I got again some “Coffee House Cookies” for Cookie Friday! Big, delicious cookies we all like so much from coffee shops. Today’s cookies are made with peanut butter and roasted peanuts. Sweet and salty at the same time! Love it! Unfortunately nothing for those with a nut allergy. Sorry ;)

Everyone with an allergy to peanuts step back, please. I know this can be dangerous for you! So don’t touch them. Everybody else – feel free to grab one or even two. I made enough cookies for all of you. For the ones with the nut allergy… just wait a bit, there will be soon some more cookies for you too!
I really love those huge cookies they sell in coffee shops. You can basically skip breakfast if you got one of those with your coffee. It does not mean I would stop after one… no ma’am ;) I can easily eat two or more at once with my coffee. Especially these here with the peanuts. I really love the combination of sweet and salty.

This is now the third cookie recipe in the new subcategory – I already showed you some Salted Caramel Cookies and Chunky Chocolate Chip Cookies. What will be next? Any requests? ;) Some more cookies with nuts? Or maybe again some chocolate? Or maybe loaaads of chocolate? Tell me in the comments and let’s see what I can show you next!
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (115g) butter, melted and cooled to room temperature
1 1/4 cups (150g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
7 oz. (200g) peanut butter (smooth or chunky)
For the decoration:
1.7 oz. (50g) salted peanuts, chopped
flaky sea salt (optional)
Für den Teig:
115g Butter, geschmolzen und handwarm
150g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Natron
1/2 TL Salz
200g Erdnussbutter (mit oder ohne Stücke)
Für die Dekoration:
50g gesalzene Erdnüsse, gehackt
Meersalzflocken (optional)


DIRECTIONS / ZUBEREITUNG
2. Add the sugars and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the bowl, mix until just combined. Add the peanut butter and mix in. Place the dough in the fridge for at least 30 minutes.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet. Add some more chopped peanuts on the dough, sprinkle with some flaky sea salt (optional) and bake for 10-12 minutes. The edges of the cookies should be firm, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
2. Die beiden Zuckersorten mit der geschmolzenen Butter in eine große Schüssel geben und dann auf höchster Stufe für 1-2 Minuten hell und cremig aufschlagen. Das Ei dazugeben und gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Natron und Salz vermischen und dann zur großen Schüssel dazugeben und nur kurz unterrühren. Die Erdnussbutter unterrühren und dann den Teig für mindestens 30 Minuten in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand (etwa 4cm/1.5 inches) auf das Blech setzen und dann in jede Portion gehackte Erdnüsse drücken und mit ein paar Meersalzflocken bestreuen (optional). Die Cookies in der Mitte des Ofens für etwa 10-12 Minuten backen. Die Ränder der Kekse sollten fest, die Mitte aber noch weich sein. Aus dem Ofen nehmen und die Kekse ein paar Minuten auf dem Blech abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Peanut Butter Cookies
- Prep Time: 20
- Cook Time: 10
- Total Time: 60
- Yield: 16 1x
Description
Delicious Peanut Butter Cookies. Crunchy on the outside and nice and soft on the inside. Cookie perfection!
Ingredients
For the dough
- 1/2 cup (115g) butter, melted and cooled to room temperature
- 1 1/4 cups (150g) brown sugar
- 1/4 cup (50g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/3 cups (180g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 7 oz. (200g) peanut butter (smooth or chunky)
For the decoration
- 1.7 oz. (50g) salted peanuts, chopped
- flaky sea salt (optional)
Instructions
- Melt the butter (either in a small pot on the stove or in the microwave) and let cool down again. Chop the peanuts for the decoration coarsely.
- Add the sugars and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the bowl, mix until just combined. Add the peanut butter and mix in. Place the dough in the fridge for at least 30 minutes.
- Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet. Add some more chopped peanuts on the dough, sprinkle with some flaky sea salt (optional) and bake for 10-12 minutes. The edges of the cookies should be firm, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!