These crunchy peanut butter cookies are irresistible with a soft and sandy texture loaded with peanut butter flavor and crunchy peanuts! They have the best crisp edges with a chewy center.

If you are a peanut butter lover, other peanut butter cookie recipes to try include easy peanut butter cookies, peanut butter cut-out cookies and peanut butter blossoms!

Soft and chewy crunchy peanut butter cookies have the best texture. The addition of chunky roasted peanuts makes them more peanutty with crunchy peanut butter bits in each bite of cookie!

I added chocolate chips like I do in my thick peanut butter chocolate chip cookies and it is the perfect balance of rich flavors. These cookies are so addicting with a sweet, slightly salty and savory taste that you just might want to make a double batch as they will disappear fast!

Why I Love This Recipe

Flavorful texture: These roasted peanut butter cookies have crunch from peanuts, a soft and chewy texture and amazing peanut butter flavor!
Straightforward recipe: These easy peanut butter cookies with peanuts have simple ingredients and the dough can be prepped in just a few minutes!

All-purpose flour: Adds structure to the cookies.
Baking powder: Adds a soft texture to the cookies.
Baking soda: A leavening agent for lift and rise.
Salt: Enhances taste.
Dry roasted peanuts: This adds more peanut flavor to the cookies without adding more peanut butter.
Chocolate chips: I used mini semi sweet chocolate chips. These are optional but I recommend them!
Butter: Softened to room temperature.
Granulated sugar: Adds sweet taste and is the best sugar for crisp edges.
Peanut butter: Creamy smooth peanut butter is best for this homemade peanut butter cookie recipe.
Egg: Remember to bring the egg to room temperature.
Vanilla extract: Rich vanilla extract balances flavor.
Honey: This adds a full flavor to the cookies!

Substitutions and Variations

Chocolate chips: If you would like you can use peanut butter chips or dark chocolate chips. You can also omit them altogether or use M&M’s or chopped peanut butter cups.
Brown sugar: If you like more of a chewy cookie, substitute ¼ of the white sugar with brown sugar. Too much brown sugar, though, will make these cookies too soft.
Dairy free: Use shortening, such as Crisco instead of butter.
Gluten free: While I have not tested it, you could try a gluten free 1:1 flour or almond flour.

How to Make Crunchy Peanut Butter Cookies

To start, in a large bowl whisk together the flour, salt, baking soda and baking powder.

In a mixing bowl, cream butter and sugar until creamy. Beat in the peanut butter, egg, vanilla and honey. Mix in the dry ingredients then gently fold in the peanuts and chocolate chips and combine. Chill.

Roll into balls, place on a prepared parchment paper lined baking sheet. Flatten lightly with tines of fork dipped in flour in a crosshatch pattern.

Bake until lightly browned on top. Let sit on the baking sheet then move to a wire rack to cool completely.

Tips for the Best Peanut Butter Cookies with Peanuts

Chill dough: Chilling the dough ensures these chewy peanut butter cookies don’t spread too much while baking in the oven.
Roll in sugar: Before baking, roll cookie balls in granulated sugar for a classic peanut butter cookie taste.
Avoid overbaking the cookies: For chewy centers do not overbake. Cookies should have golden brown edges and soft centers. Cookies will finish baking as they rest.
Tools needed: I like to use a stand mixer but an electric mixer or handheld mixer works, too. A cookie scoop will ensure that cookies are the same size to bake evenly at the same time.

What is the best peanut butter for cookies?

For these cookies, you will want to use a creamy peanut butter that is processed, such as Jif or Skippy. Natural peanut butter is great to eat but not so great for baking as it leads to a dry and crumbly cookie.

You could use a crunchy peanut butter, but a chunky peanut butter will lead to a more crumbly texture in the cookie.

Is it really necessary to press these peanut butter cookies with a fork?

Yes, peanut butter cookies are more dense than other cookies and pressing them with a fork ensures they spread and bake evenly. Plus the crisscross pattern adds a nostalgic feel to the cookies that everyone loves!

Can I make the dough ahead of time?

Yes! I actually recommend it. The cookie dough needs to chill at least one hour and can be made up to two days in advance. You may need to bring the dough slightly to room temperature to roll into balls before baking if it has been chilled for a few days.

You can also freeze cookie dough balls. Flash freeze on a parchment lined baking sheet then place in a freeze safe container for up to 3 months. Thaw for 30 minutes at room temperature before baking, increasing baking time by one minute.

How long do these cookies last?

Store cookies at room temperature in an airtight container for up to a week. You can also freeze baked cookies in the freezer for up to two months. Thaw at room temperature and enjoy.

I have to say these crunchy peanut butter cookies have become one of my favorites and I hope one of yours too! Enjoy.