Double peanut butter cookies are the BEST peanut butter cookies out there. A creamy soft interior, sugar-coated exterior, and loaded with peanut butter flavor! And so easy to whip up!
Hey, friends! I’ve been meaning to share the recipe for these double peanut butter cookies, and honestly I don’t know why it’s taken me this long. This recipe is by far the one I get asked for the most. Not only are they beyond tasty, but they’re also beyond easy to make. This is my go-to cookie recipe when I need something quick and delicious. How easy are these peanut butter cookies? Glad you asked.
A while back I made these cookies less than 2 hours before we were leaving to go out of town. Keep in mind we have two small children. And we hadn’t packed. Yet I still felt compelled to make these peanut butter cookies because they’re that easy and that good. Basically there are zero excuses not to make these cookies.
I love these peanut butter cookies because they have a super soft, almost creamy interior. They’re thick with gooey centers, and they’re loaded with peanut butter flavor. I use creamy peanut butter and peanut butter chips in this recipe, which makes these extra flavorful and extra moist. Of course, they’re rolled in sugar, because you can’t have a peanut butter cookie without that sugary exterior. The dough comes together in a flash and the chill-time is only 30-60 minutes, so these are a no-brainer when you need something utterly divine in a hurry.
One quick note: Be sure to use a run-of-the-mill creamy peanut butter when you make these, and don’t use the natural or organic peanut butters that are super oily. You want the classic stuff here.
Alright folks, hop to it! Hoping these double peanut butter cookies will quickly become a go-to in your house, too!
What you’ll need to make these cookies:
Butter: For flavor, moisture, and helps the cookies spread in the oven.
Creamy peanut butter: For that peanut butter flavor of course! The fat content in peanut butter also adds moisture to the cookies. Be sure to use a creamy peanut butter (think JIF, Peter Pan, Skippy, etc.), and don’t use a natural or organic peanut butter as these are too oily.
Brown sugar and sugar: A combination of brown sugar and granulated sugar gives these peanut butter cookies the perfect texture. A higher ratio of brown sugar makes these cookies flavorful, moist, and chewy, while the granulated sugar adds sweetness, tenderness, and helps the cookies spread in the oven. You’ll also need extra granulated sugar for rolling!
Eggs: For structure and binding. Using an additional egg yolk adds moisture, richness, and a little extra chew.
Vanilla: For flavor.
Flour: For structure.
Baking soda: For leavening.
Kosher salt: To balance out all the sweetness.
Peanut butter chips: Using peanut butter chips in the cookie dough adds even more peanut butter flavor and gives these cookies a more gooey, creamy texture. Don’t skip these! I’ve also used semisweet chocolate chips in this dough, and it’s a delicious substitute!
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What kind of peanut butter should I use? Be sure to use a creamy peanut butter like JIF, Skippy, or Peter Pan. Avoid using natural or organic peanut butters as these are way too oily.
How will I know these are done baking? Be careful not to overbake these cookies or they will lose their soft, creamy texture. Take these out of the oven once the edges are very lightly browned. Don’t wait for the tops to brown or you will end up overbaking them.
A few notes before you bake:
These cookies don’t spread a ton in the oven, which makes them thick, soft & delicious. But to help them spread a little bit, carefully bang the cookie sheet on the counter a few times after you remove them from the oven. This will help the cookies “deflate” & spread a bit more as they cool.
For a delicious variation on these cookies, use semisweet chocolate chips in place of peanut butter chips!
Print
Double Peanut Butter Cookies
- Prep Time: 10 minutes (plus 30 to 60 minute chill-time)
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus 30 to 60 minute chill-time)
- Yield: 18 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
These double peanut butter cookies are the BEST peanut butter cookies out there. A creamy soft interior, sugar-coated exterior, and loaded with peanut butter flavor! And so easy to whip up!
Ingredients
- 113 gm (1/2 cup) unsalted butter, softened
- 264 gm (1 cup) creamy peanut butter (not natural or organic)
- 180 gm (3/4 cup, firmly packed) light brown sugar
- 133 gm (2/3 cup) granulated sugar, plus more for rolling
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 187 gm (1 1/2 cups, spoon & leveled) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 165 gm (3/4 cup) peanut butter chips*
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Mix in the egg and egg yolk, one at a time, making sure the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the flour, baking soda, and kosher salt. Add the dry ingredients to the butter mixture and beat on low speed until just combined. Add in the peanut butter chips and gently fold in by hand using a rubber spatula.
- Cover the dough and chill in the fridge for 30 to 60 minutes. In the meantime, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Using a #20 spring-loaded cookie scoop, scoop the chilled dough onto the prepared baking sheets. Roll each ball of dough in granulated sugar until generously coated. Place the sugar-coated dough balls back onto the baking sheet, spacing 3″ apart. Bake for 10 to 12 minutes, until the edges of the cookies are just lightly browned. (The tops of the cookies may appear underdone, but they’re not! You don’t want to overbake these.)
- Remove the cookies from the oven and carefully tap the baking sheet on the counter a few times to “deflate” the cookies and help them spread a bit. Allow the cookies to set on the baking sheet for 5 to 10 minutes before removing to a wire rack to cool completely.
Notes
*For a delicious variation on these cookies, try using semisweet chocolate chips in place of peanut butter chips!
Freezing: Chill, scoop, and roll the dough in sugar as directed in the recipe. Place sugar-coated dough balls on a parchment-lined baking sheet and place in the fridge for 30 minutes, or until dough is frozen solid. Place the frozen dough in a freezer-safe zip top bag and store for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!
Storage: Store in an airtight container at room temperature for up to 5 days.
