salted peanut butter cookies Recipes

salted peanut butter cookies

I have never been particularly interested in recipes — or, if we’re being completely tactlessly honest, people — defined by what they are not, which is probably why you don’t see a lot of recipes with flour/dairy/gluten/meat/sugar-free, no-bake, one-bowl, hand-whisked or the like in recipe titles here, although we have plenty of all of the above. My favorite foods in this category are accidentally what they are; it’s a perk, but not the purpose. I’d rather talk about what a recipe does have, like flavor, or texture or an appeal that makes it almost painful not to make it in the minutes after you read about it.


all you'll need
hand-whisked

But I am not immune to the charms of ingredient absences. Many years ago, I assembled some easy after-school snack recipes for a magazine — something I couldn’t have been less of an expert on then, pre-kids, or, frankly, now (an apple and a cookie, maybe?) — and it gave me a chance to audition a three-ingredient peanut butter cookie a friend had told me about that was curiously absent in flour, butter, baking powder or baking soda and even salt. The results were, I mean, okay. It was peanut butter and sugar, it couldn’t possibly not be delicious. But they weren’t exceptional; they merely fit the bill.

dough scooped cold

So, when the Ovenly Bakery’s cookbook came out last year and a reader emailed insisting I pick it up (I did) and I saw a peanut butter cookie that was similar, I dismissed it as probably not worth it. And then, as these things happen, while walking past a coffee shop on Sunday, I abruptly decided my husband and I needed a re-up, and while in there even more abruptly decided we had to split the last peanut butter cookie at the shop before someone else got to it. It was spectacular: tall, dome-shaped with a crisp exterior and decadently tender center, absolutely intense with peanut butter in a way that invokes peanut butter cups, and topped not with the usual wan flakes of sea salt but tiny coarse boulders. When I realized that it was in fact the Ovenly cookie, it was clear that they knew a few things about this three-ingredient cookie that I did not.

salted peanut butter cookies

First, they use slightly less sugar and peanut butter per egg, rather than the classic 1 cup, 1 cup, 1 egg ratio. They use light brown sugar instead of granulated white sugar, which I suspect leads to the softer cookie and more dynamic flavor. Finally, it’s scooped tall and chilled before baking so it keeps its height. The result is perfect, and absolutely nothing like the ones I made years ago, in all the best ways.

salted peanut butter cookies

Meanwhile, the list of absences in the recipe are notably long. There’s no butter, no flour or leaveners; the whole thing is whisked by hand in one bowl and has all of five ingredients, two of which are vanilla and salt. And yet if the recipe dictated that I had to render lard, then roast and blend my own peanuts while standing on my head and singing in tune to make them, I’d probably consider it. They’re that good.

salted peanut butter cookies

One year ago: Carrot Cake with Cider and Olive Oil
Two years ago: Lazy Pizza Dough + Favorite Margherita Pizza
Three years ago: Pancetta White Bean and Swiss Chard Pot Pies
Four years ago: Apple Pie Cookies
Five years ago: Apple and Cheddar Scones
Six years ago: Apple Cider Doughnuts
Seven years ago: Twice-Baked Shortbread and Acorn Squash Quesadillas with Tomatillo Salsa
Eight years ago: Pumpkin Bread Pudding
Nine years ago: Wild Mushroom and Stilton Galette

And for the other side of the world:
Six Months Ago: Artichoke Gratin Toasts
1.5 Years Ago: Baked Eggs with Spinach and Mushrooms
2.5 Years Ago: Bee Sting Cake
3.5 Years Ago: Pasta with Garlicky Broccoli Rabe
4.5 Years Ago: Heavenly Chocolate Cake Roll

Salted Peanut Butter Cookies
Barely adapted, just a bunch of extra notes, from the Ovenly cookbook

Yield 26 to 28 cookies with a 1 2/3 tablespoon or #40 scoop. (I halved the recipe and regret it so much.)

1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. Ovenly says you know the dough is ready when it has the consistency of Play-Doh, but I can tell you as the mom of a Play-Doh fanatic that mine was thinner, softer.

