The New Classic Peanut Butter Cookies

By Posie (Harwood) Brien
October 13, 2016
14 Comments


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

Ingredients

  • 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

Directions

  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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Reviews (14) Questions (1)

14 Comments

Emily December 3, 2017
Hi. I made these tonight, and was wondering what kind of consistency they are supposed to be. chewy? soft?
 
Jasser A. November 19, 2016
My dough was extremely crumbly. I'm not sure where I went wrong as I followed the steps perfectly. I wonder though if you're suppose to refrigerate the dough before cooking it.
 
kumalavula October 27, 2016
easy and quick to throw together as a spur of the moment craving.<br />nice, deep flavor with the browned butter.
 
Nancy October 21, 2016
For step 5 I think you need to change the last sentence to 'add to the wet ingredients' .I am making these today!<br />
 
Zoe P. October 18, 2016
Never thought to use brown butter in a pb cookie-- can't wait to try!
 
Lorenza October 17, 2016
Do you have an opinion re the benefit of chilling the dough overnight before baking?
 
Author Comment
Posie (. October 17, 2016
I actually wouldn't suggest it -- the dough can get sort of crumbly if it's too chilled.
 
TKT October 17, 2016
Does the recipe use Jif-type peanut butter, or natural (no sugar added, etc)?
 
Author Comment
Posie (. October 17, 2016
Great question! I used natural creamy.
 
Suzanne T. October 17, 2016
What is brown butter and where can I find it?
 
Nancy M. October 17, 2016
You make it from regular butter. Google a recipe for it. It's not hard to make.
 
Author Comment
Posie (. October 17, 2016
Suzanne, brown butter is simply butter that has been cooked until fragrant and brown in color. If you read through the recipe instructions step-by-step, you'll see that the recipe shows you exactly how to do it! Enjoy!
 
Suzanne T. October 17, 2016
I misread the ingredients! I mixed up brown sugar and unsalted butter - doh!
 
Joy W. October 15, 2016
Note: Weigh 8 oz of flour for this receipe. Cooks 10 mins in my oven. Make sure to keep at 1/2" deep; about 1 1/2" in diameter.. Does make about 24 cookies.