peanut butter cookies
Of course, this completely excludes their peanut butter chocolate chip cookies, a recipe I have been promising you I’d conquer for so long, I can’t believe you all haven’t organized a mutiny yet in disgust–especially when you learn that the recipe had been at my fingertips the whole time, it just hadn’t occurred to me.
It circles back to so much of what I just don’t *get* about these trendy bakeries. Their recipes are so generic–1-2-3-4 cupcakes with back-of-the-box butter cream frosting; chocolate chip cookies not any better than Toll House; Hello Dolly bars that they neither invented nor make better than the least baking-inclined person you’ve ever met–I fail to see what’s queue-forming worthy about them. [Then again, I don't believe in waiting on a line for anything in a city this big, and oh, I bake regularly at home, so of course I don't get it. But I digress.]
Not only are the baked goods unoriginal, there is a veritable family tree of bakeries simply stealing their former employer’s recipes and shop look-feel.
Adam Sternbergh at New York Magazine sums it up well:
Together, [Jennifer] Appel and a high-school friend, Allysa Torey, begat Magnolia Bakery in 1996. When their partnership, and friendship, dissolved in 1999, Magnolia begat Buttercup. In 2003, Magnolia begat Billy’s, a bakery in Chelsea, opened by a former Magnolia manager, and Buttercup begat Sugar Sweet Sunshine, started by two former Buttercup employees. Now there are at least a half-dozen similar bakeries throughout Manhattan and Brooklyn, with such jolly names as Baked, Happy Happy Happy, Polka Dot Cake Studio, and Cupcake Caboose (an all-cupcake catering company), each serving up cupcakes topped with dollops of sugary frosting swirled artfully like beehive hairdos.
Within this lies my “duh!” moment. If Billy’s–the bakery with the coveted peanut butter cookies–is a semi-replica of Magnolias, then odds are that the peanut butter cookies I adore so much came from there as well.
A quick skim of the Magnolia Bakery Cookbook confirmed these suspicions. A quick batch of these allowed me to–at last–fulfill my promise of this recipe to you, and fill our bellies with so much peanut butter, it may have been safer when we had to wait on line to get one.
But you won’t hear me complain that we’ll never have to again.
Smitten Kitchen Went to Aruba and All I Got Were These Lousy Cookies! Deb and Alex have flown the snowy, slushy and biting cold coop this week for warm, sandy island shores and countless tubes of SPF 50, so comment responses are going to be slow until they return. In our absence, we leave you with a Week of Cookies–this is recipe two of four.
The Menu for Hope Campaign continues through Dec. 24, which means that you still have a chance to win a box of home baked cookies (such as these!) from the Smitten Kitchen, or one of hundreds of other prizes donated by food bloggers around the world, delivered to your doorstep. You receive one raffle ticket for a prize of your choice for each $10 donation. I’ve explained everything in detail over here.
One year ago: Braised Beef Short Ribs, Potato Latkes
Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
These cookies look absolutely amazing!!! I can’t wait to try these with my kids they will love this combination!
Mmm, can’t wait to try these. Peanut butter cookies are my all time fave and I have yet to find a satisfying recipe!
You must be psychic, because I was just looking for a recipe for peanut butter cookies this week. I will give these a try!
Now where the heck am I gonna get peanut butter chips around here? Better bring me back some from Aruba!
Mmmm, these look incredibly yumtastic. It’s a shame that I have this amazing ability to turn a good recipe to utter crap, but I’m going to try it anyway.
And as a fellow New Yorker I can’t understand those crazy bakery lines either, despite the fact that I can’t bake to save my life.
wow! these look beautiful and delicious! cant wait to try them! we dont have peanut butter chips around here, any thoughts on what i could sub them with? maybe just using chunky peanut butter?
I never really buy peanut butter. Is there a certain brand you would recommend?
Can you use all natural peanut butter? Or is the Jiffy/Peter Pan stuff better?
i lived 2 blocks from magnolia in law school, and i agree that their cookies were delicious. their cupcakes were too, of course, but i mostly only went there when i had out of town friends visiting, or when it was raining/snowing/2 pm on a tuesday/anything that meant there wouldn’t be a line. :-)
you won’t catch me standing in line at a bakery – I bake every-other-day, so there’s PLENTY of sweet treats to going around, right in the comfort of my own kitchen :0)
These are gorgeous photos — I always try to take photos of my cookies but they never quite turn out that well! I don’t usually use chocolate chips in my pb cookies but, um, now I think I have to. Yum.
these look fabulous but i actually need to comment about the rugelach pinwheels. i made them last night, struggled a wee-bit with rolling out the dough, but well worth it. they solicited a this from the boy: “you’re a great baker! these taste like fresh bakery cookies!”. they were supposed to be good-neighbor cookies, but we ate most of them…..score! thanks for another beauty!
You are hysterical! Good peanut butter cookies are hard to find. Cannot wait.
I have to make these for my husband…PB cookies are his favorite! And I am thinking my mom will love the espresso cookies from the other day…Yum!
Oh my, I cannot wait to try these. My husband loves peanut butter cookies and when you thow in peanut butter chips, they may fast become my favorite.
David, not sure where you are but check the same aisle with chocolate chips. Look for REESE’S Peanut Butter Chips.
Too bad I have to wait until Saturday to bake these.
I work two blocks from Billy’s and my coworkers and I have been wondering about the recipe for their butterscotch gingerbread cookies. I’ve tried a recipe or two I had around, but I don’t quite have it. Do you have any suggestions?
OH these cookies do sound heavenly. I’ve got to stop baking! I’m gaining too much weight! My family, well my husband won’t touch the stuff, my son never gains a pound, and my daughter is like me…gaining gaining gaining. But it is so fun to bake!!!!!!!!!!!!!!! I was thinking I wanted to make every recipe, in order, from the Dorie Greenspan BAKING book. But that’s just copying the Julia/Julie story. I’d only be doing it for myself anyway.
Hi
Love your site and check it out every day.
I have one question regarding cranberry sauce served with a turkey – is is traditionally served hot or cold?
My mother has been cooking turkey on Christmas Eve for almost 20 years but we never tried the cranberries with it, and as I just saw the most gorgeous fresh cranberries in my local supermarket I want to try to spice up our christmas tradition with a little twist.
Thanx Aðalheiður from Iceland
you need to try this
and i’m not joking
an odd recipe but soo delicious
rich moist dark chocolate cake
my english class was a little dubious about the secret ingredient
but they loved it
seriously
just try it
http://www.scharffenberger.com/re0209.asp
Yum yum. I haven’t had peanut butter biscuits for so long. My mum used to have a great recipe and she always finished them off with fork marks on the top. I think I’ll have to give this one a go and get my fork ready for stamping!
I’m a fan of your blog from Barcelona, Spain. I’d love to have the time to cook so many delicious things. Please keep on writing such cheering posts!
