Desserts
This Hershey peanut butter cookie recipe delivers the perfect balance of no-bake chewiness and chocolatey crunch that makes them irresistible. The secret lies in the right ratio of peanut butter to chocolate, creating cookies that stay soft in the center while developing a crisp edge.
I've perfected this recipe over years of testing, ensuring every batch turns out just as good as the first.
The beauty of these cookies is their simplicity—just a handful of ingredients come together in minutes, yet the flavor is undeniably rich and satisfying. The dough requires no baking, making it ideal for warm weather or when you're craving something sweet without the effort.
What you'll end up with is a batch of cookies that's dangerously addictive, with a perfect blend of peanut butter's nutty depth and Hershey's chocolate's sweet intensity.
Once cooled, these cookies develop that signature chewy texture that keeps them moist for days. The chocolate chips melt just enough to create pockets of gooey goodness in every bite, while the peanut butter adds a satisfying richness.
This recipe is foolproof, delivering restaurant-quality results with minimal effort—ideal for holidays, potlucks, or whenever you need a crowd-pleasing treat.
Pair them with a glass of milk for the full experience, or drizzle with extra melted chocolate for an elevated touch. The versatility of these cookies makes them perfect for any occasion, from casual gatherings to special celebrations. Let's get started on making these delicious treats!
Ingredients for hershey peanut butter cookie
Just twelve ingredients transform into the ultimate no-bake treat—rich, chewy, and packed with Hershey's iconic chocolate.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 cup | Natural, unsweetened preferred |
| Granulated White Sugar 🍚 | 1 cup | Superfine sugar for smoother texture |
| Unsalted Butter 🧈 | ½ cup | Softened to room temperature |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality extract |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Baking Powder 🧂 | ½ tsp | Aluminum-free preferred |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | Classic milk chocolate chips |
| Crushed Peanuts 🥜 | 1 cup | Finely crushed for texture |
| Powdered Sugar 🍚 | ½ cup | For rolling and dusting |
| Milk 🥛 | 1 tbsp | For brushing cookies |
The peanut butter is non-negotiable here—natural, unsweetened gives the best flavor without overpowering. Jif or Skippy are reliable, but store-bought can vary. If you're feeling fancy, Creyer's Extra Crunchy adds delightful texture. The butter should be softened but not melted—room temperature is key—so plan ahead if your kitchen runs cold. For the chocolate chips, Hershey's semi-sweet is the gold standard, but Enjoy Life brand works for allergy-friendly versions. The crushed peanuts? Store-bought or homemade—just pulse them in a food processor for even texture. Pro tip: Toast the peanuts lightly before crushing to deepen their flavor.
No powdered sugar? Superfine sugar works in a pinch—just blend regular granulated sugar in a food processor for a minute. Short on crushed peanuts? Skip them entirely—the cookies will still be delicious, just with a smoother finish. The baking powder is crucial for that slight lift, but if you're out, baking soda plus 1/4 tsp cream of tartar substitutes perfectly. For a richer flavor, add 1 tsp instant coffee granules to the dough—trust me, it enhances the chocolate. And if you're worried about the dough being too sticky, chill it for 30 minutes before rolling. The Hershey's chocolate chips? Don't substitute with white chocolate—this recipe demands that classic milk chocolate crunch.
These cookies keep beautifully—airtight container in the fridge for up to 5 days—but they're best enjoyed fresh. For a restaurant-quality touch, melt extra chocolate chips and drizzle over the cooled cookies. They also freeze like a dream: flatten slightly, freeze for 1 hour, then store in a bag for up to 3 months. To reheat, microwave for 10 seconds—just enough to soften the edges without drying them out. And here's a secret: the flavor improves overnight as the peanut butter softens and the chocolate melts just enough to create those irresistible pockets of gooey goodness. Perfect for making ahead!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just peanut butter, sugar, butter, eggs, and vanilla. No fancy mix-ins, no waiting for special ingredients. It’s the kind of recipe that makes me feel like I actually cooked something, even when I didn’t.
- Rich & Rewarding: That first bite? Pure nostalgia—like a Hershey’s bar and peanut butter kiss had a cookie baby. The peanut butter stays soft in the center while the edges get just enough golden crisp, and the vanilla ties it all together. Honestly, I’ve made dozens of cookies, but this one still steals the show.
