Soft Peanut Butter Lovers’ Cookies

Soft-Baked, thick, & chewy Peanut Butter Lovers Cookies. Filled with all of your peanut butter favorites!

Peanut butter lovers rejoice! I’ve got one insanely peanut butter-y cookie recipe that will take down even the most intense peanut butter craving. Loaded with creamy peanut butter, mini peanut butter cups, peanut butter chips, and honey roasted peanuts… this cookie is not for the faint of heart.

Soft-Baked, thick, & chewy Peanut Butter Lovers Cookies. Filled with all of your peanut butter favorites!

This recipe bakes up extremely THICK, puffy, and soft peanut butter cookies. I can assure you, this is one cookie recipe that will NOT disappoint. It’s the same basic recipe I used for my Peanut Butter Sweethearts and Peanut Butter M&M Cookies awhile back. Any reader who has ever written in about this peanut butter cookie recipe has told me they are hooked. And… so am I.

These cookies are nothing like the traditional hard, crunchy peanut butter cookies you are used to. The exact opposite, in fact. They are so soft that they will literally melt in your mouth. A peanut butter cookie recipe GOLDMINE.

The cookies can be made in only ONE bowl. Yep, only 1 mixing bowl is needed for the dough. Hello easy clean up! I love that.

AND they are not overly sweet. The entire cookie recipe only has 3/4 cup sugar. There’s enough sweetness with all those add-ins, ya heard me? 😉

Soft-Baked, thick, & chewy Peanut Butter Lovers Cookies. Filled with all of your peanut butter favorites!

So I made these peanut butter overloaded cookies for a very specific reason yesterday. I had a massive peanut butter craving. Like the kind of peanut butter craving that a spoon to the jar couldn’t even fix…! I needed crazy, multi-layered, complex bites of peanut butter. Peanut butter in all forms. Peanut butter from every angle. Peanut butter NOW.

My soft peanut butter cookie recipe instantly came to mind. I grabbed all of the peanut butter-y add-ins I had in my pantry and went to town.

The honey roasted peanuts provide an amazing crunchy contrast to the soft cookie. The super tiny peanut butter cups offer a little chocolate surprise in each bite. And the soft, melty peanut butter chips only enhance all the creamy peanut butter in the dough.

This is one extreme peanut butter cookie. Needless to say, my peanut butter craving was satisfied after a couple of these peanut butter cookie bombs. I would say I’m all peanut butter-ed out for awhile, but I would never lie to you. 😉

Soft-Baked, thick, & chewy Peanut Butter Lovers Cookies. Filled with all of your peanut butter favorites!

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Soft-Baked Peanut Butter Lovers’ Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Soft + thick peanut butter cookies loaded with all your peanut butter favorites!


Ingredients

  • 1/2 cup (115g) salted butter, softened to room temperature*
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 3/4 cup (185g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
  • 1/2 cup (64g) honey roasted peanuts
  • 1/2 cup (100g) mini peanut butter cups (OR fun size or regular size peanut butter cups, chopped)
  • 1/2 cup (90g) peanut butter baking chips

Instructions

  1. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the peanuts, peanut butter cups, and peanut butter chips. Chill the dough for at least 30 minutes.
  2. Remover dough from the refrigerator. Allow the dough to sit at room temperature for 10 minutes so you can easily roll it. Preheat oven to 350°F (177°C). Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or Silpat. Gently press down to slightly flatten. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.
  3. Allow to cool completely on a wire rack. Enjoy! Cookies stay fresh stored covered at room temperature for up to 7 days.

Notes

  1. Butter: If using unsalted butter, add 1/4 teaspoon of salt to the recipe.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter lovers' cookies

134 Comments

  1. I love peanut butter cookies and your recipe has amazing peanut butter flavor. However with every, and I mean EVERY, peanut butter recipe my cookies always become too crumbly. But it’s not because it’s too dry since it does taste moist. Can you help me with my problem?

    1. Jerri, what brand peanut butter are you using. I find natural, oily brands create dry crumbly peanut butter cookies. I always use Jif creamy.

      1. I’ve been using skippy so maybe that could be the problem. I’ll try jiff and see if it works, thank you!

  2. Which of your peanut butter cookie recipes is your favorite or most popular? I am dying for some peanut buttery goodness & I just know one of your recipes will meet my every need. Mahalo!

  3. Sally, made these tonite and the flavour was amazing, but they didn’t hold well together after they were cooked. Could I have over mixed the dough?

    1. Hmm. Are you using natural style peanut butter? Do you think you overbaked them? I would suggest reducing the flour by 2 tablespoons next time. Overmixing wouldn’t be the issue here.

  4. I dont normally bake but I really want to try these. I only have baking powder on hand, can I substitute that for the baking soda?

    1. You CAN use baking powder but just be aware your cookies will must likely be puffy and NOT as doughy as expected. Not to worry though, the taste won’t be affected. Good baking!

  5. Wow, thank you so much for sharing the absolute best peanut butter cookie recipe. Everything comes out exactly as promised! I just made the peanut butter cookie recipe and just added white chips. Soft, melt in your mouth, cross between a cookie and a truffle candy, awesome!

  6. there is no baking temp posted.  I baked at 375 and they seem to be cracking and not holding together well.  what temp should they bake at?

  7. I’ve made these umpteen times and every time they’ve been absolutely divine! However this last time something went horribly wrong. Could it really have been the dark brown sugar I used in place of the light? That’s the only thing I can think of that I did differently. They tasted like serious scortchness.  Guess this batch will just have to get tossed to the husband;) 

  8. Hi Sally!!!! I am baking my way through your amazing website! I have tried dozens of recipes and haven’t been let down once!!! Saw the ridiculous “comment” at the top of the page with some not liking the commentary and raving- clearly they are from another planet…so rude. Anyway please don’t ever pay any mind to the haters there are WAY more lovers!!! Anyway…my question lol– do these cookies freeze well? Once baked? Thanks again!!! ♡♡

  9. Hi Sally! Looking for a plain peanut butter cookie recipe that you usent a fork for the criss cross pattern on top. Love this recipe too!

  10. Hi Sally! Do you have any suggestions if we want to use natural stye peanut butter? Thank you so much for your amazing recipes, I love them all 🙂

    1. Hi Natalie, I wish. I never have luck with it in cookie recipes. If you use a natural style PB that isn’t super oily, it usually works though.

  11. The best peanut butter cookies ever! I do substitute 1/2 cup milk chocolate chips for the peanuts because I’m not a nut fan, but these are always s hit! 

  12. Hola from Dominican Republic Sally! 🙂

    I love your recipes! So glad I came across your website! so much inspiration here. I want to make this cookies, but here you can’t really find peanut butter chips. Could I substitute for semi sweet chocolate chips or milk chocolate chips? what do you recommend that will still make them work for peanut butter lovers? Gracias!

    1. Hi Nati! I recommend using semi-sweet chocolate chips or milk chocolate chips! They will still be peanut butter-y with the peanut butter in the dough 🙂

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