These look heavenly! I can almost bite into them.
I’m tempted to try it with sunflower butter. Hmmm…
Oh YUM! My husband is going to love you for this recipe.
Just made these tonight – they’re damn good.
thank you for posting this! i cant wait to try out the recipe!
it’s funny- i’ve been on several cupcake taste testings and still haven’t found one that I like. The cupcakes at billy’s were super stale :(
I think that making food in bulk (like they do at all the bakeries) gets you further and further from the wholesome goodness you can find in a simple apartment kitchen. Thanks Deb!
Oh, yes I have the same question as to the type of peanut butter used. I usually buy the sugar-free natural stuff, but will that affect the overall sweetness too much (ie- not enough)? I’m okay with buying the creamier, sweeter kinds if that’s going to be the kicker for these cook-sters. Just wondering if it matters!
My peanut butter standby (you would be positively shocked to taste how yummy these are): 1 cup sugar, 1 cup peanut butter, 1 egg. Mix together thoroughly. Preheat oven to 350. Bake for 5-6 minutes (they will not feel done) and let cool.
Remove the flour and all you’re left with is peanut butter!!
Thanks for posting these wonderful recipes while away… hope you guys are having a fabulous time!!
These look wonderful, Deb. As usual!
If Billy’s makes them like Magnolia did (used to work there), they don’t use chunky PB, they use smooth and add chopped peanuts to the cookie dough. I agree these are addictively delicious.
when god created evil, i’m sure he had these cookies in mind. they seem absolutely evil…and i mean that in the most delicious sense possible!
For those wondering about the peanut butter, you should absolutely use store-bought, unnatural stuff a la Jif or Skippy. The hydrogenation is important for the cookies’ texture. (signed “been there, made that mistake”)
I just made them, and they are delicious! I think their small size (I tend to want to make huge cookies) is important to their texture. Next time I might try mini chocolate chips, because the big Ghiradelli chips that I used didn’t distribute very evenly, and some cookies were left with no chocolate at all.
Thanks for the recipe!
Holy cow! I just made these cookies and they are fantastic. I used Skippy “Natural” creamy peanut butter and omitted the peanut butter chips (I’m just not a fan of pb chips). Sooo good!
stupid question, but about how many cookies does this recipe make???
I made these last night when I got home from work and they look beautiful and taste good. I think I may have made a mistake though, I used bakers sugar (extra fine) instead of regular white sugar and the cookies are almost too sweet. Should I have not made the replacement?
Deb, these are sinful! I just baked them a couple nights ago and boy were they good. A good third of the dough ended up being consumed prior to baking as it was that delicious – hubby couldn’t quit eating the dough! Thanks for the recipe, it was exactly the kind of peanut butter cookie I’ve been looking for.
I made these yesterday (with chunky peanut butter) and they are awesome!! It made a lot for me, about 40 cookies.
These look ri-DONK-ulously good. Can’t wait to try!
Your holiday baking is NOT faring well for my resistance to temptation this year! Maybe you should stop taking drool-worthy photos! :)
I made these to rave reviews. Thanks for the recipe, I’m sure these will make it into my regular rotation — especially if my friends have anything to say about it. :)
Ok – I just made them and this is the perfect batter base (before adding chips) for a delicious peanutbutter cookie!! I added just 1/4 cup mini chocolate chips as I just wanted a hint of chocolate. I also added 1/4 cup chopped salted peanuts rather than pb chips and it gave that extra peanutiness! Mmm mmm good! Next time I think I will leave out the extra sprinkle of sugar as it was just a tad too sugary for my liking. Thanks again!
All I have to say is YUM!!! These cookies were a hit!
Has anyone tried making these in a 9×13 as a bar cookie? I don’t know if I have any more scooping in me! If you have any experience in this arena, let me know…
The recipe is so delicous! I made them last night for my work place. I could use some advice though – mine spread out to make an extremely thin cookie (but still tasty) – any ideas on how I should fix that for the next time?
Happy holidays!
Amazing cookies. Because of Janna’s post above, I made mine with half mini-chips and half regular chips and it was perfect. The best part — they were stupid easy to make! I was a bit worried about making the dough because I blew up my hand mixer earlier in the week making sugar cookie dough so I had to do it by hand — not even a little bit of a problem! Thanks for the recipe!
I have the same question as Corinne. I made a batch of these cookies this afternoon, and mine spread out as well. I’m wondering how you got your cookies to retain their thickness?
i tried the peanut butter cookies today and the were wonderful! But somehow i could not get the peanut butter chips!
Look forward to more recipes from you!
charlotte s — Definitely think you could use chunky peanut butter. You could easily replace the peanut butter chips with a) more chocolate chips, b) some other type of chip you might like or c) if you’re daring, some chopped peanut butter candy. If it is frozen, it might be easier to chop–I’m thinking peanut butter cups or something like that. Good luck!
Adam R, Laura W, Margot — On my own, I use all sorts of natural/organic/hippy stuff. However, for baking, I think that Jiffy/Skippy/Peter Pan, etc. (god, are these brands still around? I feel terrifically old) are the safest, because they’re the most consistent in flavor/texture.
Ann — Butterscotch gingerbread? I haven’t been in ages–guess why? Yup, because I have cracked the peanut butter cookie code and no longer need them–but I must check that out. I’ll see what I can come up with.
tracy — I completely agree, and find Billy’s cupcakes to be especially and consistently stale. I cannot for the life of me understand why they don’t do better QT on them. Even Magnolia got the moist cake issue down! I digress–things are infinitely better in small batches from your own apartment, always. You never have to compromise flavor or quality for consistency and budget reasons.
janna — Agreed. I used the Ghiradelli chips and since I like cookies very small, they were very dominating. However, when I have a few extra minutes, I prefer hand-chopped chocolate to chips any day–fewer stabilizers, better flavor and exactly the size you need every time!
Andrea — Sadly, I never counted. Of course, I make cookies really tiny so my count might not be helpful for others. I’ll try to check next time!
Elaine — Because extra fine sugar is so, uh, extra fine (don’t know why that made me giggle–it’s late!) it is possible that you’d end up with more sugar in the same volume thus extra sweetness. But these are a definitely sweet cookie. I didn’t think cloyingly so, but certainly no minimal shortbread. If you want to cut down on the sweetness next time, you can simply sprinkle a little sugar over them at the end instead, and not roll the whole cookie in it–should make a noticeable difference.
Corinne, Joycelyn — Not sure what went wrong, but it definitely sounds like something did. These cookies spread for me, but barely, which is why they need to be pressed a little on top. I am wondering if you were a little short on flour… If nothing else, chilling the batter for a little time before scooping might keep it from spreading as much–if nothing else, gives you a cleaner scoop. However, I made batches with room temperature dough and frozen dough and neither spread for me.