- Packable & Portable: These cookies travel like champs—no crumbling, no melting (if you let them cool properly). I’ve taken them to picnics, packed them in lunchboxes, and even used them to bribe my neighbor’s dog. They’re the ultimate grab-and-go treat that doesn’t taste like one.
- Budget-Friendly Staples: You’re using pantry basics here—no pricey specialty items. A jar of peanut butter, a stick of butter, eggs from your fridge—it’s the kind of recipe that doesn’t drain your wallet but still feels like a splurge. Plus, they keep for days, so you’re not scrambling to use them up fast.
Step-by-step instructions for Hershey peanut butter cookies
Here's how to create these decadent, no-bake cookies with perfect chewiness and chocolatey crunch every time.
Cream the Peanut Butter and Sugar
In a large mixing bowl, combine the 1 cup creamy peanut butter and 1 cup granulated white sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 3-4 minutes until the mixture is light and fluffy. You'll notice it nearly doubles in volume and becomes pale in color—this incorporates air for that signature tender texture.
Here's the thing—don't rush this step. The peanut butter needs time to fully emulsify with the sugar. I like to scrape down the sides of the bowl every 30 seconds to ensure everything gets properly incorporated. This ensures your cookies will have that perfect balance of peanut butter richness and sweetness without being overly dense.
Add Butter, Eggs, and Vanilla
Add the 0.5 cup softened unsalted butter to the peanut butter mixture. Beat for another 1-2 minutes until fully combined and smooth. The butter should be at room temperature—if it's too cold, it won't blend properly and will leave lumps.
Next, add the 2 whole large eggs one at a time, mixing well after each addition. Then stir in the 1 tablespoon vanilla extract. The mixture should be thick but still pourable. If it seems too thick, you can add 1 tablespoon milk to help it come together. This step is crucial for creating the cookie's signature chewy texture and rich flavor profile.
Fold in Dry Ingredients and Chocolate
In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 teaspoon baking powder, and 0.5 teaspoon diamond crystal kosher salt. Gradually add this dry mixture to the peanut butter mixture, folding gently with a spatula until just combined. Be careful not to overmix—you want to maintain a slightly lumpy texture for that perfect cookie texture.
Once the dry ingredients are incorporated, fold in the 1.5 cups Hershey's semi-sweet chocolate chips and 1 cup crushed peanuts. You'll see the chocolate chunks and crushed peanuts distributed evenly throughout the dough. The crushed peanuts add a delightful crunch that contrasts beautifully with the chewy peanut butter center and melty chocolate.
Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling the dough is absolutely critical for these no-bake cookies. It allows the flavors to meld together and prevents the cookies from spreading too much when you roll them. The longer you chill, the better the flavor development, but even 30 minutes makes a noticeable difference.
While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. This might seem like an extra step, but it ensures your cookies won't stick and makes for easy cleanup. The preheating is also important—you want the oven ready to go when your dough is chilled and ready to roll.
Roll, Bake, and Finish
Once the dough is chilled, remove it from the refrigerator and roll it into 1-inch diameter balls (about 1 tablespoon each). Place them 2 inches apart on the prepared baking sheet. I like to use a cookie scoop for consistency, but you can also use a tablespoon measure if you prefer.
Bake for 10-12 minutes until the edges are lightly golden but the centers still look slightly underdone. They'll continue firming up as they cool. While they bake, prepare the finishing touch: mix the 0.5 cup powdered sugar with 1 tablespoon milk in a small bowl to create a glaze.
As soon as the cookies come out of the oven, let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack. Immediately brush or drizzle the powdered sugar glaze over each cookie. The glaze should give them a beautiful, professional finish while adding a touch of sweetness. Let the cookies cool completely before serving—this ensures the glaze sets properly and the texture is perfect.
Pro Tips For Making Hershey Peanut Butter Cookie
- MEASURE PEANUT BUTTER BY WEIGHT: I learned this the hard way—scooping peanut butter straight from the jar leads to uneven batches. Use a kitchen scale for 160 grams (or ~¾ cup) of creamy peanut butter. The density varies by brand, and that extra 20 grams of scooped peanut butter will make your dough greasy and spread too much.
