Peanut Butter Cookies with Crunchy Peanut Topping

Originally published on October 22, 2011

I often eat peanut butter cookies for breakfast, on the suggestion of my mother, actually. While it might not seem like a traditional breakfast, it gives me that little bit of protein that I need to get me through until lunch, and doesn’t make me feel stuffed, something that’s easily done in the morning when I don’t usually have much of an appetite. And besides, peanut butter cookies are delicious, so any excuse to eat them is a good one!

That being said, I do like to mix it up when I make them. This time, I made the traditional peanut butter cookie recipe that I usually use, and can be found on the side of most Kraft peanut butter jars. Just sprinkling a few roasted, salted peanuts on top transforms these cookies and gives them that extra kick of salty-sweetness. Just talking about them, I can’t wait to pick up my next bag of peanuts so I can make these again!


1 cup smooth peanut butter
1/2 cup white sugar
1 egg 
1 cup roasted, salted peanuts, chopped 


1.) Preheat oven to 325 degrees Fahrenheit.

2.) Combine the peanut butter, the egg, and the sugar in a bowl and stir to thoroughly combine.

3.) Roll dough into 24 small balls and place on a greased cookie sheet about 2 inches apart. Press down on each ball lightly with a fork. Sprinkle chopped peanuts over top of each cookie.

4.) Place in the preheated oven and bake until cookies are just starting to brown, 11 – 15 minutes.

5.) Remove from oven and allow to rest for 5 minutes on cookie tray before moving to a wire rack or plate to cool completely.

6.) Serve and enjoy!