I would stand in a line rounding the corners to eat in your kitchen :)
I cannot express in words how much I love you for this recipe. Haha. I’m serious! I’m hopelessly addicted to peanut butter, really beyond all reason, and I can’t wait to make these cookies. I just moved to NYC, and am bummed that there is no such thing as a sleepy, local bakery to be found (at least, I haven’t found one yet). I like to bake for myself anyhow, but I’ve never been able to settle on a really satisfying PBcookie recipe before. Thank you! This one looks so terrific. I bet you will see the results (I’ll give you full credit for tipping me off to the recipe, of course) on my site in a few days.
I’m a little confused about the sprinkling part. Do I use 1 tablespoon of sugar for each ‘teaspoon’ of dough? Or do I use the 3/4 cup + 1 teaspon sugar for dipping the whole cookie dough in it? Gonna try this tomorrow since it looks fairly simple to do. Would appreciate your help. Thanks.
Wow! Those are the best-looking cookies I’ve ever seen!
These are the best peanut butter cookies I have ever made. I cannot thank you enough. My husband to be said they were as good if not better than his grandmothers! If you have had his grandma’s cookies, you would know what a compliment that was!
I desperately desire these cookies. My allergy to peanuts be darned! Do you think adding Benadryl to the recipe will alter it in a negative way? I am my own worst enemy. :(
I have just found this blog… OMG my life has been soooo empty! This has got to be the best blog in the world!! I have a question though… What on earth are PB chips??? have never heard of them here in New Zealand. I love what I have seen of your recipes so far (only four) I have no interest in dinner or lunch, just dessert and other sweet things… no wonder I cannot loose weight.
I just made these for my boyfriend’s New Years Eve party and they are so good! I have to not to eat all of them before bringing them over now….
Thanks for another great recipe!
Just beautiful!I am always in search of a great peanut butter cookie! I am going to give these a whirl as soon as I throw out the rest of the holiday cookies haunting my house! (and my tush!)
Have you ever tried Dorie’s peanut butter cookies…I like them a lot…minus the nutmeg!
I made these last night to take to a gathering this weekend, and they are awesome–truly beautiful, delicious cookies! I counted, and I got forty-five cookies using my small cookie scoop. It came out almost perfectly!
Thanks for the wonderful recipe (again)! I’m making the Chocolate Stout Cake today…I’ll post about how that one turns out later.
I made these cookies yesterday afternoon while my sons slept. These are the best PB cookies anyone in my family have ever had and I was told numerous times to keep the recipe forever. I made a double batch and ended up with roughly 4 dozen cookies when using half a regular ice cream scoop. I also omitted the PB chips and used chopped chocolate instead of chips.
Here’s my blog post about them.
Yum! Thanks for the recipe!
-Katie
These cookies are amazing. I baked a batch for a boys weekend and they have gobbled them all! Thanks for sharing.
thank you- I hate pb cookie recipes where there is an equal amount of butter (or even shortening- ick) it totaly dilutes the pb flavor, and isn’t that the point?
peanut butter cookies should taste like peanut butter. i made these without either chips and they came out just fine- yummy base. I’m thinking it would be yummy with white choc chips and raisins, like a PB&J sandwich cookie- hafta try soon.
Honestly, this recipe has been open on my browser since I saw it, over a MONTH ago! They look amazing, & I promise myself that at some point I’ll actually make them!
Wow. These cookies are deadly!!
Next time I might omit the sprinkling sugar..though I suspect it may be an important part of the nice outer texture…and will definitely add in some chopped peanuts. Even using crunchy peanut butter I think a few larger chunks of peanuts would be great.
Thanks for the recipe…off to explore more of your site now…
HOLY MACKEREL! These cookies ROCK!!!
Thanks, Deb! My husband thanks you, yet again, for posting another fabulous recipe.
I don’t even like peanut butter cookies, but these are exceptional…it’s the sugar and chocolate…mmmmmmm.
Finally made these! They’re great! Everyone wanted to know how they got the amazing texture on the outside. :) Oh I did use crunchy peanut butter too…yum!
I made these today, lactose free even ;)
I used Fleischmann’s unsalted margarine (soy based) and omitted the milk, substituting extra vanilla. I skipped the chips entirely (to keep them milk free) and these are amazing, thank you for sharing! When I took the first batch out of the oven, they were beautiful! I even did the the traditional fork criss-cross, and they didn’t fall apart like some recipes, even though I really lay on the outer coating of sugar (my favorite part). Thanks again!
Also the OH appreciates cookies he can eat that the answer to “Is there milk in this?” is “Nope!” I appreciate something basic enough that I can adapt to make us both happy.^^
Aren’t you astounded by the sheer volume of us that don’t have a fall-to peanut butter cookie recipe? Hooray for the internet!
I was SO disappointed by Magnolia. Especially after working at Sprinkles Cupcakes. The long line was expected, but something is hygenically wrong with the “serve yourself” atmosphere, along with the ridiculous prices. Sprinkles has very strict rules on customer service and packaging cupcakes. Magnolia was just a complete letdown on many levels.
I baked these cookies for Valentines to the delight of my roommates, classmates, and my guy. They were such a big hit! I used natural PB (the texture was still great) and mini dark chocolate chunks. I also advise making them small and not omitting the sugar sprinkling- they look like little gems!
Thanks so much for the recipe. I’ll definitely be baking more of your concoctions!
Oh my these look incredible. I make the Flourless Peanut Butter Cookies which only use 3-ingredients, but these look ridiculous. A little more involved, sure, but where do you use the chocolate chips? Clearly they are inside, are they just put into the center of each cookie? That looks like an incredible way to bake them, I’m excited for my next batch! Thanks!
- The Peanut Butter Boy
I’m also confused as to how much sugar goes in the batter, and how much is for sprinkling.
Hi Cat — The last tablespoon is for sprinkling (though you might need a second tablespoon extra). We’ll clean up the gibberish in this recipe later.
I have made this recipe twice. Once, because I am always on the lookout for a good PB cookie, and the second time because OMG!!!! I could not stop thinking about these cookies after the first batch was gone.
I used hippy dippy peanut butter and it worked fine. I did find my cookies were especially crumbly, and also very fluffy – the criss-cross disappeared completely and they puffed up considerably. Maybe I’ll try decreasing the leavening? I actually found that this recipe seems especially suited to giant cookies – the kind you find in a bakery. They maintain the great crispy/soft texture that is hard to get in giant cookies.
I made this recipe last night and it was picture perfect! I used only choc chips (I added between 3/4 and 1 cup of the chips) and it worked great. My husband was dreaming of using this dough in a potential cookie dough ice cream. I know this will be made again and again. Thanks for sharing this recipe.
