Peanut Butter Cookies Archives - Family Cookie Recipes

Easy 5 Ingredient Peanut Butter Cookies (no flour!)

Jessica — Tue, 21 Apr 2026 16:22:20 +0000

Easy Peanut Butter Cookies made with just a handful of ingredients and no flour! Chewy peanut butter cookie recipe made in minutes & perfect for peanut butter lovers!

I love this simple recipe for Peanut Butter Cookies. It whips up fast and it’s a great gluten-free option. I’ve seen other peanut butter cookies with few ingredients and trust me, the small amount of baking soda you add in for these makes them better! They puff up slightly and have a great texture.

These Peanut Butter Cookies are Naturally Gluten-Free

One of the best things about this recipe is that it’s completely gluten-free — not because we swapped anything out or used a special flour blend, but because the recipe never called for flour in the first place. Peanut butter, egg, brown sugar, and baking soda are all naturally gluten-free ingredients, so everyone at the table can enjoy these without any modifications at all.

This makes them a fantastic option for baking when you’re hosting guests with gluten sensitivities or celiac disease — you don’t have to make a separate batch or worry about cross-contamination from flour on the counter. Just make the recipe exactly as written and you’re good to go.

As written, these cookies are also dairy-free, which means they cover two of the most common dietary restrictions in one simple five-ingredient recipe. That’s a rare thing for a cookie this delicious.

One important note: If gluten-free is essential for someone with celiac disease, double-check that your peanut butter and baking soda are labeled gluten-free, as some brands are processed in facilities that also handle wheat. Most major brands are fine, but it’s worth a quick label check to be safe.

Easy Peanut Butter Cookie Ingredients

The recipe for Easy Peanut Butter Cookies with just 5 ingredients and no flour requires the following items:

Ingredient	Quantity
Peanut Butter	1 cup
Brown Sugar	1 cup
Egg	1
Baking Soda	1/2 tsp
Granulated Sugar	2 TBSP

The recipe calls for creamy peanut butter, but crunchy peanut butter can be used if desired. It is important to use firmly packed brown sugar to ensure the cookies have the right consistency.

Eggs are a key ingredient in baking and help bind the dough together. Baking soda is used as a leavening agent to help the cookies rise.

The granulated sugar is used to create the classic criss-cross pattern on top of the cookies. It is important to wet the fork with water before dipping it in the sugar to prevent it from sticking to the dough.

Overall, these 5 simple ingredients come together to create a delicious and easy-to-make peanut butter cookie that is perfect for any occasion.

How to Store Peanut Butter Cookies

Store baked cookies in an airtight container at room temperature for up to one week. Because these cookies have no flour, they stay soft and chewy longer than traditional cookies — don’t be surprised if they’re just as good on day five as they were on day one. Separate layers with a piece of parchment paper if you’re stacking them to prevent sticking.

Can you freeze peanut butter cookies?

Yes, and there are two ways to do it depending on how you like to plan ahead:

Freeze the baked cookies: Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze for one hour until solid. Transfer to a freezer bag or airtight container with parchment between layers and freeze for up to three months. Thaw at room temperature for about 30 minutes before eating. The texture may be very slightly more crumbly after freezing, but the flavor is completely intact.

Freeze the dough: This is actually our preferred method. Roll the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to three months. When you’re ready to bake, place the frozen dough balls straight onto your baking sheet — no thawing needed — and add 2-3 minutes to the bake time. You get perfectly fresh cookies whenever you want them with almost no effort.

The freezer dough method is especially handy for the holidays or any time you want to have homemade cookies ready to bake on short notice.

These cookies are perfect for those who want to enjoy a sweet treat without flour. The combination of peanut butter and brown sugar gives them a rich and nutty flavor, while the baking soda helps them rise and become light and fluffy.

The recipe is straightforward and requires only five ingredients, making it an excellent option for those who want to whip up a quick batch of cookies. The use of parchment paper also makes for easy cleanup, and the cookies can be stored for a few days in an airtight container.

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies made with just a handful of ingredients and no flour! Easy peanut butter cookie recipe made with peanut butter, brown sugar, an egg and baking soda.

Course Cookies

Cuisine American

Keyword peanut butter cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 211kcal

Author Jessica & Nellie

Ingredients

1 cup peanut butter
1 cup firmly packed brown sugar
1 egg
½ tsp baking soda
2 TBSP granulated sugar optional

Instructions

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine all ingredients (except granulated sugar) in a medium bowl or mixer. I think a mixer works well for these cookies because it almost whips the dough, so it’s lighter. Drop rounded teaspoons of dough onto baking sheet.
Wet a fork with water and dip in granulated sugar. Press fork into each cookie dough ball twice, in a criss cross pattern.
Bake 7-9 minutes. Let cool on the baking sheet for an additional 5 minutes after removing them from the oven. Transfer to a cooling rack.
Store leftovers in an air tight container. Enjoy!

Video

Notes

Store cookies in an airtight container on the countertop. Cookies will be good for about a week. Cookies can be frozen, but may be more crumbly when thawed.

Nutrition

Why Did My Peanut Butter Cookies Come Out Wrong?

Peanut butter cookies with no flour can behave a little differently than traditional cookies, so here’s what to do if something goes sideways:

My cookies came out too crumbly. This is the most common issue and almost always comes down to one of two things: the peanut butter was too dry, or the dough was overmixed. Natural peanut butter is the biggest culprit here — it has less oil than regular creamy peanut butter and can make the dough fall apart. If you want to use natural peanut butter, make sure it’s well stirred and consider chilling the dough in the refrigerator for 30 minutes before baking to help it hold together.

My cookies came out completely flat. Flat cookies usually mean the dough was too warm when it went into the oven. If your kitchen is warm or you softened your peanut butter slightly, the cookies can spread before they have a chance to set. The fix is simple — refrigerate the dough for 20-30 minutes before baking, and make sure your oven is fully preheated before the first batch goes in.

My cookies came out too hard. These cookies are deceptive — they look underdone when you pull them out of the oven, but they firm up significantly as they cool on the baking sheet. If your cookies are turning out rock hard, try pulling them at 7 minutes instead of 9. They should look just barely set in the center and still quite soft when you take them out. The 5-minute rest on the baking sheet finishes the cooking.

My cookies didn’t hold their shape. If your cookies are spreading into blobs rather than holding the criss-cross pattern, the dough was most likely too warm or the baking soda was old. Check the expiration date on your baking soda — it loses potency over time and can affect both rise and structure. A fresh box makes a surprising difference.

My cookies taste too sweet. This recipe is intentionally on the sweeter side since the brown sugar does a lot of the structural work that flour normally handles. If you find them too sweet, you can reduce the brown sugar to ¾ cup — the cookies will be slightly thinner but still hold together. You can also use a natural peanut butter with no added sugar to balance the overall sweetness.

Can I substitute the egg with something else?

You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or applesauce as a vegan substitute for the egg. However, the texture and taste of the cookies may be slightly different.

Peanut Butter Cookie Variation Ideas!

Add-ins

To add some extra texture and flavor to your cookies, try mixing in some of the following ingredients:

Chocolate chips
Chopped nuts (such as almonds, pecans, or walnuts)
Shredded coconut
Dried fruit (such as raisins or cranberries)
M&M’s or other candy-coated chocolates

Just be careful not to add too many add-ins, as they can make the dough too dry or crumbly.

Flavorings

To switch up the flavor of your cookies, try adding some of the following ingredients:

Vanilla extract
Cinnamon
Nutmeg
Almond extract

Again, be careful not to add too much of any one flavoring, as it can overwhelm the taste of the peanut butter.

