4.5 from 87 votes
Chunky Peanut Butter Cookies
Chunky Peanut Butter Cookies combine creamy butter, crunchy peanut butter, and chopped salted peanuts for a textured, rich cookie with a balanced sweetness from both light brown and granulated sugars. Rolled in granulated sugar before baking, they develop a sweet, slightly crisp exterior with a chewy interior studded with nuts.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
30
cookies
Calories:
249 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter at room temperature, unsalted
- 1 cup peanut butter not natural, crunchy
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 egg
- 1½ cups peanuts chopped, salted
To Finish:
- ½ cup granulated sugar for rolling
Instructions
- 1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
- 2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
- 3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
- 4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions - the balls of dough should now be flattened rounds with crisscross indentations.
- 5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack. (If you are re-using baking sheets, be sure to cool the baking sheets between batches.) Cool to room temperature. The cookies should be stored in an airtight container at room temperature for up to 5 days.
- Note #1: You can use creamy peanut butter, but I love all of the chunks from crunchy!
- Note #2: You can use a no-stir natural peanut butter (such as Jif or Skippy), but not the stir kind that needs to be refrigerated.
Cup of Yum
Nutrition Information
Calories
249kcal
(12%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Sodium
134mg
(6%)
Potassium
145mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
205IU
(4%)
Calcium
25mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 249
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 134mg | 6% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 205IU | 4% |
| Calcium | 25mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.