Hi Deb,
I just recently discovered your blog, and I absolutely love it! Thanks for sharing your charming wit, mouth-watering photos, and delicious recipes! I’ve made these cookies twice already, and also the recipe you shared for the Tomato and Sausage Rissoto. Both were so good! My stomach appreciates you! Thanks again!
Very yummy, with or without the chocolate chips! I used Smucker’s Natural peanut butter, and that added a very pleasant texture to the cookies. It’s “creamy” on the label, though in my book it is not truly creamy.
I’ve seriously been searching for a peanut butter cookie like the ones I use to buy when I was a little kid from a lady at my church. These come particularly close! Maybe a stronger peanut butter taste but the Reese’s Pieces I added should take care of that!!!!!!!
Wow. DEFINITELY good cookies.
I am half way through baking these and they are AWESOME.
Thanks!
L.
I came across this site google’n for peanut butter cookies. Im happy that i landed here, the site is very cool. I live for food, and I’m pleased to come across someone with the same passion, willing to put in the time and effort to share some great info(and wonderful photos). I tried this recipe and it was fantastic. Just what i was looking for. I used all natural crunchy peanut butter, and reese’s chips. Turned out great. Thanks!
on this rainy, wet, new england day you made our day! we’re craving choc chip peanut butter cookies, so in doing a search we landed here! these look exactly like what were looking for! love your blog ~ we’ll be back for more! xo
Betsy,
I am so impressed with your blog. I hope you will keep it going. I cant wait to take you to the farmers market in charlotte.
love,
Uncle Jim
PS: Eliz is making cc cookies. Smell great!!!
I made these with 1/2 white whole wheat flour and they came out great. Yumm!
P.S. I LOVE the little cookie scoop now on your Amazon list (available on recent posts). My smallest scoop is two teaspoons.
I don’t know if i did something wrong but I found the batter really oily. Once the cookies were baked they seemed ok but…..The centres didn’t appear cooked. any suggestions??????
this recipe is amazing! me and my guys just polished off 15 cookies right out of the oven, and it is just like the picture, delicious, crunchy on the outside and moist in the center. i would recommend using semi sweet or dark chocolate chips because the dough is very sweet. at any rate i give the recipe A++ and the best part is you really feel like an artisan preparing and serving these cookies
I tried this recipe out the day before my husbands ship pulled in from deployment. My sons and I ate the whole batch, they were so good!! I had to make another batch as I had promised them to my husband, and he LOVED them. Now all the sailors in his dept constantly beg me to make cookies for them…..
We totally loved these cookies!!!!!I did not chocolate chip cookies so i skipped that and were mmmhhh don’t have the words for it my hubby is very peaky with the sweets let me tell you he gobled down 1/2 dozen in one sittin …. today I will try it with the chocolate chips : ) THANK YOU for the terrific recipe…adela jacobo
I am a cookie snob. Just made these. Holy cow! This is a keeper recipe. I don’t need to look further. I doubled the recipe, added more vanilla because I always do. Great cookies.
I made these cookies last night and by accident used 2 sticks of butter instead of 1. Let me tell you they were AMAZING! They spread quite a bit more as the dough was somewhat softer, but tasted fabulous, and even the next day they were still soft and chewy (and I didn’t even cover them up…). We ate them in record time and I’ll be making more…YUM!
I made these cookies this weekend. They are truly wonderful and loved by all taste buds! I was tempted to use my regular natural peanut butter, but used Skippy (or similar) as suggested. I also chopped up my chocolate from a bulk bar. I put the dough in the fridge for 20 mins before rolling them and baking them off – I think this helped he spreading problem. I will make these for ever…….
I just wanted to say thank you for posting this recipe, because these cookies are so good!!! Gorgeous photos.
Jeremy from Minnesota saying thank you and enjoy the summer!
Oh my! These are possibly the best cookies I’ve ever baked (and I’m not even that big a fan of peanuts.) For extra oomph, I used super chunky peanut butter and added 1/2 C of chopped peanuts. I made them small and rolled in a mix of raw and cane sugar. Delicious! Thanks so much, Deb!
Just made these, and they are scrumptious!!
Note to other readers: I like my cookies crispy, so I let them cook until they were JUST starting to brown on the edges. They were crispy all the way through, even in the middle. Perfect for me! If you want a softer cookie, take them out as directed. They wont seem done (may even jiggle a little), but once out of the oven, they harden up.
Thanks for the wonderful recipe. Definitely a keeper.
I have had to make these the past few weekends. My family BEGS for them. My son and husband can’t get enough and now, my mother and sister have started to request them. GREAT cookies.
I’ve made these twice in less than 2 weeks…soooooooo delish. Made 2nd batch with whole wheat flour (mostly to feel less guilty about eating them for breakfast)…sifted dry ingredients 3 (or 4) times, I lost count, but still taste great. Also, did 10 minutes only, and am at high altitude (Colorado) and didn’t adjust the recipe at all. Yum
these are so, so good! we finished our first batch within two days– TWO DAYS– and are already contemplating making more.
thank you for posting!
OH YUM!!! We love peanut butter cookies in our house as well as chocolate chip cookies… oh what a combo! The dusting sugar really looks yummy!!
I made these last night for my husband, since they’re his favorite flavors. I’ve been threatening to do it for months… you see, it was also my first foray into baking anything. Ever. So thank you Deb for posting something so simple and delicious that also made me feel accomplished. I did it! I baked cookies! :D
i made these last night. they were good.
Oh my, these are so yummy! I didn’t have peanut butter chips at home, so I used a total of 3/4 cup of Ghiradelli chocolate chips instead. I made one dozen without sugar coating and I think that was a mistake.
Making these small is perfect! They melt in your mouth and are so much lighter than a normal peanut butter cookie.
i just made these, I added cranberries to the mix. PURE AWESOMENESS
Thanks so much for this recipe! They turned out beautifully, and I can’t wait to try the variations that people have posted above!
Yummy! Super rich. I used chopped up dark choclate and pb chips. The only problem I had was that the dough was really loose and messy to work with. I put it in the dough for an hr and then shaped it into the ball.
My wife and I just made these cookies and they are ridiculous. I cannot make them fast enough for us to eat them. We had rasberry flavored chocolate chips. Imagine a peanut butter and jelly sandwich with chocolate! These are definately going into our Christmas baskets this year!
I made these last weekend as a pre-Thanksgiving treat. They were so delicious and pretty. I used Whole Foods peanut butter. They have it now in a hydrogenated, all-natural version (is such a thing possible?) and it made me feel slightly more self-righteous than if I’d used Jiff or Skippy.
I put the dough in the fridge for about an hour before I spooned it out. That made it really easy to handle.
Thanks for being the best food-blog around!
