Chewy and Crispy Double Peanut Butter Cookies strike the perfect balance between soft, melt-in-your-mouth centers and irresistibly crisp edges. These cookies are a peanut butter lover’s dream, made with a combination of creamy peanut butter and rich peanut butter chips that deliver a nutty depth in every bite. A touch of cinnamon adds a subtle warmth that makes these cookies unique and addictively delicious.
With no chill time and simple pantry ingredients, these cookies are a great go-to for quick homemade treats. Whether you’re baking for a cookie exchange, prepping for the holidays, or just indulging your sweet tooth, this recipe delivers every time. Serve them with a glass of cold milk, crumble them over ice cream, or simply enjoy them warm from the oven.
Why You’ll Love This Recipe:
• Double the Peanut Butter: Creamy peanut butter plus peanut butter chips = flavor overload.
• Soft & Crispy Texture: Crisp edges with chewy, gooey centers.
• Quick & Easy: No chilling required, and done in under 30 minutes.
Ingredients:
• ½ cup unsalted butter, softened
• ½ cup granulated sugar (or sugar replacement), 100g
• ½ cup brown sugar (or sugar replacement), 90g
• 2 tablespoons peanut butter, 33g
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour, 180g
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup Lily’s peanut butter chips (or any brand), 40g
Instructions:
Step 1: Preheat the Oven
• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugars
• In a large mixing bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add Wet Ingredients
• Beat in the peanut butter, egg, and vanilla extract until smooth and well combined.
Step 4: Mix the Dry Ingredients
• In a separate medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Step 5: Combine the Mixtures
• Gradually add the dry ingredients to the wet mixture. Mix just until combined—don’t overmix.
• Gently fold in the peanut butter chips.
Step 6: Scoop and Bake
• Using a 1.5-tablespoon cookie scoop, drop dough onto the prepared baking sheet, spacing them a couple of inches apart.
• Optionally, press a few extra peanut butter chips on top of each dough ball for a bakery-style look.
Step 7: Bake
• Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set but still soft.
• Do not overbake—cookies will continue to set as they cool.
Step 8: Cool and Store
• Allow the cookies to cool on the baking sheet for about 5 minutes.
• Transfer to a wire rack to cool completely.
Tips:
• Don’t Overbake: Pull them out when the centers still look soft—the residual heat finishes the job.
• For Extra Texture: Add 2 tablespoons of chopped peanuts to the dough for a crunchy contrast.
• Customize: Swap peanut butter chips for chocolate chips, or use crunchy peanut butter for added texture.
• Room Temperature Ingredients: Ensure the butter and egg are at room temperature for best mixing results.
Storage Options:
• Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days.
• Freezer: Freeze unbaked cookie dough balls on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the bake time.
• Baked Cookies: Freeze baked cookies in a single layer in an airtight container for up to 1 month. Thaw at room temperature or warm slightly in the microwave for a fresh-out-of-the-oven feel.
