These Double Peanut Butter Cookies have incredible peanut butter flavor and a showstopper look! If you are wanting to make the best peanut butter cookie recipe ever, you have to try these cookies.
A chewy peanut butter cookie along with a drizzle of warm peanut butter makes this a cookie that you will want to make again and again.
A tried-and-true cookie recipe that has been served in many professional businesses and sells out consistently. Customers beg for more and have even been known to buy several to store in the freezer and savor at a later date. This is a true story!!
I am famous for the best peanut butter cookies and even give them away as gifts to my in-laws because they love them so much!!
A 5-star peanut butter cookie recipe that you will pass down to generations of your family. These double Peanut Butter Cookies are delicious!
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Peanut Butter Cookie – Batch Cookies
This cookie recipe is perfect for batch cooking. Double, triple, or quadruple this recipe with great success. Just make sure to follow a few simple rules of cookie making, and your cookies will turn out perfect.
Use softened butter and margarine, scrape the bowl often during the cookie making process, do not over mix or under mix, add the eggs one at a time and incorporate ingredients before adding more, and use a portion scoop to get perfect sized cookies every time.
Make extras and freeze for later. These cookies freeze very well!!
What Peanut Butter Should I Use?
My choice is creamy Jif Peanut Butter. I have used other types of peanut butter, but you can definitely taste the difference in the finished cookie.
Cheap peanut butter is not recommended. Crunchy peanut butter, it will completely change the texture of your peanut butter cookie recipe.
You can also use natural peanut butter but will also change the cookie recipe tastes.
Ingredients in Double Peanut Butter Cookies
Peanut butter cookies drizzled with liquid peanut butter is made from pantry staples. Y
ou’ll need measuring spoons and cups, silicone spatula, a mixing bowl, KitchenAid stand mixer (can use an electric hand mixer), cookie baking sheet pans, cookie scoop, and silicone mats or parchment paper.
- Butter (Salted Butter or Unsalted Butter will work) and Margarine – After many, many baking tests, the combination of the butter and margarine make the perfect cookie.
- Granulated Sugar – White
- Light Brown Sugar
- Creamy Peanut Butter – Smooth peanut butter (Jif Peanut) is best.
- Eggs – Room Temperature
- Vanilla Extract – A good quality is worth it!
- Flour – All Purpose
- Baking Powder
- Baking Soda
- Table Salt
- Course White Sugar – Sanding
- Peanut Butter for the Drizzling on Top
How to Make Chewy Peanut Butter Cookies
Gather all your ingredients to make the double peanut butter cookies. Preheat oven to 350°F.
A KitchenAid Mixer is best when making these homemade cookies. Don’t have a stand mixer, then a handheld mixer will work.
Place the butter and margarine that have both been softened in the mixing bowl along with the granulated sugar, brown sugar, and peanut butter. Combine ingredients together with a flat paddle until the mixture becomes creamy pale and fluffy.
TIP: Use a silicone spatula to scrape the sides of the bowl while making this cookie recipe. Combine the dry ingredients which is the flour, baking soda, baking powder, and salt in a separate bowl. Mix with a whisk.
Crack the eggs into a small bowl and discard the shells. In the stand mixer mixing bowl, add one egg and vanilla extract. Mix together until completely combined.
The cookie dough mixture should look creamy and should not look like cottage cheese. Scrape the side of the mixing bowl with the silicone spatula.
Next, add the remaining egg to the creamed mixture. Beat until smooth and creamy. Again, scrape the sides of the bowl.
Add the dry flour mixture to the creamed mixture in three different parts. Combine before moving on to the next addition of flour mixture and scrape the side of the mixing bowl after adding all the flour.
TIP: Let the creamy peanut butter cookie dough sit for a couple of minutes before portioning the individual cookies.
After a few minutes, turn the mixer on one more time for a minute on low. The peanut butter cookie dough should pull away from the mixing bowl if made correctly.
Portioning Out Peanut Butter Cookie Dough
I recommend using a good portion scooper. The cookies will all be even in size and will all bake evenly. When properly using a cookie scooper, they will be the exact same size.
A #40 portion scooper (small size) will result in 4 dozen, 3 ½ inch fully baked cookies. A #20 portion scooper (larger size) will produce 2 dozen, 4 ½ inch fully baked cookies.
