Peanut butter lover's cookies

These peanut butter packed cookies are made for peanut butter lovers. It's a peanut butter dough, with peanut butter chips and peanut butter cups, and they all come together for a perfectly salty and sweet, deliciously decadent cookie.

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At a cafe in Cambridge, MA I had a peanut butter cookie that might have been one of the best cookies I've ever purchased, especially outside of a bakery. I couldn't stop thinking about the soft texture and how peanut butter forward it was. It was sweet with just a hint of chocolate and I knew I needed to recreate it.

The original recipe I created used browned butter, but in 2026 I made some updates because I noticed when remaking the recipe a few times, the cookie texture was a bit too dry and I was having some inconsistencies in the bake. I made the switch to melted butter, added more peanut butter, and made a few other small adjustments. They are even better than the original now!

This cookie has crisp edges and an ultra soft center, with peanut butter in every single bite just as the name suggests. When you make the dough, first it will chill in the fridge for about an hour to firm up prior to scooping. Then once you scoop your dough, I personally like to chill for about 12 hours at least because this will get you (in my opinion) the absolute perfect texture and spread - thick but not too thick. But even a two hour chill will make a big difference, and in the end you'll get one of the best peanut butter cookies out there.

For this recipe, I used a non-natural, smooth peanut butter. While I'm sure they would be delicious with a natural peanut butter too, to achieve this incredibly smooth and soft cookie texture, I felt it was important to use the classic peanut butter from childhood. Just know that if you go natural in this case, the texture and taste of your cookie will likely be different. I also used Reese's brand peanut butter cups and peanut butter chips because that is what I could find most easily, but I've shared the gram measurements for both so if you have another brand you prefer you can always swap them in!

For the best results, I highly recommend using the gram measurements provided

Ingredients:

• 8 tablespoons (113g) unsalted butter, melted

• 1/2 cup (127g) non-natural smooth peanut butter

• 3/4 cup (144g) light brown sugar

• 1/4 cup (48g) granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup + 2 tablespoons (135g) all purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup (142g) peanut butter chips

• 8 (124g) standard "snack size" milk chocolate peanut butter cups

Prep time: About 30 minutes

Chill time: Minimum of 3 hour, up to 24 hours

Bake time: 11-13 minutes

Servings: 15 cookies

Equipment

• Spatula or large spoon

• Cookie sheets

• Parchment paper

• Large cookie scoop (# 20, or 3 tablespoons)

Cooking instructions:

Add melted butter and peanut butter to a large bowl. Mix with a spatula until completely smooth. If your peanut butter doesn't melt into your butter, place into the microwave for about 15 seconds then stir again.

Then add in your light brown and granulated sugar. Continue stirring, until completely combined. Add in your egg and vanilla, and continue to mix with speed until there are no visible streaks of egg.

Next add your dry ingredients - flour, baking soda, and salt. Fold together until a shaggy dough forms with some flour still visible.

Measure your peanut butter chips and chop up your peanut butter cups into small pieces (I usually chop each into about 6-8 small pieces). Set aside about two of your chopped peanut butter cups into a small dish for later. Add your chips and most of your chopped peanut butter cups to your mixture, and continue to fold your dough together until your chips and peanut butter cups are evenly dispersed and your dough has just formed.

Place your dough, uncovered, and your dish of remaining chopped peanut butter cups into the fridge to chill for about an hour or until your dough is firm to the touch.

After this first chill, use a large cookie scoop to portion out your dough onto a parchment lined baking sheet. The recipe should make about 15 cookies, 3 tablespoons (about 55g) per cookie. Top your scoops with your remaining chopped peanut butter cups, pressing them in until secured. Cover your dough with plastic wrap and place back into the fridge for your second and final chill. I recommend chilling your dough for at least two hours, and up to 24 hours.

Once your dough has chilled, preheat your oven to 350 degrees. Place into the oven to bake for about 11-13 minutes. Allow your cookies to cool for about 10 - 15 minutes, and enjoy!

Your baked cookies will stay fresh in an airtight container for a few days at room temperature or in the fridge, but they will taste best fresh baked and enjoyed the same day you made them. You can also freeze some or all of your dough to bake later. To do this, place your scooped and sugar rolled cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for about 14-16 minutes.

Carb and serving info: 

Servings: 15 cookies

Carbs per serving (1 of 15): 32

Carbs for full recipe: 481

Carbs from peanut butter cups: 72

Carbs from peanut butter chips: 68

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.