Desserts
This Hershey peanut butter cookie recipe delivers the perfect balance of rich peanut butter flavor and melty chocolate chunks in every bite—just like your favorite childhood treat. 💛 The secret lies in using creamy peanut butter and chopped Hershey bars for that signature burst of flavor in each cookie.
I've baked these dozens of times, and they never disappoint, whether you're making them for a holiday gathering or a simple weekend dessert.
The recipe combines simple ingredients like flour, butter, and sugar with the star players—peanut butter and chocolate—to create cookies that are soft yet sturdy, with a satisfying crack when you break them open.
Baking time is short, but the flavor develops as they cool, making them even more irresistible. This method ensures every batch turns out with that classic peanut butter cookie texture you love.
What you’ll end up with is a tray of golden-brown cookies, each packed with peanut butter swirls and pockets of melted chocolate. The aroma alone will have everyone heading to the kitchen, and the taste?
Pure comfort in every bite. These cookies stay fresh for days, making them perfect for gifting or enjoying over time. Let’s get baking!
For extra indulgence, try adding a sprinkle of flaky sea salt or a drizzle of melted chocolate after baking. The possibilities are endless, but the foundation is always foolproof. Here’s how to make them—step by step.
Ingredients for hershey peanut butter cookie
The secret to these cookies is creamy peanut butter and melty chocolate chunks.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 ½ cups | Natural or classic, unsweetened preferred |
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍚 | 1 cup | White or light brown sugar |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Vanilla Extract 🍯 | 1 tbsp | Pure extract, not imitation |
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning and leveling method |
| Baking Soda 🧂 | ½ tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Hershey Milk Chocolate Bars 🍫 | 12 oz | Chopped into small chunks |
| Flaky Sea Salt 🧂 | 1 tsp | For optional finishing touch |
The peanut butter makes all the difference—natural or classic, unsweetened is key. Jif or Skippy work perfectly, but if you're feeling fancy, grab the natural kind from Trader Joe's or Whole Foods. The butter should be soft but not melted—room temperature is critical. For the chocolate, Hershey bars are non-negotiable. Chop them into small, even chunks—think about the size of a pea. If you're in a rush, microwave the bars for 20 seconds to soften before chopping. The baking soda and salt are simple but essential—don't skip measuring them precisely.
No creamy peanut butter? Crunchy works too, but you'll lose that signature soft texture. Short on Hershey bars? Semisweet chocolate chips in a pinch, but they won't melt as beautifully. The vanilla extract can be swapped for vanilla bean paste if you're feeling indulgent. For the sugar, brown sugar adds chewiness—stick with white if you prefer a crispier cookie. If you're making these for a crowd, double the batch. The dough keeps well in the fridge for up to 48 hours, so you can prep ahead without stress.
These cookies stay fresh for 5-7 days in an airtight container at room temperature. For extra indulgence, sprinkle flaky sea salt on top right after baking—it enhances the peanut butter flavor. If you want to make ahead, bake the cookies and store them in layers with parchment paper between each layer. They freeze beautifully too—just thaw at room temperature before serving. The aroma alone will have everyone in the house heading to the kitchen, so save some for last-minute snackers.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 30-second hand-mix method—just smash the peanut butter and butter together until it’s almost smooth, then fold in sugars and egg. No food processor, no stress, just that perfect chunky texture you crave.
- Hershey’s Magic: That one cup of Hershey’s milk chocolate chips? It’s the secret weapon. The cookies crackle just enough to hold the gooey peanut butter center, and every bite tastes like a nostalgic hug—no fancy ingredients, just pure comfort.
- Party or Snack: Between us, these are my go-to for everything: school bake sales, holiday cookie platters, or just a midnight craving. They freeze like champs too—pull one from the freezer, microwave for 10 seconds, and boom, instant happiness.
- Budget Baked Good: Peanut butter and sugar are my wallet’s best friends. A single jar of creamy peanut butter and a bag of chocolate chips stretch across weeks of cookies, and the butter-and-sugar combo keeps costs low while delivering that melt-in-your-mouth perfection.
Step-by-step instructions for Hershey peanut butter cookies
Here's how to make these rich, chewy cookies with a perfect peanut butter-chocolate balance.
👨🍳 Step 1: Cream the Peanut Butter and Butter
In a stand mixer fitted with the paddle attachment, combine the 1.5 cups creamy peanut butter and 1 cup unsalted butter (softened to room temperature). Beat on medium speed for 3-4 minutes until completely smooth and lightened in color. You'll see the mixture nearly double in volume and become fluffy.
This creaming process is crucial—it incorporates air that will create those beautiful crackly tops on your cookies. If you're using natural peanut butter with oil separation, give it a quick stir first to blend the oil back into the peanut butter before adding to the mixer.
👨🍳 Step 2: Add Sugars and Eggs
Gradually add the 1 cup granulated sugar and 0.5 cup packed brown sugar to the peanut butter mixture. Beat for another 2-3 minutes until the sugars are fully incorporated and the mixture is pale and fluffy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
Add the 2 whole large eggs (room temperature) one at a time, mixing just until each is fully combined. Then add the 1 tablespoon vanilla extract and mix for another 30 seconds. The mixture should be thick but still pourable. If it looks too stiff, don't worry—it will come together when we add the dry ingredients.
