Chewy Peanut Butter Cookies
Prep time
Cook time
Total time
Recipe type: Drop Cookies
Serves: 50 cookies
  • 2⅔ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup soft butter
  • 1 cup natural peanut butter
  • 1 & ½ cups light brown sugar, firmly packed
  • 2 tablespoons molasses
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup roasted, salted peanuts, chopped
  • ½ cup raw sugar, for rolling
  1. Preheat oven to 350ยบ and line heavy baking sheets with parchment paper
  2. In a medium bowl, whisk together the flour, baking powder and salt, set aside.
  3. In the bowl of a stand mixer [or other mixing bowl if using a hand mixer], Cream together the butter and peanut butter.
  4. Add the sugar and molasses and beat until combined.
  5. Add the vanilla and eggs and beat until combined.
  6. Add the reserved dry ingredients and peanuts and beat until combined.
  7. Portion dough with a medium [1 & ½ tablespoon size] cookie scoop. Roll dough into round balls, and then roll in course sugar - I like to use raw sugar for this.
  8. Space the cookies a couple inches apart on the prepared baking sheet and use a fork to press the cookies down and add the criss-cross pattern.
  9. Bake for 12 to 14 minutes, turning sheets half way through.
  10. Remove to a cooling rack.
  11. Store tightly sealed at room temperature.
Using a small cookie scoop will increase the number of cookies considerably - start checking for doneness at about 9 minutes with the smaller size.
Recipe by The Creekside Cook at