Peanut Butter Cookies with Peanuts

These homemade peanut butter cookies with peanuts are made from scratch – they are some of our favorite cookies.

These peanut butter cookies with peanuts are everything a peanut butter cookie should be: easy to make, tasting of peanuts, with small bits of crunchy nuts inside. And on top of everything, they will be ready in less than half an hour.

Peanut butter is a wonderful thing! I love using it for making cookies, The Best Peanut Butter Pie, Chocolate Peanut Butter Spread, or No-Churn Peanut Butter Ice Cream, but not only. These savory Spinach Peanut Butter Noodles or Peanut Cutter Chicken Curry are incredible.

I love making my own pure homemade peanut butter, which contains no sugar at all, just a little salt. We love it pure on bread, with jelly/ jam on top, or with banana slices and honey.

These peanut butter cookies with chopped peanuts are the best of the sort I've made until now. I have tried at least 5 or 6 different versions over the years, and we loved them all (my husband is a huge fan), but this version has always been our favorite; I keep going back to it.

The recipe is easy to put together and contains just a few ingredients; it can be very cheap if you make your own nut butter.

Ingredients

Peanut butter:

• Make absolutely sure you use pure, unsweetened. The cookies are sweet as they are, so I cannot even imagine how sweet they would be if you used the sweetened kind.
• If you want to make your own peanut butter, have a look at this recipe, How to Roast Peanuts for Peanut Butter, which I posted years ago. All you need is a bag of peanuts and a good food processor.

Sugar:

• Both white granulated sugar and brown sugar. You could take white sugar if that is all you have, but I have to admit that the brown sugar version is better.

Chopped peanuts:

• I always add some chopped roasted peanuts.
• That was not part of the original recipe (which I found in an old cheap cookbook I bought when we used to live in London), but I added them the first time, and they are wonderful.
• I once replaced them with chocolate chips, which was great as well; you should try that version if you are a chocolate person.
• However, I like peanuts more than chocolate, so I stick to peanuts nowadays. I save the chocolate chips for some really good American chocolate chip cookies.

How to make peanut butter cookies with peanuts?

• Mix together the flour, baking soda, and salt. Set aside.
• Cream the butter and the sugar together. Butter creamed with brown sugar never gets as nice and fluffy as the one creamed with white sugar; the brown sugar is not fine enough. But insist and beat the mixture for at least 3 or 4 minutes with a hand-held mixer (or a stand mixer).
• Add the egg and the vanilla essence and mix well.

• Beat in the pure peanut butter. Fold in the chopped peanuts.
• Stir in the flour mixture. Wrap the dough in cling film/plastic wrap and refrigerate for about 30 minutes or until it feels firmer.

• Take out rounded teaspoonfuls of dough and form balls. Use a fork to press the criss-cross pattern on the cookies and flatten them slightly.
• Bake the cookies for about 12-13 minutes or until only lightly colored. Let set on the trays for about 10 minutes, and transfer to wire racks to cool completely.

How to store them?

The peanut butter cookies with peanuts keep well for at least 5-6 days in an airtight container at room temperature. If kept in the fridge, they will be fine for a few more days.

More cookies

Recipe

Peanut Butter Cookies with Peanuts

Homemade peanut butter cookies with peanuts made from scratch – these are some of our favorite cookies.

4.75 from 8 votes

Print Pin Share GrowSaved! Rate

Course: Cookies

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 23 minutes minutes

Servings: 30 -35 cookies

Calories: 109kcal

Author: Adina

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 150 g all-purpose flour 5.3 oz/ 1 ¼ cup
• ▢ ½ teaspoon baking soda
• ▢ pinch of salt
• ▢ 120 g unsalted butter 4.2 oz/ ½ cup, room temperature
• ▢ 150 g brown sugar 5.3 oz/ ¾ cup + 1 tablespoon
• ▢ 1 egg
• ▢ 1 teaspoon vanilla essence
• ▢ 250 g g/ 9 oz/ 1 cup pure peanut butter unsweetened
• ▢ 50 g chopped roasted peanuts 1.7 oz/ ⅓ cup

Instructions

• Mix together the flour, baking soda, and salt. Set aside.
• Dough: In another bowl mix together the soft butter and brown sugar until fluffy. Beat the egg and the vanilla into the butter mixture. Stir in the peanut butter and the chopped roasted peanuts. Stir in the flour mixture.
• Refrigerate: Wrap the dough in cling film/ plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius (fan oven 160 degrees Celsius/ 320 degrees Fahrenheit). Line two baking sheets with baking paper.
• Form cookies: Take out rounded teaspoonfuls of dough and form balls. Use a fork to press the criss-cross pattern on the cookies and to flatten them slightly.
• Bake: If using a fan/convection oven you can bake both cookie trays at once, if using a regular oven bake the cookie trays one after another.

  Bake for about 13 minutes or until only lightly colored. Let rest on the trays for about 10 minutes, transfer to wire racks to cool completely.

Notes

Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 65mg | Fiber: 1g | Sugar: 5g

Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!