If you’d like to get those pretty striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don’t freeze first), before scooping it. If you’re not obsessed with these markings, you can scoop it right away. Scoop or spoon the dough into balls — Ovenly uses about a 1/4-cup scoop (probably #16); I use a 1 2/3 tablespoons or #40 scoop. Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking.

Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.

Do ahead: You can definitely make the dough in advance and either refrigerate it for a couple days or freeze it longer. However, if I were going to freeze it, I’d probably go ahead and scoop it first. You can bake them right from the freezer.

About chilling the dough: The Ovenly recipe says you can scoop and bake the cookies right away, but they keep their shape better if you chill them in the freezer for 15 minutes first. I tried it with and without and did find a better dome and final shape with the 15 minutes after. However, I was incredibly charmed by the striated marks from the cookie scoop on top of the cookie I bought last weekend, as well as in the photo in their book, and I realized that I couldn’t get it at home with just-mixed dough; you’ll get more of a blob shape from your scoop. So, I also chilled the dough for 15 minutes before scooping it and was then satisfied with the shape. It’s not necessary unless you’re as taken with top pattern as I am.

Two questions I suspect someone will ask very soon: Can you make this with all-natural peanut butter and can you make this with almond or a nut butter? The answer to both is yes, however, the authors themselves warn that you’ll get the best final shape and texture from a smooth, thick processed peanut butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3-ounce jar of Skippy is estimated to contain 1 3/4 cups, saving you some measuring). I suspect an almond or cashew butter will have a similar effect as natural peanut butter.

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257 comments on salted peanut butter cookies

  1. You had me at “like a peanut butter cup.” Currently resenting my husband’s accidental purchase of reduced fat skippy or else these would happen tonight.

  2. PB cookies have been on my to-bake list for months and months, just waiting for a time when no fruits were desperately vying for attention. The time is coming…I can’t wait to try these ones, though the chocolate chunk ones (poor chocolate has also waited for so long!) were going to be the ones. I think these just took precedence. And who says half the batch can’t be chocolate chunk? Nothing wrong with gliding the lily, in my book.

  3. These look delicious. I love everything with peanut butter. I know it’sounds advised to use smooth peanut butter, but I have a jar with delicious cruncy PB that I would looove to try with these.

  4. I’ve been making the three ingredient version of these cookies for years since they are delicious option for me and a celiac friend, but I love the idea of these little tweaks to make them even more delicious!

  5. I wholeheartedly suggest using the Maple Almond Butter from Justin’s, and maybe a little maple syrup, and perhaps a few slivered almonds cooked in maple syrup. Just a suggestion (that created the best cookies I’ve ever made)

  6. Deb – what do you think, would adding a few chocolate chips to the dough mess up the texture? (I don’t think “chocolate chips” and “mess up” can really belong in the same sentence, but worth asking.)

  7. Eyeballing it quickly, each cookie has some protein and fewer than 30 grams of carb. That means that someone who is prediabetic (like me) could have one, feel pretty satisfied. Probably would want more but even one would be a decent cookie fix.

  8. Yup. That after school snack list was clearly written by someone without toddlers. Snacks in our house include Cheerios mixed with raisins, a piece of string cheese, or cut up melon I had the energy to clean before crashing out from exhaustion the night before. I was surprised that the comments weren’t full of people mocking you! Oh, and I bet all those snacks were put together without the benefit of screen time to distract kids while I futz in the kitchen. ;)

    I’m happy you posted today, not only because this looks like a great cookie to put together with Lilli after daycare today, but because I saw THIS in my FB feed this morning: https://byhopewesteer.wordpress.com/2015/10/15/saying-goodbye-to-dear-friends/ I almost tweeted it at you, but ended up not having the time to do so. (My sister has a masters in kiddie lit and library science, so my feed is full of children’s book editors, children’s librarians and booksellers who post interesting — and sometimes heartbreaking — stuff like this.)

  9. I’d juuuust been craving peanut butter cookies – thank you!

    Last time we were in Brooklyn we walked by Ovenly and thought “oh, that looks like a pretty spot, too bad I’m not hungry”. And then I later heard some more about them and immediately regretted not stopping in!

