25 Peanut Butter Cookies for Those Who Want To Go Deep on the Theme

Are you obsessed with that play of sweet and salty that a spoonful of peanut butter can indulge? Do you wonder why all the other nuts cost more than the only nut you need in life? Do you scan the table at a cookie swap, looking for that telltale crosshatch pattern? This is your story. Here, you’ll find a cookie to scratch your every itch—because your every itch requires peanut butter, of course. Pair with its lunchbox life partner, jelly, or its “The One,” chocolate—or just relish in its peanutty goodness showcased all on its own. You’ve got lots of options, all peanut butter—but that’s how you want it.

If you’re going to look for a peanut butter cookie that might be able to be crowned as “the best,” you should expect to go the extra mile—here, making your own peanut butter from scratch (no worries, that only requires putting the peanuts in the food processor and turning it on). You’ll taste that freshness in these cookies, with an uber-peanutty flavor. That little extra sprinkle of raw sugar on top gives them a delicious crunch that yields to a soft interior, and plays well against the salt on the roasted peanuts.

One big cookie baked in a skillet will win at any party, particularly if you have dippers on hand (for this peanut butter cookie, may we suggest some jam, hot fudge or chocolate-hazelnut spread?). The parts around the edge get a gorgeous chewiness, but having lots of interior real estate means that there’s tons of that yielding, melty texture of a fresh cookie right out of the oven (and you’ll want to serve it that way, too). You’ll love the quickness of whipping this together, as there’s no need to cut cookies or roll balls of dough; just press into the skillet and bake.

This is the way to go for the peanut butter lover who secretly thinks that the ideal cookie barely needs any other ingredients than the peanut butter itself. Just as a flourless chocolate cake is richer, moister and more dense, the lack of flour here means that the cookies almost have more in common with a peanut butter truffle or fudge. A little sea salt on top is a modern touch that complements them deliciously.

This is perhaps the cookie in its most classic incarnation, the one your grandmother used to make. Due to its straightforwardness, it’s an ideal recipe to hand over to the kids when they feel like baking. Don’t forget the classic fork marks on top to broadcast to the world what kind they are, although the peanutty aroma that wafts through the kitchen as they bake will make that unnecessary.

These have now become holiday classics in their own right, appearing at that time of year where everything is so extra, we use cookies as vehicles for candy. Bake up your cookies, then press a chocolate kiss into the center of each right when they come out of the oven (pro tip: unwrap your kisses while the cookies are baking!). When everything cools a bit, the kisses still have a slight meltiness to them, and so do the cookies. Chef’s kiss.

We love everything about these cookies. First, they combine several hearty and homey baked-good all-stars, namely, oatmeal, banana and chocolate chips. But mostly, that with the addition of peanut butter, they have enough staying power that they give us the excuse to eat cookies for breakfast! Honorable mention: They also make ideal lunchbox treats or after-school snacks to fuel back up for the big game.

These cookies have it all: Cuteness, a wink-wink style (untraditional, yet still bearing the signature crosshatch of peanut butter cookies) and incredible flavor. After baking up these almost shortbread-y squares and letting them cool, just sandwich them with Concord grape jelly for that iconic flavor profile. Strawberry jam would work beautifully, too.

This list would be incomplete if no one took advantage of the ideal supermarket product: Peanut butter chips. They add an ooey-gooey appeal to a meltingly rich cookie in a way that we usually only get to experience with chocolate chip cookies. These are supremely tender, so they require that brief chill in the refrigerator that Nancy Fuller recommends. Don’t skip over that step.

These swirls have an air that perhaps some mad genius came up with them—but we’re not complaining. A layer of peanut butter dough is topped with a layer of sugar cookie dough and finally brownie batter, then the whole is rolled up for a slice-and-bake that will satisfy several cravings in one go. The best part is that once you make your dough loaf, you can just keep it in the freezer and slice off cookies to bake fresh when desired.

We tend to think that if we want one large dessert that has a bit of whimsy, that it has to be some sort of decorated cake. This ginormous cookie proves that notion wrong, recreating the classic supermarket peanut butter cookie Nutter Butter, but in a form that lets everyone share in the same fun. Two big peanut butter cookies get a supremely tasty homemade peanut butter buttercream filling that is sure to delight.

