Peanut butter cookies hold a special place in my heart because they’re the first cookies I ever learned to bake with my mom, and honestly, that classic fork pattern pressed into the top still makes me smile every time. If you’re a peanut butter lover like me, you know that not all peanut butter cookies are created equal – some are soft and chewy, others are crispy and crumbly, and the best ones have that perfect balance of sweet and salty that makes you reach for just one more. These 10 peanut butter cookie recipe ideas cover every texture and style you could possibly crave, proving that peanut butter cookies deserve way more credit than they get.
The Classic Peanut Butter Cookies with those iconic criss-cross marks are where every peanut butter cookie journey should start. The Soft & Chewy Peanut Butter Cookies are my go-to when I want that bakery-style texture, while the miraculous 3-Ingredient Peanut Butter Cookies prove you don’t need a pantry full of ingredients to make something delicious. The Peanut Butter Chocolate Chip Cookies combine two of the best flavors ever, and the Peanut Butter Oatmeal Cookies add heartiness I absolutely love. The Peanut Butter Blossoms topped with chocolate kisses are holiday essentials, the Double Peanut Butter Cookies pack extra peanut butter flavor with chunks mixed in, and the Peanut Butter Swirl Cookies create these beautiful marbled patterns. The Peanut Butter Chunk Cookies are loaded with peanut butter cups, while the Flourless Peanut Butter Cookies are naturally gluten-free and still incredibly delicious.
What makes peanut butter cookies so amazing is how they satisfy both sweet and salty cravings at once, they’re naturally rich and satisfying, and they stay soft for days if you store them properly. They’re simple enough for beginner bakers but beloved enough to make again and again!
1. Classic Peanut Butter Cookies
Classic peanut butter cookies are the ultimate timeless treat with that signature crisscross pattern and rich, nutty flavor. The combination of creamy peanut butter, butter, and sugar creates these perfectly tender cookies with crispy edges. I grew up making these cookies with my grandmother every weekend and the smell still brings back wonderful memories. The key is using quality peanut butter and creating that iconic fork pattern on top which isn’t just decorative – it helps them bake evenly. This has become my most-made cookie recipe because they’re foolproof, require basic ingredients, and everyone absolutely loves them. Every bite delivers that perfect peanut butter flavor with a tender, melt-in-your-mouth texture.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Additional sugar for rolling
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. The combination of baking soda and baking powder creates the perfect texture – slightly crispy outside and tender inside. In a large bowl using an electric mixer, cream together the softened butter, peanut butter, granulated sugar, and brown sugar for three to four minutes until light and fluffy. The mixture should be pale and airy – this creaming process is crucial for tender cookies.
Step 2: Add the eggs one at a time to the peanut butter mixture, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and creamy with a beautiful peanut butter color. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix – stop as soon as you no longer see streaks of flour. Overmixing develops gluten and makes cookies tough instead of tender.
Step 3: Place some granulated sugar in a shallow bowl for rolling. Scoop the dough using a cookie scoop or tablespoon into balls about 1½ tablespoons each. Roll each ball between your palms to make it smooth and round, then roll in the granulated sugar to coat completely. The sugar coating adds a subtle crunch and sparkle. Place the sugar-coated balls on the prepared baking sheets about two inches apart – these cookies will spread as they bake.
Step 4: Here’s the signature step: use a fork to create the classic crisscross pattern. Press down on each cookie with the fork tines in one direction, then rotate 90 degrees and press again to create an X pattern. Dip the fork in sugar between presses to prevent sticking. Press firmly but don’t flatten completely – you want them about ½ inch thick. The crisscross isn’t just decorative; it helps the thick dough bake evenly by flattening it slightly.
Step 5: Bake for ten to twelve minutes until the edges are lightly golden and set but the centers still look slightly soft and underbaked. Don’t overbake – they should look pale with just golden edges. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool but maintain that perfect tender texture. These classic peanut butter cookies are timeless perfection with rich peanut butter flavor and tender texture. The crisscross pattern makes them instantly recognizable. They’re simple, nostalgic, and absolutely delicious.
