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Chunky Peanut Butter Cookies

If you’re looking for a great peanut butter cookie, here it is.
Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: cookies
Cuisine: American
Servings: 10
Calories: 738kcal


  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda


  • 1 1/2 cups chocolate chips see NOTES


  • With an electric mixer, cream butter peanut butter and sugars until light and fluffy. Beat in eggs.
  • In a separate bowl, combine the flour, baking powder, salt and baking soda; stir into butter mixture.
  • Stir in the chips, if using. Refrigerate dough for 1 hour.
  • Preheat oven to 375 ℉. Line several cookie sheets (I needed 4 large) with parchment.
  • Roll dough into balls about 1-inch diameter and place on the prepared sheets about 2-inches apart. Flatten with a fork, making a criss-cross pattern (dip the fork in flour periodically as it will stick to the cookies).
  • Bake for 10 minutes or until cookies begin to get golden around the edges. Leave on the sheets for 1 minute then remove to a rack to cool completely.


If using mini chips, use 1/2 the amount of regular (general guide)
These cookies spread so make sure you place the balls far enough apart.


Serving: 1serving | Calories: 738kcal | Carbohydrates: 90g | Protein: 12g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 471mg | Potassium: 323mg | Fiber: 4g | Sugar: 60g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg