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    Home » Recipes » Desserts » Cookies » Salted Peanut Butter Cookies with Peanuts

    Salted Peanut Butter Cookies with Peanuts

    Published: Apr 14, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A batch of crunchy peanut butter cookies on a black tray.
    A batch of crunchy peanut butter cookies on a black tray.

    If you’re a fan of peanut butter, you’ll love these crunchy peanut butter cookies with peanuts! Unlike traditional soft and chewy peanut butter cookies, these cookies are packed with texture and crunch. They’re made with creamy peanut butter and chopped peanuts, which add a nutty flavor and a satisfying crunch to every bite.  Serve them with a tall glass of milk or cup of coffee or tea.

    A tray of crunchy peanut butter cookies.


     

    Just as it sounds, these salty, crunchy peanut butter cookies are packed with a crunch in every bite. A bit of extra salt elevates the flavor of the cookies. These contain just the right amount of peanut butter plus roasted, salted peanuts for that perfect crunch. You’ll want to add these to your list of cookie recipes.

    These salted peanut butter cookies are similar to a classic peanut butter cookie recipe with an upgrade. Blend peanut butter, sugar, and butter, add your flour mixture, and then blend in roasted peanuts. You’ll have a slightly different (and better!) flavor than a you get with a peanut butter cookie with peanut butter chips.

    Not as chewy as an oatmeal peanut butter cookie, and with a more traditional flavor than a peppery peanut butter cookie. But if you’re looking for a nice crunch these are the cookies for you.

    Why I love this crunchy peanut butter cookie recipe

    • You can have a batch ready in less than half an hour.
    • They have the perfect crispy texture without feeling hard and dry.
    • These are just a touch better than regular peanut butter cookies.

    Why put Criss Cross on Peanut Butter Cookies with Peanuts?

    Due to peanut butter, the dough can seem a little more dense than other cookies, but the criss cross is not actually needed. They will turn out the same even if you don’t use a fork to create the traditional hashmark. However, people have come to expect that cookies with a criss cross will be a peanut butter cookie.

    Pro Tip: When making the criss cross, dip your fork in flour to keep it from sticking to the dough.

    Why does this recipe use extra salt?

    Salt is an important ingredient in any cookie recipe, but especially in crunchy cookie recipes like this one! Here are 4 reasons to include extra salt in this recipe:

    1. Better flavor: The salt really enhances the overall flavor of the cookie dough. It cuts the sweetness and brings out the flavor of the peanut butter.
    2. Improved texture: Salt helps to strengthen the gluten in the flour. This helps the cookies hold their shape and gives them a better texture, especially if you want them to be chewy or crispy.
    3.  Color: Salt helps enhance the color of your cookies by working with the sugars to create that lovely golden brown hue we all want to see.

    Crunchy salted peanut butter cookies ingredients

    The ingredients for crunchy peanut butter cookies.
    Gather the ingredients.
    • Salt – This recipe uses a whopping 2 tsp of salt. Many recipes call for only ½ tsp but this one uses more to accentuate the flavors of the peanuts and peanut butter. It’s the secret ingredient, so don’t skip it!
    • Vanilla – Vanilla helps balance the flavors of the cookie. Always use pure vanilla extract.
    • Creamy peanut butter – This recipe uses creamy peanut butter but if you really like extra crunch, you can use crunchy peanut butter. You can also use natural, unsweetened peanut butter, but they won’t be as sweet.
    • Dark brown sugar – Dark brown sugar is just light brown sugar with extra molasses in it. If you don’t have any, add ⅔ tbsp molasses to ⅔ cup of light brown sugar, or you can use light brown sugar.
    • Salted peanuts – These provide the ultimate crunch.
    • Pantry Staples – flour, baking soda, eggs, butter, sugar

    Pro Tip: You can use natural peanut butter in this recipe. However, it is important that it is thoroughly mixed. Learn how to get natural peanut butter smooth enough for this recipe.

    Can I substitute crunchy Peanut Butter for creamy?

    Yes! You can use crunchy peanut butter if you want, but since this recipe already calls for peanuts, you may find the creamy variety is fine.

    How to make crunchy peanut butter cookies

    Step 1: Cream the butter and sugar

    Use an electric mixer to cream together the peanut butter, butter, brown sugar, and granulated sugar then gradually add eggs and vanilla.

    Peanut butter cookie dough in a bowl.
    Cream the butter and sugar and then add egg and then dry ingredients.

    Step 2: Add the dry ingredients

    Add the dry ingredients, don’t overmix! Finally, add the peanuts and continue mixing until they’re evenly distributed.

    Peanuts added to cookie dough in a stand mixer.
    Add the roasted peanuts.

    Step 3: Scoop.

    Use an ice cream scoop or a cookie scoop to portion out the cookie dough depending on how big you want them to be. Flatten each one with the palm of your hand, then use the tines of a fork to make a classic criss-cross pattern in the cookie.

