Chunky Peanut Butter Cookies

Original Recipe on Taste As You Go


  • 1/2 cup plus 1 tablespoon salted butter, softened
  • 1/2 cup chunky peanut butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • Hershey's Kisses (optional)


  1. Preheat oven to 375°F.

  2. In a large bowl, beat butter and peanut butter with an electric hand-mixer high speed for 30 seconds.

  3. Add the sugar, brown sugar, baking soda, and baking powder. Beat with hand-mixer until combined. (Start on low speed before increasing the speed to prevent the dry ingredients from flying out of the bowl.)

  4. Add egg and vanilla. Beat with hand-mixer until combined.

  5. Slowly add the flour and beat until combined.

  6. If the dough is too soft, cover with plastic wrap and chill in the refrigerator for 10 minutes.

  7. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly with the tines of a fork, making a criss-cross pattern. Bake for 8-10 minutes, or until lightly browned on top.

  8. Remove from the oven and allow cookies to rest on the baking sheet for 2-3 minutes before transferring to a wire baking rack to cool.

  9. If using the Hershey's Kisses, place one candy in the center of each cookie while the cookies are still warm. Allow to cool to room temperature completely before storing to avoid crushing the Kiss, or let cookies cool on a plate in the refrigerator.

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