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Splash of Taste – Vegetarian Recipes

Splash of Taste - Vegetarian Recipes

Easy veggie recipes

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Home / Vegetarian

Peanut butter cookies

Published June 26, 2022 | Updated October 27, 2022 | By Mandy & Jane

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Peanut butter cookies image for Pinterest.

Sink your teeth into our crispy, crunchy, yet soft and chewy peanut butter cookies and you’ll see why we rave about them! Bursting with peanut butter flavor and so easy to make, this has to be one of the best peanut butter cookies ever!

A stack of peanut butter cookies, with one cookie with a bite out of it.

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Why you’ll love this easy cookie recipe

  • Hands down they are much better than store bought!
  • They are SO easy to make!
  • A real crowd pleaser, the kids LOVE them!
  • You can make them ahead and freeze these classic peanut butter cookies.
  • All the ingredients are 100% vegetarian.

Warning!

This peanut butter recipe should come with a warning.

Seriously.

That they are TOTALLY addictive!

Nowadays we just cut to the chase and make a double batch.

We freeze one batch in portions so we can whip them out of the freezer whenever we have a craving for them.

It makes total sense – doesn’t it?

What ingredients do I need?

You’ll need all the ingredients shown in the photograph below.

Ingredients needed, brown sugar, baking soda, salt, baking powder, granulated sugar, peanut butter, all purpose flour, vanilla extract, eggs, and butter.

Is there any better smell to flood your home than the smell of freshly baked cookies? And when they’re peanut butter cookies, that’s even better!

Do I need to chill the cookie dough balls?

Yes, you’ll need to chill the cookie dough for an hour.

What kind of peanut butter should I use?

For this peanut butter cookie recipe, we’ve used crunchy peanut butter.

We love the crispy crunch that it adds to the cookie.

Many people like to use creamy peanut butter and sure, if you prefer creamy peanut butter then use it!

Natural peanut butter can be a little more problematic, as your cookies could turn out very runny and soft.

Someone breaking a peanut butter cookie in half.

Do I need a stand mixer to make cookies?

Stand mixers always make life a lot easier – right?

But not everyone has the room for a stand mixer.

So, if you don’t have one then don’t worry, a handheld electric mixer will do the job.

Just make sure it’s got a good motor in it, you don’t want it to burn out.

And let’s face it, cookies have been made for hundreds of years.

WAY before contraptions like the stand mixer was invented.

So, you could roll up your sleeves and just use a wooden spoon!

How do I store leftover peanut butter cookies?

Our peanut butter cookies store really well.

Recipe notes and expert tips

  • Peanut butter
    Feel free to use either chunky or creamy peanut butter but steer away from natural peanut butter.
  • Add extras
    Add peanut butter chips, chocolate chips, or even white chocolate chips.
  • Out of light brown sugar?
    You can use dark brown sugar instead; it will give a slight caramel flavor but will work.
  • Line your sheet
    Use parchment paper or a silicone sheet to prevent your classic peanut butter cookies from sticking.
  • Storage
    Keep them in an airtight container for up to 3 days and freeze for up to 3 months.
  • Double up
    Make a double batch and store them in cookie portions so you can grab them whenever you need them.
  • Don’t touch
    When your cookies come out of the oven, they will be very soft, don’t touch them, let them stand for a few minutes before handling them or they will fall apart.
Classic peanut butter cookies on a plate and cooling rack.

More easy recipes for you to try

If you like our peanut butter cookies, then why not try these easy recipes

  • No bake Oreo cheesecake
  • Apple crumble
  • Creme brulee cheesecake
  • Biscoff cheesecake
  • Creme brulee
A slice of no bake Oreo cheesecake on a plate.

No bake Oreo cheesecake recipe

Homemade apple crumble in a baking dish with a portion served.

Apple crumble recipe

A slice of cheesecake made in creme brulee style and the cake it's come from on a stand behind.

Creme brulee cheesecake recipe

A delicious no-bake Biscoff cheesecake ready to eat.

Biscoff Cheesecake Recipe

Delicious homemade creme brulee dessert in a ramekin.

Creme brulee recipe: 5 Ingredients

If you like S’mores, then you’ve got to try these S’mores cookies, from Glenda Embree!

Why not try these eggless chickpea flour cookies from our friends at Caramel and Spice?

Or an apricot puff pastry pinwheel from One Hot Oven!

How to make peanut butter cookies with step by step instructions

Making our homemade peanut butter cookies is easy if you follow our simple instructions.

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Using either a stand mixer fitted with a paddle attachment or a handheld electric mixer, cream unsalted butter, crunchy peanut butter, granulated sugar, and light brown sugar.

Then add your eggs and vanilla extract and mix on a slow speed until combined.

Mix all the wet ingredients in a bowl.
Cream butter, peanut butter, granulated sugar, and light brown sugar.
Flour, baking soda, baking powder, and salt all whisked together in a mixing bowl.
Whisk flour, baking soda, baking powder, and salt in a separate bowl.
Mix in the flour mixture until fully combined.
Slowly mix the flour mixture with the butter mixture until light and fluffy.

Now, in a separate bowl, mix together all purpose flour, baking soda, baking powder, and salt and whisk together until combined.

Next, slowly mix the flour mixture with the peanut butter mixture until it becomes light and fluffy.

