Peanut Butter Cookies

Olivia Homecook
by Olivia Homecook
18 Cookies
35 min

Have a tub of peanut butter that you need to get through? This cookie recipe will do the job!

These cookies are more crumbly than hard, so if you're expecting a tough cookie with a hard crunch, this isn't it.

The peanut butter I used is sugar-free. If you are using peanut butter with added sugar, do keep an eye on how much sugar you add to the recipe, you might have to add less.

They'll last for about a week in an airtight container at room temperature.

The dough can be made 2 days ahead and kept in the fridge.

You can also freeze the dough if you've made too much or want to bake it at another time. De-frost by letting it sit out at room temperature.

For more recipe ideas please visit my IG: olivia_homecook

Recipe details
  • 18  Cookies
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • ½ cup or 113g unsalted butter in room temperature
  • ½ cup or 113g peanut butter
  • ½ cup or 100g granulated sugar
  • 1 medium egg - lightly beaten
  • 1¼ cup or 150g all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 100g chocolate chips
  • 30g peanuts, roughly chopped

In a medium mixing bowl, using an electric mixer on medium speed, beat together the butter, peanut butter and sugar until fluffy (about 3 minutes), reduce the speed and add the egg, beat for another 30 seconds.
Remove the bowl from the mixer, fold in half of the flour and mix it well using a spatula, add in the other remaining half of the flour together with the salt and baking soda, and mix well.
Preheat the oven to 320°F or 160°C. Prepare the baking trays by lining with baking sheets.
Spoon about 18 heaping tablespoonfuls of dough onto each prepared sheet, spaced 1" apart. Bake in the oven for about 16 - 18 minutes until the edges have slightly browned.
Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them onto a cooling rack.
*Baking time may vary depending on the accuracy and type of your oven.
  • Pixybrat Pixybrat on Jan 03, 2022

    Couldn't the baking soda and salt just be mixed with the flour, like mixing the dry ingredients together, instead of trying to incorporate so little salt and baking soda into an already formed cookie dough?