The New Classic Peanut Butter Cookies

October 13, 2016
Photo by Posie Harwood
Author Notes

If you combine a lot of excellent things (peanut butter, cookie dough, brown butter, and roasted salted nuts), it stands to reason that the end result will be impressively delicious. This cookie recipe, adapted loosely from the recipe from the back of the Jif jar for classic PB cookies, proves the point. —Posie (Harwood) Brien

  • Makes about 2 dozen cookies
  • 1/2 cup roasted, salted peanuts
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup creamy peanut butter
In This Recipe
  1. Preheat oven to 350°F.
  2. While the oven preheats, toast the peanuts on a baking sheet until just beginning to brown (about 10 minutes). Let the nuts cool, then roughly chop them.
  3. Melt the butter in a saucepan over medium heat, swirling the pan constantly, until it begins to brown and smell nutty. Allow the butter to cool before proceeding with the recipe.
  4. Once the brown butter is cool (or not hot at least if you are impatient!), beat the butter, brown sugar, and vanilla together. Add the egg and beat well.
  5. Whisk together the flour, baking powder, baking soda, and salt. Add to the dry ingredients and mix well.
  6. Add the peanut butter and beat until combined. Stir in the chopped, toasted nuts.
  7. Drop the batter in heaping spoonfuls on a parchment-lined baking sheet. Using the back of a fork, press gently down in a cross-hatch pattern on top of each cookie and flatten the cookie to about 1/2" thick. If you want, sprinkle with flaky sea salt and raw sugar. Bake until golden, between 8-12 minutes depending on the size of your cookie (don't overbake!).

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.