  10. You can make these with Splenda if you don’t want the sugar (or are diabetic and can’t eat the sugar) equal ratios of peanut butter, almond meal (replaces the volume from the sugar), splenda and one egg. I usually do a dash of salt and vanilla. Bake on greased foil. Still gluten free, wheat free, dairy free and sugar free. Soft when they come out, but set up nicely.

  11. Deb, thank you for this! I just had my first Ovenly peanut butter cookie from the Oren’s on William St. in lower Manhattan on Friday when they had a buy one get one deal, and, like you, was blown away. I highly recommend combining it with Ovenly’s chocolate truffle cookie. A bite of this, a bite of that….

  12. As one of the pathetic people that has to have quite a lot of food defined by what it isn’t, the “okay” version of this cookie has been on my go-to baking list ever since my food allergies first made my life 100% less delicious. This recipe looks SO MUCH BETTER. I can’t tell you how excited I am.

    (But a note: from personal experience, the non-highly processed peanut butter does not work ONE BIT on the cookies I’m used to making (the one-to-one-to-one ratio kind). They just separate into disgusting little lumps of oil and fat on the cookie sheet. That was even trying with so-called “natural” Jif, which resembles natural peanut butter about as much as Wonderbread resembles a homemade loaf. Perhaps the higher egg-to-peanut-butter ratio would help with that problem in his recipe, and my comments are completely unhelpful, but for what it’s worth…beware.)

  13. I’m kind of in love with their cookbook. I made the chocolate stout cake for a friend’s birthday, and it was UNREAL. Like, truly, truly, life-changing. I’ve also made their scones, and another cake which was as good but not quite as heavenly.

  14. I’ve made the 3-ingredient version before but always added a little vanilla to it because it felt right and I thought they tasted really good. To be fair, I liked them even without the vanilla and it was more a novelty for me to make a cookie without using flour. I used a small 1 tsp scoop so the 1c/1c/1c recipe made a LOT of little yummy pb cookies. I’m going to try your version because I also like the striations and better formed “blobs.” It’ll be interesting to compare texture of the chilled vs non-chilled. Thanks for the idea!

  15. i am SUCH a fan of this cookie! van leeuwens icecream shop on 7th and 2nd usually has them– you need not go so far! advance apologies for just telling you that.

    question: i’m always looking for ways to cut down the sugar in baked goods– i find my tastebuds don’t necessarily need it, and then there’s health. what do you think the tolerance is for brown sugar reduction in this cookie without compromising the texture?

  16. Cannot wait to try these! While I no longer need to provide after-school snacks, I am always on the lookout for new cookies to bake for care packages for my sons off at college. You may not know how well these keep, given how delicious they look, but do you think they will travel ok?

    Also, I’m not above using Skippy if it will make a better cookie, but it seems like they all have at least a little added sugar, don’t they? Will that play a big role in the outcome?

    Thanks so much!

  17. I’ve made those 3-ingredient ones a bunch, but they are better with a smaller volume of brown sugar (or sucanat, or coconut sugar) and with the addition of chocolate chips. I like your idea of freezing scoops. I hardly ever think to, but these would be good candidates.

  18. These are THE BEST. And a very helpful tip–the 1 3/4 cups of PB is exactly the size of the normal, 16.3 oz jar of Skippy, so no need to annoyingly measure out that sticky PB (I learned this the hard way…)

  19. Any idea why your new recipes no longer appear immediately in my Flipboard feed? The last recipe there is the Cannoli pound cake :(

  20. I have read about these flourless cookies but only you could have convinced me to try them . I love your recipes and blog and have been a follower since i first landed here in search of the oreo recipe. I have tried most of your recipes …atleast in the dessert department and yes they stand out .thanks for the most flavorful recipes.

  21. I hear you on all the *something-FREE* recipes out there. I mean, I totally get that there are lots of people who need these types of recipes and I love that they’re accessible for them… but for some reason, a gluten-free, vegan, egg-free, nut-free brownie isn’t the kind of recipe description that makes me want to get cooking! ;) HOWEVER, I love that there are certain recipes that are both delicious AND incidentally fit the dietary requirements of people I’m cooking for. Win-win!