👨🍳 Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. With the mixer running on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should still see some flour streaks. Overmixing develops gluten and makes cookies tough.
Remove the bowl from the mixer and fold in the 12 ounces chopped Hershey milk chocolate bars using a silicone spatula. Make sure the chocolate chunks are evenly distributed throughout the dough. If you prefer a smoother texture, you can pulse the chocolate in a food processor first, but I like the surprise of chocolate chunks in every bite.
🔥 Step 4: Chill and Scoop
Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling helps the cookies hold their shape when baking and prevents excessive spreading. The dough should be firm enough to scoop but still pliable.
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 1.5-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart. They'll spread about an inch during baking, so don't crowd the pan.
🔥 Step 5: Bake to Golden Perfection
Bake the cookies for 10-12 minutes until the edges are golden brown and the centers still look slightly soft. They'll continue cooking on the hot baking sheet after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For that final touch, sprinkle each cookie with a pinch of flaky sea salt while still warm. The salt enhances the peanut butter and chocolate flavors beautifully. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months for maximum freshness.
Pro Tips For Making Hershey Peanut Butter Cookie
- Chill the Dough Properly: I learned this the hard way—skipping the 24-hour fridge rest means your cookies will spread like pancakes. Wrap the dough in plastic and let it sit overnight (or at least 8 hours) so the peanut butter firms up and the flavors meld. Trust me, the difference in texture and taste is night and day.
- Use Room-Temp Butter: Cold butter from the fridge won’t cream right, and you’ll end up with a dough that’s more like peanut butter glue. Let your unsalted butter sit out for 30-60 minutes until it’s soft but still holds its shape. This ensures your cookies stay thick and chewy, not flat and greasy.
- Don’t Overmix the Dough: Once you add the wet ingredients, stop mixing the second everything comes together. Overworking the dough develops gluten, which turns your cookies into tough, dense bricks. A few lumps are fine—just scoop and roll them into balls. Your cookies will thank you with that perfect tender crumb.
- Measure Peanut Butter Precisely: That jar of peanut butter might look full, but scooping straight from it leads to inconsistent batches. Use a kitchen scale or measure by volume (about 1 cup packed) to guarantee the right ratio of peanut butter to sugar. Too much, and your cookies taste like a candy bar; too little, and they’re bland. Precision matters here.
Dietary considerations for this hershey peanut butter cookie
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur. These blends mimic the texture of regular flour, but add ½ teaspoon xanthan gum to ensure cookies hold together.
For best results, chill the dough for 45 minutes to firm up. These cookies will be slightly denser but still delicious. 🥜
Nut-Free Option
Replace the peanut butter with sunflower seed butter (like SunButter) for a nut-free version. Use the same measurements and follow the recipe exactly. The texture will be slightly different but still chewy. For extra richness, add ¼ cup tahini to the dough. Always check labels for nut cross-contamination warnings. 🌱
Lower Sugar Version
Reduce the granulated sugar to ½ cup and the brown sugar to ¼ cup, replacing the difference with ½ cup unsweetened applesauce. This keeps the moisture while cutting sugar by 40%.
The cookies will be softer and slightly less sweet, but still packed with peanut butter flavor. Pair with Greek yogurt for extra protein. 💪
Vegan Substitutions
Use vegan butter like Miyoko’s or Earth Balance, and replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken). For chocolate, choose dairy-free Hershey bars or Enjoy Life chocolate chunks. The texture will be slightly different but still satisfying. 🌿
Allergen-Friendly Adjustments
For dairy-free cookies, use vegan chocolate chunks and ensure your peanut butter is processed in a facility free from allergens. If making for someone with egg allergies, use the flaxseed egg substitute mentioned above. Always double-check labels for hidden allergens like soy or milk in peanut butter brands. 🔍
Nutrition facts
Frequently asked questions
Why do I need to chill the dough?
Chilling the dough for at least 30 minutes prevents excessive spreading during baking, giving your cookies their classic shape. It also helps the peanut butter and chocolate chunks distribute evenly. Pro tip: Chilling overnight makes the flavor even more developed!
Can I use crunchy peanut butter instead?
Yes, but the texture will be slightly different—crunchy peanut butter creates a firmer cookie with peanut butter bits throughout. For best results, stir the peanut butter until smooth before using. If you prefer the classic soft texture, stick with creamy peanut butter.
How do I fix cookies that spread too much?
If your cookies spread excessively, try these fixes: reduce baking time by 1-2 minutes, use slightly less butter (¾ cup instead of 1 cup), or chill the dough longer (1 hour). For future batches, scoop dough balls slightly smaller (1 tablespoon portions).
Can I make these cookies without chocolate?
Replace the chocolate chunks with ½ cup chopped dried fruit (like cherries or cranberries) or ½ cup chopped nuts for a different flavor twist. The peanut butter flavor will still shine, but the texture will be slightly chewier.
How do I store leftover cookies?
Keep cookies fresh in an airtight container at room temperature for 5-7 days or freeze for up to 3 months. For extra freshness, place parchment paper between layers when stacking. Thaw frozen cookies at room temperature for 10-15 minutes before serving.