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Chunky Peanut Butter Cookies
I’ve tried many recipes for peanut butter cookies over the years. Gwyneth Paltrow’s is one is one the best!
Last summer, I hired two high school students as recipe development interns (hi Jordan and Daryn!). As their first assignment, I asked them to gather up the best-looking recipes for peanut butter cookies from the Internet and my cookbook collection. We narrowed it down to three promising recipes and made them all.
Gwyneth Paltrow’s recipe from My Father’s Daughter was the winner, hands down. Admittedly, I was surprised; I’m always a little skeptical of celebrity cookbooks. But these are thick, soft cookies with rich peanut butter flavor and an almost sandy texture. After making the cookies a few times, the girls and I made a few minor tweaks and ended up with what we think is the best peanut butter cookie around.
What you’ll need to make Chunky peanut butter cookies
How to make Chunky peanut butter cookies
Begin by whisking together the dry ingredients.
Next, combine the butter, peanut butter, brown sugar and vanilla extract in the bowl of an electric mixer.
Beat until smooth and creamy, about a minute.
Add the egg.
And mix to combine.
Add the flour mixture and mix until just combined.
Finally, mix in the peanut butter chips and chopped peanuts (if using).
Form the dough into golf ball-sized balls on parchment-lined baking sheets.
Then use a fork to make a crisscross pattern and push the cookies down.
Bake for 10-12 minutes, until golden.
Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Note: This recipe is modestly adapted from Grandad Danner’s Favorite Peanut Butter Cookies in My Father’s Daughter by Gwyneth Paltrow. Our only changes were to replace the dark brown sugar with light brown sugar (just to simplify), omit the additional sugar for rolling (we found them a bit too sweet), and add chopped peanuts for texture. We also made a few tweaks to the method. To see the original recipe and read the rave reviews, click here.
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Chunky Peanut Butter Cookies
I’ve tried many recipes for peanut butter cookies over the years. Gwyneth Paltrow’s is one is one the best!
Ingredients
- 1-1/4 cups all purpose flour, spooned into measuring cup and leveled-off with knife
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir)
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup peanut butter chips
- 1/2 cup finely chopped salted peanuts
Instructions
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts.
- Chill the dough for 1 hour (see note below). Set racks in the middle and upper thirds of the oven and preheat to 325°F. Using a 1-1/2-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into golf ball-sized balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly. Bake for 10-12 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.)
- Note: It is not absolutely necessary to chill the dough, however, it is quite sticky and difficult to handle if you don't have a "cookie scooper." Chilling the dough makes it much easier to handle, but feel free to skip this step if you like.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 173
- Fat: 12g
- Saturated fat: 4g
- Carbohydrates: 12g
- Sugar: 6g
- Fiber: 1g
- Protein: 5g
- Sodium: 13mg
- Cholesterol: 78mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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Can is recipe be doubled?
Sure!
Hi can I use canola oil instead of butter? We can’t have butter>
Hi Victoria, Canola oil won’t work here but you could use coconut oil. Please LMK how they turn out if you try it!
I made these cookies and they were so soft and delish! I did omit the peanuts and chips based on a request, the base cookie was really good….I am so happy I discovered all your recipes, they are easy to follow and always turn out perfect. Thank you!
I wondered how these could be different from other recipes but I highly recommend! It’s a little more complicated than other recipes (two sugars, pb chips, etc) but the result is WORTH IT. The salted peanuts – love! You’ll want to make again and again. On that note, think I’ll make more tonight! 🙂
Side note to Jenn: I’ve been so impressed with the recipes. It’s evident to me that you have tested and refined these recipes because I haven’t missed yet and I’ve tried a lot. My entire family loves what I make from here. So I just say to say thank you for testing all these with your family. We appreciate it!
❤️
You can make these vegan! I used Earth Balance to replace the butter, and both Bob’s Red Mill egg replacer and the standard flax egg. I slightly prefer the flax egg as it seems just a touch richer than the BRM egg replacer, comparable to the version I made with Earth Balance vegan butter and eggs from my hens.
I was skeptical about this recipe considering who the original author is, as celebrity cookbooks don’t tend to be very… good. This recipe is very similar to my Mom’s! And I have the pleasure of telling my mother I did not “mess with” -her- recipe to make my vegan and modified vegetarian versions.
I did go ahead and use unsalted raw peanuts I roasted myself and threw some salt in with that, as that’s what I had on hand. Would be lovely with dark chocolate (my next batch!) For a Reeses-like cookie.
Dough can be a little fussy if baking with kids. A good teachable dough for older kitchen helpers, probably not the best recipe for having the little ones help!