  22. I have made the other recipe a few times and thought they were pretty good, particularly for how easy they were. So if you are saying these are amazing I will have to try them. The brown sugar is wonderful in these, I bet! I love the sea salt on top, too!

  23. Once again, you come to the rescue. I’m going to a BBQ tomorrow, and I want to bring something, but all I’ve been told is “I think she avoids gluten, but there’s other stuff she won’t eat either.” I’m thinking I’ll make these, maybe dip or drizzle some in chocolate, and call it a day.

  24. I really don’t want to use processed peanut butter, do they really need all the extra stuff in them? They sound so delicious I’m going to risk making them with natural.

  25. I only have honey and maple syrup in my cabinet. I need to EAT THESE RIGHT NOW because I am NINE MONTHS PREGNANT. Any suggestions on ratios? Thanks!

  26. I don’t know what it says about me because I skip through a post about peanut butter cookies to look at photos of your kid(s), but I do. I think it’s the red hair/big brother combo. I mean, Deb, you’re KILLING MY OVARIES right now.

  27. I have to be on a diet right now to discover what, if any, my food allergies are, so I cannot eat eggs, wheat, rice, potatoes, dairy, apples and bananas (it is KILLING me right now), but I am going to attempt these tomorrow with an egg substitute. Then, when I’m done with the diet (Nov 23rd, 39 days and counting), I’ll make them as written and compare! I am so so happy to be able to eat peanut butter at least!!!!

  28. Thank you, thank you, thank you! We had to go gluten-free this summer because one of my kids was diagnosed with Celiac Disease. I can’t wait to make these cookies soon.

  29. Yum these look so good. I love peanut butter cookies–but they’re a treat I rarely have due to the high calories in peanut butter. Still–delicous.

  30. I once made a flourless peanut butter cookie and was underwhelmed, but this looks like a different animal. I kinda want to dip them in chocolate.

  31. I’m daydreaming pretty hard about using Nutella, or my favorite, Justin’s Chocolate Hazelnut Spread! Would this work, do you think…? I may have to try, too simple not to, right?

  32. I think the whole ____free attitude (and those who share it) is based on being blessed w/ not having health-threatening allergies. Those of us who do….really appreciate those labels because they help cut down on the hours spent reading recipes/labels.

    We all know this, of course….but not being our reality, it’s easy to be irritated by the emphasis. So, just a reminder for us all. Hating watching a good friend w/celiac & what she has to go thru. That and the pnut allergies here at my house.

  33. I cannot explain how excited I am for this recipe! My local Union Market sells the Ovenly version for over $2/cookie and they are my favorite! I am making these this weekend!

  34. I have been searching for the perfect peanut butter cookie – soft and fluffy- not like the conventional crunchy, crumbly sawdusty things- and this comes very, very close to my cookie nirvana. When I saw your post today, I may have squealed out loud and promptly scuttled home to make them. Super-fast oven-to-belly time and basic ingredients will make this into my regular rotation for sure.

  35. I love the original 3 ingredient recipe with crunchy peanut butter, and rolling them in sesame seeds before baking, will have to try adding some vanilla and salt to the mix, thanks! :)

  36. Made these for dessert. Yummy. I love that I can put this on the no dairy, no wheat list for family and guests. And I am an especially happy camper when a recipe calls for one bowl! As always, thanks for sharing a gem.

  37. Fantastically easy, though I have a few notes. My hippy peanut butter was significantly less dense- 2 cups weighed ~400g. But, it’s all I had so I went with it and it worked. The fresh ground texture was delightful, though I don’t have the Skippy version to compare. I made ping ping sized balls to get 30 2″ diameter cookies. I used Maldens salt, and am glad I did.

  38. My favorite peanut butter cookie was from my childhood. I loved in St.Paul, Minnesota. My mom used to take me shopping at the Daytons downtown (which later became Marshall Fields) and there was the best cookie shop ever right as we came out of the Parking garage. I had to make these immediately because I’ve been searching for that same cookie ever since. The cookie shop and department store have all closed down. I have to say with gratitude that this cookie is the closest I’ve ever come to recreating that childhood dream cookie! Thank you so much for posting this!!!!! I did use natural peanut butter because that’s all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that’s about how much sugar would have been in the Skippy and they turned out AWESOME!!!

