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Peanut butter cookies

KarenN's picture

Peanut butter cookies  (post #63277)


Does anyone have a really good recipe for peanut butter cookies?  It's the cookie of choice in my house and would love a new recipe.


Thank you

Karen N

TracyK's picture

(post #63277, reply #1 of 30)

These are WONDERFUL... very rich. I suppose you could leave out the chocolate if you're just looking for a straight-up PB cookie.

Peanut Butter Chocolate Chunk Cookies

That's just bad pigs.

Biscuits's picture

(post #63277, reply #5 of 30)

I second, third and fourth the recommendation on these.  They are not only the primo-PB cookie in this house, they are the cookie of choice, full-stop. 

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

KyleW's picture

(post #63277, reply #8 of 30)

I suppose you could leave out the chocolate if you're just looking for a straight-up PB cookie

Or swap in peanut bitter chips if you're looking to guild the lily :-)

I go away for a couple of days and now there is a Baking category? This is a truly great country!



There is a very fine line between "hobby" and "mental illness". D.Barry


At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

DeannaS's picture

(post #63277, reply #9 of 30)

I was thinking the same thing about the baking category. Woo hoo!

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Florange's picture

(post #63277, reply #10 of 30)

Tracy, I just finished some chocolate chip cookies and my husband asked if I could make peanut chip cookies.  Well, he's in his first week of chemo and appetite is a BIG issue.  I told him I would research and lo and behold--this recipe.  Thanks!  I think this will be next week's treat.

TracyK's picture

(post #63277, reply #11 of 30)

You and your husband will love them, they are so very good. :-)

I'm sorry to hear about your husband's chemo and will think healing thoughts for the both of you!

That's just bad pigs.

Eisje's picture

(post #63277, reply #21 of 30)

Another vote for the peanut butter chocolate chunk cookies, made these today, already gone. I did share them, ok?

helena's picture

(post #63277, reply #22 of 30)

Hi Olena! Good to see you :o)

deejeh's picture

(post #63277, reply #2 of 30)

Here's a link to one:

These are so good - be warned though, the recipe makes enough for an army.  I halved it, and made big cookies, and still ended up with close to 4 dozen.


Astrid's picture

(post #63277, reply #7 of 30)

I made these for the farmers market last weekend. Instead of making drop cookies I formed them into a log and sliced them, easier after being frozen solid as the peanuts are very hard to slice through in soft dough. They turned out fine, crispy with a slight chew in the middle.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
helena's picture

(post #63277, reply #18 of 30)

Thanks for recommending these! Made them over the weekend, and they were delicious. I did bake them longer (I want my cookies crispy!) and added much more peanuts than called for. and you were right with your warning, I scaled the recipe down and still have enough to feed and army ;o)

CookiM0nster's picture

(post #63277, reply #3 of 30)

My favorite:

1 cup peanut butter

1 cup sugar

1 egg

1 tsp baking soda

1 tsp vanilla

(that's right, no flour)

Mix the ingredients together in the order given. Roll by the teaspoon into balls (they should be rather small). Place them on an ungreased cookie sheet, flatten them with he tines of a fork and bake in a preheated 350 oven until they are just set - I'll have to check on how many minutes (If you overbake them they will be dry and crumbly.)

mangiaFagioli's picture

(post #63277, reply #23 of 30)

I've been meaning to tell you CM, these PB cookies were amazing.

CookiM0nster's picture

(post #63277, reply #24 of 30)

Glad you like them.
I owe you an email - I was going to ask for your current address so I can send you a care package of bread recipes.

mangiaFagioli's picture

(post #63277, reply #26 of 30)

Thanks, I sent you an email with information and would love to get that recipe care package.

RheaS's picture

(post #63277, reply #27 of 30)

I made the flourless peanut butter cookies last night. I haven't made them in a long time and had forgotten how addictive they are. I love how the exposed peanut pieces from the peanut butter get roasted while the cookies are baking. I'm bringing them to a beach bbq tonight, but there will be less than planned. I'll have a nice little peanut butter cookie paunch by the end of the workday. I may have to keep my shirt over top of my swimsuit.

leeannr's picture

(post #63277, reply #4 of 30)

Hi Karen! Here is my favorite PB cookie recipe:

Cookie Jar Peanut Butter Cookies

My favorite peanut butter cookies. Crispy on the outside, chewy on the inside--just the way I like them. From Sheila Lukins USA Cookbook.

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, at room temperature

1/2 cup solid shortening, at room temperature

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 cup creamy peanut butter

1 Heat oven to 350°.

2 Sift together the flour, baking powder, baking soda and salt, set aside.

3 Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.

4 Add eggs one at a time, beating well after each addition, then mix in the peanut butter.

5 Add the flour mixture by the cupful and beat at low speed to mix well.

6 Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.

7 Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.

8 Bake 10-12 minutes.

9 ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.

Yield: 60 cookies

Preparation time: 15 minutes

Cooking time: 12 minutes

Ready in: 27 minutes

Glenys's picture

(post #63277, reply #12 of 30)

I'm not into shortening at all but what it you who gave the heads-up on a version without the trans-fats? Interesting to see how they accomplish the de-hydrongentation, so to speak.

leeannr's picture

(post #63277, reply #14 of 30)

Hmmm, not sure of a version with out trans-fats. The only time I use shortening is in combination with butter, for a crispier cookie. My chocolate chip cookies also use half butter and half shortening. I find that all butter makes them too soft, so I compromise. (My husband likes crispy cookies.)