I just made these with chunky pb and chopped Ghirardelli 60% chips- outstanding! I had the same flat cookie issue that others have mentioned, but I like my cookies crispy so no problem. I rolled half in the sugar and sprinkled the other half with sea salt instead. I liked the salted ones far better and would highly recommend this variation for folks that don’t like things too sweet.
Best PB cookie, EVER! Thank you!
Hello.
Made these cookies last night. they are delicious. i’ve used betty crocker’s peanut butter cookie recipe before. i like this one with the peanut butter and chocolate chips.
thanks for sharing the recipe. i like a cookie.
YUMMY!!! these are the best PB cookie ever. I made a different PB recipe the other night and they were awful, had to throw the whole batch away. I searched for another recipe and came upon your site……..LOVE IT!!
I have been craving peanut butter cookies for no reason at all… and then I saw your post and had to make these immediately. My boyfriend – who LOATHES peanut butter cookies – ate four within the first couple of hours of their coming out of the oven. Best peanut butter cookies I’ve ever had, hands-down. And so easy!!
These cookies are SO GOOD! Definitely the best that I made this weekend, and the best peanut butter cookie I’ve ever eaten.
Thanks for another great recipe! A couple things I noticed.
In the recipe you say to add the “sugars” to the mix. The plurality confused me a little since the only sugar in the actual recipe was the brown sugar. The white sugar was for rolling. I had to read it a couple times to be sure I wasn’t missing something. Am I wrong? Also, you never mention in the recipe to incorporate the chocolate chips, just the peanut butter chips. I figured they just went in with the PB chips. As someone who has messed up far too many recipes by not reading it thoroughly or missing a step, I’ve finally learned to be more careful, but I still need things spelled out for me. Haven’t developed my bakers intuition just yet. Thanks for such a great website!!!
The recipe has been clarified now. You are mixing both sugars — all but the last tablespoon — in the recipe. Both chips get added at once. Hope that helps.
wow so many reviews how can i not try these. I can across this site as i was searching for a recipe and wow i can’t wait to try these!!!
Thanks, Deb! I actually left out the white sugar (per my mistake) and they were still pretty good! I guess rolling them around in sugar at the end made up for whatever was lost. Thank you so much!
my entire family thinks i am a fantastic baker now thanks to your recipes. i have made 4 different cookies in the last 2 weeks. this one is so tasty. thank you for so many amazing recipes. i would stand in line at your apartment also!!
I made these tonight and they came out perfectly! They tasted absolutely delicious and were easy to make.
I made these tonight and they were incredible. These are best peanut butter cookies i have ever had!!!
Made these last night on the first anniversary of their posting. They are SO SO SO yummy I don’t even know where to begin! I am a huge peanut butter + chocolate fan and these were absolutely perfect. Not only did they satisfy my cravings but they make a beautiful little holiday cookie for coworkers and friends too. Thanks, Deb!
These are great! Thanks, I just made a batch. Sending them off in their holiday packages now.
These are just splendid! I made them for my holiday bake-off party and they were a HUGE hit. So easy to make – definitely a recipe I will continue to make over and over.
Made these cookies today too! Just as I did before (I am the Joy in DC post above), I just used about 1 cup of choc chips and skipped the PB chips. As always, they turned out great! Thanks for sharing this recipe.
I made these cookies today, and they’re delicious. A little sweet, but still really popular with the kids. I tried three different recepies today, but this was the easiest and the best tasting. Great stuff!!
Wow – these look so good they made me dizzy. I’m going to give them a go without chocolate as we have one non-chocolate eater in the house. I think extra peanut chips should do it.
Love the peanut butter cookies. They came out perfect – not too sweet. Love them!
these cookies are great. i made them three times so far. i experimented a few times with the cooking time, and found that NINE minutes works the best for my oven. anything longer than that and they are on the crunchy side. thanks for the recipe.
these are so good. very greasy but delicious! I made ice cream sandwiches with these with haagen-daz ice cream- it was surreal! I also used natural paenut butter and did not add peanut butter chips! I dipped it in sugar and it made it glisten! love it! I also did the red velvet and it taste as good as box cake! love this site. the pics are gorgeous!
Thank you sooo much for this recipe. My hubby and I were in the mood for some peanut butter cookies, and I wanted a really good recipe to make them. I am so glad that I checked here on your site (which I just recently stumbled upon – love, love love it!). They are awesome!
are these cookies chewy? crunchy? hard? cakey? crisp? dense? soft?
Crisp edges, very moist and pretty soft inside. And totally awesome, but of course, I am biased.
I just made these tonight. They turned out really well! They are very filling. I can usually eat loads of cookies, but I ate a lot fewer than I usually do with these delectable ones. They were absolutely yummy! Thank you, Deb!
Just made these yesterday for the boyfriend…delicious! Definitely a “keeper”.
Your recipe is very close to the cookbook one in the Buttercup Bakes at Home Cookbook I recently found at the library. They called them Drizzled Peanut Butter Chocolate Chunk Cookies. They are excellent cookies!
Just finished making these as a surprise for my husband. Im going to pack them into his duffle bag tonight before I go to bed so he finds them whn he gets out to sea :) Made the without the peanut butte chipsr or chocolate chips they look fabulous!
yummm! best cookies ever.
I made these last weekend, just half a batch because there’s only 3 of us and we tend to power through the sweets. I did not use peanut butter chips at all, just lots of yummy chocolate chips. I also used half smooth, half chunky; both Skippy brand. I also never use unsalted butter, so I skimped a bit on added salt. I’m interested about the effect of Skippy-type PB vs. no-sugar-added PB on the flavor.
In any event, they came out bangin’. The granular sugar on the outside gave it a delicious sweet, crunchy outside with a fluffy, not-too-dry interior. Seriously, do not overbake them! They were Mary Poppins: Practically Perfect in Every Way.
I love cookies. I mean really love cookies. Chocolate cake? No thanks. Cheesecake? Meh. But gimme a chocolate chip cookie for dessert and I’m in heaven! How can it be then, that I hate peanut butter cookies?! Maybe because all the ones in bakeries are giant and dense and just generally blah. Oh, and they have no chocolate. Not so with these!! They are fabulous! Crunchy on the outside chewy in the middle with just the right amount of PB and chocolate. My husband is so happy because PB cookies are his favorite and I’ve always refused to make them. Thanks! Recipe notes: I followed the recipe to the letter, using Simply Jif and mini chocolate chips. Yum! And they look EXACTLY like the picture (an amazing feat for a not so amazing baker!) Thanks!
