Chunky Peanut Butter Cookies


I save a lot of “prospective” recipes on Pinterest, many of which I forget about over time (and some of these end up getting re-pinned). When I read through this recipe on Food52, I immediately wrote it down in a draft blog post so that I wouldn’t forget. I liked many of the elements here that tried to elevate it from a traditional peanut butter cookie: including peanuts, toasting the peanuts, and browning the butter.

I thought these cookies were good (and will make again), but not great. I kind of wanted them to be a little bit more chewy than they were, which may be solved by baking 1-2 minutes less or by adding an egg yolk to the batter.

Based on recipe found here.


1/2 cup unsalted butter
1/2 cup roasted, salted peanuts
1 1/4 cups (160 g) all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup (200 g) light brown sugar
1/2 tsp. vanilla extract
1 large egg, room temperature
1 cup creamy peanut butter

Sea salt
Raw sugar


  1. Preheat oven to 350 degrees.
  2. Melt butter in a small saucepan over medium heat, swirling constantly, until it begins to brown and smell nutty. Allow butter to cool.
  3. Toast peanuts on a baking sheet for 10 minutes or until just beginning to brown. Let nuts cool, then chop roughly. Set aside.
  4. In a small bowl, whisk flour, salt, baking powder, and baking soda. Set aside.
  5. Once brown butter is cool, in a stand mixer, beat butter, brown sugar, and vanilla.
  6. Add the egg, then beat well.
  7. Add the dry ingredients, and mix well.
  8. Add the peanut butter, then beat until combined. Stir in the chopped peanuts.
  9. Drop cookies onto parchment-lined baking sheet. Using back of fork, gently press down in a cross-hatch pattern to flatten cookies to ~1/2″ thick. Sprinkle tops with sea salt and raw sugar if desired.
  10. Bake 8-12 minutes, or until golden. Be wary not to over-bake.