If you’re a peanut butter lover, then you’re in for a treat with these Chunky, Chewy Peanut Butter Cookies. They are the perfect blend of chewy and crunchy, with every bite bursting with the rich, nutty flavor of roasted peanuts and the unmistakable taste of peanut butter. These cookies are not just a delightful indulgence; they are a fantastic way to satisfy your sweet tooth while enjoying the hearty texture of peanuts. Ready to dive into the world of cookie perfection? Let’s get started!
Why You’ll Love This Recipe
These Chunky, Chewy Peanut Butter Cookies are a dream come true for anyone who adores the savory sweetness of peanut butter. Here’s why this recipe stands out:
- Texture Delight: The combination of chunky roasted peanuts and chewy cookie dough creates a satisfying contrast in every bite.
- Rich Flavor: The use of both granulated and dark brown sugar adds depth and richness, enhancing the peanut butter flavor.
- Easy to Make: This recipe is straightforward, perfect for bakers of all skill levels.
- Perfect for any occasion: Whether it’s a casual snack or a party treat, these cookies will impress your family and friends.
Ingredient Breakdown
Before we get baking, let’s look at the ingredients that will bring these Chunky, Chewy Peanut Butter Cookies to life:
- 1 cup (146g) roasted salted peanuts: Adds a delightful crunch and enhances the peanut flavor.
- 2 cups (312.5g) unbleached all-purpose flour: The foundation of the cookie, providing structure and chewiness.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly, keeping them chewy.
- 1/2 teaspoon baking powder: Works in conjunction with baking soda to create a light texture.
- 1/2 teaspoon table salt: Balances sweetness and enhances the flavors.
- 1 cup (227g) salted butter: Creates a rich, buttery base for the cookies.
- 1 cup (258g) crunchy peanut butter (not natural): Provides a robust peanut flavor and chewy texture.
- 1 cup (200g) granulated sugar: Sweetens the cookies while contributing to their chewy texture.
- 1 cup (220g) dark brown sugar: Adds moisture and a rich, caramel-like flavor.
- 2 eggs: Binds the ingredients together and adds moisture.
- 2 teaspoons vanilla extract: Introduces a warm, aromatic flavor that complements the peanuts.
Equipment at a Glance
Gathering the right tools makes baking easier and more enjoyable. Here’s what you’ll need:
- Mixing bowls: For combining your ingredients.
- Electric mixer: To cream the butter and sugars together smoothly.
- Measuring cups and spoons: For accurate ingredient measurements.
- Baking sheets: Where the cookies will bake to perfection.
- Parchment paper: To prevent sticking and ensure easy cleanup.
- Cookie scoop or spoon: For portioning the dough evenly.
How to Prepare Chunky, Chewy Peanut Butter Cookies
Now that you have everything ready, let’s get to the fun part—baking! Follow these steps to create your Chunky, Chewy Peanut Butter Cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.
Step 2: Prepare Your Baking Sheets
Line two baking sheets with parchment paper. This is crucial for preventing the cookies from sticking and makes for easy cleanup.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the unbleached all-purpose flour, baking soda, baking powder, and table salt. Set this mixture aside.
Step 4: Cream the Butters and Sugars
In a large mixing bowl, use an electric mixer to cream together the salted butter, crunchy peanut butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 7: Fold in the Roasted Peanuts
Gently fold in the roasted salted peanuts, ensuring they are evenly distributed throughout the dough.
Step 8: Scoop the Dough
Using a cookie scoop or spoon, portion out the dough onto your prepared baking sheets, leaving enough space between each cookie for spreading.
Step 9: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to firm up as they cool.
Step 10: Cool and Enjoy!
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chunky, Chewy Peanut Butter Cookies warm or at room temperature!
No-Store Runs Needed
One of the best things about these Chunky, Chewy Peanut Butter Cookies is that you probably have most of the ingredients in your pantry already! Here’s a checklist of common ingredients that you might not need to rush out for:
- Roasted salted peanuts
- All-purpose flour
- Baking soda
- Baking powder
- Table salt
- Granulated sugar
- Dark brown sugar
- Eggs
- Vanilla extract
Mistakes Even Pros Make
Even seasoned bakers can run into issues when making cookies. Here are a few common mistakes to watch out for:
- Overmixing the dough: This can lead to tough cookies. Mix just until the ingredients are combined.
- Not measuring flour correctly: Too much flour can make cookies dry. Spoon and level your flour for accuracy.
- Baking at the wrong temperature: Always preheat your oven. Baking at too high or low a temperature can affect the cookie texture.
- Skipping the cooling time: Allowing cookies to cool on the baking sheet helps them set properly.
Freezer-Friendly Notes
Want to save some cookies for later? Here’s how to freeze your Chunky, Chewy Peanut Butter Cookies:
- To freeze baked cookies: Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months.
- To freeze cookie dough: Scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough balls to a bag or container. You can bake from frozen, adding a couple of extra minutes to the baking time.
Your Top Questions
Can I use natural peanut butter in this recipe?
While you can use natural peanut butter, it may alter the texture of the cookies. The recipe calls for regular crunchy peanut butter for a better consistency and flavor.
How do I store these cookies?
Store your cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them as mentioned above.
Can I add chocolate chips to the dough?
Absolutely! Chocolate chips pair beautifully with peanut butter. Feel free to fold in a cup of your favorite chocolate chips along with the peanuts.
Why are my cookies flat?
Flat cookies can be a result of too much butter, not enough flour, or baking at too low a temperature. Ensure accurate measurements and a preheated oven for best results.
If you love these Chunky, Chewy Peanut Butter Cookies, you won’t want to miss out on these other delicious treats:
Wrap-Up
There you have it—your guide to making the best Chunky, Chewy Peanut Butter Cookies! With their irresistible crunch and rich flavor, these cookies are sure to become a favorite in your home. Whether you’re enjoying them with a glass of milk or sharing them with friends, they’re bound to bring smiles all around. So gather your ingredients, preheat that oven, and let the cookie magic begin!
Chunky, Chewy Peanut Butter Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Cookie scoop or spoon
Ingredients
- 1 cup roasted salted peanuts
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup salted butter
- 1 cup crunchy peanut butter (not natural)
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.
- Line two baking sheets with parchment paper. This is crucial for preventing the cookies from sticking and makes for easy cleanup.
- In a medium bowl, whisk together the unbleached all-purpose flour, baking soda, baking powder, and table salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to cream together the salted butter, crunchy peanut butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Gently fold in the roasted salted peanuts, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, portion out the dough onto your prepared baking sheets, leaving enough space between each cookie for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chunky, Chewy Peanut Butter Cookies warm or at room temperature!
Notes
- Do not overmix the dough to avoid tough cookies.
- Spoon and level your flour for accurate measurement and better cookie texture.
- Freeze baked cookies in an airtight container for up to 3 months.
- You can freeze the cookie dough balls and bake them from frozen, adding a couple of extra minutes to baking time.
- Add chocolate chips along with peanuts for a delicious variation.
