Add to Recipe Box
Go to Collections
Chunky Peanut Butter Cookies
If you’re looking for a great peanut butter cookie, here it is.
- 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