The Best Peanut Butter Chip Cookies Recipe

I tried Gideon's Bakehouse cookies in central Florida and I instantly became obsessed with their peanut butter crunch cookie. That's no surprise considering I have a bit of a peanut butter obsession. Proof of my peanut butter obsession can be found here, here and here. So when it came to these triple peanut butter cookies, I became instantly hooked.

When I first tried the triple peanut butter cookie at Gideon’s Bakehouse, I knew I had to recreate these cookies back home. I have tested this recipe a dozen times in order to perfect the texture and flavor, I’m happy to announce this cookie recipe is now perfect.

Why you'll love these Triple Peanut Butter Cookies

Seeing as how I live four hours away, I decided I needed to make a Gideon's Bakehouse copycat recipe ASAP. This recipe is my take on their peanut butter crunch cookie. The cookie has a peanut butter base, contains honey roasted peanuts and peanut butter chips. The final touch is a sprinkle of flaked sea salt that heightens the flavors.

Peanut Butter Chip Cookie Recipe Ingredients

For the exact quantities/measurements scroll down to the recipe card

• Unsalted butter
• Brown sugar
• Creamy peanut butter
• Almond extract optional
• Vanilla extract
• Eggs
• Baking soda
• Salt
• All-purpose flour
• Peanut butter chips
• Honey roasted peanuts
• Sea salt flakes

How to Make Peanut Butter Chip Cookies

• Line a large baking sheet with parchment paper and set your oven to 350 degrees.
• In a large bowl combine the melted butter and sugars, mix until combined.
• Add in the peanut butter, almond extract, and vanilla extract. Mix until smooth. Add in one egg at time and continue to mix until ingredients are incorporated.
• Add in the baking soda, salt, and flour then mix. Fold in 1 cup of peanut butter chips and peanuts.
• Scoop the cookie dough using an ice cream scoop for larger cookies and place onto your prepared cookie sheet. Once you've scooped the cookies, add additional peanut butter chips onto the top of the cookie and sprinkle with flake seat salt.
• Bake for 10 minutes in the oven.
• Remove the cookies and allow them to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling completely.

Peanut Butter Chip Cookies Recipe Variations

Like some chocolate in your triple peanut butter cookies? Cut the peanut butter chips in the cookies down to ¼ cup and add ⅓ cup of your choice of chocolate chips.

Love the idea of bananas and peanut butter? Cut the peanut butter chips in the cookies down to ¼ cup and add ⅓ cup of chopped sweetened banana chips

Tips for making the Best Peanut Butter Chip Cookies

• Use high-quality ingredients: This makes a big difference in the final product. Opt for creamy or crunchy peanut butter you love, real butter that's softened, and fresh, high-quality chocolate chips.
• Don't overmix the dough: Overmixing leads to tough cookies. Mix until the dry ingredients are just incorporated with the wet ingredients. A few streaks of flour are okay!
• Use the right baking sheet: Baking sheets with dark or nonstick surfaces can cause cookies to brown too quickly. Opt for light-colored, uncoated baking sheets for even browning.
• Space the cookies out: Cookies spread while baking. Leave enough space between them to prevent them from becoming one giant cookie.

Storing Peanut Butter Chip Cookies

unbaked cookie dough

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:

1. Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
2. Chill the scooped cookie dough balls in the freezer for 20 minutes.
3. Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
4. Place the freeze cookie dough for up to 2 months.
5. When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

Baked Cookies

To store your baked cookies, place them in an airtight container. They will keep at room temperature for upto 3 days.

Check out these other cookie recipes

Print Recipe

5 from 7 votes

Peanut Butter Chip Cookies Recipe

Peanut butter cookies filled with peanut butter chips and honey roasted peanuts

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 15 cookies

Calories: 495kcal

Author: Cari

Ingredients

• ▢ 1 cup unsalted butter melted
• ▢ 1 cup brown sugar lightly packed
• ▢ 1 cup white granulated sugar
• ▢ 1 cup creamy peanut butter
• ▢ ¼ teaspoon almond extract optional
• ▢ 1 tablespoon vanilla extract
• ▢ 2 large eggs
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2-⅔ cup white all-purpose flour
• ▢ 1 ½ cup of peanut butter chips divided
• ▢ 1 cup of honey roasted peanuts
• ▢ 1 tablespoon sea salt flakes

Instructions

• Line a large baking sheet with parchment paper and set your oven to 350 degrees.
• In a large bowl combine the melted butter and sugars, mix until combined.
• Add in the peanut butter, almond extract, and vanilla extract. Mix until smooth. Add in one egg at time and continue to mix until ingredients are incorporated.
• Add in the baking soda, salt, and flour then mix. Fold in 1 cup of peanut butter chips and peanuts.
• Scoop the cookie dough using an ice cream scoop for larger cookies and place onto your prepared cookie sheet. Once you've scooped the cookies, add additional peanut butter chips onto the top of the cookie and sprinkle with flake seat salt.
• Bake for 10 minutes in the oven.
• Remove the cookies and allow them to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling completely.

Notes

If you're looking store the cookie dough to bake later, form your cookies and place them on a cookie sheet. Place the cookie sheet in the freezer for 5-10 minutes. Remove the cookies from the freezer then place them in an airtight container. They'll keep in your freeser for about a month or two.

To store freshly baked cookies, as soon as the cookies are cool place them in a tightly closed plastic container or resealable bag. They will stay fresh for 3-5 days.

Like some chocolate in your triple peanut butter cookies? Cut the peanut butter chips in the cookies down to ¼ cup and add ⅓ cup of your choice of chocolate chips.

Love the idea of bananas and peanut butter? Cut the peanut butter chips in the cookies down to ¼ cup and add ⅓ cup of chopped sweetened banana chips

Nutrition

Serving: 1cookie | Calories: 495kcal | Carbohydrates: 46g | Protein: 12g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 280mg | Potassium: 223mg | Fiber: 3g | Sugar: 36g | Vitamin A: 410IU | Calcium: 38mg | Iron: 2mg

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