These Peanut Cookie Butter Cookies are based on the peanut butter cookies my mom made when I was a kid. But the sad thing is that I never really appreciated them back then. What I wanted was store bought cookies; Toll House chocolate chip cookies. I wanted what my friends had. I didn't want what I considered lame homemade peanut butter cookies.
But now I do! And I longed for these cookies as soon as I moved away from home. But I did something a little different with them; I added cookie butter. And wow - was it ever an excellent decision! In fact, it was phenomenal. And it totally elevated this average peanut butter cookie to an entirely new level of deliciousness! Allow me to introduce you to the new and improved Peanut Cookie Butter Cookie.
Honestly, I wasn't that crazy about peanut butter as a kid. I think my brother spoiled it for me. He went through this peanut butter stage, where it was about all he'd eat. I distinctly remember his breath smelling of it all the time and it actually really grossed me out. Even when he tried to run away from home that one time, all he packed was underwear, stuffies and peanut butter! That's how much of an obsession he had with peanut butter. So I avoided peanut butter for a long time. But when I was pregnant with my first child, I myself, became obsessed with it and couldn't get enough. Nearly every single day of my pregnancy I ate peanut butter on toast at work. And I even went and bought peanut butter cookies because I was too tired to make them!
My daughter said these cookie butter cookies were, and I quote, "The PERFECT combination of soft and crunch." I was seriously flattered. My Mom's peanut butter cookies were always nice and soft too. Soft peanut butter cookies are the best, but I love that wee bit of crunch you get from using crunchy peanut butter, too; it's essential for dipping in milk - YUM! These bake a little thinner than the original and that's what gives them that little C-R-U-N-C-H! You can also use a crunchy cookie butter/biscoff spread an smooth peanut butter instead.
For these peanut cookie butter cookies, you'll need:
- unsalted butter
- brown sugar
- white granulated sugar
- peanut butter * I use chunky peanut butter
- cookie butter
- baking soda
- all-purpose flour
👪 Serving Size
This cookie butter cookie recipe makes 36 cookies. You can half, double or even triple the recipe by clicking on the blue servings number in the recipe card. Then select the number of servings you would like and the ingredient amounts will adjust accordingly.
Store these peanut and cookie butter cookies in an airtight container at room temperature for up to 3 days. These freeze well in an airtight container for up to 3 months.
These are the BEST peanut butter cookies I have ever eaten! And since my mom made the best, you can only image how good these are. The original recipe came from the Five Roses Cookbook, which is the very first cookbook that I ever owned (the first one my mom gave me). And that cookbook serves as the basis for so many of my go-to recipes like my Easy Homemade Lasagna, Easy Pumpkin Pie and my Old-fashioned Meat Loaf. But this peanut butter cookie recipe only gets better with cookie butter added to the mix!
💭What is Cookie Butter?
If you are a cookie butter fan you will LOVE these cookies! Cookie butter, also known as Speculoos Cookie Butter and sometimes used interchangeably with Biscoff spread (affiliate link) is found near the peanut butter, almond butter and jam section in the grocery store. If you’ve never had it you will love cookie butter, especially mixed with peanut butter! It has a mild gingerbread taste and when you mix it with peanut butter, it's a stellar combination, making it the best cookie butter cookie EVER!
So, if you love cookie butter and peanut butter cookies and you're looking for a unique peanut butter cookie recipe or a cookie butter cookie to die for, then give these guys a try!
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📋 Peanut Cookie Butter Cookies Recipe
- ½ cup unsalted butter
- ⅓ cup brown sugar, packed (affiliate link)
- ⅓ cup white granulated sugar
- 1 egg
- ¼ cup chunky peanut butter
- ¼ cup cookie butter (affiliate link)
- ½ teaspoon baking soda (affiliate link)
- ½ teaspoon salt
- 1 cup all - purpose flour (affiliate link)
- ½ tsp vanilla (affiliate link)
- Preheat oven to 350 degrees F.
- Cream butter; add sugars gradually, beating until creamy.
- Mix in egg, peanut butter, cookie butter, salt and baking soda.
- Slowly blend in flour.
- Add vanilla and mix well.
- Roll into small (1 inch approx.) balls and flatten with a floured fork.
- Bake in preheated oven for 10- 12 minutes.
- Cool for 5 minutes on baking sheets then transfer to cooling racks and cool for another 5 minutes.
🍪More Cookie Recipes!
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- Butterscotch Toffee Cookies
- 4 ingredient Whipped Shortbread Cookies
- Award-Winning Toffee Apple Pie Cookies
- Strawberry Milkshake Cookies
- Saskatoon Berry Oatmeal Cookies
- Jam Cookies