Recipes Chunky Peanut Butter Cookies 4.0 (3,663) Add your rating & review Crunchy natural peanut butter gives these crisp and buttery cookies a deeply peanutty taste, but any peanut butter will work well in this recipe. Slideshow: Peanut Butter Recipes By Emily Farris Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Any peanut butter works well in this recipe. Photo: © Emily Farris Active Time: 15 mins Total Time: 45 mins Yield: 36 Ingredients 1 1/2 cups all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 stick unsalted butter, softened 1/2 cup chunky natural peanut butter 3/4 cup granulated sugar 1/4 cup packed dark brown sugar 1 large egg 1/2 teaspoon pure vanilla extract Directions Preheat the oven to 350° and position racks in the upper and lower thirds. In a medium bowl, whisk the flour with the salt, baking soda and baking powder. In a large bowl, using an electric mixer, beat the butter, peanut butter and both sugars at high speed until pale and fluffy, 2 minutes. Beat in the egg and vanilla. At low speed, gradually beat in the dry ingredients until just incorporated. Form half of the dough into 1-inch balls and arrange them 2 inches apart on 2 large baking sheets. Using a fork, gently press the tops of the cookies to form a crosshatch pattern. Bake the cookies for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely. Let the baking sheets cool slightly, then repeat with the remaining dough. Make Ahead The cookies can be stored in an airtight container for up to 2 days. Rate it Print