Substitutions

If you have dietary restrictions or preferences, you can make some simple substitutions to the recipe:

Use a sugar substitute (such as Splenda or Stevia) instead of brown sugar
Use a flax egg or other egg substitute instead of a regular egg
Use gluten-free baking soda or omit it altogether (the cookies will be softer and more cake-like without it)

Overall, these variations allow you to customize the cookies to your liking while still keeping the recipe simple and easy to follow.

More Peanut Butter Cookie Recipes:

Peanut butter cookies are a classic treat that everyone loves. These Easy Peanut Butter Cookies with just 5 ingredients and no flour are perfect for satisfying your sweet tooth without the hassle of complicated recipes.

The post Easy 5 Ingredient Peanut Butter Cookies (no flour!) appeared first on Family Cookie Recipes.

PEANUT BUTTER MAPLE COOKIES

Jessica — Mon, 13 Oct 2025 19:09:27 +0000

Peanut Butter Maple Cookies are chewy, buttery cookies made with brown sugar, oats, maple syrup & peanut butter chips!

If you’re looking to bake delicious peanut butter & oatmeal cookies, knowing the right ingredients is key. Our recipe combines butter, peanut butter, sugars, and a touch of maple syrup & extract to create a rich, sweet base. This balance gives the cookies both creaminess and a unique maple flavor. YUM!

Highlights of this cookie recipe

Perfect for peanut butter lovers! The extra flavor peanut butter chips add to each bite complement the dough perfectly. The chips melt slightly, offering delightful pockets of gooey, nutty goodness.
Hello, maple! The unique flavor addition of maple syrup and maple extract gives your cookies a subtle sweetness and a hint of warmth. This adds depth without overpowering the classic peanut butter base.
Adding oats creates an amazing texture! You’ll get a soft cookie with a slight chewiness that balances well with the smooth peanut butter.

Oatmeal Peanut Butter Cookie Ingredients

Fats: For this recipe you need 1 cup of softened butter and ½ cup of peanut butter.

Sugars: Using both granulated sugar and brown sugar creates soft, flavorful cookies.

Eggs: Bind ingredients by adding 2 eggs to the dough.

Maple syrup: The unique, sweet taste is achieved with maple syrup.

Extracts: Add vanilla extract and maple extract for more incredible flavor.

Flour: The structural base of these cookies is 2 cups of all-purpose flour.

Oats: For great chewy texture, add some quick-cooking oats to the mixture.

Leavening agents: Help the cookies rise as they bake by adding baking powder and baking soda.

Salt: Balance the sweetness with 1 tsp of salt.

Peanut butter chips: Add extra deliciousness with 10-oz of peanut butter chips.

Tips & Tricks for Making Maple Peanut Butter Cookies

Best peanut butter for baking: Using traditional-processed peanut butter (think Jif, Skippy, etc.) instead of natural peanut butter, results in the best cookie texture.
Cream the butter, peanut butter and sugars: This is not a step you will want to skip! It helps create a tender texture by incorporating air, which improves the cookie’s rise and chewiness.
Use a cookie scoop: Using a cookie scoop gives you uniform cookie sizes. This promotes even baking and makes your batch look more consistent. Plus, it saves time and keeps your hands clean!

How long are these cookies good for & how do you store them?

Your Maple Peanut Butter Cookies will stay fresh for about 3 to 5 days when stored at room temperature. Keep them in an airtight container to maintain softness and flavor. If you want to keep them longer, you can store the cookies in the fridge for up to 2 weeks. Make sure to seal them well to prevent the cookies from drying out.

You can also freeze these cookies. Place them in a freezer-safe container or resealable bag, separating layers with parchment paper. Frozen cookies last about 2 to 3 months. When ready to eat, thaw them at room temperature for 30 to 60 minutes.

Peanut Butter Maple Cookies Recipe

Peanut Butter Maple Cookies are chewy, buttery cookies made with brown sugar, oats, maple syrup & peanut butter chips!

Course Cookies, Dessert

Cuisine American

Keyword Peanut Butter Maple Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 89kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
½ cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 TBSP maple syrup
2 tsp vanilla extract
1 tsp maple extract
2 cups all-purpose flour
¾ cup quick-cooking oats
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
10 oz peanut butter chips

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a mixing bowl, cream the butter, peanut butter and both sugars until light & fluffy, for about 3 minutes.
Then add the eggs, one at a time, beating well after each addition. Beat in the syrup and vanilla & maple extracts.
In a separate bowl whisk the flour, oats, baking powder, baking soda and salt; add the dry ingredients to the creamed butter mixture and mix well. Stir in the peanut butter chips.
Drop the dough by heaping tablespoonfuls 2-inches apart onto the prepared baking sheets. Bake for 11-12 minutes or until golden brown. Cool for 1 minute before transferring to wire racks. Enjoy!

Notes

Your cookies will stay fresh for about 3-5 days when stored at room temperature, in an airtight container.

Store unbaked cookie dough balls in an airtight container in the freezer for up to 2 months. Baked cookies can be stored in an airtight container in the freezer for up to 1 month.

Nutrition

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

Let it sit on the counter for 1 hour prior to making your cookie recipe.
Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

Can I substitute maple syrup with another sweetener?

Yes, you can replace maple syrup with honey or agave nectar. Use the same amount, but expect a slight change in flavor and moisture.

Are peanut butter chips necessary, or can I omit them?

You can omit peanut butter chips if you prefer. They add extra flavor and texture but aren’t essential to the cookie’s structure.

For more amazing peanut butter cookies, try these recipes:

On those hot days you are craving a cookie, but don’t want to heat up the house. This Peanut Butter No Bake Cookies is the perfect choice!
Chocolate and peanut butter were made for each other in my opinion. This recipe for chocolate peanut butter cake mix cookies is a perfect example.
Try this super easy recipe for Cake Mix Peanut Butter Cookies, they are simply delicious!
These Peanut Butter Chocolate Chip Cookies and Chocolate Peanut Butter Swirl Cookies are wonderful cookies loaded with flavor!
For a simple and traditional treat, make a batch of these Easy Peanut Butter Cookies.
A late night dessert is possible with our Peanut Butter Cookie In A Mug Recipe. It comes together quickly and is sure to satisfy your craving!

Peanut Butter Maple Cookies combine butter, peanut butter, sugars, a touch of maple syrup & peanut butter chips! A delightful dessert that everyone is sure to enjoy!

The post PEANUT BUTTER MAPLE COOKIES appeared first on Family Cookie Recipes.

SCOTCHEROO COOKIES

Jessica — Mon, 01 Sep 2025 20:01:52 +0000

Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you’d like!

Have you ever made a pan of Scotcheroos? They’re rice krispie treats made with peanut butter, butterscotch and chocolate and they’re addicting! It’s a classic recipe that’s been popular for decades. These cookies have all the flavors of Scotcheroos baked in, which is just delicious. I hope you enjoy them!

Ingredients for Scotcheroo Cookies

Butter: ½ cup salted butter, softened, adds moisture and richness, helping to create a tender texture. Using salted butter balances the sweetness, but you can use unsalted if that’s what you have on hand.

Sugars: Adding ½ cup white granulated sugar provides sweetness and helps with spreading, while ½ cup light brown sugar adds moisture and a subtle caramel note.

Egg: 1 large egg binds ingredients together and provides structure.

Extract: Use 1 teaspoon vanilla extract to enhance the overall flavor.

Peanut butter: ½ cup creamy peanut butter is the star flavor, giving the cookies their signature nutty richness and chewiness.

Flour: The base that holds everything together is 1 ¾ cups all-purpose flour.