Prep Time: 15 minutes
Baking Time: 12 minutes per batch
Servings: 36 cookies
2. Soft & Chewy Peanut Butter Cookies
Soft and chewy peanut butter cookies are pillowy and tender with an extra-soft texture that stays fresh for days. The combination of extra brown sugar and an additional egg yolk creates incredibly chewy cookies. I developed this recipe when I wanted peanut butter cookies that were ultra-soft rather than crispy. The key is slightly underbaking them and using more brown sugar which adds moisture and chewiness. This has become my favorite texture for peanut butter cookies because they’re so tender and satisfying. Every bite is soft, chewy, and packed with peanut butter flavor.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. The extra brown sugar is what makes these cookies extra chewy – brown sugar contains more moisture than white sugar.
Step 2: Add the whole egg, egg yolk, and vanilla extract to the peanut butter mixture. Beat until well combined and smooth. The extra egg yolk is the secret to ultra-chewy cookies – it adds fat and richness without making them cakey. The mixture should be thick and creamy. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
Step 3: Cover the dough with plastic wrap and refrigerate for at least thirty minutes or up to two hours. Chilling is important for soft, chewy cookies – it prevents them from spreading too much and helps them maintain thickness. Once chilled, scoop the dough into balls using a large cookie scoop (about 2 tablespoons each). Place on prepared baking sheets about three inches apart. These cookies are larger and need room to spread.
Step 4: Using a fork dipped in sugar, create the traditional crisscross pattern on each cookie. Press gently – you want them slightly flattened but still thick. The thickness is important for maintaining that soft, chewy texture. Don’t press them too flat or they’ll become crispy instead of chewy.
Step 5: Bake for ten to eleven minutes until the edges are just barely set but the centers still look soft, puffy, and slightly underbaked. This is crucial – they should look like they need another minute but resist the urge. Let them cool on the baking sheet for ten minutes. They’ll look very soft but will firm up as they cool while maintaining incredible chewiness. Transfer to a wire rack. These soft and chewy peanut butter cookies are incredibly tender with a pillowy texture. They stay soft for days when stored in an airtight container. They’re perfect for anyone who loves soft cookies.
Prep Time: 15 minutes (plus 30 minutes chilling)
Baking Time: 11 minutes per batch
Servings: 24 large cookies
3. 3-Ingredient Peanut Butter Cookies
Three-ingredient peanut butter cookies are incredibly simple with just peanut butter, sugar, and an egg creating delicious cookies. The combination of these three basic ingredients magically produces tender, flavorful cookies. I created this recipe when I needed cookies fast with minimal ingredients. The key is using quality peanut butter since it’s the star ingredient. This has become my emergency cookie recipe because I always have these three ingredients on hand. Every bite is pure peanut butter flavor despite the minimal ingredients.
Ingredients
- 1 cup creamy peanut butter (not natural/separated)
- 1 cup granulated sugar
- 1 large egg
- Optional: pinch of salt, ½ teaspoon vanilla extract
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. This is important – these cookies are delicate and parchment prevents sticking. In a medium bowl, combine the peanut butter, sugar, and egg. Use a wooden spoon or electric mixer to stir until everything is completely combined and smooth. The mixture will seem too simple to work, but trust the process. Mix until you have a uniform, thick dough. If you want, add a pinch of salt and vanilla extract, though they’re not necessary.
Step 2: The dough will be thick and somewhat sticky. Using a spoon or cookie scoop, portion the dough into balls about one tablespoon each. Roll each portion between your palms to create smooth balls. Place them on the prepared baking sheets about two inches apart. These cookies don’t spread much, so they can be placed fairly close together.
Step 3: Using a fork, create the classic crisscross pattern on each cookie. Dip the fork in sugar or water between presses to prevent sticking. Press down firmly to flatten each cookie to about ¼ inch thick. These cookies won’t spread during baking, so the thickness you create now is what you’ll get. Make sure they’re evenly flattened.
Step 4: Bake for ten to twelve minutes until the edges are lightly golden and set but the centers still look slightly soft. Don’t overbake – these simple cookies can dry out easily if cooked too long. They should be pale golden with slightly darker edges. The tops might look a bit crackled and dry – this is normal.
Step 5: Let the cookies cool on the baking sheet for five minutes. They’ll be very soft when hot but will firm up as they cool. Transfer carefully to a wire rack to cool completely. These three-ingredient peanut butter cookies are amazingly simple with pure peanut butter flavor. Despite having only three ingredients, they’re tender and delicious. They’re perfect for when you need cookies fast or want to prove that great cookies don’t require complicated recipes.