Ok, back again. Made them again, this time with Chunky peanut butter and reeses peanut butter chips. wow. takes it too a whole new level. I love these cookies even more now :)
hi deb,
agree with your assessment on designer cupcakes. additionally, i find that the boutique-y cupcakes tend to have waaaaaay too much frosting. i’m not a fan of equal parts frosting & cake. i’m a cake girl, so i like that to take center stage in the flavor/texture dept.
anyway, i recently (and happily) came across your site. being a fan of witty repartee & baking/cooking, i am enjoying your posts.
my main reason for scanning your site yesterday was to find a fun way to dispense with the chocolate-almond ganache leftover from making my friend, laura, mini chocolate almond cupcakes for her b-day last week. i knew i had about another week before it would go bad, so the pressure was on. my concept: peanut butter/chocolate sandwich cookies. i searched on a few food sites for recipes, but decided yours was the one i HAD to try.
YUM!
i made the cookies (sorta) small as per your advise. probably somewhere between a teaspoon & tablespoon of dough….used a melon ball scooper for size-consistency). for those who asked, this yielded about 6 dozen cookies.
my 1970s oven baked them fast — about 7-8 minutes. i have a thermometer in there, and it DID read 350°, but doubt that i should trust its accuracy.
i used trader joe’s organic chunky peanut butter — i mixed & refrigerated it overnight FIRST, so it wasn’t separated, plus it had a thicker consistency after being chilled.
i left out the peanut butter chips (even though i LOVE them), just because this recipe called for more peanut butter than any other one i’d seen. figured i could add them next time to compare… BTW, wondering what the 3rd ‘peanut format’ is that you mention in the beginning?
i almost omitted the choc chips since they would be slathered with ganache later….but self-control went out the window, so the chips didn’t.
after the cookies cooled, i spread the underside of a cookie with semi-softened (but not runny) ganache, then took another cookie and made a sandwich. i chilled them in the fridge for 30-40 minutes minimum to set the chocolate, but of course sampled a couple warm. :-)
one other note — i used regular granulated sugar (not superfine) for sprinkling, and found that it dissolved pretty much on contact…would you recommend coarse sugar? i often use the ’sugar in the raw’ for pre-baking sprinkling.
anyway, will post pics to my facebook profile later. if you’d like to see, lemme know.
sorry for the lengthy post!
thanx!!!!
michele, ex-new yorker in san francisco
I just made your peanut butter cookies this afternoon. I used mostly crunchy peanut butter with just a little creamy but omitted the chocolate and peanut butter chips. Everyone in my family loved them. This was exactly what we’ve been looking for a cookie that is chewy.
I’ve made these with all chocolate chips, and without any chips, and either way, they are delicious. (I also tend to prefer an unsugared cookie, since sugaring peanut butter cookies seems like gilding the lily, to me.)
This is a great recipe! Thanks for sharing, Deb!
These are so delicious! This is my new go-to recipe for peanut butter cookies. And it’s not the same without the chocolate chips. :o)
I made these just now with whole wheat flour and white chocolate chips. Also, I used less sugar than the recipe called for (I had no brown sugar, so I just added 1/4 cup white sugar). Fab!
so……tasty
The first time I baked these, I used some “healthy” lower sugar peanut butter that I must have bought in a moment of insanity. Also used the mini chips. They were good but my No. 1 peanut butter cookie taster didn’t think they were sweet enough. Today, I made them with good old Peter Pan chunky and 1 cup of regular chocolate chips and they attained OMG status. My plan was to take the batch to new neighbors but … This is our pnut btr cookie recipe for life!
All week I’ve been eating peanut butter oreos trying to get that peanut butter/chocolate flavor and not getting quite satisfied. But i just made these cookies and they were totally AMAZING!!!! and were definitely satisfying!!! All 6 of my roommates have tried them and gave them an A++!! I’m going to make these cookies for years. Thanks for sharing this recipe!!
This is the quintessential chocolate peanut butter cookie recipe. Thank you. My oven is sassy so she finished the baking process in only 8 minutes which made her impatient feeder quite happy. I accidentally poured in too much salt ( all that was on hand was sea salt and the cover is caved in from being hit angrily with a fork ). But the saltiness actually worked. It gave it nice aftertaste once the sweetness hit the tongue. The size and shape and texture are perfect and they will be even more delicious tomorrow.
Made these for a housewarming party last night. Rave reviews. They thought I stopped by a bakery on my way there. :) I love the spatula imprint as opposed to the traditional fork. And the bit of sea salt I threw on when the cookies were just out of the oven really did for me. Thanks, Deb!
Made these over the weekend. They are divine! My husband and teenage son were thoroughly impressed. Thank you for the wonderful recipe.
Love your blog. Inspired.
I made these for Easter today and brought them to the in-laws house – huge hit!! I also made your olive artichoke tapenade and everyone loved that as well. Thanks for the amazing recipes that make me look so good!!
I made these again! Even better then second time around.
Made these twice, the second time sticking closer to the recipe (I thought it wasn’t enough flour the first time, silly me) and, no surprise, the second batch was AMAZING! Rave reviews. thanks so much.
I brought these to a birthday party and they stole the show from the cake. Three people from the party demanded I bake them their own batch. I refrigerated the dough overnight and the dough spooned out easily and stayed together.
Oh I think I might have made myself sick. I just took the last tray out of the oven, having sampled liberally from each one. They are perfect in every way, but I particularly love the texture. They are possibly the best cookies I’ve ever eaten, and almost definitely the best ones I’ve ever made. Oh yes, being in Europe, there are no peanut butter chips, so I went with a mix of the only two kinds of ‘chip’ available–milk choc and ‘plain’ choc. Used crunchy peanut butter labelled ‘American style’. Think I’ll convert a few Europeans with these!
been a silent following for ages but had to comment on these cos they were soooo super good!!
just made a batch and they lasted less than 15mins amongst my housemates :)
i reduced the sugar in the batter and didnt do the sugar coating either..
and if only we had peanut butter chips here down in australia…
despite being someone who super RARELY repeats recipes, this recipe is definitely a keeper…
Thanks :)
I just made these and thank you so much!!!!! They are amazing and my family loves them.
Can you bake these cookies with jam on top? Something like thumbprints? My husband wants a peanut butter and jam cookie!
I have made these cookies before in April and they were absolutely the best PB cookies I have ever made. I used milk chocolate chips only. I don’t like dark chocolate or PB chips. I’m making them again today and taking them to my sister’s house for her family to try and I know they will love them..
I made these for a friend as a house warming gift. I received the following compliments from her sons: her youngest said that he was going to marry them & her middle son said that I need to make them for my own baby (I’m currently pregnant). Kids are too cute! I think those are the best compliments I’ve received in a while. Thanks for consistently providing awesome recipes.
best pb cookies evar. this should make about 40-45 cookies using a small (1/2 in) ice cream scoop. omg im going to eat all of them
Hey! I tried this recipe and just posted about it on my blog. Thanks for sharing such a wonderfully easy recipe! I’ve been following your recipes and I must say, the photographs leave me drooling! :)
Love your photos…and tried the recipe tonight, and doubled it. My cookies turned out flatter than the photos…and not as chewy, more crunchy. Can anyone tell me what I did wrong???
