Peanut Cookies

Peanut Cookies | A Teaspoon of Happiness

This recipe is not dairy free. It was published before Simply Whisked went dairy free, but I have chosen not to remove it as a reference for incoming traffic. Feel free to swap dairy free substitutes for the ingredients to make it dairy free.

A few months ago, my mom and I were walking through a grocery store – one that we don’t normally go to – and she found these cookies that I had never heard of before. She started raving about how good they were, and how much she loves them. I can’t remember the brand, but they were peanut cookies with whole peanuts in them.

Peanut Cookies | A Teaspoon of Happiness

I convinced her not to buy them though because I had already decided that I was going to try to make them at home. I hadn’t ever had them before, but I had an idea of what I wanted, so I found the perfect peanut butter cookie recipe and, with a few tweaks, came up with the perfect replica recipe.

We ate that first batch pretty quickly so I didn’t have a chance to photograph them. So I made them again for you because you’re the best. Luckily, I have somehow managed to stop myself from eating every single one. I pawned some off on my parents and my friends and I’m putting some in the freezer for when Marc gets home.

Peanut Cookies | A Teaspoon of Happiness
On a side note, have you ever frozen cookies before? Do they still taste good when you thaw them?


Peanut Cookies

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 40 cookies 1x


  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup peanut butter
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 cup cocktail peanuts
  • 1/3 cup granulated sugar, for rolling


  1. Preheat oven to 350F (180C).
  2. In a bowl, whisk the flour, baking soda, baking powder and salt to combine.
  3. In a large bowl with an electric mixer, beat the butter on medium speed until light and fluffy – about two minutes.
  4. Add peanut butter and continue beating on medium until combined and fluffy – about a minute.
  5. Add the sugars.
  6. Beat the mixture on medium for a few more minutes.
  7. Add the eggs and beat until combined.
  8. Slowly add the dry ingredients to the mixer bowl on low speed – about a 1/2 cup at a time – scraping sides as needed until everything has been incorporated.
  9. Add the peanuts to combine.
  10. Place 1/3 cup
  11. Roll the dough into balls – about 2 tablespoons worth – and roll in remaining granulated sugar to coat.
  12. Place cookies on a parchment lined baking sheet about 2 inches apart.
  13. Bake for 10-11 minutes (cookies should be fully set but still soft). Adjust your baking time if necessary for your oven.
  14. Transfer baked cookies to a cooling rack a few minutes after removing from the oven.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Recipe adapted from Brown Eyed Baker.

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  • Reply
    March 24, 2014 at 4:30 pm

    they look like perfect pb cookies!

    • Reply
      Marion in Savannah
      March 24, 2014 at 5:18 pm

      Wouldn’t it be pretty much the same if you made this with extra crunchy peanut butter?

      • Reply
        Melissa Belanger
        March 25, 2014 at 10:45 am

        Yes. Definitely! I just wanted the whole peanuts in them this time, but crunchy peanut butter would definitely work. 🙂

  • Reply
    March 25, 2014 at 9:18 am

    Cookies are not as good from the freezer, but they’re pretty passable if crumbled on top of ice cream.

    • Reply
      Melissa Belanger
      March 25, 2014 at 10:43 am

      Thanks! That’s great to know. I just can’t allow myself to eat them all. That would be a very bad thing 🙂

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