Prep Time: 10 minutes
Baking Time: 12 minutes per batch
Servings: 24 cookies
4. Peanut Butter Chocolate Chip Cookies
Peanut butter chocolate chip cookies combine two beloved flavors with creamy peanut butter and melty chocolate chips. The combination of nutty peanut butter and sweet chocolate is absolutely classic and irresistible. I developed this recipe when I couldn’t decide between peanut butter cookies and chocolate chip cookies. The key is using plenty of chocolate chips so every bite has both flavors. This has become my most popular cookie because it combines two favorites. Every bite delivers peanut butter richness with pockets of melted chocolate.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar for three to four minutes until light and fluffy. The mixture should be pale and creamy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and peanut buttery. Fold in the chocolate chips using a wooden spoon or spatula. Use all two cups – you want plenty of chocolate in every bite. The chips should be evenly distributed throughout the dough.
Step 3: Scoop the dough into balls using a cookie scoop or tablespoon, about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. These cookies will spread moderately. Don’t flatten them – let them spread naturally during baking to maintain thickness and chewiness.
Step 4: Bake for eleven to thirteen minutes until the edges are lightly golden and set but the centers still look soft. The chocolate chips will be melty and the cookies will look slightly underdone – this is perfect. Don’t overbake or they’ll be dry instead of chewy. The cookies should be pale with golden edges.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. As they cool, the chocolate chips will set but remain soft. These peanut butter chocolate chip cookies are the best of both worlds with rich peanut butter and melty chocolate in every bite. The combination is classic and absolutely delicious. They’re perfect for anyone who loves both peanut butter and chocolate.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
5. Peanut Butter Oatmeal Cookies
Peanut butter oatmeal cookies combine hearty oats with creamy peanut butter creating wonderfully textured, substantial cookies. The combination of peanut butter and oats makes these feel more wholesome and satisfying. I created this recipe when I wanted peanut butter cookies with more texture and substance. The key is using old-fashioned rolled oats which provide wonderful chewiness. This has become my favorite breakfast cookie because the oats and peanut butter make them filling. Every bite has nutty peanut butter flavor with chewy oat texture.
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups old-fashioned rolled oats
- Optional: 1 cup chocolate chips or raisins
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. The cinnamon adds warmth that complements both the peanut butter and oats. Set aside. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the old-fashioned rolled oats and stir until they’re evenly distributed throughout the dough. The oats add wonderful texture and make these cookies heartier. If using chocolate chips or raisins, fold them in now.
Step 3: The dough will be thick and studded with oats. Scoop into balls using a cookie scoop (about 1½ tablespoons each). Place on prepared baking sheets about two inches apart. These cookies don’t spread much because of the oats, so you can flatten them slightly with your palm if desired. The oats will be visible on the surface.
Step 4: Bake for eleven to thirteen minutes until the edges are lightly golden but the centers still look soft. The oats should be toasted and the cookies fragrant. Don’t overbake – they should look slightly underdone in the center. Let them cool on the baking sheet for five minutes before transferring to a wire rack.
Step 5: As they cool, the cookies will firm up but maintain wonderful chewiness from the oats. These peanut butter oatmeal cookies are hearty and satisfying with great texture. The combination of peanut butter and oats is nutritious and delicious. They’re substantial enough for breakfast or a filling snack.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
6. Peanut Butter Blossoms
Peanut butter blossoms are iconic cookies with a chocolate kiss pressed into the center creating beautiful presentation. The combination of peanut butter cookie base with a chocolate kiss on top is classic and beloved. I make these every holiday season because they’re so festive and pretty. The key is pressing the chocolate kiss in immediately after baking while the cookies are still hot. This has become my favorite holiday cookie because they look impressive but are actually quite simple. Every bite has peanut butter with a chocolate center.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup granulated sugar for rolling
- 48 chocolate kisses (Hershey’s Kisses), unwrapped
Steps
Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper. Unwrap all the chocolate kisses ahead of time – you’ll need to work quickly after baking. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, peanut butter, ½ cup granulated sugar, and brown sugar for three to four minutes until light and fluffy.
Step 2: Add the egg, milk, and vanilla extract to the peanut butter mixture. Beat until well combined and smooth. The milk adds moisture that makes these cookies tender. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft and slightly sticky.
Step 3: Place the ½ cup of sugar for rolling in a shallow bowl. Scoop the dough into balls about one tablespoon each. Roll each ball between your palms to make it smooth, then roll in the granulated sugar to coat completely. The sugar coating adds sparkle and a slight crunch. Place the sugar-coated balls on prepared baking sheets about two inches apart.