Cover the cookie dough bowl and chill in the fridge for 4 hours.

Preheat your oven to 375°F/190°C.

When the cookie dough has chilled, scoop and roll into balls approximately 1 – 1.5 tablespoons large.

Flatten the dough balls using the palms of your hands.

Place dough on a prepared baking sheet.
Scoop the dough into balls, then flatten them and place them on a prepared baking sheet.
Bake for 10 minutes.
Bake for 10 minutes.

Place them onto prepared baking sheets, approximately 2 inches apart.

Bake for 10 minutes until the cookies are lightly browned.

When cooked, remove the peanut butter cookies from the oven and let them rest on the baking sheets for a few minutes.

Then, transfer them to a cooling rack to cool completely.

Serve and enjoy your cookies!

A stack of peanut butter cookies.

We hope you enjoy making our chunky peanut butter cookies and would love to hear how you got on with making them.

Please leave a comment below and feel free to ask any questions you may have.

A stack of homemade peanut butter cookies.
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Peanut butter cookies

Soft and chewy on the inside, crispy on the outside, our classic peanut butter cookies are SO good and so easy to make that you won't buy store bought again! A real crowd pleaser and the kids LOVE them. Double batch and freeze the cookie dough in portions so you can enjoy homemade cookies whenever you get the craving!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings20 servings
Calories151
Course: cookies, snack
Cuisine: American
Author: Mandy Applegate | Splash of Taste
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Utensils

Kitchenaid
Stand mixer or
Handheld electric mixer
Mixing bowl set.
Mixing bowls
Baking sheet
Baking sheet
Silicone baking sheet

Ingredients

  • ½ cup Unsalted butter softened
  • ½ cup Crunchy peanut butter
  • ½ cup Granulated sugar
  • ½ cup Light brown sugar packed
  • 1¼ cups All purpose flour
  • ¾ tsp Baking soda
  • ½ tsp Baking powder
  • ¼ tsp Salt
  • 1 Large Eggs
  • ½ tsp Vanilla extract
US Customary – Metric

Instructions

  • Using a stand mixer or handheld electric mixer, cream butter, peanut butter, granulated sugar, and light brown sugar together in a mixing bowl. Then add eggs and vanilla extract
    ½ cup Unsalted butter, ½ cup Crunchy peanut butter, ½ cup Granulated sugar, ½ cup Light brown sugar, 1 Large Eggs, ½ tsp Vanilla extract
  • Then in a separate bowl, mix flour, baking soda, baking powder, and salt together. Then add the dry ingredients to the wet ingredients and mix until fluffy. Place the dough in the fridge for an hour
    1¼ cups All purpose flour, ¾ tsp Baking soda, ½ tsp Baking powder, ¼ tsp Salt
  • Scoop or roll the dough into balls, approx. 1- 1½ tablespoons large, and place them on your prepared baking sheet, around 2 inches apart. Flatten the balls until they are approx. 1½ inches thick. Bake until the cookies begin to brown, approx. 10 minutes
  • Remove from the oven and leave for a few minutes, then transfer the cookies to a cooling rack. Enjoy your cookies!

Notes

Peanut butter
 Feel free to use either chunky or creamy peanut butter but steer away from natural peanut butter
Add extras
 Add peanut butter chips, chocolate chips, or even white chocolate chips
Out of light brown sugar?
 You can use dark brown sugar instead, it will give a slight caramel flavor but will work
Line your sheet
 Use parchment paper or a silicone sheet to prevent your classic peanut butter cookies from sticking
Storage
 Keep them in an airtight container for up to 3 days and freeze for up to 3 months
Double up
 Make a double batch and store them in cookie portions so you can grab them whenever you need them
Don’t touch
 When your cookies come out of the oven, they will be very soft, don’t touch them, let them stand for a few minutes before handling them or they will fall apart

Nutrition

Calories: 151kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 119mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 155IU | Calcium: 17mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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Comments

  1. Jennifer says

    July 14, 2022 at 6:39 pm

    5 stars
    I looooove a good peanut butter cookie and these really hit the spot! Yum! They are the best, for sure!

    Reply
    • Mandy from Splash of Taste says

      July 15, 2022 at 8:10 am

      You can never have too many cookies huh? So pleased you enjoyed them!

  2. Lynn Polito says

    July 14, 2022 at 6:53 pm

    5 stars
    These were some of the best peanut butter cookies I’ve ever had!

    Reply
    • Mandy from Splash of Taste says

      July 15, 2022 at 8:09 am

      Thank you so much, we’re really pleased you enjoyed them!

  3. Claire says

    July 15, 2022 at 10:24 am

    5 stars
    The title really is true! My youngest son said “Mom these are the best cookies you have EVER made” and he was deadly serious! They have out ranked chocolate cookies, so you know they are good.
    All 5 kids loved them, they are sad they can’t take them to school because of the nuts, so I said they will have to be afterschool snacks. Now they expect them as soon as they walk in the door 😉

    Reply
    • Mandy from Splash of Taste says

      July 15, 2022 at 11:57 am

      Oh, that has brightened my day, how lovely to hear that they really love them!

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We love sharing our vegetarian food and drink recipes with you. If you’re cutting down on meat, going vegetarian or vegan, there’s something delicious to eat and drink for you here
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