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Chunky Peanut Butter Cookies Recipe

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 YIELD:72 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup creamy peanut butter
  • 2 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 flaked coconut


  • 1. In a large mixing bowl, cream butter and sugars. Beat in peanut butter. 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. Stir in the chocolate chips, raisins, peanuts and coconut.
  • 2. 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. Yield: 6 dozen.

Nutritional Facts

1 each: 117 calories, 7g fat (3g saturated fat), 13mg cholesterol, 105mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein.

Reviews for Chunky Peanut Butter Cookies

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Brenda MH
Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed 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."

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