    Cookie dough with criss cross design on top.
    Use a fork dipped in flour to make the hash marks.

    Step 4: Bake.

    Bake for 10-12 minutes until they’re golden brown and just set.

    Peanut butter cookies on a cooling rack.

    Should you chill peanut butter cookie dough before baking?

    No, you don’t need to chill this dough as long as you flatten your cookies and bake them right away. It doesn’t hurt to chill the dough, so if you want to make them later, just cover and chill the dough.

    Should you flatten peanut butter cookies before baking?

    Peanut butter cookies need to be flattened to bake properly. You don’t have to criss-cross them, it’s for decoration only.

    Tips for making perfect crunchy peanut butter cookies with peanuts

    • Let all of your ingredients sit on the counter before baking so they come to room temperature.
    • When you cream the butter and sugar with the peanut butter, make sure the mixture is light and fluffy before adding any other ingredients.
    • Dip your fork in flour before making the criss-cross design on top.

    How to store chunky peanut butter cookies

    Let your cookies cool completely, then place them in an airtight container or a Ziploc bag. You can keep these cookies on the counter and enjoy for up to 2 weeks. They are sturdy enough to ship without falling apart when jostled.

    Can these Salty Peanut Butter Cookies be frozen?

    Peanut butter cookies freeze incredibly well. Let them cool first, then place them in an airtight container and freeze them for up to 3 months. 

    Crunchy peanut butter cookie recipe FAQs

    Why do homemade peanut butter cookies fall apart?

    If you accidentally baked your cookies too long, you might find they’re falling apart. This recipe is already designed to make crunchy cookies, so the bake time and cooling instructions, if followed, should produce perfect cookies.

    Why are my peanut butter cookies not getting hard?

    If you’re cookies are too soft, they probably need to be cooked longer. It’s hard to tell with peanut butter cookies, you can check the bottoms which should be brown when they are done.

    More Salty Peanut Butter Dessert Recipes to Love

    • A stack of peanut butter brownies on parchment paper
      Peanut Butter Brownie Recipe
    • Peanut Butter Sandwich Cookies with a glass of milk
      Peanut Butter Sandwich Cookies
    • Triangle shaped tiger butter stacked on each other.
      Tiger Butter
    • Slices of peanut butter pie on white plates.
      No Bake Peanut Butter Pie with Chocolate Ganache

    Adapted from The Sweeter Side of Amy’s Bread.

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Crunchy peanut butter cookies on a black tray.

    Crunchy Salty Peanut Butter Cookies

    Author: Barbara Curry
    If you're a fan of peanut butter, you'll love these crunchy peanut butter cookies with peanuts! Unlike traditional soft and chewy peanut butter cookies, these cookies are packed with texture and crunch. They're made with creamy peanut butter and chopped peanuts, which add a nutty flavor and a satisfying crunch to every bite.  Serve them with a tall glass of milk or cup of coffee or tea.
    5 from 1 vote
    Print Pin
    PREP: 15 minutes minutes
    COOK: 12 minutes minutes
    Servings: 24

    Ingredients
     

    • 1 ¾ cup flour
    • 2 teaspoons salt
    • ¾ teaspoon baking soda
    • 2 eggs
    • ¾ teaspoon vanilla
    • ⅔ cup creamy peanut butter
    • ¾ cup butter softened
    • ⅔ cup dark brown sugar
    • ⅔ cup sugar
    • 1 ¼ cups salted peanuts

    Equipment

    • Electric mixer
    • Baking Sheet
    • Parchment paper
    • Cookie scoop
    • Fork
    • Cooling rack
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350º. Line cookie sheets with parchment paper.
    • In a bowl, whisk together the flour, salt, and baking soda. In a separate bowl, whisk together the eggs and vanilla.
    • In the bowl of an electric mixer, cream together the peanut butter, butter and sugars on medium speed for 2 minutes, until soft and fluffy, scraping the sides. Gradually add the egg mixture until well combined.
    • With the mixer on low speed, add the dry ingredients in stages. Mix only until everything is just combined, scraping down the sides and bottom. Add the salted peanuts and continue mixing on low speed until the nuts are mixed in.
    • Using an ice cream scoop, scoop out about ¼ cup of dough and place on a prepared cookie sheet. Flatten each ball by pressing the top down with your hand, then use a fork to make a criss-cross pattern in the center.
    • Bake for 10-12 minutes until they are golden brown and just set. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
    Barbara’s Tips + Notes
    • Let all of your ingredients come to room temperature.
    • When you cream the butter and sugar with the peanut butter, make sure the mixture is light and fluffy before adding any other ingredients.
    • If making a criss cross shape, dip a fork into flour to keep it from sticking to the dough. 

    Nutrition

    Serving: 1serving | Calories: 221kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 344mg | Potassium: 124mg | Fiber: 1g | Sugar: 12g | Vitamin A: 197IU | Calcium: 22mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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