Description

These peanut butter cookies are crunchy on the outside, chewy on the inside, filled with chopped peanuts, and simple to make. The peanut butter can even be swapped out for any nut/seed butter you have on hand.

Instructions

Preheat oven to 350F. Line two baking sheets with silicon baking mats or parchment paper.
Make the cookies: Using a stand or hand mixer, beat the softened butter and peanut butter together for a couple minutes, until smooth.
Add in the brown and white sugar and beat for a few more minutes, until light in colour and fluffy in texture (when you think it’s done…go for one minute longer). Mix in the egg until well combined.
Mix in the flour, baking soda, and salt until a smooth dough forms. Fold in the chopped peanuts, if you’re using them.
Cover and chill the dough in the fridge for 30 minutes.
Form the cookies: Using 1.5 tbsp dough for each cookie, form the dough into balls and place on the prepared baking sheets a couple inches apart. No need to press down on the cookies! Keep one sheet of cookie dough balls in the fridge while the other bakes.
Bake for 10 minutes. Let cool on baking sheets for a few minutes before transferring to cooling racks. Store in an airtight container for up to a week!

Notes

For a thinner, snappier texture (rather than chewy), chill the dough for less time (~20 minutes) and press down very slightly on the cookies before baking.

Feel free to add in other mix-ins like chocolate chips, pretzels, or peanut butter chips!

For Gluten Free: Use gluten free all-purpose flour.

For Peanut Free: Use a different nut/seed butter (almond, cashew, hazelnut, sunflower)

For Nut Free: Use a seed butter like sunflower seed butter. You may want to add in some chocolate chips if your seed butter isn’t super sweet in order to balance the flavours.