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cookies with peanut butter in a bowl

Peanut Butter Cookies with Peanuts

Homemade peanut butter cookies with peanuts made from scratch – these are some of our favorite cookies.
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 30 -35
Calories 109kcal
Author Adina


  • 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


  • 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.


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


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