  39. Just took these out of the oven and they are incredible! I added chocolate chunks and measured them out using a tablespoon because that was the best scoop I had. So, so good!

  40. To the list of delicious and happens to be dairy-free, gluten-free etc you can add happens to be kosher for Passover (depending on your practice).

    I’ve always got an eye out for dessert recipes that are yummy anytime and just happen to be klp.

  41. By coincidence, I came upon the original recipe last week and since I was looking for a creamier PB cookie experience I tried it with only one alteration – the addition of a drizzle of vanilla extract. I liked the result but thought I would trade the white sugar for brown to achieve a more interesting flavor. Had not thought about improved texture. Thanks for doing the leg work, Deb. I’ll whip these up tomorrow.

  42. Your first paragraph perfectly describes why I was first drawn to your blog and your recipes. I continue to follow and use many of your recipes and love your approach and your writing. Also, the fact that you continue to do all this with two “smalls” really impresses me!

  43. These look great. I might add some peanut butter chips: I have never seen them in supermarkets in Europe but I bought some when I was in the US this year because I thought I was constantly seeing recipes using them. Now I don’t know what to do with them! Don’t forget to tag this recipe with peanut butter – that’s a SK food group, no?

  44. I love “just happen to be gluten free” recipes too! And I’ve been making the 1:1:1 peanut butter cookies for a while, but now I’m going to have to try these tweaks for sure

  45. I had to try making these this morning. They turned out great. Mine turned out a bit more flat then yours. I did put the batter in the freezer twice. Before putting shaping them into balls and after. I did not put that much salt on them and next time will put a bit more. I used Kosher salt and next time with use a larger grain salt like sea salt. I will also try chocolate chips in them next time. My daughter already tried one as they were cooling and they will not last more then a day at our home.

  46. I used to work at Ovenly, and getting dibs on the broken cookies was the highlight of the job. So exciting to see their recipe on my favorite cooking site!

  47. I made these last night for my family and they were a hit! Super easy and super tasty! The consistency was divine. My wife was even plotting who we could give them to at Christmas time.

  48. I’m a huge fan of peanut butter cookies, but haven’t been able to make them because my daughter has peanut allergies. She’s recently left for college, so guess what has moved to the top of my must-make-now list? Thanks for the recipe!

  49. Ooooh, my favorite food in a whole new delivery method. And those folks who thought maybe they’d be good either dipped in milk chocolate or with a hershey’s kiss pressed right into the center…I’ll do the research and get back to you. It’s a tough job, but someone’s got to do it.

  50. you know what kills me? my freezer ain’t got no room for a cookie sheet with cookies loaded on it! maybe i could move some stuff to the fridge for just 15 minutes? worth trying…i want pretty cookies! thanks!

  51. Looks delicious Deb! I am a peanut butter lover myself, but do you think sun butter would work for my daughter’s nut-free school? If so, I might need to make two batches. :-)

  52. How these keep — Well, ours only lasted two days in an airtight container at room temperature but I was VERY impressed with how well they kept — they still had the crisp exterior and soft interior, which, to me, means they deserve a standing ovation.

    Altering ingredients, i.e. sugar, egg — I only made these as shown above. My hunch is that they’ll still work with adjustments but they may not look like the ones you see here, i.e. tall, domed, soft-centered etc. When a recipe has so few ingredients, changing one can have a much bigger impact than, say, reducing the sugar in a cake with 12 ingredients. Each ingredient is far more essential to the final structure; it’s not just about taste.

    Adding chocolate — I can’t believe I’m saying this, but I just don’t think it’s needed here. However, I might play around with pressing a chocolate chip or two into the center of each cookie ball. I’ll let you know how it goes.

    Salted or unsalted peanut butter — Hm, I guess Skippy is salted? That’s what I used.

    Julie M — Best tip yet! Thank you.

    Jenny — Now tagged! Thank you, I completely forgot I had that category. :)

    Shelagh — Thank you. I have help! I would never want anyone to think I pull this off singlehandedly.