Did you use an all-natural pb or something like Skippy? Did you make any changes to the recipe? Was your kitchen especially warm? Always hard to guess what’s going on if I’m not in the kitchen with you, but any of these things can throw a recipe a little.
163 comments?! Well, here’s mine: these are perfect cookies…as are your chewy oatmeal raisin cookies. I’m so glad I found you & I can’t wait to keep trying more. Thanks for a beautiful site.
I would love to make these cookies – they sound delicious. One question I do have…can I go without or substitute the milk? I cook more than I bake – so I’m not sure how the milk affects the recipe as a whole. I don’t normally buy milk and it’d be nice to avoid buying a container of it for just one tablespoon. But if I’ll have to…then I’ll have to! Anything to make the cookies :)
Oh…and thanks for sharing the great recipe!
I never even thought of that. (And I never have milk around, either.) I’d say try a tablespoon of another liquid, like water. I am sure it will be fine.
This recipe makes the best peanut butter cookies I have EVER had, although I skip the peanut butter chips. When I pull them out of the oven, I sprinkle a little more sea salt onto them – amazing. Question – I want to make these for a trip that we are taking at the end of next week. Do you think that this dough could be frozen? If not, how long do you think it could be refrigerated before baking? I am trying to slowly prepare food ahead of time that we can cook/bake after we arrive at our destination.
I don’t usually refrigerate dough for more than a day but I freeze it all of the time. Well-wrapped, you can keep it for weeks, bake pieces off as you need them. Which — who are we kidding — is always.
Wow! These cookies are phenomenal. I’ve been bored during the summer holidays & thought, I’ll do some baking. I’ve just made these cookies & they are sooo good! I substituted peanut butter chips with slightly crushed peanuts as they don’t sell peanut butter chips in Scotland :’(, but they still taste fantastic! x
Thank you, Deb! I’ll freeze them.
These cookies are fantastic. I have made them a half dozen times now. The dough freezes beautifully, I make a double batch and freeze half every time.
I made these yesterday and OH MY they are absolutely heavenly! I made my husband take what was still left to work with him because I knew I’d sit here all day eating away at them. I didn’t have any peanut butter chips on hand, so I replaced them with semi sweet chocolate chips and the cookies turned out great! I love the extra chocolate in there. :) Thanks for another great recipe, Deb!
Hi Deb! I’ve made a few recipes from your site and all of them have come out delicious! I made these cookies tonight, but they didn’t come out looking like the ones in your photos. Mine came out fat. :( The cookie dough was kind of runny, so I put it in the freezer for a bit before portioning them out and baking them. It helped a little, but still came out flat. Any advice?
ive made these cookies a handful of times by now and have yet to hear anything other than, “oh my god i LOVE these cookies”. i stick to the recipe for the most part, using creamy peanut butter and reeses peanut butter chips, but i omit the chocolate chips and i use dark brown sugar rather than light brown sugar. not sure how different the taste would be with light, but i like the molasses taste of the dark. thanks for sharing this five-star recipe. wins every time!
These cookies taste delicious! However, mine turned out completely flat! What am I doing wrong??? My ingredients were at room temp, maybe my bakind soda/powder are old?!?
I made these over the weekend and brought them to impress my in-laws. Thanks to this recipe, they now think I’m a baking genius! My cookies even looked like they came from a bakery and tasted oh so scrumptious! This will be an all time fav :)
thanks so much for this recipe!
i just made these cookies and they’re amazing!
i love your website, i read it every chance i get.
i can’t wait to try more of your recipes :]
made these last night….. after doing a search for THE BEST PEANUT BUTTER COOKIES. i used the 1/2 cup choc chips, but instead of peanut butter chips, i diced 4 reeses peanut butter cups. i also kept the sugar coated dough balls really “tall” to make fat cookies, chilled them in the fridge a bit before baking, and lightly tapped the tops with my potato masher to give them a cool waffle print. they are FANTASTIC. my new favorite recipe. thank you!!
Hey Deb..
these are the best, most awesome cookies ever..
one of the few recipes that i time and time again
with no temptations to try another peanut butter cookie what so ever..
and i dont even have peanut butter cups here down under..
btw, congrats on the cutest baby :)
I searched google for the best peanut butter cookies because they’re my boyfriends favorite and we’re seeing each other for the first time in a month (I went away to college this August) and wow! They are amazing! I know he’s going to love them thank you sooo much for posting this recipe he’s going to be so impressed!
WOW, these are GOOD!!! Thanks so much for sharing, and congratulations on your beautiful little Jacob Henry! He’s such a little angel and deserves to be in as many pictures as you have rolls of film. Mazel Tov!
These cookies rock. They are the best peanut butter cookies I have had, I could find no peanut butter chips and used TJ’s miniature reeses cups instead. my co workers thank you and so do I!
congratulations on your son he is beautiful.
i love your blog and follow it already, but when i did a search for the best peanutbutter chocolate cookies, it came right to you! should have known! however, i wonder if the batter shouldn’t be chilled prior to baking so that the traditional little cross hatching on the cookie tops comes through and they don’t get too thin
oops! did i forget to mention how absolutely gobsmacking delicious they are?
The peanut butter cookie connoisseur in my life has deemed this the best peanut butter cookie ever… even better than the “best peanut butter cookie ever”
Just had to say how fantastically delicious these are, Deb. Like many, my cookies are not as puffy as yours, but I think if I chill them next time overnight this will be rectified. I didn’t have peanut butter chips so I doubled the chocolate, and in addition to rolling them in sugar sprinkled sea salt across the tops before baking. The result is indescribably good – these are so rich and delicious that I don’t know if I can even handle more than one at a time without swooning.
Sigh. I can’t make anything BUT these cookies and the peanut butter brownies now. I’ve gained 20 pounds in the past few months – not even kidding. They’re so good, and I have no self-control. I think I’m going to try forming them into balls and then freezing them so I can pull out 3 at a time or whatever to see if that helps. Of course, it’s just as easy to pull out 5, or 10…I love you…
I don’t really like peanut butter cookies, but I included these in a care package I sent recently and of course I had to sample some…quality control, you understand…and they were my favorite of the 4 different cookies I sent! As a matter of fact, these are now one of my favorite cookies EVER! I left out the pb chips and doubled the choc chips. After spooning out the dough for each cookie, I flattened them a bit, flash froze them, then put them in a ziploc bag with baking instructions written on it and stored them in the freezer. When I want to bake some, I just pull out however many I want…or, feel comfortable eating at one time…sprinkle them with coarse salt and sugar, and bake them. FANTASTIC!
I made these again recently using natural peanut butter (ingredients: peanuts, salt) instead of the “unnatural” stuff, and the only difference I saw was slightly more spreading. They’re still really good, with a bit more texture.
