📋 Chunky Peanut Butter Cookies Recipe (with Cookie Butter)
These Crunchy Peanut Butter Cookies are made with both crunchy peanut butter and cookie butter, giving them a hint of mild gingerbread flavor and elevating them to an entirely new level of deliciousness! Made with mostly pantry ingredients, they are quick and easy to make.
Servings 36 cookies
Calories 72kcal
Ingredients
- ½ cup unsalted butter softened
- â…“ cup brown sugar, packed (affiliate link)
- â…“ 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 â…› cup all - purpose flour (affiliate link)
- ½ tsp vanilla (affiliate link)
Instructions
- Preheat oven to 350 degrees F/176 degrees C.
- Cream butter; add sugars gradually, beating until creamy.
- Mix in egg, peanut butter, cookie butter, salt, vanilla, and baking soda.
- Slowly blend in flour.
- 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 sheet.
- Transfer to cooling racks and cool for another 5 minutes.
Notes
Expert Recipe Tips:
- Use room temperature ingredients: For best results, ensure your butter and egg are at room temperature. This helps them incorporate more evenly into the dough and results in a smoother texture.
- Cream butter and sugars thoroughly: Don’t rush this step! Creaming introduces air into the dough, which gives the cookies a lighter texture. Mix until the mixture is light and fluffy—about 2-3 minutes with an electric mixer.
- Avoid overmixing once the flour is added: Overmixing the dough after adding flour can lead to tough cookies. Mix just until the flour is incorporated.
- Dip your fork in flour between flattening cookies: This prevents the dough from sticking to the fork and keeps that signature fork mark neat and defined.
- Watch baking time closely: All ovens vary slightly, so start checking your cookies around the 10-minute mark. They're ready when the edges are just lightly golden but the centers still look a bit soft—they’ll firm up as they cool.
- For extra crunch: Use both chunky peanut butter and crunchy cookie butter. It adds another level of texture that’s perfect for dunking in milk.
- Want thicker cookies? Chill the dough for 30 minutes before baking. This slows the spread and results in a slightly thicker, chewier cookie.
- Double up for a crowd: These cookies are always a hit and freeze beautifully—so go ahead and double the batch!
Nutrition
Serving: 1cookie | Calories: 72kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 58mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 85IU | Calcium: 4mg | Iron: 1mg