Adding: your question sent me in search of the zero trans-fat version. I had no idea there was one! LOL.

I found this link, though:

They make it sound so perfect, could it be?

deejeh's picture

(post #63277, reply #15 of 30)

shortening...a version without the trans-fats?

There is a non-hydrogenated shortening called Spectrum that I've seen at both WF and The Big Carrot, which is a health-food store in Toronto.  It's made from palm oil (not palm kernel oil).  The consistency is somewhat less solid that traditional shortening, but since I don't use it for baking, I can't report anything about how it performs vis à vis traditional hydrogenated shortening.  I use it for pan release, and it's satisfactory.



Glenys's picture

(post #63277, reply #16 of 30)

I know shortening is cheap but it's still Frankenfood to me.

deejeh's picture

(post #63277, reply #17 of 30)

I know shortening is cheap but it's still Frankenfood to me.

I'll sing harmony on that tune.  However IMO it is, bar none, the best for greasing  one of those really ornate Bundt pans.  I have a cathedral pattern one, and was never successful at unmoulding a cake from it until I used shortening to grease the pan.


cookie1's picture

(post #63277, reply #19 of 30)

I am with you on that. I bypass any and all recipes that have shortening for an ingredient.  Do you know whether or not you could use butter instead?


It is nice to be important, but it is more important to be nice!

Glenys's picture

(post #63277, reply #20 of 30)

You could substitute butter but the texture will change because two fats perform differently. The recipe Tracy posted is basically the one I've always used sans chocolate bits so I've never ventured far. In fact, unlike brownies, I have good memories of peanut butter cookies and the recipe is actually the one my mom makes to this day.

cten's picture

(post #63277, reply #6 of 30)

Another vote for the Peanut Butter Chocolate Chunk cookies.  Hands down the favorite in our family. Rarely do I not have some of this dough in my freezer for "emergencies."

Sackville's picture

(post #63277, reply #13 of 30)

Do you want a crispy one or a soft one? Or something else entirely?

Soft Peanut Butter Cookies are my favourites:

chefeileen01's picture

(post #63277, reply #25 of 30)

these are double peanut butter cookies

1C. butter, 1C. white sugar, 1C. light brown sugar, 2 eggs, well beaten, 1t. vanilla, 1C. peanut butter, 2C. flour, (may take a tad more if too soft) 1t. soda. 1/2t. salt. Mix as regular cookies and roll into small balls. flatten and place on cookie sheet. Make small finger indent in cookies  and fill with 1/2t. peanut butter. Cover with second flattened cookie. Top with a large choc chip or choc chunk and bake @350 for 12 mins, or?? May use smooth or crunchie peanut butter.  HINT: don't flatten top cookie too much, looks nicer if it is a little smaller than bottom. enjoy!



chef eileen

Marie Louise's picture

(post #63277, reply #28 of 30)

Here's two more...

Basic Peanut Butter Cookies

Makes about 18 cookies.

1 ½ cups bleached all-purpose flour
1 teaspoon vanilla
½ teaspoon baking powder
½ cup packed light brown sugar
½ teaspoon salt
½ cup white sugar
½ cup unsalted butter
1 large egg
½ cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)

Preheat oven to 350º (convect). Line 1 large baking sheet w/ parchment paper.

Mix flour, baking powder and salt in a bowl and set aside. With a heavy-duty electric mixer fitted with the paddle attachment, beat butter, peanut butter and vanilla on speed 6 until well blended. Beat in both sugars & mix until smooth and creamy but not fluffy. Scrape down sides of bowl. Stir half the dry ingredients into mixture. Add egg, stirring well. Mix in remaining dry ingredients. Refrigerate overnight, or at least 2 hours.

Using a #40 scoop, roll dough into a 1 ¾ inch diameter ball. Arrange dough balls 2 ½ inches apart on baking sheet. Using the back of a fork that has been dipped in flour, flatten dough balls & form crosshatch designs on tops.

Bake cookies until dry and golden brown on bottom, about 14 minutes. Rotate the sheets from front to back & top to bottom halfway through baking. Cool cookies on baking sheets 5 minutes, then transfer cookies to racks and cool completely before stacking or storing.

Store in airtight container at room temperature; keeps at least 2 weeks.

adapted from Bon Appé####–the recipe is from Provisions, in Nantucket

Alice Medrich’s Peanut Butter Cookies

These are much richer & “peanut-y”. I think they are too rich, but friends love them.

Use the same recipe as above, except:

Decrease flour to 1 1/3 cups & increase peanut butter to 1 ¼ cups chunky peanut butter.
Delete baking powder & use ½ teaspoon baking soda.

adapted from Cookies

Marie Louise's picture

(post #63277, reply #29 of 30)

Wow, I just realized this thread was from 2004.

Oh well...

Now I'm craving a peanut butter cookie!

Lee's picture

(post #63277, reply #30 of 30)

Me, too.  Thanks a lot.  Le sigh.