love how familiar and comforting they are. These are the kind of cookies that disappear quickly from cookie jars and make people ask for the recipe.
Equipment You May Need
- Mixing Bowls – One for dry ingredients and one for the dough.
- Hand Mixer – Makes creaming the butter and sugars quick and easy.
- Plastic Wrap – For chilling the dough.
- Baking Sheet – Standard cookie sheets work perfectly.
- Fork – Creates the classic peanut butter crisscross pattern.
- Wire Cooling Rack – Helps cookies cool evenly.
(Full printable recipe card is at bottom of post.)
Peanut Butter Cookies Ingredients
- All-Purpose Flour – Gives the cookies structure.
- Baking Soda – Helps the cookies rise slightly and spread just enough.
- Salt – Balances the sweetness and enhances flavor.
- Unsalted Butter – Adds richness and tenderness.
- Shortening – Helps keep the cookies soft.
- Brown Sugar – Adds moisture and depth.
- Granulated Sugar – Sweetens and helps with crisp edges.
- Creamy Peanut Butter – The star ingredient for flavor.
- Eggs – Bind the dough and add structure.
- Vanilla Extract – Rounds out the sweetness.
- Honey Roasted Peanuts – Add crunch and extra sweetness.
How to Make Peanut Butter Cookies
Step One: Mix the Dry Ingredients
In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
Step Two: Cream the Butter and Sugars
In a large bowl, beat the butter and shortening with an electric mixer on medium speed until smooth. Beat in the brown sugar and ½ cup granulated sugar until light and fluffy, about 2 minutes. Beat in the peanut butter, then add the eggs one at a time, followed by the vanilla.
Step Three: Finish the Dough
Beat the flour mixture into the butter mixture until just combined. Stir in the chopped honey roasted peanuts.
Step Four: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or until firm.
Step Five: Preheat Oven
Preheat the oven to 375°F. Line baking sheets with parchment paper.
Step Six: Scoop Dough
Scoop the dough into large 3-tablespoon portions and place on baking sheets, leaving about 2 inches between cookies. Press gently with a fork in a crisscross pattern. Sprinkle lightly with the remaining tablespoon of sugar.
Step Seven: Bake Cookies
Bake for 13 to 17 minutes, rotating pans halfway through, until golden around the edges. Cool slightly, then transfer to a wire rack.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm with a glass of milk. Just like being at Grandma’s house!
- Add to cookie trays or lunchbox treats.
- Sandwich with chocolate frosting or marshmallow frosting for a fun twist. Or drizzle with chocolate!
- Great for bake sales (if peanuts are allowed).
- A delicious Christmas cookie, but also perfect year-round.
Quick Tips for Best Results
- These cookies come together fast, but I suggest chilling the dough to help keep the cookies thick.
- Don’t overbake. Centers should look slightly soft.
- Use a fork dipped in sugar to prevent sticking.
- Use a commercial peanut butter such as Jif or Skippy for the best results.
- These cookies are big, but you can make in to any size, just be sure to adjust the baking time.
Peanut Butter Cookies FAQ
How should I store the Peanut Butter Cookies?
Store in an airtight container at room temperature for up to 4 days.
Can I freeze Peanut Butter Cookies?
Yes. Freeze baked cookies or unbaked dough balls for up to 2 months.
How long will the Peanut Butter Cookies last?
They’re best within a few days, but stay soft when stored properly.
Substitutions?
You can use chocolate chips instead of peanuts or swap creamy peanut butter for chunky.
Can I use low-fat ingredients?
Low-fat peanut butter or butter substitutes are not recommended, as they may affect the cookie’s texture.
What else can I add to this recipe?
Try adding mini chocolate chips or regular chocolate chips for a chunky cookie. Or try drizzling baked cookies with melted chocolate or dip the bottoms or sides of the cookies in melted chocolate for a simple twist.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter, egg substitutes, and vegan peanut butter.
Vegetarian – It’s vegetarian.
Low-Carb – You can try a sugar substitute for a little less carbs.
Gluten-Free -You can try using a 1:1 gluten-free flour blend.
Other Cookie Recipes You May Enjoy
- Cannoli Cookies – A fan favorite with all the flavors from the popular Italian dessert.
- Mudslide Cookies – A rich, delicious chocolate cookie inspired by the classic cocktail.
- Buckeye Thumbprint Cookies – The perfect combo of chocolate and peanut butter!
Hope you enjoy this ultimate gourmet soft and chewy Peanut Butter Cookie recipe. Tell me in the comments if you added anything to the cookies!
If you like these Peanut Butter Cookies, you may also like these Elvis Inspired Cookie Cups with peanut butter, honey, banana, and bacon!
Peant Butter Cookies
Ingredients
Cookie:
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1/4 cup shortening
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped peanuts
Topping:
- 1 Tablespoon granulated sugar
Instructions
- In a medium bowl, stir together the flour, baking soda, and salt.
- In a large bowl, beat together the butter and shortening with an electric mixer on medium speed until smooth and combined. Beat in brown sugar and 1/2 cup granulated sugar until well combined, about 2 minutes. Beat in the peanut butter, then beat in the eggs one at a time. Beat in the vanilla extract until well combined.
- Beat the flour mixture into the butter mixture until just combined. With a wood spoon, mix in peanuts.
- Cover the dough in the bowl with plastic wrap and refrigerate at least a half hour or more until dough is fairly firm.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats.
- Using a large cookie scoop or spoon, form about 3 Tablespoons of dough to form a cookie ball and place on prepared baking sheets. Leave about 2 inches between cookies. With a fork, gently press down on the cookies to make a crisscross pattern (push fork down then rotate and press down one more time). Lightly sprinkle remaining 1 Tablespoon of granulated sugar over cookies.
- Bake cookies at 375 degrees F for about 13-17 minutes or until golden brown around the edges. Rotate pans halfway through cooking. Cool slightly then transfer cookies to wire cooling rack to cool completely.
Notes
- I do not recommend using “natural” types of peanut butter for these cookies.
- The longer you bake these cookies, the crisper they get. For a softer, chewier cookie, underbake the cookies just slightly before they brown too much.
- Instead of creamy peanut butter, you can use chunky.
- Instead of peanuts, you can use your favorite mix-in, such as chocolate chips.
- You can use your favorite type of peanut, such as honey roasted, salted, or unsalted, etc.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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