15 Best Ways to Get Your Peanut Butter Cookie Fix

Let's start things off with a simple, classic peanut butter cookie recipe. Kathy Rhodes raves, "The BEST peanut butter cookies I've ever made. I love the tender-crispy texture and the subtle peanut butter flavor. Excellent!"

Add chocolate chips to peanut butter cookies and you get a treat you'll want to eat while they're still warm and melty from the oven. How good are they? SHANNONSPIVEY has a straightforward taste test: "This was a great recipe. My husband is a peanut butter freak. When a batch of cookies lasts more than a week, I know it's time to find another one. I made these last night, and they were gone by 9 a.m. this morning."

This version of chocolate peanut butter cookies turns the tables by folding peanut butter chips into chocolate cookie dough. Here's just one of the 500+ rave reviews: "Five stars! I swear this is top-line restaurant quality. Even after the cookie cools, the cookie is so soft and delicious. Rich in taste! All I have to say is, wow, the best cookie I have ever, ever tasted. I've been searching far and long for a recipe like this. Forever it will stay (laminated) in my cookbook," Jessy says.

Instead of folding chocolate chips into the dough, this version tops peanut butter cookie dough with a big ol' chocolate kiss. Melsy says, "With so few ingredients, it is amazing how good these cookies are. I did use chunky peanut butter in one batch, and they were even better than the original."

Add oatmeal to your peanut butter cookie dough for an extra hit of texture and fiber. Jmama made a few substitutions, but stuck to the basic recipe for five-star results: "My new favorite cookie! I doubled the oats, added some vanilla, and used all butter instead of shortening and margarine. The only problem is they don't last long around the house." Some reviewers like CAPEMOM77 used regular rolled oats instead of instant oats, and they still turned out great.

Now stack those oatmeal peanut butter cookies with a creamy peanut butter filling sandwiched in the middle and you'll get a treat that's pretty darn close to a classic Girl Scout cookie. Here's how Andrea McEvoy helps them turn out all the same size: "I used a melon baller to scoop the dough — helped make them more uniform in size. And for cryin' out loud, make the filling! The cookies are good without it, but they're to die for with it!"

While we're stacking cookies, check out these two-toned beauties made from peanut butter cookie dough and ginger cookie dough. "Stacking two cookie doughs makes for an impressive-looking cookie," recipe creator eatthelove says. "It also means you don't have to pick between your two faves!"

Love cookies with filling? Here's a chocolate cookie baked with a peanut butter surprise on the inside. Some reviewers had a little trouble getting the cookie dough around the filling, but here's how SMILEYNKF68 solved it: "I found that if I really flatten the dough and then wrap it, it works better. I think next time I make these I will chill the peanut butter middles before wrapping the dough around them."

Looking for the easiest peanut butter cookie with the least number of ingredients? Here you go! (And they're gluten-free!) You can roll the cookie dough balls in a little extra sugar for sparkle, but that still won't add another ingredient to the list. "Ladies and gentlemen get your cold glasses of milk ready! Super easy and super delicious," Buckwheat Queen writes.

Sorry, oven. We won't be needing you to make these top-rated peanut butter-chocolate-oatmeal cookies. Just make sure to bring the mixture to a rolling boil before starting your one-minute timer so the mixture can properly set. In fact, recipe reviewer Maggie goes on to say, "The only change I made, was that I cooked them for exactly 3 1/2 minutes once the mixture started boiling and they always turn out perfect."

You couldn't ask for an easier, tastier filling for peanut butter cookies than chocolate-covered peanut butter cups. "Turned out very chewy, and the chocolate was wonderfully gooey. Followed directions to the tee, and they are great," Janell Hawks says of this foolproof recipe. 

These peanut butter cookies are flavored with a touch of almond extract. The recipe doesn't call for a drizzle of chocolate, but don't let that stop you. "These are the best peanut butter cookies I have ever had," naedwards says. "My whole family loves them, including me who usually dislikes peanut butter. Definitely a keeper."

Reviewers say our Soft Peanut Butter Cookies live up to their name. "My family wanted soft peanut butter cookies, and this one really fit the bill! They stayed soft in our cookie jar; however, they disappeared fast!" -- TMSCHAFER64

Zingy ginger pulls its weight as the dominant flavor here. Looking for a more peanut buttery cookie? Take a cue from reviewer ANNIEOKL: "I love the ginger in this! I did want to have a bit more peanut butter taste, so I used 2 cups of peanut butter and added some extra oatmeal to make up for it, and it was fabulous."

Bananas enhance the sweetness and chewiness of these cookies. "Good healthy cookie," Sara Verstege writes. "I added 2 tbs. of ground flax and 2 tbs. of chia seeds. I also added 1/2 cup of flour. Still came out chewy and amazing."