Baking powder: 1 teaspoon baking powder acts as a leavening agent to give the cookies a light lift. Make sure you use baking powder, not baking soda. This is going to help your cookies develop that soft, chewy texture.

Chips: Adding 1 cup of each semi-sweet chocolate chips and butterscotch baking chips provide pockets of melted sweetness and contrast, enhancing the overall flavor complexity. You can also melt down some extra butterscotch chips and drizzle over your cookies for an extra punch of flavor.

Tips for making Scotcheroo Cookies

Brown sugar: I recommend using light brown sugar for this recipe. You are going to get a lot of extra sweetness from the butterscotch chips, so you don’t really need the sweetness that dark brown sugar would bring.
Softened butter: You just need your butter to be softened, not at room temperature. If you are worried that your butter might be too soft then you can cover the cookie dough with plastic wrap and chill it in the fridge for 30 minutes.
Using an electric mixer: If you are using a stand mixer then you probably won’t need to combine the butter, sugar, eggs, and vanilla for the full 7 minutes. You just want to cream the butter and sugar until the sugar is dissolved and incorporate the eggs and vanilla until you reach that light, fluffy consistency.

How long are Peanut Butter Butterscotch Cookies good for?

You can store your cookies on the counter for up to a week or in the fridge for up to 6 days. Your cookies are going to dry out a little faster if you keep them in the fridge will will cause them to last a little less time.

If you want to keep your cookies for an extended period, you can freeze them up to 3 months. Make sure to wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw them at room temperature for a few hours.

Scotcharoo Cookies Recipe

Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you'd like!

Course Cookies, Dessert

Cuisine American

Keyword Scotcheroo Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 207kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup light brown sugar
1 large egg
1 tsp vanilla extract
½ cup creamy peanut butter
1 ¾ cups all-purpose flour
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup butterscotch baking chips

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add your softened butter to a large mixing bowl along with the granulated sugar and brown sugar. Use an electric hand mixer to cream the butter and sugars on medium speed for 4 minutes. After 4 minutes, add the egg and vanilla. Continue whisking for another 3 minutes. By the time you are done mixing, your batter should be fluffy and light in color.
Reduce the speed of your hand mixer and mix in the peanut butter until it is completely incorporated. Slowly whisk in the flour and baking powder until no dry clumps of flour remain in the cookie dough.
Use a silicone spatula to fold in the chocolate and butterscotch chips, ensuring they are evenly distributed throughout your cookie dough.
Use a cookie scoop or spoon to drop balls of cookie dough about 1 ½ tablespoons in size onto a cookie sheet. Space your cookies at least an inch apart to account for spreading and bake for 10-12 minutes.
If you’d like, you can melt some extra chocolate chips and drizzle them over your cookies as they come out of the oven. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can I make Scotcharoo Cookies without butterscotch chips?

Yes, you can omit butterscotch chips if you prefer. Replacing them with additional chocolate chips or peanut butter chips will maintain sweetness and texture while changing the flavor profile.

What is the differences between Scotcheroos and Scotcharoo Cookies?

Scotcheroos are no-bake bars made with rice cereal, peanut butter, and a chocolate-butterscotch topping. Scotcharoo Cookies are baked, combining similar flavors into a traditional cookie form, often with flour and eggs.

What is the best way to drizzle chocolate over cookies?

Melt chocolate chips in short intervals in the microwave or over a double boiler until smooth. Use a spoon or piping bag to drizzle over warm cookies for even coverage that sets as the chocolate cools.

What are some tips for getting a fluffy and light cookie batter?

Cream the butter and sugars for at least 4 minutes until light and fluffy. Whisk in the egg and vanilla thoroughly, then incorporate peanut butter and dry ingredients slowly to maintain batter aeration. Avoid overmixing the flour to keep the dough tender.

Try more of our simple & tasty cookie recipes here:

These Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy, made with butter, cream cheese, brown sugar, and plenty of semi-sweet chocolate chips.
Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and loaded with nutty peanut butter, hearty oats, and melty chocolate chips.
Our 10-Cup Cookies are a chewy, flavor-packed treat made with 1 cup each of delicious mix-ins—like oats, peanut butter, pecans, coconut, and more—for the ultimate everything-cookie!
Jumbo Chocolate Chip Cookies are made with classic ingredients but baked extra big—twice the size of traditional cookies for double the deliciousness!
Our recipe for Toasted Pistachio Chocolate Chip Cookies is a delicious twist on the classic, combining rich chocolate chips with nutty, buttery toasted pistachios for extra flavor and crunch!
Make a batch of these Raspberry Chocolate Chip Cookies that are bursting with flavor! Fresh raspberries add a juicy, tangy twist to the classic chocolate chip cookie, making them extra irresistible.

Scotcharoo Cookies have that iconic peanut butter flavor, loaded with both chocolate and butterscotch chips, then finished with a chocolate drizzle! Your favorite krispie treat in cookie form!

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REESE’S PEANUT BUTTER COOKIES

Jessica — Wed, 06 Aug 2025 23:37:04 +0000

Best Ever Reese’s Peanut Butter Cookies made with a full cup of peanut butter! Loaded with chocolate chips, peanut butter chips & Reese’s Pieces, to get the ULTIMATE chocolate peanut butter cookies!

Make this peanut butter chocolate chip cookie recipe the next time you’re craving peanut butter and chocolate, you won’t regret it!

Reese’s Peanut Butter Cookies

I modified Nellie’s recipe for The BEST Peanut Butter Chocolate Chip Cookies to include Reese’s Pieces and they are absolutely fantastic! The cookies are so soft, have a great peanut butter flavor and the chocolate and peanut butter chunks are extra delicious.

Reese’s Peanut Butter Chocolate Chip Cookie Ingredients

Peanut butter: For lots of amazing flavor, use 1 cup of creamy peanut butter.

Butter: Adding in ½ cup + 2 TBSP of butter, softened, will help make these cookies rich in taste.

Sugar: You will need ½ cup of granulated sugar to create nice chewy, soft cookies.

Brown sugar: Use ½ cup of brown sugar to give these treats a lovely depth of flavor.

Egg: Add 1 egg to the dough to help bind the ingredients together and give the dough great texture.

Milk: You will want to add in ¼ cup of milk to make the dough nice and moist.

Vanilla extract: To help enhance all the wonderful flavors, add in 1 tsp of vanilla extract.

Flour: For the structural base of this cookie dough, use 1 ½ cups of flour.

Baking powder: Using 1 tsp of baking powder will help these cookies rise as they bake.

Salt: Adding ½ tsp of salt will help balance the sweetness in this cookie dough.

Candy: You will want 2 cups of combined chocolate chips/Reese’s Pieces/ Peanut Butter chips, to make the most amazing and delicious cookies EVER!

Reese’s Peanut Butter Cookies

Best Ever Reese's Peanut Butter Cookies made with a full cup of peanut butter! Loaded with chocolate chips, peanut butter chips & Reese's Pieces, to get the ULTIMATE chocolate peanut butter cookies!

