Peanut Butter Cookies

By • December 1, 2011 • 47 Comments

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Author Notes: My mother used to make these cookies regularly when I was growing up, and they continue to be the standard to which I compare all other peanut butter cookies. This recipe is adapted from one of my favorite cookbooks, The Fannie Farmer Cookbook (First Edition).Merrill Stubbs

Makes about 4 dozen cookies

  • 1/2 cup softened unsalted butter
  • 1/2 cup creamy peanut butter (not the unsweetened kind)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  1. Heat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand blender, cream together the butter and peanut butter. Beat in the two sugars until light, about 3 minutes.
  2. Beat in the egg and vanilla, scraping down the sides of the bowl once to make sure they're evenly incorporated. Add the salt, baking soda and flour and beat just until combined.
  3. Give the dough one last fold with a spatula. You can chill the dough and then roll it into balls (about 3/4-inch in diameter), or arrange heaping teaspoonfuls of the soft dough directly on parchment-lined baking sheets, spaced 2 inches apart. Use the back of a fork dipped in flour to gently flatten each cookie and make a crosshatch pattern
  4. Bake the cookies for about 10 minutes, until lightly golden and just firm around the edges. Let them cool on the baking sheets for a few minutes, then transfer to a baking rack to cool completely. These will keep in an airtight container for several days, but they are best while fresh!
Jump to Comments (47)

Comments (47) Questions (1)

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4 months ago nfields

can i use self rising flour and leave out the baking soda?

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4 months ago Elena

These were sooo good! I literally JUST took 'em out of the oven, and the cookies were still warm and a little gooey! Perfect!

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4 months ago Claire

I made these last night, they cooked perfectly in ten minutes and have a very soft cakey (but not gooey) texture. Only thing I did differently was that I added a little almond extract... which I think they would have been better without. Great, easy recipe!

Merrill

4 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Glad you liked it! And that texture sounds perfect.

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6 months ago Ceege

Here's a hing for those of you sending to troops overseas. Save Pringle cans. Wash out, rinse and dry with a clean cloth (you will have to use a knife handle to get the bottom.) I like to dry at least overnight. You may have to experiment a bit to get the right size cookie for the cans. Gently pack the cold cookies in cans. The cans can be placed in a box (be sure the box is tightly packed. Cookies will arrive in one piece instead of crumbs. We make many cookies at our church for our servicemen/women. We actually cover the cans with a pretty piece of wrapping paper (use two sided tape to hold paper in place)....paper accordingly to the holiday you are sending....valentines, christmas, etc. (Our boxes hold 4 cans of cookies and we send multiple types of cookies. Oh and by the way, this recipe is fabulous.

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10 months ago mandy

These cookies were simply amazing! I only got 1 and a half dozen from the recipe though instead of the four dozen that it says. These cookies are seriously so delicious, easy and quick!

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11 months ago MrsPrincess07

Thanks for the review, it was a life saver! I made a recipe about 15 minutes ago from The Joy of Cooking and the texture and smell alone was enough to throw it out. Not having made PB Cookies in over 10 yrs I forgot how they came together. Your recipe is much different and the dough came together perfectly. I have them rolled in a ziplock bag waiting to be baked tomorrow before the Challah and Turkey!

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11 months ago celine

just perfect.

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about 1 year ago soandso

My mother's recipe which was my favorite is almost identical to this one of yours, but mine uses a cup of peanut butter. Once you realize how nutty a cookie can be, all others pale in comparison. Makes all others taste like something's missing! Try a whole cup, and don't be stingy! You won't regret it!

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over 1 year ago ElisaLouk

I commented on these earlier, but last night I mixed it up a bit and used PB&Co's Dark Chocolate Peanut Butter and added white chocolate chips. They were a little more moist than the original recipe, and you have to watch the baking time (7 min max for me with chilled dough) but they were super yum!

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over 1 year ago rinkatink

These really are perfect. I've made flourless peanut butter cookies before, but find them a bit too creamy/delicate/cakey; I really prefer this recipe that doesn't nix the flour out. They're not typically heavy like most PB cookies but certainly peanut-buttery, which I really enjoy.

I find that I have to bake these quite a bit longer than prescribed, about 15 minutes to get that perfect golden and equal chewy/crunchy ratio, but will add an extra two if I prefer the batch to be a bit crisper.

Thank you for this recipe!

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over 1 year ago Nancy Mck

I was looking for the perfect peanut butter cookie so I made these the last time they were posted here. They are absolutely awesome.

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over 1 year ago Mao

This is the best cookies recipe of all. Thank you for sharing! Love from Japan :)

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almost 2 years ago BavarianCook

Had to write one more time - tomorrow I will bake the 4th batch of these in 2 weeks, if that tells you anything. The last time I used a slightly larger spoon to scoop the dough with and kept the baking time the same (10 min), making them wonderfully chewy and soft. I also added a few chocolate chips in the last batch. This is such a great recipe! Thank you!

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almost 2 years ago Jacqueline Ogilvie

Are these soft? I am desperately seeking a soft chewy peanut butter cookie

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

They're more crumbly than chewy...

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almost 2 years ago adwillis

I like to refrigerate these in ziplocks so that I'm not tempted to eat them all at once. I microwave them for about 10-12 sec to take the chill off of them and they turn out wonderfully chewy!

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almost 2 years ago BavarianCook

These cookies are amazing & so quick to make. I am normally not that into peanut butter cookies but made them for a friend and tried the batter...and then proceeded to devour 3 hot out of the oven. Delish!!!! You have converted me :)

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almost 2 years ago Sigita

My college age son made these this afternoon! Yum.

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almost 2 years ago ElisaLouk

Fast and easy. My niece in college LOVED these.

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Happy to hear it!

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almost 2 years ago foodiefun

these are the easiest and most delish PB cookie

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Glad you liked them!

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about 2 years ago adwillis

These cookies are delicious! I used an unsweetened peanut butter for this recipe (Laura Scudder's crunchy peanut butter) and it worked wonderfully. A little dollop of vanilla ice cream on top of a cookie with a drizzle of fudge is also delicious.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sensational!! Made these last night; family gave the recipe a very enthusiastic two thumbs up. ;o)