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+ servings

Easy Peanut Butter Cookies

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Servings: 46 Cookies
Author: Tricia


For the cookie dough:

  • 2/3 cup roasted salted peanuts, ground
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup light brown sugar, packed
  • 2/3 cup granulated sugar
  • 3/4 cup extra-crunchy peanut butter (I use Jif)
  • 1 teaspoon vanilla
  • 1 egg, room temperature

For the chocolate coating (optional):

  • 1 cup chocolate chips, semisweet or bittersweet are best
  • 1/2 cup chopped, salted, roasted peanuts for sprinkling


  • Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
  • In the bowl of a food processor, grind the peanuts until they resemble bread crumbs, about 16 long pulses. Set aside.
  • In a medium bowl sift together the flour, salt, baking soda and baking powder. Set aside.
  • In a large mixing bowl, beat the butter and sugars until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula, beat again to combine. Add the peanut butter and beat to combine. Add the vanilla and egg. Beat just until combined.
  • Using a wooden spoon, gently fold in the flour mixture just until incorporated. Add the peanuts and stir to combine.
  • Roll about 1 1/2 tablespoons of dough into a 1 1/2-inch ball. Place them 2-inches apart on the prepared baking sheet. Press each dough ball with the back of a dinner fork dipped in cold water to make a crisscross design. Bake until the cookies are puffed and lightly browned around the edges but not on top, about 8-10 minutes. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  • Melt chocolate chips, dip cookies, sprinkle with peanuts.
  • Store cookies in an airtight container in the refrigerator for up to a week.


Store cookies in an airtight container in the refrigerator for up to a week.