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 lovers, be aware: These little treats will make you want more.

Peanut Butter Cookie
We all love a good peanut butter cookie recipe and this one won’t let you down. This recipe is being made from scratch. 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.
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!
FOr this recipe to turn out perfect, use commercially processed peanut butter, rather than 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!
Make them in the Airfryer
If you want to go quick, you can try out these air fryer peanut butter cookies. They bake in just a few minutes!
This recipe is part one of a three-part series including Peanut Butter Brownies and Peanut Butter Pudding Pie.
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!
Ingredients
- 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
Instructions
- Preheat the oven to 350℉.
- Chop the peanuts by hand or in a food processor until they are crumbled into little chunks.
- Stir together the flour, baking soda, baking powder, and salt. Set aside.
- 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.
- 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.
- Let the cookies rest on the cookie sheet for 5 minutes before transferring them to the cooling rack.
- 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.
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Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
they look delish!
This looks so good! Oh, my…I’m in trouble! Pinned!
Thanks for the pin.
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!
They were soooo good. With and without the extra peanut butter and chocolate.
Oh my word! I love these cookies! Thanks for linking up with What’s Cookin’ Wednesday!
thanks Karly. They were divine!!
Great recipe but want to try with chocolate dip. How did you make chocolate for dipping?
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.
How many dozen does this recipe make?
Depends on how big you make the cookies. Should be between 24 – 36 small to medium sized cookies