    Marcia — I was going to tag it as such (and was going to try these out earlier this year because of it) but I know a lot of people don’t eat peanuts on Passover and didn’t want to be yelled at in the comments, heh.

    Christina, re, chunky peanut butter — I don’t see why you cannot, but I think the final texture is nicer without the chunks.

    Susan — No, it’s absolutely not necessary here.

    Kathryn — No, not sure. Anyone else having trouble with Flipboard? I think I took the app off my phone but can reinstall and see.

    Helen — It’s not about lack of empathy for people who cannot eat things they wish they could; my goal when making things that fall under these labels is that they should be so good that you’d eat them regardless of dietary limitations.

    Bryn — Probably closer to cakey than chewy, but they’re not cakey, especially if not overbaked. They’re soft in the center, almost like a peanut butter cup, crisp outside.

    Agatha — Thank you!

    Salvegging — Yes, no baking soda is needed.

    Molly — Totally devastated! (Shared you link 10 seconds after you commented on FB. My friends with kids are equally crushed.) Btw, that whole slideshow is not my recipes. I think I just made 8 for them (and the angle wasn’t healthy) and it reappeared years later in that larger one. Regardless, yes, definitely not written by someone with kids and yet I’m strangely craving a tortilla pizza right now. ;)

    Courtney — Mine didn’t have an weights in it? These are my weights added.

  53. Yum! I can’t wait to try these! I have made sever pb cookies recipes and none of them have been spectacular, in fact most of them were disappointingly not peanut buttery enough or too dry. These look divine. Thank you! Ps. Your blog is my most favorite food blog every and I loooove your cook book!

  54. Just tried this recipe and it failed miserably, any idea why they ended up pooling all over the sheet? I freezed the dough, followed the recipe and ended up with a pan that looked more like sheet cake!

  55. I do not like peanut butter cookies ever, but something about this recipe spoke to me and I made it and half the cookies are gone. Amazing.

  56. I enjoy cooking for people with dietary restrictions, because it’s such an enjoyable challenge (for me) to make something for them that’s fantastic and works for them. But whenever I see recipes that promise 5 minute/5 ingredient/vegan paleo/no bake cookies I’m more than suspicious about the final product. I’m very glad that this recipe had a happy ending.

  57. So weird to see peanut butter cookies in that shape, but they sound delicious! Appreciate the note about freezing the dough pre-scoop – cool tip!

  58. Has anyone made them with natural peanut butter? Smucker’s? I’m wondering how much extra sugar you might have to add in if you go the natural way. It’s a much different product than Skippy. Has anyone experimented? Thanks

  59. If you’re looking to do these with natural, chunky PB, I added 1 tbsp of coconut flour and the dough tightened right up. I scooped them out and popped them in the freezer for the 15 mins and when they came out of the oven, they were nicely domed and tendre and soft on the inside.

  60. Just made these guys with good old Kraft peanut butter. I will say that mine came out quite a bit flatter, but they still had that perfect crispy/chewy mix. In any case, they’re all gone now…whoops. Thanks for sharing!

  61. Thanks for the always fun and excellent posts! For those of you yearning for these
    cookies and cannot eat peanut butter, I just made them with Artisana brand cashew
    butter (very creamy). I did freeze the dough before and after forming balls, as recommended, and though they did not stand tall like Smittens beautiful photos, they are delish!!!!

  62. Re the typical three ingredient pb cookie: Its value lies not in the eating but that it’s the easiest intro to cooking for kids. They can make it all by themselves with the exception of putting into and taking out of the oven. That’s something that isn’t common in a 4 year old’s experience.

  63. This may be a silly question- I have recently developed a peanut allergy (at the age of 23! I didn’t even know that that was possible and I am very perturbed by this fact) and have yet to try baking with almond butter in its place. How do you think these cookies would fare with almond butter instead of peanut butter?
    Thanks!

  64. Mmmm… We just made the cookies and they are delicious! Used natural PB and it worked just fine. Thanks so much for the recipe!

  65. I made these with demarara brown sugar because that’s what I had on hand, and although they are delicious, they are almost too sweet and the taste is overpowered by sweet instead of peanut butter. I would make these again using the plain brown sugar Deb specified. I made these with my 4 year old and it was really easy and fun!

