Classic Peanut Butter Cookies

Last Updated on 2023-07-10 by Linda

I love to bake but I will confess I am what is referred to as a sporadic baker and a binge baker, once I start I can’t stop. Today I am sharing Chunky Peanut Butter Cookies one of my pre-christmas recipes from a  pre-binge baking day.

Tis true I am about to embark on a baking frenzy but for now I am sticking to a cross season selection. I do love a cookie that spans the season, like my Swedish Strips. A raspberry delight that doesn’t need to wait till the holidays to be served.  Nice insert, right? A Raspberry cookie to match my Peanut Butter delights.

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The Perfect Cookie

First of all I am a huge fan of Peanut Butter cookies. I mean isn’t everyone?  Well actually, I know the answer to that, NOPE.  Kent is not a PB fan at all meaning if I make these I eat them all. Not that there is anything wrong with eating them all. Well possibly it’s not the most healthy choice but they are delicious.

Peanut butter cookies are so good but with my will power I limit having them around.  It used to be that I splurged every so often at Tim Horton’s. Ordering a single gooey cookie with my tea as a treat.  This recipe is the closest I have found to my Tim Horton’s Peanut Butter Cookie. Ironically mine have double the calories oops. But if you made the cookies smaller they would be comparable.

Fast Fact: Calories in a Tim Horton’s Peanut Butter Cookie

Ever wonder how many calories a Tim Horton’s Peanut Butter Cookie has? I have often lol.  It actually contains 280 calories and 24 g of carbs.  No more than a chocolate bar but far more satisfying. If you use my recipe but make smaller cookies you have the TH Delight, at home whenever you desire.

Gather the Ingredients for Peanut Butter Cookies:

• unsalted butter
•  chunky peanut butter
•  light brown sugar
•  granulated sugar
• large eggs
•  real vanilla extract
•  all-purpose flour
•  baking soda
•  baking powder
• unsalted peanuts, divided

How to make Chunky Peanut Butter Cookies

1. Place the top oven rack in the center position and pre-heat oven to 375°F. Line two large baking sheets with parchment paper or a Silpat® baking mat and set aside.
2. Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowls. Add the eggs and vanilla extract, and mix to combine.
3. In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
4. Transfer dough to the refrigerator and chill for one hour.
5. Once chilled, divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a fork in a crisscross fashion to flatten. Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.
6. Place the baking sheets into the pre-heated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.
7. Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving. Enjoy!

Are you a Fan of Peanut Butter Desserts?

I have shared a few fabulous peanut butter desserts you might want to try

Peanut Butter Trifle

Peanut Butter Balls

Peanut Butter Balls with Rice Krispies

Peanut Butter Truffles

Peanut Butter Brownies

Chunky Peanut Butter Cookies

Homemade cookie that yields 18-36 cookies depending on how large you like them. Soft and chewy and they will be clamoring for more

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: CHunky peanut butter cookie, Peanut Butter Cookie

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 36

Calories: 533kcal

Author: lindaandkent1@gmail.com

Ingredients

• 1 c unsalted butter
• 1½ c. chunky peanut butter
• 1½ c. light brown sugar
• ½ c. granulated sugar
• 2 large eggs
• 2 t. real vanilla extract
• 2½ c. all-purpose flour
• 1½ t. baking soda
• 1 t. baking powder
• 1 c. unsalted peanuts divided

Instructions

• Place the top oven rack in the center position and pre-heat oven to 375°F. Line two large baking sheets with parchment paper or a Silpat® baking mat and set aside.
• Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowls. Add the eggs and vanilla extract, and mix to combine.
• In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
• Transfer dough to the refrigerator and chill for one hour.
• Once chilled, divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a fork in a crisscross fashion to flatten. Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.
• Place the baking sheets into the pre-heated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.
• Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving. Enjoy!

Nutrition Facts

Chunky Peanut Butter Cookies

Amount Per Serving (36 Servings)

Calories 533 Calories from Fat 248

% Daily Value*

Fat 27.5g42%

Saturated Fat 6.9g43%

Cholesterol 24mg8%

Sodium 431mg19%

Carbohydrates 61.6g21%

Fiber 4.5g19%

Sugar 27.9g31%

Protein 14.7g29%

Vitamin A 5IU0%

Calcium 54mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Chill time: 1 hour

Nutrition

Serving: 36Servings | Calories: 533kcal | Carbohydrates: 61.6g | Protein: 14.7g | Fat: 27.5g | Saturated Fat: 6.9g | Cholesterol: 24mg | Sodium: 431mg | Fiber: 4.5g | Sugar: 27.9g | Vitamin A: 5IU | Calcium: 54mg | Iron: 3mg

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!