Course Cookies, Dessert

Cuisine American

Keyword Reese’s Peanut Butter Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

1 cup peanut butter
½ cup + 2 TBSP butter softened
½ cup granulated sugar
½ cup brown sugar
1 egg
¼ cup milk
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking powder
½ tsp salt
2 cups combined chocolate chips/ Reese’s

Instructions

Start preheating the oven to 375° F. Line two cookie sheets with parchment paper, set aside.
Using a large bowl and an electric hand mixer, cream together the peanut butter, softened butter, white sugar and brown sugar, until smooth and blended.
Next, beat in the egg, milk, and vanilla extract.
In a separate small bowl, combine the flour, baking powder, mix well. Add the flour mixture to the peanut butter mixture and stir well. Then, add in 2 cups of chocolate chips, peanut butter chips, mini Reese's pieces or regular Reese's Pieces- any combo you'd like! (I used about ½ cup of each, reserving some of the Reese's Pieces for the top of the cookies.)
Scoop tablespoonfuls of dough and roll into balls. Place the dough 2 inches apart on the prepared cookie sheets. Press additional Reese's Pieces onto each cookie dough ball. Place the cookies in the preheated oven and bake for 8-10 minutes. (Be careful to not overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBSP scoop for 8 minutes and the 3 TBSP cookies for 10 minutes.)
Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to completely cool. Enjoy!

Notes

Store cookies in an airtight container on the counter for up to 5 days.

Cookies and/ or cookie dough can be frozen for up to 2 months.

Nutrition

HOW LONG ARE THESE COOKIES GOOD FOR?

These cookies can last about 5 days, if stored in an airtight container, at room temperature. These cookies do not require refrigeration but can be placed in the fridge if desired.

CAN I FREEZE PEANUT BUTTER CHOCOLATE CHIP COOKIES?

Yes, these cookies can do very well in the freezer! You can freeze them after they’ve been baked, for up to 3 months in an airtight container, or place the scooped balls of dough in the freezer for up to 2 months before baking.

If you freeze the dough, you’ll want to freeze them on a baking sheet for 2 hours before transferring them to an airtight container. Then place them on a baking sheet at room temperature as the oven preheats and bake as directed.

The most amazing Reese’s Peanut Butter Cookies are made with a full cup of peanut butter! Packed with lots of chocolate chips, peanut butter chips & Reese’s Pieces, to create the best chocolate peanut butter cookies!

The post REESE’S PEANUT BUTTER COOKIES appeared first on Family Cookie Recipes.

COPYCAT CRUMBL BUCKEYE BROWNIE COOKIES

Nellie — Wed, 06 Aug 2025 14:18:27 +0000

Crumbl Copycat Buckeye Brownie Cookies are rich, decadent, triple-layered treats inspired by classic peanut butter buckeye candy. Each one starts with a thick, fudgy brownie base, topped with creamy peanut butter frosting and finished with a smooth layer of chocolate ganache – perfect for any chocolate and peanut butter lover!

These oversized cookies taste like a cross between a brownie and a buckeye truffle — and they’re way easier to make than they look. Perfect for holidays, parties, or anytime you want to recreate that Crumbl magic at home.

RECIPE HIGHLIGHTS

Three layers of indulgence – Fudgy brownie cookie, whipped peanut butter filling, and silky ganache all in one bite. Each layer adds its own rich flavor and texture, making every bite feel like a mini dessert experience.
Perfect Crumbl dupe – Thick, rich, bakery-sized cookies made right at home. The flavor is spot-on, but you get to control the ingredients and skip the $5-per-cookie price tag.
Great make-ahead treat – Make the cookies one day and assemble the next. You can even freeze the components separately and assemble later for a last-minute dessert win.
Chocolate + peanut butter heaven – If you love Reese’s, this combo will hit all the right notes. Sweet, salty, melty, chewy — all the textures you want in a cookie.
Freezer-friendly – These freeze beautifully fully assembled. They’re great to pull out one at a time when you need a sweet fix.

Ingredients in Crumbl Copycat Buckeye Brownie Cookies

These cookies are made with three simple components that come together to create a bakery-worthy treat:

Brownie Cookie Base

Butter: Melted butter gives the cookies a rich, chewy texture and deep flavor, similar to a brownie.
Brown Sugar: Adds moisture and a hint of molasses flavor, helping to create a soft and chewy cookie.
Granulated Sugar: Balances the sweetness and helps with structure and crispness around the edges.
Eggs: Provide structure and moisture, giving the cookies a soft, tender center.
Vanilla Extract: Enhances all the other flavors with warm, sweet undertones.
All-Purpose Flour: The base of the dough that gives the cookies their shape and structure.
Cocoa Powder: Adds rich chocolate flavor; use unsweetened cocoa powder for best results.
Salt: Balances the sweetness and brings out the depth of chocolate and peanut butter flavors.
Baking Soda: Helps the cookies rise slightly and creates a soft, spreadable dough.
Semi-Sweet Chocolate Chips: Add melty chocolate pockets throughout the cookie for extra indulgence.

Peanut Butter Filling

Butter (softened): Adds creaminess and richness to the filling.
Creamy Peanut Butter: The star of the filling; provides bold peanut flavor and a smooth, spreadable consistency. Use a no-stir brand for best results.
Powdered Sugar: Sweetens the filling and creates a thick, frosting-like texture that sets nicely.
Vanilla Extract: Adds warmth and enhances the peanut butter flavor.

Chocolate Ganache

Semi-Sweet Chocolate Chips: Melt into a rich, glossy topping; semi-sweet provides the perfect balance to the sweet filling.
Heavy Cream: Creates a smooth, shiny ganache that sets with a soft bite; it also helps keep the chocolate pourable when melted.

Tips for Perfect Cookies

Full instructions for making Copycat Crumbl Buckeye Brownie Cookies can be found on the recipe card below, but here are a few helpful tips.

Use room temperature ingredients: Let your eggs and butter (for the peanut butter filling) come to room temperature before baking. This helps them incorporate smoothly into the dough and filling, giving your cookies the best texture and consistency in every layer.
Scoop the dough tall, not wide: When portioning out the cookie dough, use a large cookie scoop or shape tall mounds with spoons. Taller dough mounds help the cookies bake thick and chewy, instead of spreading too flat. You’re aiming for that classic bakery-style thickness!
Don’t overbake the cookies: These cookies should be just set around the edges and still look slightly soft in the center when you take them out of the oven. They’ll continue to firm up as they cool. Overbaking will dry out the brownie base and remove that rich, fudgy texture.
Cool completely before assembling: It might be tempting to start layering right away, but if the cookies are even a little warm, the peanut butter filling and ganache will melt and slide right off. Wait until they’re completely cool to the touch for clean, stackable layers.
Chill after assembly for best results: After spreading the peanut butter and ganache, let the cookies chill in the fridge for about 15–20 minutes. This sets the layers and makes them easier to store, stack, and transport without smudging or smearing the toppings.

Storage Tips

Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking or smudging the ganache.
Refrigerator: Store in the fridge for up to 1 week. The ganache will firm up, so let cookies sit out for 10–15 minutes before serving to soften.
Freezer: Freeze fully assembled cookies for up to 2 months, layering with parchment. You can also freeze just the cookie bases and add the toppings fresh for best texture.
Thawing Tip: Let frozen cookies sit at room temperature for about 30 minutes, or microwave for 10 seconds to soften the ganache slightly.

Crumbl Copycat Buckeye Brownie Cookies Recipe

Copycat Crumbl Buckeye Brownie Cookies have a fudgy chocolate base, peanut butter frosting, and ganache topping.

Course Cookies

Cuisine American

Keyword Crumbl Copycat Buckeye Brownie Cookies

Prep Time 20

Cook Time 11

Servings cookies

Calories 603kcal

Author Jessica & Nellie

Ingredients

Brownie Cookie Base

1 cup unsalted butter melted
1 cup brown sugar
½ cup sugar
2 eggs
1 tsp vanilla
1 ¾ cups flour
1 cup cocoa powder
1 tsp salt
1 tsp baking soda
2 cups semi-sweet chocolate chips

Peanut Butter Filling

½ cup unsalted butter softened
1 cup creamy peanut butter
2 cups powdered sugar
1 tsp vanilla

Chocolate Ganache

2 cups semi-sweet chocolate chips
¾ cup heavy cream

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.

