Skip to Content

Peanut Butter Cookies

Bake these classic Peanut Butter Cookies and then take them to the next level by smearing them with more PB and dunking them in chocolate!

Peanut Butter Cookies

We all love a good peanut butter cookie recipe and this one won’t let you down. Sure you can make them with 3 ingredients, but if you take the time and use granulated sugar, brown sugar, flour, and dry roasted peanuts you won’t be disappointed. There’s a time and place for every recipe.

I believe I’ve stated many times before that my husband LOVES peanut butter treats.  So, when I told him my idea for a pie, he was completely thrown for a loop when I told him that I was going to make peanut butter cookies and then crumble them up.

Why crumble up perfectly good cookies? You must eat the cookies. They were baked to be eaten and enjoyed!

Well, have no fear. We are going to only take 10 or so away from the 3 dozen cookies baked to make a pie crust. It’ll be good – I promise.

In the meantime, to make up for the loss of cookies, I’ve made these extra-extra special for you!

See? Doesn’t that just look wonderful?

I thought you would like that! Now, enjoy your cookies and milk. I know that I did!

Double Peanut Butter Cookies! Oh Yeah!

This recipe is from Baking Illustrated (my new favorite cookbook). Stated in the book are their tests and comments to make the best cookies. Their tips include using commercially processed peanut butter and not all-natural peanut butter. The natural oils cause the cookies to become sandy. You can use chunky peanut butter and add the peanut chunks to the batter for a totally peanutty flavor!

This recipe is part one of a three-part series including Peanut Butter Brownies and Peanut Butter Pudding Pie.

Bake these  classic Peanut Butter Cookies and then take them to the next level by smearing them with more PB and dunking them in chocolate!
Yield: 36 cookies

Peanut Butter Cookies

Peanut Butter Cookies

Bake these classic Peanut Butter Cookies and then take them to the next level by smearing them with more PB and dunking them in chocolate!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 45 minutes


  • 1 cup dry roasted salted peanuts
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup light brown sugar (7 oz)
  • 1 cup sugar (7 oz)
  • 1 cup peanut butter
  • 2 eggs
  • 2 teaspoons vanilla extract


    1. Preheat the oven to 350℉.
    2. Chop the peanuts by hand or in a food processor until they are crumbled into little chunks.
    3. Stir together the flour, baking soda, baking powder, and salt. Set aside.
    4. Beat the butter in a mixer until light and smooth. Add in the white and brown sugars and blend for 3 minutes until smooth. Add in the peanut butter and blend until fully incorporated. Add in the eggs and vanilla and then add in the flour mixture and finally the peanut crumbles.
    5. Use a cookie scoop to measure out two tablespoon-sized dough balls and place them on a cookie sheet lined with parchment or a silicone mat. Using a fork, make the crisscross pattern and bake for 10 – 12 minutes. The edges should start to turn brown, but remove them from the oven before the tops turn.
    6. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to the cooling rack.
    7. Once the cookies are cool, you can spread on some peanut butter and then dip them into chocolate for an extra special treat! I highly recommend it.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 216mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 5g

    Nutrition information isn’t always accurate.


    Sunday 2nd of December 2018

    How many dozen does this recipe make?

    Karyn Granrud

    Monday 3rd of December 2018

    Depends on how big you make the cookies. Should be between 24 - 36 small to medium sized cookies


    Wednesday 26th of November 2014

    Great recipe but want to try with chocolate dip. How did you make chocolate for dipping?

    Karyn Granrud

    Sunday 30th of November 2014

    Honestly, this is just melted chocolate. You can thin it with some milk if you'd like it to have more of a ganache like texture. The amount of milk you use will determine how thick or thin the melted chocolate is. Hope that helps.


    Saturday 29th of March 2014

    Oh my word! I love these cookies! Thanks for linking up with What's Cookin' Wednesday!

    Karyn Granrud

    Sunday 30th of March 2014

    thanks Karly. They were divine!!


    Saturday 22nd of March 2014

    Why didn't I think of that?! I have been making pb cookies forever but never thought to dip them in pb and chocolate! Yum! Pinned!

    Karyn Granrud

    Thursday 27th of March 2014

    They were soooo good. With and without the extra peanut butter and chocolate.

    Show Stopper Saturday Link Party & Cookie Features - Will Cook For Smiles

    Saturday 22nd of March 2014

    […] Peanut Butter Cookies from Dieter’s […]

    Skip to Recipe