  66. Just finished baking and cooling. I think that you are missing one key ingredient—one cold glass of whole milk to wash the decadence down!

  67. So glad to have this recipe as I just made the 3-ingredient version and you’re right– it is NOT delicious! Peanut butter straight out of the jar has much more flavor than those cookies. Can’t wait to try these. Thanks, Deb!

  68. I got a phone call from a friend yesterday saying he was in need of company (he suffers chronic depression). So I grabbed the ingredients for these cookies and headed to his house. It took me about 10 minutes to whip these up; it wasn’t even enough time to pre-heat the oven! I also skipped chilling because my dough was already fairly firm; it’s cold in his house. The cookies baked up beautifully, and they were completely delicious. I was thrilled, and he dubbed me a “#hero”.

    These are going to live on in my recipe book as a go-to “I really need a damn cookie NOW” solution!

  69. well… i used dark brown sugar (because my wife had hidden all the LBS). and i used three kinds of peanut butter, as we had several kinds skulking around the cabinets. (mostly I used Peter Pan’s Simply Ground, which is a new product around here…). let’s see. oh, i also used a 2T scoop. i stuck them, shaped on the tray, in the freezer for 15 minutes. and i baked them 20 minutes. with Maldon salt sprinkled atop. and let them cool. and then argued with the children whether they were an appropriate 15-minutes-before-supper kind of snack (they are not). but, man, for as simple as they were to make, they were really good.

  70. These turned into a liquidy mess in my oven and I can’t seem to figure out what I did wrong. I used regular Jif peanut butter and dark brown sugar. Your pictures look amazing but mine were a hot mess… Help!

  71. I’ve had these on the brain since I read the post, and thought I would attempt to squelch the craving by buying a PB cookie at Whole Foods today. It was fine, but crunchy and not at all inside-of-a-PB-cup. Craving decidedly not squelched, so I’m going to make these happen this week!!

  72. I make the “3 ingredient” recipe with 1/2 light brown 1/2 granulated sugar and vanilla but these really are SO MUCH better!! I did the first 15 min chill before scooping but skipped the second chill. I was still happy with the shape. I am a one ingredient peanut butter girl (maybe two;salt) but made an exception for these cookies. I used store brand “natural” creamy peanut butter spread. Ing: peanuts, sugar, palm oil, salt. I love these and will not make it them the old way ever again.

  73. Just made these and they’re SOOO good. I used the only peanut butter I had on hand, which was Jif Natural. They flattened out (despite the fact that I put the dough in the freezer and put them back in the freezer for more than 15 min after scooping)…. even though they’re not dome shaped, they’re amazing. I will try these again with more processed peanut butter (like normal Jif or Skippy, like recommended) and see if they keep their tall shape.

  74. We so adored this recipe but was disappointed in that mine didn’t have a long shelf life. They tasted kind of stale a day later, lost the great texture. any storing tips to keep some longevity?

    1. tess — Sorry to hear that. We found that they kept really well; were yours softer (more fudge-like) in the center when they were first baked or more solid like a traditional cookie? This may affect how the texture works out on day 2, as will if they were fully and completely cool when they were put away for storage.

  75. Great easy cookie – mine stayed in the same dome shape when baked. I put the dough in the refrigerator for about 30 minutes before scooping and baking. Texture was phenomenal. However, I do wish that it had more sweetness and/or chocolate. I have a big sweet tooth, though. I used Jif creamy peanut butter.

  76. I didn’t read through all the comments but I was asked by my SO what the nutritional info is for this recipe and I did not have an answer for her. Is this available? Thanks.

  77. Hi Deb! Thank you for this delicious recipe! Although a bit misshapen, they disappeared very quickly…
    I have one of ‘those’ questions: I would like to make these to bring to my daughter’s day care. However, because of some kids’ peanut allergies, we are not supposed to bring anything peanut; do you think – or has somebody else on the thread experimented with this – whether this would work as well with sunflower seed butter?