These are the ultimate “cupboard is bare” treat to make when you’re also short on time. But there’s no compromise on taste, here. Fewer ingredients means that what’s here is absolutely showcased to maximum flavor.

Once again we have a cookie cake, but this one is masquerading as real cake, with frosting flourishes and honey-roasted peanuts for the ultimate sweet-and-salty effect. Some rolled oats in the dough lend a toothsome texture. The frosting, too, has a peanut butter base; the interplay of that peanut butter flavor in many different textures is part of the appeal.

A flourless version, redux: This one employs chunky peanut butter, for a little crunch amid the crispness of the cookies. Naturally gluten-free, these give a little more treat than just a spoon out of the jar, midday, and go beautifully with a cup of coffee or cold glass of milk.

And another spin on a classic: Introducing a little s’more element to the party. Rather than just pushing kisses into cookies, here, you’re topping freshly-baked peanut butter cookies with marshmallows, then popping into the broiler for a little toasting. Crown the final product with the kisses, and you’ll be ready to offer up s’more.

We know that peanut and honey have an affinity for one another, but make it hot honey and take your cookies to a whole new level. The heat is pumped up with some chile flakes, and chopped honey-roasted peanuts give a textural and flavor boost. Though these cookies feel adult enough for any potluck, card game or after-dinner gathering, don’t be surprised if the kids devour them, too.

Ree Drummond takes the chocolate-plus-peanut butter theme in a whole new direction with these. Though generally, we might expect our cookie to be meltingly falling apart from the chocolate chunks (and do follow her recommendation to go with chopped chocolate, rather than chocolate chips), these surprise in that their gooey centers come from an unctuous lode of peanut butter. The cookie itself has a lot in common with a standard chocolate chip cookie, although the inclusion of some coffee powder definitely pumps up their bittersweet profile to offset those sweet centers.

On the cookie-as-vehicle-for-candy theme, these were positively engineered for peanut butter sensory overload. A cookie dough that leans crisp-peanut-buttery gets pressed into sanding sugar for a crunchy bite, and then, hang onto your hat, a full-size peanut butter cup goes right into the center. Baking them makes those centers creamy in the best possible way, but we’re not content to stop there; each gets topped with chopped honey-roasted peanuts.

Bigger isn’t always better; in this case, it is much, much better. When you need to bring drama to a cookie swap, this is the way to go, as this cookie is as much centerpiece as it is dessert. Still, you’ll find that preparing it is very much like the standard version; here, the hardest part is sourcing your giant chocolate kiss.

Where many of the cookies on this list are chewy or even gooey, these cookies trade on their thin crispness, which also has much to recommend it. They have a refined appearance and effect, though they are simple slice-and-bakes at heart. A little halved peanut on top of each is a signal to their flavor, and adds a nice crunch when you hit that bite.

And if you have a teen in your house, you may have noticed the popularity of edible cookie dough. But this is not just sneaking a bite of dough on your way to making cookies, like we did when we were kids. This recipe takes steps to make sure the dough is food-safe, so the teens can go to town on it. Go this route, too, to make tiny balls of dough for a homemade cookie dough ice cream.

These are your classic thumbprint, although in a PB&J incarnation rather than your usual sugar cookie. Since the jelly goes through the baking process, it has a thicker, jammier presence on these thin, crisp wafers. No one will judge if you finish your peanut butter and jelly sandwich lunch with one of these for dessert.

These see your flourless peanut butter cookie and raise you chocolate chunks! Naturally gluten-and dairy-free, these sing with intense flavors and a melting texture. Just one is rich enough to be all you need for a sweet treat, but thankfully, cookies are small, so go ahead and have another two or three or ten if you see fit.

Chocolate crinkles get all the love, but why not a peanut butter version (and call it crackles)? And just as crinkles often have surprise slivered nuts inside, these surprise, too, with the inclusion of mini chocolate chips. These have exactly that play of chewy middles and firmer tops that you expect from a crinkle.

These oversize cookies are stuffed with textural surprises: shatteringly-crunchy little nuggets of toffee, and a creamy milk chocolate center. They’re best served warm right from the oven, so they beg to be served at a slumber party. But leftovers the next day magically satisfy, too.