Chewy and Crispy Double Peanut Butter Cookies
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These double peanut butter cookies are full of peanut flavor with a chewy, soft texture and perfectly crisp edges. Good luck stopping at just one.
Use only smooth peanut butter and not the natural kind. The oil from natural peanut butter will mess with the texture of your cookie. For classic peanut butter cookies, try the criss-cross pattern on the tops of the cookies. Purely for aesthetics but it tastes better that way. 🤷♀️
We’re not all peanut butter cookie lovers. For more homemade cookies, without peanuts, check out my classic chocolate chip cookies or Oreo white chocolate cookies.
Why you’ll love this recipe:
- 155 calories per cookie.
- Filled with peanut butter flavor.
- No chill time.
- Only takes a couple of minutes to come together.
Ingredients and Substitutions:
These are the main ingredients and substitutions for the best peanut butter cookies. See the recipe card below for the full ingredients list and instructions.
- All-Purpose Flour
- Unsalted Butter: or coconut oil 1:1.
- Light Brown Sugar: use dark brown sugar for a deeper caramel flavor.
- Granulated Sugar: if you want to make these even lower calorie use a sugar substitute, but that will change the taste and texture of the cookie.
- Peanut Butter: use a nice creamy peanut butter for these cookies. Do not use natural peanut butter. I don’t recommend using crunchy peanut butter.
- Large Egg: use a room temperature egg so it mixes properly with the creamed butter and sugar.
- Pure Vanilla Extract
- Ground Cinnamon
- Peanut Butter Chips
Variations
- White chocolate chips, chocolate chips or butterscotch in place of peanut butter chips.
- Use PB2 mixed with water and pinch of cinnamon in place of creamy peanut butter.
- Add chopped nuts or dried fruits.
Dietary Modifications
- To make these gluten-free use Bob’s 1:1 Gluten-Free but omit 2 Tbsp. as it bakes a bit drier. Also, be sure your chips are gluten-free.
- For dairy-free, sub out the butter for coconut oil at 1:1. Make sure your peanut butter chips are dairy-free, as well.
How to make homemade peanut butter cookies (a step-by-step visual guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, silicone baking mat, or spray bottom of a cookie sheet.
Step 2: mix wet ingredients
In a large bowl, using a stand mixer or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer (image 1).
Beat in the egg, peanut butter and vanilla extract until well combined (image 2).
Step 3: mix dry ingredients
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (image 3).
Step 4: combine wet and dry
Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the peanut butter chips (image 4).
Step 5: scoop and bake
Using a 1.5-tablespoon cookie scoop, drop scoops of dough onto the prepared baking sheets, leaving space between each cookie (image 5). If desired add extra peanut butter chips on top of each cookie dough ball. Bake cookies for 10-12 minutes, or until the edges are golden brown but the center is still soft. For the classic peanut butter cookie look, do a crisscross pattern with fork marks on each cookie.
Step 6: remove and cool
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. After about 1-2 minutes of cooling I always take the top of a large mason jar ring or round cookie cut and swirl around the cookie in a circle motion to make the perfect same size cookies!
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
Store your cookies in an airtight container for 3-4 days.
This is a chewy peanut butter cookie with a soft center and crispy edges.
If you want the cookies to all be the same shape after baking, take the top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Double Peanut Butter Cookies
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Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar (or sugar replacement) 100g
- 1/2 cup brown sugar (or sugar replacement) 90g
- 2 Tbsp. peanut butter 33g
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 cup Lily's peanut butter chips (or any brand) 40g
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Beat in the egg, peanut butter and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the peanut butter chips.
- Using a 1.5 tablespoons cookie scoop, drop scoops of dough onto the prepared baking sheet, leaving space between each cookie. If desired add extra peanut butter chips on top of each cookie dough ball. Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
- Store your cookies in an airtight container for 3-4 days.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- Use softened butter. I like to pull mine out a couple hours before.
- If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, large round glass or circle cookie cutter, place it over the cookie, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Nutrition
Photos by Marie-Catherine Dube
