These are the Best Peanut Butter Cookies EVER! They’re soft, super nutty, and drizzled with just the right amount of chocolate.

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Soft, super-nutty Peanut Butter Cookies with Chocolate Drizzle
Every time I make these Peanut Butter Cookies with Chocolate Drizzle, they’re gone in a flash! They’re simply *THE* best peanut butter cookies I’ve made. This is due mostly to the fact that so much peanut butter’s packed into these cookies between the chunky peanut butter and ground peanuts!
These cookies are soft, and when you bite into them they taste like a cross between a peanut butter cookie and peanut butter fudge!
Crisscrossed Peanut Butter Cookies
To make these cookies look a little more special, or like they came from a bakery, I like to sprinkle the tops with Wilton’s White Sparkling Sugar. The large, sparkling granules add a little something special to the cookies that everyone loves!
As if these cookies weren’t enough on their own (and they are!), I like to drizzle them with melted chocolate! I like doing a drizzle that way you get some soft chocolate in every bite.
Best Peanut Butter Cookies that are soft and super-nutty!

Making Peanut Butter Cookies with Chocolate Drizzle with Kids:

This is a great recipe to make with your kids. My kids, ages 7 and 4, do a few different jobs when helping me make these cookies. They are:

  • Scoop the batter using a 2-Tablespoon scoop.
  • Make the criss-cross pattern on the cookies.
  • Sprinkle the cookies with the white sparkling sugar before baking.
  • Drizzle the cookies with the melted chocolate.

Best Peanut Butter Cookies that's

If you love these Peanut Butter Cookies, then you’ll love these variations: Gluten-Free Monster Cookies, Loaded Peanut Butter Cookies, Peanut Butter Chocolate Chip Cookies, Peanut Butter Cookie Bars with Dark Chocolate Chunks.

Cook’s Note – Peanut Butter Cookies with Chocolate Drizzle:

  • Cookies will keep for 1 week in an airtight container in the refrigerator.

Cook’s Tools – Best Peanut Butter Cookies with Chocolate Drizzle:

A metal baking sheet  A no-slip baking mat  three mixing bowls   wire whisk  kitchen aid  Cuisine Art food processor  two wire racks   small plastic storage container

ONE YEAR AGO: Goat Cheese Tomato Tart

TWO YEARS AGO: Chocolate Chip Shortbread Cookies

THREE YEARS AGO: Greek Cucumber Sliders

Warm Peanut Butter Cookies served with milk.


Best Peanut Butter Cookies that are soft and super-nutty!
5 from 4 votes

Best Peanut Butter Cookies with Chocolate Drizzle

Author Jillian - a Food, Folks and Fun original!
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
4 dozen
These are the Best Peanut Butter Cookies EVER! They’re soft, super nutty, and drizzled with just the right amount of chocolate.



  • PREP OVEN AND COOKIE SHEETS: Move oven rack to lower-middle position, and preheat to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats; set aside.
  • MAKE COOKIE BATTER: In medium bowl add flour, salt, baking powder, and baking soda, and whisk together until combined.
  • In bowl of stand mixer, add butter and sugars and beat on medium speed until creamy, about 1 minute. Increase speed to medium-high and beat until fluffy, about 2-3 minutes. Add peanut butter, eggs, and vanilla and beat on low until combined, about 1 minute. Add flour mixture and peanuts, and pulse mixer until just incorporated and peanuts are evenly distributed.
  • BAKE COOKIES: Using a 2-Tablespoon scoop, scoop cookie dough and roll into balls, and place on prepared cookie sheets about 2 inches apart. Using back of fork, press cookies to make criss-cross pattern. Sprinkle with sparkling sugar (optional), and bake, 1 tray at a time, until cookies are puffed up and very lightly browned around edges, about 10-12 minutes. Cool cookies on cookie sheet for 5 minutes, and then transfer to wire rack to cool completely. Repeat with reaming cookie dough.
  • MAKE CHOCOLATE DRIZZLE: In small heat-proof bowl, add chocolate chips and oil. Microwave at 50% power for 1 minutes, stir and repeat at 30 second intervals at 50% power until chocolate is melted.
  • Place foil or parchment paper under cookie rack. Dip fork into melted chocolate and drizzle chocolate over cookies.
  • Let chocolate set completely, and then store cookies in air tight container in refrigerator. Bring cookies to room temperature before serving.


Serving: 1cookie | Calories: 246kcal | Carbohydrates: 34.3g | Protein: 5.6g | Fat: 10g | Saturated Fat: 4.1g | Cholesterol: 18mg | Sodium: 103mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 11.8g | Calcium: 10mg | Iron: 1.6mg

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Yield: about 3 dozen cookies

The Best-Ever Peanut Butter Cookies 

Original Photos:
A close up of two peanut butter cookies
Two plates with different sizes of Peanut Butter Cookies
Scooped VS Crosscross pattern cookies.
5 from 4 votes

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Recipe Rating


  1. Bridgette says:

    I don’t know if it is quite fair to judge a cookie on how quickly it is gone (at least when I am invited over). 🙂 Honestly though…delicious! now back to the no-cookie diet…

  2. those cookies look delicious and if you say they are the best nothing left than just make them. My boys age 10 and 17 will only help to eat.

  3. Bintu - Recipes From A Pantry says:

    My favourite cookies in the whole wide world. Love the chocolate drizzle to

  4. Oh that chocolate drizzle is everything! You just can’t beat the combination of chocolate and peanut butter.

  5. Wow! These peanut butter cookies look amazing! Wish I had a few of those right here right now! They would go well with my afternoon cuppa 🙂