No need to chill the cookie dough. Use a silicone mat or a piece of parchment paper to line each of your baking sheet pans.
When using the portion scooper, fill completely with the peanut butter cookie dough and scrape it along side of the mixing bowl to create a flat dough ball.
Place the cookie dough ball on the prepared ungreased cookie sheet pan so that there is a couple of inches around each ball. On a standard cookie sheet pan (18×13), I was able to do 3 by 4 dough balls (12 cookies) of the # 40 small scooper.
Make Criss Cross Pattern on Peanut Butter Cookies
A signature peanut butter cookie has a Criss cross pattern on the top of it. To do this, slightly flatten each cookie dough ball with a fork.
To achieve an old-fashioned looking peanut butter cookie, use a floured fork to make the Criss cross pattern. Start by dipping your fork into a cup of flour.
Next, press the floured fork slightly onto the top of the cookie dough ball. Do this a couple of times in the same direction to make a line pattern and also help to flatten the cookie dough ball.
Dip the fork in cup of flour again. Make the Criss Cross pattern by slightly turning the pan and make impressions with the fork into the dough in the opposite direction.
You will want to cross the lines that you just made. You will have made a Criss cross design on the top of the cookie, if done right.
To garnish, sprinkle the top of each peanut butter cookie with a course white sanding sugar before baking.
How to Bake Double Peanut Butter Cookies
Place the prepared cookie sheets in the preheated 350°F oven and bake for about 8 minutes. Check on the peanut butter cookies and rotate the baking sheet about halfway through the baking time.
Bake the peanut butter cookies 2 to 4 minutes longer until the cookies are done to your liking. When desired doneness is achieved, remove the pan from the oven.
Cool completely on the baking sheet for a couple minutes. Remove them to a cooling rack or parchment lined paper on the countertop.
Garnishing Peanut Butter Cookies
Add 2 tablespoons of peanut butter to a small microwavable bowl. Place in the microwave and heat in 20 second intervals until the peanut butter is melted.
With a spoon, drizzle the melted peanut butter over top the freshly baked cookies on the cooling wire rack or parchment lined paper. Let the cookie topping set until serving.
Double Peanut Butter cookies are best stored in a single layer as not to mess up the peanut butter garnish on top.
Possible Cookie Add-Ins
What to upgrade this cookie recipe to another level? Consider adding one of the following:
Swap out the Creamy Peanut Butter for Crunchy Peanut Butter
Peanut Butter Chips
Chocolate Chips or Mini Chocolate Chips
How to Store Double Peanut Butter Cookies
Double Peanut Butter cookies are best stored in a single layer as not to mess up the peanut butter garnish on top. Once double peanut butter cookies are completely set, you can place the cookies inside an air-tight container.
Place in a single layer. These are best right after being prepared but hold up well for up to 5 days.
How to Freeze Double Peanut Butter Cookie
My family enjoys frozen fully baked double peanut butter cookies and eat them regularly. Store cookies in an airtight container in a single layer.
These cookies freeze well for three months. Remove the double peanut butter cookies from the freezer and enjoy frozen. Or let them thaw and eat within a couple of days.
More Cookie Lovers Recipes
This Double Peanut Butter Cookies have a creamy peanut butter taste that makes this them your new favorite treat.
It’s simple to prepare, it tastes amazing, and stays soft for days. Here are some of my favorite cookie recipes that you should try.
- Black Cocoa No-Bake Cookies
- Chocolate Sugar Cookies
- Oreo Chocolate Chip Cookies
- Cranberry Cookies
- Crushed Candy Cane Cookies
- Spritz Cookie Recipe
- Chewy Peanut Butter Cookies
- Pumpkin Snickerdoodle Cookies
- Chocolate Dipped Peanut Butter Cookies
- Cranberry Pinwheel Cookies
- Filled Date Cookies
- Easy Cut-Out Sugar Cookies
Double Peanut Butter Cookies – FAQ
Criss cross marks in the tops of homemade peanut butter cookies is a way to flatten the cookie dough balls as well as give the cookie it’s signature mark. This old-fashioned method adds character and style to the classic peanut butter cookie.
Double Peanut Butter Cookie Recipe
For the full cookie recipe and nutrition facts, click below.