Step 4: Bake for eight to ten minutes until the cookies are puffed and lightly golden around the edges but still soft in the center. Don’t overbake. Remove from the oven and immediately – within ten seconds – press an unwrapped chocolate kiss firmly into the center of each hot cookie. The cookies will crack around the edges slightly – this is normal and creates the signature look. Press firmly so the kiss adheres.
Step 5: Let the cookies cool completely on the baking sheet. Don’t move them until cool or the kisses will fall out. As they cool, the cookies will settle around the chocolate kisses. These peanut butter blossoms are beautiful and delicious with that iconic chocolate kiss center. The combination of peanut butter cookie and chocolate is perfect. They’re festive, pretty, and always a crowd favorite.
Prep Time: 25 minutes (plus unwrapping time)
Baking Time: 10 minutes per batch
Servings: 48 cookies
7. Double Peanut Butter Cookies
Double peanut butter cookies feature both peanut butter in the dough and peanut butter chips throughout creating maximum peanut butter flavor. The combination of creamy peanut butter and peanut butter chips is incredibly rich and nutty. I developed this recipe for serious peanut butter lovers who want more peanut butter flavor. The key is using both elements which creates wonderful depth. This has become my most intensely flavored version because it’s pure peanut butter in every bite. Every cookie is loaded with peanut butter goodness.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups peanut butter chips
- Optional: ½ cup chopped peanuts for extra crunch
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar for three to four minutes until light and fluffy. The double peanut butter comes from both the dough and the chips.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and very peanut buttery. Fold in the peanut butter chips using a wooden spoon. The chips should be evenly distributed throughout. If using chopped peanuts, add them now for extra peanut flavor and crunch.
Step 3: Scoop the dough into balls using a cookie scoop or tablespoon, about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. The peanut butter chips will be visible in the dough. Don’t flatten – let them spread naturally to maintain thickness.
Step 4: Bake for eleven to thirteen minutes until the edges are lightly golden and set but the centers still look soft. The peanut butter chips will soften but maintain their shape. Don’t overbake – these should stay soft and chewy. The cookies should be pale with golden edges.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. The peanut butter chips will remain soft and creamy inside. These double peanut butter cookies are incredibly rich with intense peanut butter flavor. The combination of peanut butter dough and peanut butter chips creates maximum peanut taste. They’re perfect for serious peanut butter lovers.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
8. Peanut Butter Swirl Cookies
Peanut butter swirl cookies feature beautiful swirls of peanut butter and vanilla dough creating stunning visual appeal. The combination of two doughs twisted together makes these cookies look impressive. I created this recipe when I wanted something that looked special for gifting. The key is marbling the two doughs together which creates beautiful patterns. This has become my favorite gift cookie because they look so professional. Every cookie has a unique swirl pattern.
Ingredients
Peanut butter dough:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (½ stick) butter, softened
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Vanilla dough:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (½ stick) butter, softened
- ½ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Steps
Step 1: Make the peanut butter dough: In a small bowl, whisk together ¾ cup flour, ½ teaspoon baking soda, and ¼ teaspoon salt. In a medium bowl, cream together ¼ cup softened butter, peanut butter, and brown sugar until fluffy. Add one egg yolk and vanilla. Mix the dry ingredients into the wet until combined. Set aside. Make the vanilla dough: In a small bowl, whisk together ¾ cup flour, ½ teaspoon baking soda, and ¼ teaspoon salt. In a separate medium bowl, cream together ¼ cup softened butter and granulated sugar. Add one egg yolk and vanilla. Mix the dry ingredients into the wet until combined.
Step 2: Divide each dough in half. Take half of the peanut butter dough and half of the vanilla dough. Roll each into a rope about twelve inches long. Place the two ropes side by side and twist them together gently, then roll them together to form one marbled rope. The two colors should be twisted together creating a swirl pattern. Repeat with the remaining dough halves.
Step 3: Wrap each twisted rope in plastic wrap and refrigerate for at least one hour or until firm. The chilling makes the dough easier to slice. Once chilled, the ropes will be firm enough to slice cleanly. Preheat your oven to 350°F and line baking sheets with parchment paper.
Step 4: Using a sharp knife, slice the chilled dough ropes into ½-inch thick rounds. Each slice will show the beautiful swirl pattern of peanut butter and vanilla dough. Place the slices on prepared baking sheets about two inches apart. The swirl pattern should be visible on each cookie.