These needed a minimum of 16 minutes in my oven, and even then they were oddly pale and soft to the touch. But I took them out and let them cool as instructed, and once they were completely cool—SO GOOD!
Greetings, hope all is well.
Curious, can you use dark brown sugar or half of each? I was trying to get a more soft chewy cookie?
Thanks in advance.
Sure, Amelia, that’s fine. Hope you enjoy!
I want to make this recipe but many comments are saying 325 degrees was too low? Is 325 degrees the correct temperature? Btw every recipe on your site that I have tried has been great! If I serve something new & my husband likes it, he always asks “ Is this one of Jenn’s recipes!” 😊
Hi Dana, So glad you like the recipes! Yes, 325° is the correct temperature for these. Hope you enjoy if you make them. 🙂
These really are the best peanut butter cookies I ever tasted. They have so much substance I think you can eat them for breakfast! Don’t leave out the chopped peanuts!
Hi there. Followed directions to a T and yet after 12 minutes cookies are not golden. The sure taste good though. I was curious about the temperature of 325. Is that Conventional or Convection? Most cookies I have baked usually are at 350 conventional. Input would be greatly appreciated. Thanks
Hi Lori, sorry to hear you had a bit of a problem with the timing on the cookies. I use the standard/conventional oven setting for all of my recipes. Did you make any adjustments to the recipe?
Anyone ever subbed Nestle’s Chocolate Chips for the peanut butter chips?
I found that the baking time was almost double that which is in the recipe. Anyone else have this issue?
Yes, same for me. But they were excellent!
These cookies are definitely for the peanut better lover and were delicious! I saw that the original recipe used 1/2 light brown sugar and 1/2 dark brown sugar so I used the combination of the brown sugars. Even after refrigerating, the dough was hard to work with – very crumbly but once baked and cooled came together nicely. Thanks for another wonderful recipe!
One word……YUMMY!
Will this recipe work if you leave the peanuts out? Thanks. Love your recipes
Sure — the cookies may have slightly less texture without the crunch of the peanuts, but they’ll still be good — hope you enjoy!
Thank you. I did add the nuts, just not as much as the recipe. They turned out great.
Hi Jenn – could I use a hand mixer? I don’t have a kitchen-aid. Also would gf flour work?
Hi Catherine, you can definitely use a hand mixer; you’ll just need to increase the speed a bit. And I’ve never made these with gluten-free flour, so I can’t say for sure, but I suspect it will work nicely. Hope you enjoy! 🙂
Hi Jenn – gluten-free flour worked fine (Bob’s Redmill 1 to 1) and I used chocolate chips rather than pb and they were delicious. I did use the natural peanut butter and as you noted, it was a little dry & made the batter a bit crumbly. Wondering if adding a tablespoon of coconut oil or peanut oil when mixing the peanut butter and butter would help? Or more butter?
Hi Catherine, glad you like these! If you want to stick with a natural peanut butter, yes, I think adding a tablespoon or so of coconut oil may help to provide a little more moisture.
Best peanut butter cookies ever!!!😊😊💕💕🇨🇦
Simply put, this is the best peanut butter cookie recipe that I have made. In the past month, I have been craving peanut butter cookies and have tried other recipes.This one is the BEST! I made exactly as outlined–don’t skip the peanut butter chips or salted peanuts. They give the cookie a creamy and crunchy bite. Normally, I get my fix from Subway–strangely, they make a good peanut butter cookie. Now, I have balls of deliciousness in the freezer and can pop into the oven at will. (Oh, I used a Cusinart as my KitchenAid mixer is in storage and everything came together beautifully.) Thank you, Jenn.
JUST SO GOOD!
I tried these for the first time and had been eying them in Gwyneth’s cookbook which I have as well. They were amazing!! So peanut buttery! My husband loved them!
Thank you for this. What a delicious cookie. I have had my eye on this recipe for a while, and finally made it out to the supermarket to get the PB chips. I wanted to add a couple of notes, in case they are helpful for others:
1) I only used 2/3 cup sugar and I thought they were plenty sweet. I think if they were sweeter they wouldn’t taste peanutty enough.
2) I used two baking sheets. One was very light in color and one was very dark in color. The cookies on the lighter sheet took at least 6 more minutes to get “golden” on the underside, and even then didn’t look as golden as the ones baked on the darker sheet. I used parchment on both sheets.
Jenn is the cookie master. Every recipe from her site is amazing. These peanut butter cookies are no exception. Although peanut butter are not my personal favorite type of cookie, my husband LOVES them. He took a bite as they came out of the oven and immediately exclaimed, “They’re so peanut-buttery!!!” He has eaten 6 so far. Thanks, Jenn!
Thank you once again for a wonderful recipe. My grandson is going to love these😍