Double Peanut Butter Cookie Recipe
These Double Peanut Butter Cookies have incredible peanut butter flavor and a showstopper look! If you are wanting to make the best peanut butter cookie recipe ever, you have to try these cookies. A chewy peanut butter cookie along with a drizzle of warm peanut butter makes this a cookie that you will want to make again and again.
- Butter, Softened 1/2 cup
- Margarine, Softened 1/2 cup
- Sugar, Granulated. 1 cup
- Brown Sugar, Light. 1 cup
- Peanut Butter, Smooth 1 cup
- Eggs, Large 2 each
- Vanilla, Extract 1 teaspoon
- Flour, All Purpose 2 1/2 cup
- Baking Soda 1 teaspoon
- Baking Powder 1 teaspoon
- Salt, Table 3/4 teaspoon
- Sanding Sugar, Course 1/4 cup
- Peanut Butter, Melted 2 tablespoons
- Gather all your ingredients to make the double peanut butter cookies.
- Preheat kitchen oven to 350°F.
- Using a Stand KitchenAid Mixer, place the softened margarine and butter in the mixing bowl along with the granulated sugar, brown sugar, and peanut butter. With the flat paddle on low speed, cream all together until the mixture becomes pale and fluffy. With a silicone scraper, scrape the sides and bottom of the mixing bowl often while making this double peanut butter cookie recipe.
- As the peanut butter cookie mixture is creaming together in the mixing bowl, combine the dry ingredients. In a separate medium mixing bowl combine the flour, baking soda, baking powder, and salt with a whisk.
- In the mixing bowl with the pale and fluffy creamed ingredients, add one egg and the vanilla extract. Mix to incorporate the egg until just combined. With the spatula, scrape the side of the bowl. Add the last egg to the creamed mixture. Combine until the peanut butter mixture is smooth and creamy. Scrape the mixing bowl.
- Add the flour mixture (in three parts) to the creamed cookie mixture. Next, completely combine the peanut butter cookie dough before moving on to the next flour addition. Scrape the side of the mixing bowl, again. After all the dry flour ingredients have been added, let the cookie dough mixture sit for a couple of minutes before portioning the individual cookies. Turn the stand mixer on one more time for about 1 minute on low speed. The cookie dough mixture should pull away from the mixing bowl if made correctly.
- Use a portion cookie scooper to make the peanut butter cookies. A size #40 scooper will result in four dozen, 3 ½ inch fully baked cookies. A size #20 portion scooper will produce two dozen, 4 ½ inch fully baked cookies.
- No chilling of the portioned out cookie dough needed Use a silicone baking mat or a piece of parchment paper to line each of your baking cookie sheet pans. With the cookie scooper, fill completely with the peanut butter cookie dough and scrape it along edge of the mixing bowl to create a flat dough ball.
- Place the peanut butter cookie dough ball on the lined baking sheet pan so that there is a couple of inches around each ball for when they spread out during baking. On a regular sized baking cookie sheet pan (18x13), I was able to do 4 by 3 dough balls (12 cookies) of the # 40 scooper (smaller). To make old-fashioned style peanut butter cookies, use a fork dipped in flour, and make a criss cross pattern to flatten out the cookies. To garnish, sprinkle the top of each unbaked peanut butter cookie with a course white sanding sugar before baking.
- Place the prepared sheet pan in the preheated 350°F oven and bake for 8 minutes. Check on the baking cookies and rotate the sheet pan. Bake two to four minutes longer until the cookies are set, lightly golden brown on the bottom of the cookie, and around the edges. Remove the fully baked cookies from the oven and let cool for a couple minutes before removing them to a countertop parchment lined paper.
- Place the 2 tablespoons of peanut butter in a microwave bowl. Microwave the peanut butter in 30 second intervals. Stir with a spoon to combine. Drizzle over the cooled peanut butter cookies. Let cool to set the peanut butter. If needed, place in the refrigerator a couple of minutes until the peanut butter is set.
- Store leftover double peanut butter cookies in an airtight container or freeze for a later date.
- Make sure the butter and margarine are softened before mixing.
- Scrape the mixing bowl often when making the cookie dough.
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Amount Per Serving Calories 131Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 13mgSodium 118mgCarbohydrates 15gFiber 1gSugar 9gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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So full of peanut butter flavor! I popped ours into the freezer for just a bit to make sure the peanut butter hardened and it was perfect!
Nice tip about popping it into the freezer. Thanks for sharing!