Chunky Peanut Butter Cookies

These chunky peanut butter cookies are a peanut lover’s dream—soft in the center with golden, crisp edges and a satisfying crunch. Each bite is loaded with sweet, melty Reese’s peanut butter chips that add a rich, candy-like twist to the classic cookie, making them completely irresistible straight from the oven or cooled with a glass of milk.

Peanut butter is so tasty, I know I have had a spoonful of it. However, taking that same creamy peanut butter and adding a few extra ingredients takes that delicious flavor to the next level!

Peanut butter isn’t something that lasts long in my house, or for as long as I can remember. I can vividly recall every Halloween, my dad would go through our candy bags to take out all the Reese’s goodies, but these cookies and the creamy Reese’s chips make the perfect flavor combo that takes loving peanut butter to the next level. I love using Reese’s chips instead of chocolate chips to give these cookies every bite of peanut butter flavor as possible.

Ingredients:

• Butter

• Peanut Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Cake flour

• All-purpose flour

• Cornstarch

• Baking soda

• Salt

• Reese’s peanut butter chips

🛠️ Troubleshooting Tips for Peanut Butter Cookies

Even the most seasoned bakers can run into cookie mishaps. Here are some common peanut butter cookie issues and how to fix them:

1. My cookies spread too much!
This is one of the most common problems with peanut butter cookies.

Why it happens:

• Your dough was too warm

• Butter was overly soft or melted

• Too little flour or too much sugar

Fix it:

• Chill your dough for 30-60 minutes before baking

• Make sure your butter is cold for this recipe

• Double-check your measurements—spoon and level your flour, don’t scoop!

3. The cookies turned out dry or crumbly.
No one wants a dry cookie, especially not with peanut butter.

Why it happens:

• Overbaking

• Not enough fat or sugar

• Using natural peanut butter with oil separation

Fix it:

• Take cookies out when the centers just look set—they’ll finish on the tray

• Use a commercial peanut butter like Jif or Skippy for best consistency

• Don’t skimp on the butter or sugar—they add moisture!

4. My cookies are too soft or fall apart.
Soft is good, but falling apart isn’t.

Why it happens:

• Not baked long enough

• Not enough binding (like egg)

• Overmixing or underbaking

Fix it:

• Let cookies cool on the tray for 5–10 minutes before transferring

• Make sure you’re using a full egg—not just the white or yolk

• Add 1–2 more minutes in the oven if they’re too soft after cooling

5. The peanut butter flavor isn’t strong enough.
If the peanut taste is underwhelming...

Try this:

• Use a peanut butter with rich flavor (avoid super processed or "light" versions)

• Add chopped peanuts for extra punch

• Don’t be afraid to slightly increase the peanut butter—reduce flour by a tablespoon to compensate

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How to Store These Cookies

These chunky peanut butter cookies store beautifully—if they don’t vanish on day one!

Room Temperature:
Once completely cooled, place the cookies in an airtight container and store them at room temperature for up to 5–6 days. To keep them soft, tuck a slice of bread into the container—the cookies will absorb the moisture from the bread and stay tender.

Freezer-Friendly:
Want to save some for later? These cookies freeze well, both baked and unbaked.

• To freeze baked cookies: Let them cool completely, then layer them between sheets of parchment paper in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temp or pop in the microwave for 10–15 seconds for a warm treat.

• To freeze cookie dough: Scoop the dough into balls, place on a baking sheet, and freeze until firm (about 1 hour). Transfer to a freezer-safe bag or container, and label. Bake straight from frozen—just add a minute or two to the baking time.

With a batch in the freezer, you’re never more than a few minutes away from warm, gooey peanut butter cookie bliss!

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I hope you love these Chunky Peanut Butter cookies. If you want a peanut butter cookie with even more peanut butter!!, try my stuffed peanut butter cookies with a gooey peanut butter filling or my peanut butter blondies topped with a peanut butter swirl.

Let me know in the comments below how these cookies turned out for you and if you loved them!

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Chunky Peanut Butter Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

These chunky peanut butter cookies are thick and hearty. Rich peanut butter flavor runs through every chewy mouthful, with bursts of sweetness from creamy peanut butter chips scattered throughout.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/2 cup sugar
• 1/4 cup creamy peanut butter
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 2 cups Reese's peanut butter chips

Instructions

1. In a stand mixer with the paddle attachment, mix the butter, peanut butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the Reese's peanut butter chips into the mixer and mix until just combined.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. While the cookies rest in the refrigerator, preheat the oven to 400 degrees Fahrenheit. Before baking, remove the plastic wrap and top with extra peanut butter chips for that bakery look.
8. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
9. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Plastic Wrap

Notes

These cookies are great with chopped peanuts, add 1/2-1 cup depending on your preference.