Easy recipe for delicious chewy chocolate peanut butter cookies. They stay nice and soft even after baking – a real treat!
Peanut butter cookies are the embodiment of a tasty treat, especially when you sprinkle them with chocolate drops and roasted peanuts. You'll love this recipe (as well as my chocolate chip cookies, of course!) if you like nice, soft, chewy cookie dough – like I do.
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Taste and Occasion
I made the peanut butter chocolate chip cookies because my homemade peanut butter isn't just for eating plain, but - after all, this blog is called "Baking for Happiness" - it's also a baking ingredient. And if you like baking with peanut butter, check out my other recipes, like the banana muffins or the ingenious peanut butter fudge. The peanut butter cookies recipe I'm sharing with you today is simple. Perfect if you want to bake with kids. They can be 30 or older 😉 . It's quick and sure to succeed. Of course, you can use store-bought peanut butter instead of homemade. So go ahead and get it in the oven!
Ingredients
Once you try this recipe, you will never want or need to buy peanut butter cookies from Subway or Starbucks again. Not only are they expensive, but they're not nearly as tasty as the homemade alternative. At least, that's my opinion.
How to make the Peanut Butter Cookies
First of all, prepare the dough. For this, cream the soft peanut butter and the margarine with the sugar, and add salt. Stir in the eggs one by one until well blended. Add all the other dry ingredients to the bowl and mix well. Put the dough in the refrigerator for about 20 minutes. Preheat the oven to 360°F/180°C. Cover a baking sheet with baking paper.
Now, form balls of the dough with your hands, place them on the baking sheet with enough space between them (the cookies will melt quite a bit), and flatten them slightly. Sprinkle the peanuts and chocolate drops on the unbaked cookies and press them into the dough a bit. Then, bake cookies for about 13 to 15 minutes. They will run apart quite a bit and be soft when you take them out, so it's better to leave them on the baking sheet first, or they will crumble when you touch them. The cookies will harden a bit later, but they should remain nice, soft, and chewy. Enjoy!
Top Tip
One more note about the consistency of the peanut chocolate cookies or the baking time: the cookies are relatively soft, especially on the inside, and are meant to be that way. If you want crunchy peanut butter cookies, you should look for another recipe. Leave the cookies in the oven a little too short rather than too long. They will harden a bit more later.
Recipe Card
Peanut Butter Cookies
Ingredients
For the dough
- 125 grams (½ cup) peanut butter
- 125 grams (⅔ cup) margarine
- 200 grams (1 cup) brown sugar
- 2 eggs, medium, should be at room temperature
- ¼ teaspoon (⅓ teaspoon) salt
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon (⅓ teaspoon) baking soda
For the topping
- 50 grams (⅓ cup) peanuts, roasted and preferably unsalted
- 80 grams (5 ½ tablespoons) chocolate drops, or chopped chocolate
Instructions
- For the kneading dough, cream the soft peanut butter and the margarine with the sugar, and add salt. Stir in the eggs one by one until well blended.
- Add all the other dry ingredients to the bowl and mix well. Put the dough in the refrigerator for about 20 minutes. Preheat the oven to 360°F/180°C. Cover a baking sheet with baking paper.
- Form balls of the dough with your hands, place them on the baking sheet with enough space between them (the cookies will melt quite a bit), and flatten them slightly. Sprinkle the peanuts and chocolate drops on the unbaked cookies and press them into the dough a bit.
- Bake cookies for about 13 to 15 minutes. They will run apart quite a bit and be soft when you take them out, so it's better to leave them on the baking sheet first, or they will crumble when you touch them. The cookies will harden a bit later, but they should remain nice, soft, and chewy.
Ingredient substitutions
Variations
To make the peanut butter cookies vegan, you don't need to make any significant changes in this recipe since the fat is already vegan peanut cream and (vegan) margarine. You only have to replace the eggs, but it should work well with an egg substitute or even mashed ripe bananas.
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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