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+ servings
4 Peanut Butter Cookies Stacked together on a wire cooling rack.

Best Peanut Butter Cookies

Best Peanut Butter Cookies recipe creates soft and chewy cookies that are a peanut butter lovers dream come true. These melt in your mouth cookies are made from natural peanut butter, whole peanuts and peanut butter chips.
Course Dessert
Cuisine American
Keyword Natural Peanut Butter Cookies, Peanut Butter Cookies, Soft Peanut Butter Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 38 medium sized cookies
Calories 191kcal
Author Heather


  • 1/2 cup unsalted butter *softened to room temperature
  • 1 cup crunchy natural peanut butter See Note #1 below
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar *plus an extra 1/2- 1 cup for rolling the dough balls in.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt See Note #2 below
  • 1 1/2 cups peanut butter chips
  • 1 cup shelled unsalted peanuts


  • Preheat oven to 350℉.
  • In a stand mixer using the paddle attachment cream together the butter and peanut butter.
  • Add sugars and cream until light and fluffy making sure to scrape sides of bowl often.
  • Beat in eggs and vanilla and let rest for 5-10 minutes. See Note #3 below.
  • Sift together flour, baking soda and salt. Working in two batches, add flour mixture to sugar mixture and mix on low speed.
  • Repeat with second half of flour mixture and mix until just incorporated, making sure to scrape down sides of bowl.
  • Stir in peanuts and peanut butter chips.
  • Using a medium sized cookie scoop (about 1 1/2-2 tablespoons in size) scoop dough.
  • Roll dough into a ball using clean hands and then roll in granulated sugar.
  • Place cookie dough balls onto un-greased cookie sheet about 2 inches apart form one another. Using the back side of a fork make criss-cross patterns on surface of cookie dough balls.
  • Bake cookies for 10-12 minutes. Let cookies cool on baking sheet for 5 minutes and then remove onto a wire cooling rack.


Recipe Notes
Note #1- Do not discard the oil form the natural peanut butter. To help make stirring the oil easier, place peanut butter jar upside down for 15 minutes. Remove the cap and stir with a butter knife. 
Note #2-If using Maldon's Sea Salt for its low iodine levels grind it in a mortar and pestle before adding to the dry ingredients. 
Note #3- This resting period allows the sugars to begin to melt which helps in creating soft and chewy cookies.


Calories: 191kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 89IU | Calcium: 16mg | Iron: 1mg