Hi,
Can I use this recipe to make a “giant” cookie to decorate for a birthday party?
This cookies are amazing! I made them without the chocolate chips, though. I think that it makes them too sweet and takes away from the peanut buttery goodness. I’m also really happy because these cookies are the closest recipe that I’ve found to tasting like the peanut butter cookies that I used to have in high school. I think it must be the peanut butter chips. I will definitely be making these again, and this is now *the* peanut butter recipe that I will use every time I make peanut butter cookies! Thank you!!
AWESOME! Thanks for the recipe – everyone needs to be able to bake these. Didn’t have PB chips – didn’t matter. Took them to an assisted living ctr & the “old folks” couldn’t quit raving about them.
Do you know that song ‘I just died in your arms tonight’? Well it was written about these cookies because they are that amazing.
i have to agree with the above comment! absolutely amazing. I just made them and can scarce keep from eating them all! I too used the super fine sugar and didn’t get that cool looking crystal thing going on, would probably try a little coarser white to see if I got that look, otherwise superb. Used T.J’s smooth peanut butter and half a bag of milk chocolate chips (put through a mini processor to cut down their size) AND used salted butter as that’s all i had and they still turned out deelish! Thank you!
I made these using 1/2 whole wheat flour, no salt and vegan “Earthly” buttery sticks… slightly healthier and they are delish! I didn’t have PB chips, but added extra chocolate chips instead and they have all but disappeared in a matter of a few hours!
These are terrific! Thinking of trying an even coarser sugar, too. I mistakenly put too many chocolate chips and the right amount of peanut butter chips and also found them delicious. However, I want to make a plea for my dad – put the fork cross hatches on all peanut butter cookies! He hates peanut butter but loves all other cookies and gets annoyed when this ‘marker’ is not on them and he bites into them unawares!
What beautiful and tasty cookies! I have an issue with deflated cookies and ever since I laid eyes upon that picture of glittery chocolate-y seductive cookies I just had to try them myself. To my surprise, they came out perfectly (especially because I forgot to time them and they were done at the peak of the strong peanut aroma). Once again, Smitten kitchen has not let me down!
Just made my first batch and these are fabulous. So fabulous hubby is buying me a Kitchenaide stand mixer for Christmas :) Getting ready to make batch number 2.
i made these cookies last night with a crunchy “just peanuts” style peanut butter and instead of the peanut butter chips and chocolate chips, i used chocolate covered peanuts.
in short, they are amazing. even better today than they were last night.
its the first time i do something from your site.
it was wonderful
also – your site id one of my favorites
thanks
Just wanted to let you know, this recipe is magic.
I can’t cook for anything in the world. I overcook or vaporize anything I make. I even burned a pot of water once. But I saw this and it looked so good that i had to try it, in spite of my lack of skill. And it came out delicious. I even burned the second batch, and they still tasted amazing!
Thank you so much!
I totally am on the side of using real peanut butter, just make sure it is well beaten with the butter. This recipe works great with white whole wheat flour for the illusion of healthfulness.
@Corinne – The speading likely came from using an ingredient with the wrong melting point. Butter has a lower melting temp than margarine or Crisco, so I would guess it’s your peanut butter. Did you use a standard grocery store peanut butter (Jif, Skippy, etc. – not low fat or anything) or did you use a natural (and perhaps looser) peanut butter?
If not that, were you scooping your flour into the measuring cup with a spoon or scoop, or were you dipping the measuring cup into the flour bin and leveling it off? If it was the former, perhaps you didn’t get enough flour in the recipe.
If neither of these were it, check your oven temperature.
Thanks Cara_mia, great tips.
Corinne — I have an additional post about cookies and reasons they can spread. Between these, there should be an answer!
Best. Cookie. Ever.
Thank you a million times for this recipe. I was craving peanut butter cookies, found this recipe, started daydreaming about them and had to make them. Luckily, I had an excuse this week in the form of a small football-watching party. I followed your recipe to a T, baked the cookies for 11 minutes, and oh. my. The only thing I forgot to do was the criss-cross design but I don’t think the cookies suffered for it! My husband claimed he had to “test” them before the guests arrived and all I heard from the kitchen was “These are AMAZING! Oh Wow!” This was echoed by one of my friends who informed me he was taking some home with him (after eating only one cookie) and smuggled a few into some tupperware. This recipe is ridiculously good! Thanks for figuring it out and posting it.
I know you would advise me otherwise, BUT — how much shortening should I use if I am subbing for butter? I am right there with you on the all-butter tip, it’s just that someone gave me a tub of Spectrum shortening as an Xmas gift, loves PB cookies, and is coming for dinner tomorrow. I have no choice!
kaitlyn — The butter/shortening swap is 1:1.
Amazing recipe!! Came out great with chunky PB — sort of salty, mmm. But wish I had used butter for a chewier texture. Also, I used big chunks of chocolate cut from a block to press down the cookies, so they came out more like Magic Middles.
holy. man.
believe me when i say that these are THE BEST peanut butter cookies that i have ever tasted in my LIFE. light, fluffy yet incredibly rich and flavorful and amazing! wow, wow, WOW.
Just made these and they are to die for! I made them on the smaller side and they were perfect! Dough seemed a little crumbly, but the cookies came out great (maybe I should have used a scooper like in the picture). Sugar topping was a nice touch at the end. I will be making these again!! BTW: I’ve following your blog now for a couple of months and really have enjoyed how you tweak the recipes to make an ordinary meal into a gourmet experience–Thank you!
Hands down the BEST peanut butter cookies I’ve ever had. I’ve made this recipe a few times now. THANK YOU! …for posting this and for your blog in general :)
Dee-lish!! Just made these with the kids and it was big fun too! Thank you.
Just made these PB cookies! All I can say is WOW WOW WI WOW!!! Incredible recipe!
Sheba
un-effin-believable. cant wait to take them to work tomorrow.
i used chunky pb and 3/4 c mini dark choc chips. other than that, followed the recipe to a T.
oh,fyi, i 86ed the pb chips. thanks a million. keep em coming.
Thank you for this recipe! Just made these today and they are wonderful!
I could definitely get away with putting in less sugar and omit the PB chips If I wanted to feel less guilty! They are sinfully delicious! Much better than any of the cookies I’ve had from the nice bakery stores around.
These are delicious. I cut the sugar using 1 cup with a tablespoon of molasses as I had read they were sweet plus am intending to give them to my toddler. They worked out well but ended up spreading more than in the picture above.
Wow. I just made these tonight and I can’t stop eating them. Yes, they are sweet, but that’s what makes them soooo good. Thank you for this awesome recipe.
JUST MADE THESE COOKIES!
THEY ARE EXCELLENT!
BEST I HAVE TASTEDIN YEARS, THANK YOU FOR SHARING !