Read by Michael Flamel

As the sun sets over my backyard garden, I can’t help but feel a pang of nostalgia for my favorite cookie—chunky peanut butter cookies. They’re a delightful blend of familiarity and just a touch of the exotic, thanks to the chunky, roasted peanuts that give them their signature texture. The story of these cookies is as rich and layered as their flavor, and today, I’m going to share both my treasured recipe and a bit of history behind this beloved treat.

The Origins: Peanuts, Peanut Butter, and the Cookie

Peanuts, originally hailing from South America, were cultivated by ancient civilizations like the Incas. These versatile legumes were eventually brought to Africa, where they became a staple, and later to North America via the transatlantic trade routes.

Peanut butter, however, has a more modern origin. In the late 19th century, Dr. John Harvey Kellogg, of cereal fame, patented a process for creating peanut butter as a protein substitute for his patients. It wasn’t long before this creamy concoction made its way into American kitchens.

The first peanut butter cookies appeared in the early 20th century, with recipes calling for a simple combination of butter, sugar, flour, and peanut butter. But my version, with its chunky roasted peanuts, is a nod to both tradition and a love for texture.

Chunky Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chunky Peanut Butter Cookies are a rich, buttery treat packed with creamy peanut butter and chunky, roasted peanuts. They offer a perfect balance of sweet and salty flavors with a soft, chewy texture and a satisfying crunch. These golden-brown cookies are a nostalgic, comforting snack that’s perfect for enjoying with milk or coffee.

• Author: Don Nicholas
• Prep Time: 30m
• Cook Time: 1 hour 30 minutes
• Total Time: 0 hours
• Yield: Server 24-30 1x
• Category: Bakery

Ingredients

Scale 1x2x3x

• Fresh from the garden:
  • 2 cups of raw peanuts (to be roasted)
• From the pantry:
  • 1 cup Skippy Organic Peanut Butter (my personal favorite, as my son rightly points out, it’s not the most natural, but it hits the perfect balance for me)
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

• Roasting the Peanuts:

1. Preheat your oven to 350°F (175°C).
2. Spread the raw peanuts in a single layer on a baking sheet.
3. Roast for 15-20 minutes, stirring occasionally, until they are golden brown and fragrant.
4. Let the peanuts cool completely, then chop them coarsely. These will add a delightful crunch to your cookies.

• Making the Cookie Dough:

1. In a large mixing bowl, cream together the softened butter, Skippy Organic Peanut Butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.
5. Fold in the roasted, chopped peanuts.

• Baking the Cookies:

1. Preheat your oven to 375°F (190°C).
2. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
3. Flatten each cookie slightly with a fork, creating a crisscross pattern.
4. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
5. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions and Beverage Pairings

These cookies are perfect for any occasion, especially at cookie swaps where their unique texture and rich flavor make them stand out. Serve them warm with a glass of cold milk for a classic pairing. If you’re feeling a bit more adventurous, try them with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

For beverage pairings, a robust cup of coffee or a frothy cappuccino complements the nutty richness of the cookies beautifully. If you prefer tea, a hearty Assam or a spiced chai will do the trick.

A Cookie Swap Favorite

Every year, I look forward to our neighborhood cookie swap, and my chunky peanut butter cookies are always a hit. There’s something about the combination of creamy Skippy Organic Peanut Butter and those freshly roasted peanuts that makes them irresistibly good. Sharing these cookies with friends and family not only brings joy but also connects us to the rich history of peanuts and peanut butter, celebrating the journey from ancient civilizations to our modern kitchens.

These cookies are more than just a treat—they’re a piece of culinary history, a testament to the blending of cultures and flavors, and a cherished part of my own family’s traditions. I hope this recipe brings as much joy to your home as it does to mine. Enjoy! ❖