Make the cookie dough:

Melt the butter and let it cool slightly.
In a stand mixer, cream the melted butter with both sugars until smooth.
Add eggs and vanilla, mixing well.
Add flour, cocoa powder, salt, and baking soda. Mix just until combined.
Fold in the chocolate chips.

Scoop and bake:

Use an ice cream scoop or large spoon to shape cookies.
Space dough balls 2–3 inches apart and bake for 11–12 minutes.
Let cookies cool completely before assembling.

Make the peanut butter filling:

Cream peanut butter and softened butter together until smooth.
Add vanilla and powdered sugar, then whip until thick and fluffy.

Make the ganache:

Microwave chocolate chips and heavy cream for 1 minute, stir.
Heat in 15–30 second intervals if needed, until fully melted and smooth. Let cool slightly.

Assemble the cookies:

Spread a layer of peanut butter filling on each cooled cookie.
Top with a spoonful of ganache and spread evenly with a spatula or knife.
Let sit at room temp until ganache is set.

Nutrition

Frequently Asked Questions

Can I use natural peanut butter in the filling?
It’s not recommended. Natural peanut butter tends to be too oily and runny, which makes the filling too loose to spread and can cause it to slide off the cookie. Stick with a no-stir, creamy peanut butter (like Jif or Skippy) for the best consistency and flavor.

Why are my cookies spreading too much?
If your cookies are spreading too thin in the oven, it could be because your butter was too hot when mixing or your dough was too soft. Let your melted butter cool for a few minutes before combining it with the sugars, and if needed, chill the dough for 20–30 minutes before baking.

My cookies turned out dry — what happened?
Overbaking is usually the culprit. These cookies should still look soft in the center when you pull them from the oven. They’ll firm up as they cool. Also, double-check your flour measurements — using too much (especially if scooped directly from the bag) can lead to a drier texture. Spoon and level your flour or weigh it for accuracy.

Can I use Dutch-process cocoa instead of regular?
Yes, but it may slightly change the flavor and texture. Dutch-process cocoa is smoother and less acidic, which can lead to a deeper chocolate flavor. Just make sure your baking soda is still active, as the chemical reaction can be slightly different than with natural cocoa powder.

How long does the ganache take to set?
At room temperature, the ganache typically sets in about 1–2 hours, depending on the temperature of your kitchen. To speed things up, you can refrigerate the cookies for 15–20 minutes after assembling. Just don’t store them too long in the fridge uncovered — the ganache can become too firm and lose its glossy finish.

Can I make these gluten-free?
You can try using a 1:1 gluten-free baking flour blend. Just make sure it includes xanthan gum or another binder for structure. Texture may vary slightly, but many people have success with this swap.

More delicious chocolate and peanut butter cookie recipes:

With rich peanut butter flavor and buttery soft texture, Peanut Butter Sugar Cookies are topped with a thick swirl of homemade chocolate frosting for an indulgent, irresistible treat.
Peanut Butter Chocolate Chip Cookies come together in minutes with pantry staples, creating a soft, chewy, no-fuss cookie packed with peanut butter and melty chocolate chips.
Soft, chewy, and made with just a few ingredients, Chocolate Peanut Butter Cake Mix Cookies taste like peanut butter cups in cookie form — fast, fun, and foolproof.
If you love Reese’s, you’ll love Reese’s Chocolate Peanut Butter Cookies, filled with chunks of candy, chocolatey richness, and soft, chewy peanut butter goodness in every bite.
Filled with a gooey peanut butter center, Buckeye Cookies are thick, chewy chocolate cookies that look impressive but are surprisingly easy to make.

Whether you’re a Crumbl cookie fanatic or just love the combo of chocolate and peanut butter, these Copycat Crumbl Buckeye Brownie Cookies are guaranteed to steal the show.

The post COPYCAT CRUMBL BUCKEYE BROWNIE COOKIES appeared first on Family Cookie Recipes.

PEANUT BUTTER SUGAR COOKIES

Nellie — Wed, 30 Jul 2025 14:27:13 +0000

These Peanut Butter Sugar Cookies are the best of both worlds with rich, nutty peanut butter flavor and soft, buttery sugar cookie texture. Topped with a thick swirl of homemade chocolate frosting, they’re indulgent, comforting, and completely irresistible.

Recipe Highlights

A soft peanut butter twist on a classic. These cookies take the familiar texture of a soft sugar cookie and layer in the rich, salty-sweet depth of peanut butter. They’re not crumbly or dry—just thick, tender, and melt-in-your-mouth good.
Perfectly frosted. That dreamy swirl of homemade chocolate frosting takes these cookies from “yum” to “wow.” It’s thick, rich, and made with real butter, cocoa powder, and cream for a silky texture that complements the cookie beautifully.
Big batch, easy prep. The dough is simple to mix and easy to work with, and the batch yields plenty of cookies to share (or not). Use a cookie scoop, flatten with sugar, and they’re oven-ready in minutes.
Freezer-friendly and party-perfect. These cookies freeze beautifully with or without frosting, making them a great option to prep ahead. They’re also sturdy enough to stack and travel, so bring them to your next gathering or bake sale.

Ingredients You’ll Need

For the Cookies:

Butter – Use softened, unsalted butter for a creamy base and classic sugar cookie texture.
Creamy peanut butter – Stick with regular peanut butter like Jif or Skippy (no natural varieties)—it blends smoothly and holds the dough together.
Oil – A neutral oil like vegetable or canola adds moisture and keeps the cookies soft for days.
Granulated & powdered sugar – A combination of the two gives these cookies the perfect balance of sweetness and softness.
Baking soda, cream of tartar, salt – These lift and balance the cookies, helping them bake up tender and flavorful.
Sour cream – Adds subtle tang and extra moisture for an ultra-soft bite.
Eggs & vanilla – Essential for structure and flavor.
All-purpose flour – The bulk of the dough, measured carefully to avoid a dense texture.
Extra granulated sugar – Used for dipping the glass to flatten each cookie before baking.

For the Frosting:

Butter – Softened and ready to whip into the cocoa for a creamy base.
Sour cream – Adds richness and a little tang, making the frosting extra smooth.
Vanilla extract – Enhances the chocolate flavor.
Powdered sugar – Sweetens and thickens the frosting.
Cocoa powder – Adds rich chocolate flavor (unsweetened, natural cocoa works great).
Heavy cream – Loosens the frosting for easy spreading while keeping it thick and luscious.

Helpful Tips

Full instructions for making the Peanut Butter Sugar Cookies can be found on the recipe card, but here are a few tips.

Don’t overbake. Even one extra minute in the oven can dry these cookies out. Pull them as soon as the edges are set and the centers look puffed.
Flatten evenly. Pressing with a sugared glass helps keep the cookies uniform in size and gives them that classic sugar cookie shape with a sparkle on top.
Frosting consistency matters. If the frosting is too thick, add a little more cream. Too thin? Add extra powdered sugar. It should be thick enough to hold its shape, but soft enough to spread easily.
Batch-size flexibility. You can easily halve this recipe or freeze half the dough for later. Just thaw in the fridge before scooping and baking.
For clean storage: Let frosting set slightly before stacking or use sheets of parchment between layers in your container.

Storage Instructions

Room temperature: Store frosted cookies in an airtight container for 2–3 days. Keep them in a cool area so the frosting doesn’t melt.
Refrigerator: For longer freshness, store them in the fridge for up to a week. Bring to room temperature before serving.
Freezer: Freeze unfrosted cookies in a zip-top bag or an airtight container for up to 2 months. Frost after thawing for best results. You can also freeze the frosting separately.

