Best 7 Chunky Peanut Butter Cookies Recipes

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Indulge in the delightful symphony of flavors with our delectable Chunky Peanut Butter Cookies, a timeless classic elevated to perfection. These cookies are a harmonious blend of sweet and savory, with a satisfying crunch from plump peanut butter chips and a soft, chewy center that melts in your mouth. With three irresistible variations – Classic, Chocolate Chip, and Oatmeal Raisin – this recipe caters to every palate, offering a unique taste experience that will leave you craving more. Let's embark on a culinary journey and discover the secrets behind these extraordinary cookies.

Here are our top 7 tried and tested recipes!

CHUNKY PEANUT BUTTER COOKIES



Chunky Peanut Butter Cookies image

From Castle Rock, Colorado, Connie Colgan sent this yummy recipe. "It's my husband's favorite," she says, "but I hope your experts can lighten it up for me." See the recipe for Makeover Chunky Peanut Butter Cookies to see how we trimmed down these crunchy bites.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup creamy peanut butter
2 large eggs
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup raisins
1 cup dry roasted peanuts, chopped
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CHUNKY CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES



Chunky Chocolate Peanut Butter Thumbprint Cookies image

A convenient way to make thumbprint cookies! Just like the classics, these chocolate cookie treats have a pocket to hold peanut butter filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 3

Number Of Ingredients 5

1 pouch Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup peanut butter

Steps:

  • Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
  • Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
  • Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES



Chunky Peanut Butter Chocolate Chip Cookies image

Thease are DELISCIOUS! The best cookies I've ever eaten. Much better than any manufactured, although you'd that they were. I just had to share them. This recipe makes a lot of cookies for large groups or special occasions. You can cut ingredients in half to make two dozen instead. I hope that you like them as much as I do

Provided by Lady Di Shea

Categories     Dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 9

1 1/4 cups softened margarine
1 1/4 cups crunchy peanut butter or 1 1/4 cups chunky peanut butter
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons fine cocoa powder
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180C).
  • Grease cookie sheet with vegetable oil.
  • Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
  • In seperate bowl combine flour, cocoa and baking soda.
  • Add flour mixture to sugar mixture gradually, stirring in until well blended.
  • (Mixture should be firm).
  • Fold chocolate chips into batter until chips are evenly spread throughout.
  • Spoon out level tablespoon and roll batter into a ball with palms of hand.
  • Drop ball on cookie sheet and lightly press down with palm.
  • Use fork to spread batter a little flatter (This will make cookie nice and round).
  • Bake for 10-12 minutes (until cookies are slightly brown around edges).
  • Let cool aaprox.
  • 10-15 minutes.
  • Remember to re-grease pan a little between patches.

CHUNKY CHOCOLATE CHIP PEANUT BUTTER COOKIES



Chunky Chocolate Chip Peanut Butter Cookies image

Make and share this Chunky Chocolate Chip Peanut Butter Cookies recipe from Food.com.

Provided by Aroostook

Categories     Drop Cookies

Time 18m

Yield 3 dozen

Number Of Ingredients 12

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon pure vanilla extract
2 cups semi-sweet chocolate chips
1/2 cup coarsely chopped peanuts (optional)

Steps:

  • Preheat oven to 375F Sift flour, baking soda, cinnamon and salt in a small bowl Cream sugars, butter and peanut butter in a large bowl Beat in egg and vanilla Gradually beat in flour mixture Stir in chocolate bits and peanuts.
  • Drop teaspoons of dough on a greased baking sheet Press down slightly Bake for 7-10 minutes Edges will be set but the middles will still be soft.
  • Cool on baking sheet for about 3 min.
  • Remove to wire racks until cooled completely.

"BOSCOE'S" OLD-FASHIONED CHUNKY"CRUNCHY" PEANUT BUTTER COOKIES



Categories     Cookies     Nut     Dessert     Bake     Quick & Easy

Yield 48 48 cookies

Number Of Ingredients 11

Ingredients:
2-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt 1 cup (2 sticks) unsalted butter; at room temperature
1 cup chunky peanut butter - Do NOT use old-fashioned natural or freshly ground
1 cup finely ground dry roasted peanuts
2 teaspoons vanilla extract
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs; at room temperature

Steps:

  • Preheat your oven to 350 F. Line two large baking sheets with parchment paper. Sift together the flour, baking powder and salt in medium bowl. Set aside. In the bowl of a stand mixer, beat butter, peanut butter and vanilla until thoroughly incorporated. Scrape down the sides of the bowl. Beat in both of the sugars and scrape down the sides of the bowl again. Add half of the flour mixture into the peanut butter mixture with one egg and mix well. Scrape down sides of the bowl. Mix in remaining half of the flour mixture and add remaining egg. Mix thoroughly. Scrape down the sides of the bowl. Add ground peanuts and mix until just incorporated. Dough will be thick. Use two tablespoons or small scoop to form balls using 1-1/2 tablespoons of dough. Roll each ball in sugar and place approximately 2 inches apart on sheet. Use the bottom of a sugar coated glass to flatten the balls. Form crosshatch designs on top of the cookies using the tines of a fork. Bake the cookies for approximately 13-14 minutes, until golden around edges and browned on the bottom. Cool cookies on baking sheet for 2-1/2 minutes and then remove to racks to cool completely.

MAKEOVER CHUNKY PEANUT BUTTER COOKIES



Makeover Chunky Peanut Butter Cookies image

Connie Colgan of Castle Rock, Colorado asked Light & Tasty magazine to trim the fat from her husband's favorite cookie. The results were mouthwatering...and offered 31% less fat than Connie's original snacks.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 14

1/3 cup butter, softened
1/3 cup reduced-fat butter, softened
1 cup packed brown sugar
1/2 cup sugar blend
1 cup reduced-fat chunky peanut butter
2 eggs
2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins
3/4 cup sweetened shredded coconut
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, cream the butters, brown sugar and sugar substitute until light and fluffy. Beat in peanut butter. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the raisins, coconut and chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHUNKY PEANUT BUTTER OVERLOAD COOKIES



Chunky Peanut Butter Overload Cookies image

Make and share this Chunky Peanut Butter Overload Cookies recipe from Food.com.

Provided by Katzen

Categories     Dessert

Time 20m

Yield 24 Cookies, 24 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour (or Robin Hood Nutri Flour Blend)
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup crisco vegetable shortening
1/2 cup creamy peanut butter
2/3 cup brown sugar, packed
1 egg
1 cup semi-sweet chocolate chips or 1 cup peanut butter chips
1 cup chopped pecans

Steps:

  • Preheat oven to 375°F.
  • Combine flour, baking soda, and salt in small bowl.
  • Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
  • Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
  • Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375°F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.

Tips:

  • Use creamy peanut butter. Crunchy peanut butter can be used, but it will give the cookies a more crumbly texture. 
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much. 
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly. 
  • Let the cookies cool completely before storing them. This will help them keep their shape and texture. 
  • Store the cookies in an airtight container at room temperature for up to 3 days. 

Conclusion:

These chunky peanut butter cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their soft and chewy texture, and their rich and peanut buttery flavor, these cookies are sure to become a favorite.

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