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Chunky Peanut Butter Cookies

From Castle Rock, Colorado, Connie Colgan sent this yummy recipe. "It's my husband's favorite," she says, "but I hope your experts can lighten it up for me." See the recipe for Makeover Chunky Peanut Butter Cookies to see how we trimmed down these crunchy bites.
  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    6 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup raisins
  • 1 cup dry roasted peanuts, chopped
  • 1 cup sweetened shredded coconut


  • In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut.
  • Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts
1 each: 117 calories, 7g fat (3g saturated fat), 13mg cholesterol, 105mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein.
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Average Rating:
  • Brenda MH
    Sep 7, 2014

    Outstanding cookies. The only thing I will change, when I make them again, is to decrease the salt. The peanuts seemed to provide enough salt.

  • gone.campin
    Aug 23, 2013

    My family wanted extra peanut buttery cookies so I used chocolate-peanut butter swirled chips instead of just chocolate and swapped out the raisins for peanut butter M&M's (which added fun color) and left out the coconut. They are amazing! Next time we might try Reese's Pieces.

  • UnhappyTransplant
    Jul 11, 2012

    This recipe is easy and DELICIOUS! I didn't have any peanuts, so I added an extra half cup coconut. Very, very good cookies.

  • brodie123
    Jan 28, 2010

    These cookies have a very good buttery flavor. I will definetly make them again. However I dropped the dough by heaping teaspoons and I got 48 cookies that were abut 11/2 inches across. Not large cookies at all. No way can you get 72 cookies. I also cooked all batches at 350 for 12 minutes. That seemed to be perfect for my oven . Watch your time on your first batch.

  • Aquarelle
    Apr 26, 2009

    No comment left

  • KEHumbert
    Feb 13, 2009

    No comment left