PEANUT BUTTER SUGAR COOKIES RECIPE

Peanut Butter Sugar Cookies are soft, thick, and topped with rich chocolate frosting. Easy to make, big batch friendly, and freezer safe!

Course Cookies

Cuisine American

Keyword Peanut Butter Sugar Cookies

Prep Time 20

Cook Time 8

Servings cookies

Calories 277kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup creamy peanut butter not natural PB – just use Skippy or Jif
¼ cup oil vegetable, canola, avocado, etc
1 ¼ cups granulated sugar
¾ cup powdered sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract
5 ¼ cups all-purpose flour
½ cup granulated sugar for dipping

CHOCOLATE FROSTING

½ cup butter softened
1 tablespoon sour cream
½ teaspoon vanilla extract
2 cups powdered sugar
⅓ cup cocoa powder
¼ cup heavy cream

Instructions

Preheat the oven. Set the oven to 350°F and line baking sheets with parchment paper or silicone mats.
Mix the base. In a large mixing bowl or stand mixer, combine the butter, peanut butter, oil, granulated sugar, and powdered sugar. Sprinkle in baking soda, cream of tartar, and salt. Beat for 1–2 minutes until light and creamy.
Add wet ingredients. Mix in sour cream, eggs, and vanilla extract. Beat again until smooth and fully combined.
Add the flour. Slowly mix in the flour, just until no dry patches remain. Don’t overmix—stop as soon as the dough comes together.
Shape the cookies. Scoop dough into 2-tablespoon portions and roll into balls. Place on prepared cookie sheets, leaving room to spread.
Flatten with sugar. Spray the bottom of a glass with cooking spray, dip in sugar, and gently press each dough ball down to ¼-inch thickness.
Bake. Bake for 7–8 minutes, just until set. Don’t overbake—slightly underbaked is ideal for that soft texture.
Cool completely. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Make the frosting. In a bowl, beat butter, sour cream, and vanilla until smooth. Add powdered sugar, cocoa powder, and cream. Beat until fluffy and spreadable, adding more cream if needed.
Frost and serve. Once the cookies are completely cool, spread a generous amount of frosting on each one. Serve or store as desired!

Nutrition

FAQs

Can I use natural peanut butter?
It’s best not to. Natural peanut butter tends to separate and can make the dough oily or crumbly. Stick with a creamy, shelf-stable brand for best results.

Can I make the frosting ahead of time?
Yes! You can prepare the frosting up to 3 days in advance. Store it covered in the fridge and bring to room temperature before using.

What kind of cocoa powder should I use?
Unsweetened natural cocoa powder works great here. If you want a deeper, richer chocolate flavor, you can use Dutch-processed cocoa—but the texture may change slightly.

Can I skip the frosting?
You can—but the frosting really takes these cookies to the next level. If you prefer them plain, roll in sugar and bake as directed.

More delicious peanut butter cookie recipes to try:

Classic favorites: Our Peanut Butter Chocolate Chip Cookie s and Grandma’s Peanut Butter Cookies are all tried-and-true favorites packed with peanut butter goodness.
Extra indulgent options: If you love your cookies rich and gooey, check out Peanut Butter Surprise Cookies, Peanut Butter Fudge Cookie Cups, and Reese’s Peanut Butter Pudding Cookies.
Fast and no-bake: Short on time? Try No-Bake Peanut Butter Blossoms or Peanut Butter No-Bake Cookies for easy, delicious results in just minutes.

Peanut Butter Sugar Cookies are soft, rich, and topped with a swirl of chocolate that makes every bite unforgettable. They’re easy to make, easy to love, and perfect for just about any occasion.

The post PEANUT BUTTER SUGAR COOKIES appeared first on Family Cookie Recipes.

CRUNCHY PEANUT BUTTER COOKIES

Nellie — Wed, 25 Jun 2025 14:07:37 +0000

These Crunchy Peanut Butter Cookies are soft, chewy, and loaded with texture thanks to quick oats and Grape Nuts cereal. With a rich, nutty flavor from creamy peanut butter and a hint of sweetness from brown sugar, these cookies offer a satisfying crunch in every bite. Perfect for peanut butter lovers looking for a fun twist on classic cookies!

Recipe Highlights

Loaded with texture: The addition of quick oats and Grape Nuts cereal creates a unique and satisfying crunch you won’t find in typical peanut butter cookies.
Classic peanut butter flavor: Creamy peanut butter pairs with brown sugar and vanilla for a warm, comforting taste that’s always a crowd-pleaser.
Quick and simple: This small-batch recipe comes together fast with basic pantry staples—perfect for an easy dessert fix.
Small batch size: Makes just the right amount of cookies for sharing (or not!) without overwhelming your kitchen.
Great for snacking or dessert: These cookies are ideal for lunchboxes, afternoon snacks, or after-dinner treats.

Ingredients in Crunchy Peanut Butter Cookies

Butter: Softened to room temperature to cream easily with sugars and provide a rich, buttery base.
Creamy peanut butter: Adds nutty flavor and creamy texture to the dough.
Granulated sugar: Contributes sweetness and helps create that crisp edge.
Brown sugar: Adds moisture and depth with a hint of molasses flavor.
Egg: Binds the dough together and adds richness.
Vanilla extract: Enhances the warm, sweet flavor of the cookies.
All-purpose flour: Provides structure and balances the moist ingredients.
Quick oats: Offer a chewy texture and pair well with the peanut butter.
Baking soda: Gives the cookies a slight lift and tenderness.
Grape Nuts cereal: The secret ingredient that gives these cookies their signature crunch!

Recipe Tips

Full instructions on how to make Crunchy Peanut Butter Cookies can be found on the recipe card below, but here are a few helpful tips.

Use room temperature ingredients. This helps everything mix evenly and results in a smoother dough.
Don’t overmix. Stir the dry ingredients into the wet just until combined to avoid tough cookies.
Flatten slightly if desired. For more evenly shaped cookies, gently flatten the dough balls before baking.
Cool before storing. Let cookies cool completely before transferring to a storage container to prevent sogginess.
Customize the crunch. You can swap the Grape Nuts for chopped peanuts or crunchy granola if desired!

Storing Instructions

Room temperature: Store in an airtight container or ziplock bag for up to 4 days.
Refrigeration: If you prefer a firmer texture, keep cookies in the fridge for up to a week.
Freezing: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before enjoying.

Crunchy Peanut Butter Cookies Recipe

Crunchy Peanut Butter Cookies made with oats and Grape Nuts for extra texture! A unique twist on a classic, chewy and crispy in every bite.

Course Cookies

Cuisine American

Keyword Crunchy Peanut Butter Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 139kcal

Author Jessica & Nellie

Ingredients

¼ cup butter softened to room temperature
¼ cup creamy peanut butter
¼ cup sugar
¼ cup brown sugar
1 egg
¼ tsp vanilla extract
½ cup flour
¼ cup quick oats
¼ tsp baking soda
¼ cup Grape Nuts cereal

Instructions

Preheat the oven to 350°.
Cream the wet ingredients. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. Add the egg and vanilla extract and beat for another 2–3 minutes until smooth.
Mix in dry ingredients. In a separate bowl, whisk together the flour, oats, and baking soda. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the Grape Nuts cereal.
Scoop and bake. Using a cookie scoop or tablespoon, drop rounded dough balls onto a parchment-lined baking sheet. Bake for 9–10 minutes, or until the edges are lightly browned.
Cool and enjoy. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

FAQs

Can I use chunky peanut butter? Yes, if you want even more texture, chunky peanut butter works well in this recipe.

