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  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup 1 stick unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed peanut pieces


  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Combine the flour, baking sod,a and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy.
  • Add in the egg and vanilla, beating until incorporated.
  • Add the peanut pieces and stir to incorporate.
  • Gradually add in the flour mixture on low speed. Stir until dough forms.
  • Using a cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading.
  • Bake for 10 to 14 minutes, or until edges are slightly browned, and remove from oven.
  • Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
  • Store in an airtight container for up to 5 days.