This Soft & Crunchy Peanut Butter Cookies recipe makes decadent cookies that every peanut butter lover will enjoy. A soft and chewy cookie with a roasted peanut crunch!

Chewy Crunchy Peanut Butter Cookies are the best!
I must admit ~ I’m a peanut butter lover. I used to eat it by the spoonful out of the jar! That’s why these cookies are at the top of my list of favourite cookies.
I found the cutest Juniper Spreader Knife on Amazon. It’s perfect for getting down to that last bit of peanut butter in the jar, and it’s FOOD-SAFE & ECO-FRIENDLY!
One bite of these cookies will take you back to your childhood when Mom served up a plate of Peanut Butter Cookies with an ice-cold glass of milk for an after-school snack.

I’ve tested different recipes for peanut butter cookies over the years, and I found using crunchy peanut butter makes the cookies a little too crunchy. So I tried the combination of creamy peanut butter and chopped unsalted roasted peanuts. The result? A soft and chewy cookie with a little bit of crunch that is full of Peanut Butter Flavour!

How To Make Soft & Crunchy Peanut Butter Cookies
- Using electric mixer, beat sugars, shortening, peanut butter and egg.
- Stir in flour, baking soda, baking powder and salt.
- Heat oven to 375 degrees F.
- Shape dough into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten cookies slightly with a fork.
- Bake until set but not hard, about 10 minutes.
- Cool slightly before removing from cookie sheet.
Be sure to follow along with me on Instagram (@homehereandaway) to see more of my favourite cookie recipes.
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Soft & Crunchy Peanut Butter Cookies
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Using electric mixer, beat sugars, shortening, peanut butter and egg.
- Stir in flour, baking soda, baking powder and salt.
- Heat oven to 375 degrees F.
- Shape dough into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten cookies slightly with a fork.
- Bake until set but not hard, about 10 minutes.
- Cool slightly before removing from cookie sheet.
Oh yummy! Pinned and will definitely make! ~~ Susie from Chelsea Project