Hot out of the oven deliciousness, these soft and chewy chunky peanut butter cookies are just that, delicious. There’s nothing like biting into a delicious, warm cookie. YUM!
There’s nothing like fresh cookies right out of the oven to make any occasion more deliciously festive.
From rocky road dark chocolate cookies for a weeknight dessert to holly, jolly mini chocolate crinkle cookies for the Christmas tables, these sweet bites make everything better!
This peanut butter cookie recipe is one of my favorites because it’s perfect for any occasion. Serve it for a weeknight dessert or at any special event. The cookies are so soft and tender, but they also have a nice crunch, thanks to using crunchy peanut butter.
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Why You’ll Love This Recipe
- Basic Ingredients: This recipe uses kitchen staples found in any kitchen. You may not even have to shop for ingredients!
- Super Easy: Just mix the dough and bake the cookies. That’s all there is to it.
- Soft and Tender: These cookies are so soft and tender, with little pops of chunky goodness, thanks to the chunky peanut butter.
- Classic Flavor: Every bite is loade with classic, sweet peanut butter flavor.
- Perfect for Prepping: These cookies are freezer-friendly, so you can make extra and save them for later.
Key Ingredients
You’ll find a full list of ingredients and their amounts in the recipe card at the bottom of the post.
- Chunky Peanut Butter: Chunky peanut butter gives the cookies their peanut butter flavor and a fun pop of crunchy texture.
- Corn Syrup: Corn syrup helps make the cookies extra soft and tender.
- Shortening and Butter: A blend of shortening and butter gives the cookies the fat they need while also adding extra tenderness.
Variations
- Traditional Cookies: Use creamy peanut butter for classic peanut butter cookies.
- Reese’s Pieces: Add Reese’s Pieces to make Reese’s peanut butter cookies.
- Chocolate Peanut Butter Cookies: Add M&Ms or chocolate chips for a classic flavor combination.
How to Make Chunky Peanut Butter Cookies
I’ve included a brief overview of this recipe here, but you’ll find the exact instructions in the recipe card at the bottom of the post.
- Mix the dry ingredients in a medium bowl. Then, mix the wet ingredients in a large bowl
- Mix the dry ingredients into the wet ingredients until combined. Then, wrap the dough in plastic wrap and chill.
- Use a 1-inch cookie scoop to make balls of dough and place them on a prepared baking sheet.
- Press down gently with a fork to create a criss-cross pattern and bake until set.
- Leave the cookies on the baking sheet for a couple of minutes. Then, transfer them to a wire rack to cool completely.
Expert Tips
- Mix your dough ingredients until fully combined, but don’t overdo it. While this dough should be fully mixed, overworking it can lead to tough cookies.
- It’s important to chill your dough to prevent excess spreading and flat cookies.
- Don’t smash the cookies with your fork. Press down just enough to make the pattern. They’ll spread a little.
- Remove the cookies as soon as they’re set. These cookies are easy to overbake!
Chunky Peanut Butter Cookies FAQs
Yes, you can. The peanuts in chunky peanut butter won’t affect the cookie’s texture in any significant way outside of adding a bit of crunch. It’s a great substitution for something a little different.
Using a combination of butter and shortening creates softer, more tender cookies, as does adding a bit of corn syrup in place of some of the white sugar. In addition, slightly underbaking the cookies gives them a better overall texture and flavor.
Dry, crumbly peanut butter cookies are usually the result of using too much flour or overbaking the cookies. Be sure to measure your flour correctly, and remove your cookies while they’re a bit underbaked.
More Delicious Peanut Butter Recipes
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Chunky Peanut Butter Cookies
Ingredients
- 2 ¾ cup all purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ½ cup shortening
- 1 cup chunky peanut butter
- 1 cup sugar
- 1 cup packed brown sugar,
- 2 eggs
- 1 tsp corn syrup
Instructions
- In a medium bowl, whisk flour, baking soda, baking powder and salt together.
- In a large mixing bowl, beat butter, shortening, peanut butter, sugar, brown sugar, eggs and corn syrup together until combined.
- Mix flour mixture into peanut butter mixture until smooth.
- Wrap cookie dough in plastic wrap and chill for an hour or so.
- Once chilled, using a one inch cookie scoop, shape cookies into balls and place onto lightly sprayed baking sheets at least 2 inches apart.
- Gently make a crisscross mark on each cookie using a fork to flatten a bit.
- Bake at 375º for 10 -12 minutes just until set.
- Remove from oven and after two minutes, place cookies on a wire rack to cool.
Notes
- Mix your dough ingredients until fully combined, but don’t overdo it. While this dough should be fully mixed, overworking it can lead to tough cookies.
- It’s important to chill your dough to prevent excess spreading and flat cookies.
- Don’t smash the cookies with your fork. Press down just enough to make the pattern. They’ll spread a little.
- Remove the cookies as soon as they’re set. These cookies are easy to overbake!
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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