These peanut butter cookies can be cut out into the cutest shapes! They are even better when drizzled with dark chocolate and a sprinkling of sea salt on top.
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These peanut butter cookies are for peanut butter lovers, because who doesn’t love peanut butter?! Well, maybe some people. I guess there is the people who live for Nutella or even almond butter, but I honestly don’t get why. Or the people over in Europe. Could never really understand why Europeans don’t like peanut butter. Anyone care to elaborate?
Europe vs peanut butter??
A long time ago, well more like 6 years ago, I was an exchange student and lived with the nicest family in England for 4 months. One thing I learned is that peanut butter isn’t a very popular thing and I have no clue why that is. If you wanted it, you’d have to buy it in the smallest jars of it because you can’t exactly find it. Now I go through a jar of peanut butter like no one’s business, and that’s me being serious, because I will eat it by the spoon.
I literally took the two biggest containers of peanut butter to England with me and both jars were gone within a month. And I’m not talking about the typical 16 oz jar you would normally buy for a family of four. I’m talking about the 64 oz jars. Two of them. Both gone in a month. Maybe I have a peanut butter problem. And maybe I should go to peanut butter anonymous? Is that a thing? Or it’s because peanut butter is life and you need a daily dose of a good PB&J sandwich. I will say though is that my host mom was surprised that it was all gone that quickly, and I should be horrified with myself, but to be honest I was more upset that I had ran out.
Main ingredients & variations
I bought this rooster cookie cutter and I thought it was just perfect to go with these cookies. Just add in a little chocolate drizzle and a dash of sea salt and you have a cute, delicious cookie. And who doesn’t like to have a little chocolate with their peanut butter?
- Peanut butter- this is clearly a must have for these cookies. I used creamy peanut butter so I can’t say what it would be like to use crunchy. Maybe it would add in a great crunch, or maybe it will make it difficult to roll the dough out. But you can always experiment with this.
- Dark chocolate- I used dark chocolate to drizzle on top of these cookies. It’s pretty easy too, just put some chocolate into a piping bag and microwave it until melted. Then drizzle all over these cookies. You can use milk chocolate or even white chocolate though if that’s what you prefer. White chocolate would be bomb on these!
- Sea salt- I use a high quality sea salt when I sprinkle it on top of desserts. It adds to the pretty factor but also has a better taste. This is completely optional but highly recommended for that extra pop of flavor.
Tools I used to make these cookies
You don’t have to use the exact cookie cutter or rolling pin to make these cookies. Use whatever you have on hand! Make them into little circles or even use a knife and freehand it.
- Rooster cookie cutter- The cute little cookie cutter I used to make these cookies. Aren’t they just adorable? You can get them via the link below on Amazon or if you can’t find it via the link I would check eBay.
- Marble rolling pin- I used my favorite marble rolling pin to roll out the cookie dough and just because I use it for everything. Pie crusts, fondant, and especially cookie dough.
Other fun recipes for you to try!
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peanut butter cookies
- 2 sticks unsalted butter
- 1/2 granulated sugar
- 3/4 cup brown sugar
- 3/4 cup creamy peanut butter
- 3 eggs
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- preheat the oven to 350 degrees F.
- in a bowl, combine all of the dry ingredients. in another bowl, combine the butter, peanut butter, and both sugars and cream together until smooth, about 1 minute.
- scrape down the sides of the bowl then add in the eggs and vanilla. mix until incorporated, about 1 minute.
- scrape down the sides of the bowl again and then gradually add in the dry ingredients.
- separate the dough in half and then wrap the halves into cling wrap. place the dough into the fridge for about 30 minutes.
- once chill, roll the dough out to 1/4 inch thickness. place the cookies onto a sheet pan lined with parchment paper. bake for 8-10 minutes. let cool.
- add a chocolate drizzle by melting some chocolate chips and using a fork to drizzle it on the cookies. then sprinkle some sea salt on top before the chocolate sets.