Peanut Butter

Fresh-ground Peanut Butter Cookies

June 15, 2011
Author Notes

This cookie is an adaptation of one seen on a couple cooking shows; all used store bought creamy peanut butter. I kept it natural by grinding fresh ground peanuts; and I like the crunchy little bits of peanut it adds, too. Depending on my mood I add in a few mini-chocolate chips. —lapadia

  • Makes 20-24 bite size cookies
  • 1 cup fresh ground peanut butter
  • 1 cup sugar
  • 1 large egg lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract (Nielsen Massey is certified gluten free)
  • 1/4 cup semi-sweet or dark mini-chocolate chips (optional)
In This Recipe
  1. Preheat oven to 350 degrees. Layer 2 cookie sheets with parchment paper.
  2. Combine the sugar and baking soda in a mixing bowl.
  3. Add the peanut butter; stir and combine with a wooden spoon.
  4. Combine, and then add the egg and vanilla to the peanut butter mixture.
  5. Stir, until all ingredients are incorporated. Optional add 1/4 cup mini semi-sweet or dark chocolate chips.
  6. Drop walnut size dough rounds on your baking sheet. NOTE: this dough falls apart easily so you may need to shape the balls by hand – especially if you added chocolate chips.
  7. Don’t flatten but gently criss-cross the rounds with a fork. Bake for 13-15 minutes (I usually go the full 15). The cookies may look underdone, but after cooling completely they will be nice and crispy.
  8. After removing from the oven; let the cookies cool on the pan about 5-10 minutes before transferring to a wire rack. Cool completely.

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