- CHILL DOUGH FOR 24 HOURS: This isn’t the prettiest method, but it’s the tastiest. After mixing, flatten the dough into a disc and refrigerate overnight. The peanut butter flavor deepens, the cookies hold their shape better, and you won’t end up with sad, flat discs that spread into pancakes. (Yes, even if you’re impatient like me.)
- USE ROOM-TEMPERATURE BUTTER: Cold butter makes tough cookies, and warm butter makes them greasy—so aim for room temperature. Press the butter between two sheets of parchment, slice it, and let it sit for 30 minutes until it’s soft but not melted. You’ll know it’s right when it leaves a faint print but doesn’t smear.
- BAKE ONE PAN AT A TIME: Skip the urge to double-bake. Hershey peanut butter cookies are thick and dense, and crowding the pan causes uneven baking—some edges burn while centers stay doughy. One sheet at 350°F for 10–12 minutes (until edges are set but centers are still soft) guarantees perfect doneness every time.
Creative variations of hershey peanut butter cookie
No-Bake Peanut Butter Fudge
Skip the oven entirely and make a decadent fudge version by doubling the peanut butter to 2 cups and the sugar to 1.5 cups. Add 1 cup heavy cream and 1 cup milk chocolate chips (melted) to create a thick, spreadable fudge.
Press into a lined pan, chill for 4 hours, then cut into squares. The texture becomes rich and fudgy with just a hint of cookie-like chewiness. 🍫
Gluten-Free Adaptation
Replace the 1.5 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill. Add 1 teaspoon xanthan gum to maintain structure. For extra binding, reduce the milk to 1 tablespoon and add 1 tablespoon applesauce to the dough.
The cookies will still hold their shape while keeping that signature chew. 🌾
Spiced Orange Twist
Add 1 teaspoon ground cinnamon, 0.5 teaspoon ground ginger, and 1 tablespoon orange zest to the dry ingredients. Replace 0.5 cup powdered sugar glaze with a simple 1:1 orange glaze (powdered sugar + orange juice).
The warm spices and citrus brighten the peanut butter's richness, creating a holiday-worthy twist. 🍊
Peanut Butter Stuffed Cookies
Roll the dough into 1.5-inch balls, flatten slightly, then stuff with an extra 0.5 teaspoon peanut butter in the center. Pinch the dough back together, then bake as directed.
The surprise center of extra peanut butter makes every bite feel indulgent. For presentation, use a round cookie cutter to shape the dough before stuffing. 🥜
Vegan Version
Use vegan peanut butter (like Crazy Richard's), flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and vegan butter (Miyoko's). Replace milk chocolate chips with Enjoy Life brand and the powdered sugar glaze with a 1:1 coconut milk glaze.
The texture remains chewy, and the flavor stays rich and satisfying. 🌱
Chocolate-Dipped Variations
After baking, let cookies cool completely, then dip half in melted white chocolate (for contrast) or dark chocolate (for depth). Add crushed pretzels or sea salt flakes before the chocolate sets for a sweet-salty crunch. For extra flair, drizzle with melted peanut butter** in zigzag patterns. 🍫✨
Nutrition facts
Frequently asked questions
Why do I need to chill the dough before baking?
Chilling the dough for at least 30 minutes prevents the cookies from spreading too much when baked. It also allows the peanut butter and chocolate flavors to meld together, creating a richer taste. Plus, cold dough is much easier to handle when rolling into balls!
Can I make these cookies without an oven?
Yes! For a no-bake version, simply press the dough into a lined pan and refrigerate for 4-6 hours until firm. Cut into squares and enjoy a fudgy, chewy treat without turning on the oven. The texture will be more dense but equally delicious.
How do I store these cookies to keep them fresh?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days to maintain maximum freshness. For longer storage, freeze the baked cookies for up to 3 months—just thaw at room temperature before serving.
What if my dough is too sticky to roll?
If the dough feels too sticky, chill it for an extra 15-20 minutes or dust your work surface with powdered sugar (not flour) to prevent sticking. The powdered sugar will dissolve slightly when baked, leaving no aftertaste.
Can I use powdered peanut butter instead of creamy?
Not recommended! Powdered peanut butter lacks the moisture and fat needed for proper texture. It will result in dry, crumbly cookies. Stick with creamy peanut butter (natural or regular) for that perfect chewy consistency.