What if I don’t have Grape Nuts? You can substitute with chopped nuts or even crushed cornflakes for a similar crunch.

Can I double the recipe? Absolutely! This recipe scales well if you want to make a bigger batch.

Do these spread while baking? Not too much—you can gently flatten them before baking if you want a thinner cookie.

Are these cookies very sweet? They have a balanced sweetness from both granulated and brown sugar, but not overly sugary.

More delicious peanut butter cookie recipes to try:

Classic favorites: Our Peanut Butter Chocolate Chip Cookie s and Grandma’s Peanut Butter Cookies are all tried-and-true favorites packed with peanut butter goodness.
Extra indulgent options: If you love your cookies rich and gooey, check out Peanut Butter Surprise Cookies, Peanut Butter Fudge Cookie Cups, and Reese’s Peanut Butter Pudding Cookies.
Fast and no-bake: Short on time? Try No-Bake Peanut Butter Blossoms or Peanut Butter No-Bake Cookies for easy, delicious results in just minutes.

These Crunchy Peanut Butter Cookies are a unique twist on a classic, combining rich flavor with irresistible texture. Bake a batch today and enjoy every crunchy, chewy bite!

The post CRUNCHY PEANUT BUTTER COOKIES appeared first on Family Cookie Recipes.

PEANUT BUTTER COOKIE PIZZA

Nellie — Tue, 06 May 2025 16:26:47 +0000

Peanut Butter Cookie Pizza is a fun and delicious dessert twist on a classic cookie. It starts with a chewy peanut butter cookie base, is topped with gooey marshmallows, and finished with melty chocolate chips for a crowd-pleasing treat that’s ready in under 20 minutes.

If you love peanut butter cookies and easy desserts, this recipe is going to be a new favorite. It’s baked on a pizza pan for a fun shape and easy serving—perfect for parties, birthdays, or just a sweet weeknight treat.

Recipe Highlights

Fun and unique: A playful twist on classic cookies, this dessert is baked like a pizza and perfect for casual celebrations or family fun nights.
Quick to make: With a prep and bake time under 20 minutes, this recipe is great for when you want something homemade without a lot of effort.
Perfect flavor combo: Peanut butter, chocolate, and gooey marshmallows come together in every bite for a nostalgic, crowd-pleasing treat. Peanut butter, chocolate, and marshmallows are always a hit.

INGREDIENTS IN PEANUT BUTTER COOKIE PIZZA

Butter: Adds richness and moisture to the cookie base, helping it achieve a soft, chewy texture. Make sure the butter is softened to room temperature before mixing with the other ingredients.
Peanut butter: Use a smooth, classic variety like Jif or Skippy for best results—adds creamy peanut flavor that complements the chocolate.
Sugar: Granulated sugar balances out the richness of the peanut butter and helps the edges of the cookie crisp slightly.
Brown sugar: Enhances the flavor with a hint of molasses and keeps the cookie moist and tender.
Egg: Binds the ingredients together and contributes to the soft, chewy texture of the cookie.
Vanilla extract: A dash of vanilla rounds out the flavor and enhances the sweetness in the dough.
All-purpose flour: Provides structure and stability to the cookie dough so it holds its shape while baking.
Miniature marshmallows: Toast up beautifully for a gooey topping that adds visual appeal and sweetness.
Semi-sweet chocolate chips: Melts into pockets of chocolatey goodness that balance the sweetness of the marshmallows.

Tips and Tricks for Making Peanut Butter Cookie Pizza

The full instructions for this recipe can be found on the recipe card below, but here are a few helpful tips.

Use a silicone spatula to spread the dough evenly—this makes for a smoother crust and helps avoid tearing or overworking the dough.
Don’t overbake the cookie base; it may look slightly underdone when it comes out of the oven, but it will continue to bake as it cools for the perfect soft texture.
Let it cool for a few minutes before cutting—this allows the marshmallows and chocolate chips to set a bit so you get clean slices without a gooey mess.
Try crunchy peanut butter for extra texture in the cookie base. It adds a satisfying bite and nutty crunch that complements the soft cookie well.
Add toppings like chopped peanuts, sprinkles, or a drizzle of caramel or peanut butter—customize it to your liking for extra flavor and fun presentation. like chopped peanuts, sprinkles, or a drizzle of caramel for even more fun.

Storing and Freezing Instructions

To keep your Peanut Butter Cookie Pizza fresh, store any leftovers tightly covered at room temperature for up to 2 days. If you need to store it longer, refrigerate it for up to 5 days. For best results, allow refrigerated slices to come to room temperature before serving.

You can also freeze the cookie pizza once cooled—wrap individual slices in plastic wrap and place them in an airtight container or freezer bag for up to 2 months. Reheat in the microwave or let thaw at room temperature before enjoying.

PEANUT BUTTER COOKIE PIZZA RECIPE

Course Cookies, Dessert

Cuisine American

Keyword Peanut Butter Cookie Pizza

Prep Time 10

Cook Time 12

Servings servings

Calories 375kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup peanut butter
½ cup sugar
½ cup brown sugar packed
1 egg
½ tsp vanilla extract
1 ½ cups all-purpose flour
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375°.
In a large bowl, cream butter, peanut butter, and sugars for 2-3 minutes.
Add the egg and vanilla and beat for another 2-3 minutes. Add the flour and mix just until combined.
Spread the dough onto a greased 12-inch pizza pan. Bake for 12 minutes. Sprinkle with the marshmallows, and then sprinkle chocolate chips on top. Bake for 5-6 more minutes or lightly browned.

Nutrition

FAQs

Can I use a different pan size?
Yes, you can use a 9×13 pan or make individual cookie cups if desired. Adjust baking time accordingly.

Can I use natural peanut butter?
It’s best to use classic creamy peanut butter, as natural versions can make the dough oily and affect texture.

How should I store leftovers?
Store tightly covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Can I freeze cookie pizza?
Yes! Let cool completely, wrap well, and freeze for up to 2 months. Reheat briefly in the microwave or oven.

More delicious peanut butter cookie recipes to try:

We love classic peanut butter cookies. Cake Mix Peanut Butter Cookies are so easy to make. Grandma’s Peanut Butter Cookies have a few more ingredients, but they are worth it.
Chocolate and peanut butter are the perfect pair. Peanut Butter Chocolate Chip Cookies are one of our most popular recipes – they are amazing!
Some of our favorite peanut butter cookie recipes are naturally gluten-free. Flourless Peanut Butter Chocolate Chip Cookies and Monster Cookies are two of our favorites.

Peanut Butter Cookie Pizza is warm, chewy, chocolatey, and loaded with melty marshmallow goodness—sure to be a hit every time!

The post PEANUT BUTTER COOKIE PIZZA appeared first on Family Cookie Recipes.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

Nellie — Wed, 16 Apr 2025 16:24:43 +0000

These Flourless Peanut Butter Chocolate Chip Cookies are soft, chewy, and full of rich peanut butter flavor with just the right amount of chocolatey goodness. They’re incredibly simple to make with only 5 ingredients—no flour or eggs required!

Peanut butter cookies are always a crowd favorite, but this version is extra special—made without flour or eggs, and still packed with flavor and perfect texture!

These cookies are naturally gluten-free, made with simple pantry staples, and perfect for anyone following a flourless or egg-free diet. Whether you’re baking for the holidays, an after-school treat, or a last-minute dessert, this quick and easy recipe is a reliable go-to. Plus, the combination of peanut butter and chocolate never goes out of style!

