Reflecting on nostalgic chunky peanut butter cookies, Don highlights their blend of familiarity and exotic texture. Peanuts originated in South America, spread to Africa and North America, while peanut butter was invented by Dr. John Harvey Kellogg in the late 19th century. The first peanut butter cookies appeared in the early 20th century, featuring simple ingredients. Don’s version adds chunky roasted peanuts for extra texture, honoring tradition and a love for rich flavors.

Chunky Peanut Butter Cookies

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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

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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.