Step 5: Bake for ten to twelve minutes until the edges are lightly golden. The two different doughs will bake at slightly different rates, creating interesting texture. Let cool on the baking sheet for five minutes before transferring to a wire rack. These peanut butter swirl cookies are beautiful with stunning marbled patterns. Each cookie is unique with its own swirl design. They’re impressive and delicious, perfect for gifting.
Prep Time: 30 minutes (plus 1 hour chilling)
Baking Time: 12 minutes per batch
Servings: 36 cookies
9. Peanut Butter Chunk Cookies
Peanut butter chunk cookies feature large chunks of chocolate and peanut butter cups creating loaded, indulgent cookies. The combination of peanut butter dough with chopped peanut butter cups is absolutely decadent. I developed this recipe when I wanted bakery-style loaded cookies. The key is using chopped peanut butter cups which add both chocolate and extra peanut butter. This has become my most indulgent version because they’re packed with mix-ins. Every bite has chocolate and peanut butter in multiple forms.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chunks
- 1 cup peanut butter cups, roughly chopped
- ½ cup peanuts, chopped (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. Roughly chop the peanut butter cups into chunks – you want them in large pieces, not finely chopped. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and sturdy enough to hold lots of mix-ins.
Step 3: Fold in the chocolate chunks, chopped peanut butter cups, and chopped peanuts if using. Use a wooden spoon and fold gently to distribute the chunks throughout without breaking them up further. The dough should be loaded with visible chunks of chocolate and peanut butter cups. This is a very chunky, loaded cookie dough.
Step 4: Using a large cookie scoop (about ¼ cup), portion the dough into large balls. These are bakery-style cookies, so they should be big. Place on prepared baking sheets about three inches apart – they’ll spread and need room. Press a few extra chocolate chunks or peanut butter cup pieces on top for presentation.
Step 5: Bake for twelve to fourteen minutes until the edges are golden and set but the centers still look soft. The chunks will be melty and gooey. Let cool on the baking sheet for ten minutes before transferring to a wire rack. These are delicate when hot. These peanut butter chunk cookies are incredibly indulgent and loaded with goodies. The combination of peanut butter dough, chocolate chunks, and peanut butter cups is decadent. They’re bakery-quality cookies.
Prep Time: 20 minutes
Baking Time: 14 minutes per batch
Servings: 18 large cookies
10. Flourless Peanut Butter Cookies
Flourless peanut butter cookies are naturally gluten-free with pure peanut butter flavor and incredibly tender texture. The combination of peanut butter, sugar, and egg creates cookies without any flour. I developed this recipe for gluten-free friends who wanted great peanut butter cookies. The key is using the right ratio of ingredients which creates structure without flour. This has become my favorite gluten-free cookie because they taste just as good as regular versions. Every bite is pure, intense peanut butter flavor.
Ingredients
- 1 cup creamy peanut butter (not natural/separated)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- Pinch of salt
- Optional: ½ cup chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. Parchment is essential for flourless cookies as they’re more delicate. In a medium bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt. Stir with a wooden spoon or use an electric mixer until everything is completely combined and smooth. The mixture will seem simple but will work beautifully. If using chocolate chips, fold them in now.
Step 2: The dough will be thick and slightly oily from the peanut butter. This is normal for flourless cookies. Using a spoon or cookie scoop, portion the dough into balls about one tablespoon each. Roll each portion between your palms to create smooth balls. Place them on the prepared baking sheets about two inches apart.
Step 3: Using a fork dipped in sugar, create the classic crisscross pattern on each cookie. Press down to flatten each cookie to about ¼ inch thick. These cookies won’t spread much during baking, so flatten them well. The fork pattern helps them bake evenly.
Step 4: Bake for ten to twelve minutes until the edges are lightly golden and the cookies are set. Flourless cookies can be more delicate, so watch them carefully. They should be lightly golden but not dark brown. They’ll seem soft when hot but will firm up as they cool.
Step 5: Let the cookies cool on the baking sheet for ten minutes – this is important for flourless cookies which are more fragile when hot. Transfer carefully to a wire rack to cool completely. These flourless peanut butter cookies are naturally gluten-free with intense peanut butter flavor. Despite having no flour, they have great texture and taste. They’re perfect for gluten-free diets or anyone who loves pure peanut butter cookies.
Prep Time: 10 minutes
Baking Time: 12 minutes per batch
Servings: 24 cookies
