Peanut Butter Knockouts
Soft, chewy, and bursting with classic peanut butter flavor, these Peanut Butter Knockouts live up to their name! Perfectly golden with a signature crisscross pattern, these irresistible cookies combine creamy peanut butter, a touch of brown sugar for extra richness, and optional chocolate chips for a decadent twist. Ready in just 25 minutes, they’re rolled in granulated sugar for a satisfying crunch on the outside while staying melt-in-your-mouth tender inside. Ideal for bake sales, afternoon snacks, or satisfying your peanut butter cravings, these cookies are a simple yet show-stopping treat that will earn you rave reviews. Store leftovers (if there are any!) for up to a week—though they’ll disappear fast! Keywords: peanut butter cookie recipe, easy peanut butter cookies, chewy peanut butter cookies, quick cookies.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Creamy peanut butter
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 piece Egg, large
- 1 teaspoon Pure vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Mini chocolate chips or chocolate chunks (optional)
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. If desired, fold in mini chocolate chips or chocolate chunks with a spatula.
Scoop out about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in the reserved granulated sugar and place it on the prepared baking sheets, about 2 inches apart.
Use a fork to gently press a crisscross pattern onto each cookie, flattening them slightly.
Bake in the preheated oven for 8-10 minutes, until the edges are just set. The cookies may look slightly underbaked in the center, but they will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 557.0 g | 203% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 379.3 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