Recipe Highlights

Just 5 pantry-staple ingredients—no flour or eggs needed! Perfect for a quick treat using items you likely already have in your kitchen.
Soft and chewy texture with melty chocolate in every bite. These cookies strike the ideal balance between rich, nutty flavor and gooey chocolate.
Naturally gluten-free and quick to mix together in one bowl. Minimal prep and cleanup make this recipe a weeknight favorite or easy baking project for kids.

Ingredients In Flourless Peanut Butter Chocolate Chip Cookies

Peanut Butter: Use classic peanut butter like Jif or Skippy for best results. If you want a little bit of extra crunch, you can use crunchy peanut butter instead.

Sugar: You can’t make cookies without sugar, right?! Sweetens and helps with structure.

Evaporated Milk: Adds moisture and a subtle richness.

Cornstarch: Acts as a binder and keeps the cookies soft.

Semi-Sweet Chocolate Chips: Add melty pockets of chocolate in every bite.

Tips & Tricks for making Flourless Peanut Butter Chocolate Chip Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

Don’t overbake—the cookies will firm up as they cool. They may look slightly underdone when you take them out of the oven, but they continue baking on the hot sheet and settle into the perfect soft texture.
For extra texture, sprinkle a little flaky sea salt on top before baking. The salt balances the sweetness and brings out the nutty flavor of the peanut butter.
Use a cookie scoop for uniform cookies that bake evenly. Even sizing ensures all cookies finish baking at the same time and look bakery-perfect.

Storing Peanut Butter Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place in a single layer in a freezer bag for up to 2 months.

Flourless Peanut Butter Chocolate Chip Cookie Recipe

Course Cookies

Cuisine American

Keyword Flourless Peanut Butter Chocolate Chip Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 82kcal

Author Jessica & Nellie

Ingredients

1 cup peanut butter regular PB – Jif, Skippy, etc.
1 cup sugar
½ cup evaporated milk
4 tsp cornstarch
½ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F.
In a large bowl, mix the peanut butter and sugar. Add the milk and cornstarch and mix well. Fold in the chocolate chips.
Use a cookie scoop to scoop out the dough onto a cookie sheet lined with parchment paper or a silicone baking sheet.
Bake for 10-12 minutes or until the edges begin to brown. Cool for a few minutes before transferring to a wire rack to cool completely.

Nutrition

FAQs

Can I use natural peanut butter? It’s best to stick with traditional peanut butter like Jif or Skippy, as natural varieties can affect the texture.

Can I use regular milk instead of evaporated? Evaporated milk is thicker and works better in this recipe, but whole milk could be used in a pinch.

Are these cookies gluten-free? Yes! These cookies are naturally gluten-free as they contain no flour.

More delicious peanut butter cookie recipes to try:

Classic favorites: Our Peanut Butter Chocolate Chip Cookie s and Grandma’s Peanut Butter Cookies are all tried-and-true favorites packed with peanut butter goodness.
Extra indulgent options: If you love your cookies rich and gooey, check out Peanut Butter Surprise Cookies, Peanut Butter Fudge Cookie Cups, and Reese’s Peanut Butter Pudding Cookies.
Fast and no-bake: Short on time? Try No-Bake Peanut Butter Blossoms or Peanut Butter No-Bake Cookies for easy, delicious results in just minutes.

Whether you’re craving something simple and sweet or just love the combo of peanut butter and chocolate, these Flourless Peanut Butter Chocolate Chip Cookies deliver chewy, flavorful results every time.

The post FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

CAKE MIX PEANUT BUTTER COOKIES

Jessica — Mon, 14 Apr 2025 21:21:42 +0000

Cake Mix Peanut Butter Cookies made easy with a yellow cake mix, peanut butter, 2 eggs, water & sugar for criss crossing on top!

These cake mix cookies are soft, chewy and so ridiculously easy to make since they start with a cake mix.

Highlights of our Simple Peanut Butter Cake Mix Cookies

Easy prep work & clean up. With minimal ingredients, you can whip up these cookies quickly without much effort. That means an easy clean up too, my kind of recipe!
No Dough Chilling. Save time with a cookie recipe that doesn’t require chilling the dough, allowing you to bake right away.
Consistent Texture: Using a boxed cake mix ensures a reliable base, resulting in cookies that are soft on the inside and slightly crisp on the outside.

Cake Mix Peanut Butter Cookie Ingredients

Cake mix: You need one 13.25-oz box of Butter Recipe Yellow Cake Mix.

Water: Add water to moisten the cookie dough.

Peanut butter: 1 full cup of creamy peanut butter will flavor these cookies perfectly.

Eggs: Bind the ingredients together by adding 2 eggs to the dough.

Sugar: Use granulated sugar to create a sweet, crispy cookie topping.

Tips for making Peanut Butter Cookies with a Cake Mix

Full directions are in the recipe card below, but here are a few things to keep in mind:

Swap out cake mixes! If you don’t have a yellow cake mix, you can use white, butter, or even a chocolate cake mix would be delicious.
Go chunky! I know so many people love creamy peanut butter but I happen to really enjoy chunky peanut butter. The assed crunch is so tasty.
Create the classic peanut butter cookie top. Don’t skip the step of making the sugar crisscross topping on these cookies. It adds the traditional look with a bit of added sweetness everyone loves.

Storing & Freezing peanut butter cookies

These cake mix cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage place them in an airtight container or freezer bag and freeze for up to 3 months. Ensure they are well-wrapped to prevent freezer burn. Thaw at room temperature before serving.

Cake Mix Peanut Butter Cookie Recipe

Cake Mix Peanut Butter Cookies made easy with a yellow cake mix, peanut butter, 2 eggs, water & sugar for criss crossing on top!

Course Cookies, Cookies, Dessert, Dessert

Cuisine American

Keyword Cake Mix Peanut Butter Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 87kcal

Author Jessica & Nellie

Ingredients

13.25 oz Butter Recipe Yellow Cake Mix
⅓ cup water
1 cup creamy peanut butter
2 eggs
2 TBSP granulated sugar

Instructions

Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Also measure the 2 TBSP of sugar into a small bowl, set that aside as well.
Cookie dough: Beat half the cake mix, water, peanut butter and eggs with an electric mixer, in a large bowl, until smooth. Then stir in the remaining cake mix until it's just incorporated.
Scoop 1 TBSP portions of dough onto the prepared baking sheets. Use a wet fork dipped in the sugar to create crisscross patterns on each ball of cookie dough, dipping in sugar again after each cookie.
Bake: Place the cookies in the preheated oven and bake for 9-10 minutes. Let the cookies cool for a few minutes, then transfer to a baking rack. Serve & enjoy!

Notes

To maintain freshness, store the cookies in an airtight container at room temperature and they will last up to 5 days. They can also be refrigerated to extend their shelf life.

For longer storage, freezing is an option; just ensure they are well-wrapped to prevent freezer burn. They will be good for up to 3 months if stored properly.

Nutrition

Can you add mix-ins to cookies?

You can absolutely add in ingredients to these cookies! I’d start with about ⅓ or ¼ cup of chopped nuts, mini chocolate chips, mini M&M’s or even mini Reese’s Pieces. They all sound amazing!

Can you make these cookies with a sugar-free cake mix?

Yes, you can use a sugar-free cake mix to make peanut butter cookies! The cookies may have a slightly different texture and sweetness compared to those made with regular cake mix, so mix up the dough and then taste it, to make sure it’s what you’re going for. Feel free to add in a bit of water or more peanut butter to get the right consistency.

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Cake Mix Peanut Butter Cookies are made with only 5 simple ingredients and come together quickly! This easy peanut butter cookie recipe delivers on taste and convenience & is great for any occasion!

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