We have taken this classic cookie and added a bit of crunch to make it our new favorite way to make Peanut Butter Cookies! I also have a gluten free (or flourless) Peanut Butter Cookie on my blog, you can see that here. Of course, you could also use a gluten-free flour in this recipe! If you love my Peanut Butter Cookies Recipe, I dare you to try my Chocolate Chip Cookie and Sugar Cookie Recipes. They are award winning! Check out all my Cookie Recipes here.
Peanut Butter Cookies
I love peanut butter cookies and make them often for my kids. I changed these up a bit (after the kids requested it!) and added a bit of chunky peanut butter. If you do not like chunky peanut butter (or added texture) to your peanut butter cookies, simply replace the 1/2 cup of chunky with creamy. This recipe has been around since the 1910’s and has had a lot of variations, but the main component always remains true, and that is peanut butter!
I speak from experience when I tell you that the kind of peanut butter you use matters. As a general rule, I always buy Organic/Natural peanut butter for our household. I don’t want a bunch of unnecessary sugar and mystery ingredients, so we stick to the basics. However, I tend to buy “name brands” when I am making Peanut Butter Cookies.
I used a 3-tablespoon scoop for this recipe. I tried the 1 tablespoon size cookie and we felt they were dry and crumbly.
Why Roll Peanut Butter Cookies in Sugar?
So this aspect of the recipe is completely optional and will totally depend on your preference. I grew up with sugar-coated peanut butter cookies and love the texture and sweetness it brings. My BFF prefers her without the extra sugar. My best advice here is to do a taste test! When you are making the cookies, make one pan with the sugar coating and one without and then let your friends and family decide. (My kids overwhelming voted for the sugar-coated, obviously!)
Brown Sugar vs. Granulated Sugar
I also use a combination of granulated sugar and brown sugar in this recipe. I like how the brown sugar adds a bit of flavor with the molasses and how these cookies are extra chewy because of it. Granulated sugar is used for sweetness! If you happen to be out of brown sugar you can use all granulated sugar.
Egg Substitute for Peanut Butter Cookies
In this recipe, I would recommend substituting 1/4 cup of mashed bananas. It will have a slightly different flavor, but the banana mostly adds sweetness when replacing the egg. You can also use 1/4 cup of yogurt.
Flaxseed is an option. Just take 1 tablespoon freshly ground flax seed + 3 tablespoons warm water. Soak flax seed in water until it forms a thick gel, about 5 to 10 minutes. These will add a nutty flavor and moistness to your peanut butter cookie.
Here is a fun recipe I stumbled across for 3 Ingredient Eggless Peanut Butter Cookies:
- 1 box yellow cake mix (do not follow directions on box, only add butter and peanut butter)
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened (1 stick, 113g)
In a stand mixer with paddle attachment, combine all ingredients on medium speed until everything is well incorporated, about 3 minutes.
(I have NOT tested these!)
Tips for the Perfect Peanut Butter Cookie
Don’t overbake. I remove mine from the oven when the edges are just starting to brown. Let them rest on the cookie sheet for at least 5 minutes before moving them to the cooling rack.
Want a CHEWIER Peanut Butter Cookie? Try adding an extra egg. (so 2 total in this recipe) We prefer a crispy on the outside and slightly chewy inside cookie.
Use room temperature ingredients. Specifically, the egg!
Kick your cookies up a notch by adding 1 cup of mini chocolate chips to make a Peanut Butter Chocolate Chip Cookie! Or, melt some chocolate chips and drizzle the melted chocolate over top. Instant bakery style cookies!
Want to make this a Skillet Peanut Butter Cookie? Add the dough to a buttered 10-inch skillet and bake for 30-45 minutes at 350°F.
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We have taken this classic cookie and added a bit of crunch to make it our new favorite way to make Peanut Butter Cookies!
- 1 cup (250g) creamy peanut butter
- 1/2 cup (125g) chunky peanut butter
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar for rolling cookies in
Preheat oven to 375°F (190 degrees C).
In a large bowl, cream together the peanut butters, butter, granulated sugar, and brown sugar until well blended.
Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into creamed
Scoop dough into balls. (I used a 3-tablespoon scoop). Roll each dough ball in granulated sugar.
Place cookies 2 inches apart onto ungreased cookie sheets.
Press each ball once with crisscrossing fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Do not overbake!