  78. These sound amazing, and I will give them a try! However, as a person who requests black coffee, vanilla pound cake, or fluffy pancakes (hold the nuts, chocolate, fruit, and whole grains), Alice Medrich’s peanut butter cookies are my Holy Grail. They are perfection of the classic pb cookie genre in both taste and looks, and I’ve never gotten so many compliments on such a humble cookie.

  79. These were amazing – almost caramelized on the outside. I took a shot at reducing the sugar just a bit, to 1 1/2 cups, and in the oven the cookies released a truly alarming amount of oil (I used Jif PB) but the final result was great, not greasy and they held their shape fine. I scooped them straight away then left the shaped dough in the fridge for a couple of hours.

  80. I can totally relate to this post. I tried the 3 ingredient peanut butter cookie once and was completely underwhelmed. This, on the other hand, looks nothing like those cookies so I am more than intrigued! And when you tell me a cookie is good, then I better believe it. I’m still swooning over those chocolate chunk cookies you made – they’ve become my favorite. Can’t wait to give this one a try too. You’ve made beautiful cookies, Deb! XO

  81. These are fabulous! I used Skippy chunky PB since that’s what I had. I would reduce the sugar a tiny bit next time – and there will be a next time!! Deb, would these freeze well?

  82. Has anyone tried these substituting a little pureed pumpkin for the peanut butter? Thinking it might make a nice seasonal cookie, and cut down on some of the less desirable ingredients in the processed peanut butter. I am not a baker. Thoughts?

  83. These turned out a flat, runny disaster and I was really, really sad. I don’t know what happened! I made my own brown sugar (using white sugar and molasses) because I couldn’t be bother to go to the store. Could this have something to do with the end results? Also, I did freeze the dough for 30 minutes.

    Going back to the kitchen to attempt round 2.

  84. I think I’ll make these the next time in my kitchen aid. It’s a workout! Although it might help if my light brown sugar weren’t more brick-like than granular.

    I used the organic Trader Joe’s smooth salted Valencia peanut butter (ingredients: peanuts & salt). I mixed the oil back in and then put the jar in the fridge to keep the pb from separating while waiting for the eggs to warm up to room temp. It was definitely a playdough consistancy, maybe a teensy bit softer. Put it in the freezer for 8m, it broke my wooden spoon when I stirred it (old and cheap, but still broken!), and then started scooping after another 8m in the freezer.

    After the last 15m of freezer time, they baked up great! I did a test batch to see if they’d spread a bunch (they didn’t). I forgot to sprinkle the salt on top, which I think they definitely needed – something to cut through, so I’ll have to remember that the next time. And there will probably be a batch with some kind of chocolate added too just to see how that turns out. I’d imagine they’d be delicious with a dark chocolate coating on the bottom of the cookie, but that’s not going to happen with a toddler in the house. :)

  85. I used natural Skippy and they turned out, though flattened more than in the pictures. I would use less sugar next time, a bit sweeter than I prefer.
    Someone asked about nutritional info – I used tablespoon scoop and calculated each of my cookies to be around 120 calories, 6.7 grams fat, 12.5 grams carbs, 3.6 grams protein. Of course this will vary based on scoop size.

  86. Followed ingredients, measurements and instructions to the letter…turned into peanut butter water and ran off the baking sheet into the bottom of the oven. Brought to mind the mantra of INCONCEIVABLE! from The Princess Bride. Possible explanation: like altitude and leaveners, baking these north of the American border changes everything about how the recipe works.

  87. Hi!
    I tried them this weekend. My Sweetheart read the ingredient and made a face. “What? No flour? It will be strange!”
    No, it wasn’t, and he ate most of them ^^ So, I don’t know how well they kept because they last only 2h after they were cooled (and my cats tried to steal them too, I didn’t know cats liked peanut butter…).
    We aren’t huge fans of peanut butter in France, it’s some time difficult to find some, but this recipe totally worth the search in multiple supermarket ! Thank you !
    Next time, I think i’ll try them in thumbprint form, with a center of cherry jam.

  88. Deb,

    I made these last night, and they were amazing–I don’t even like peanut butter sweets that much, and I loved them. AND I got the striations. A good day. Thank you so much!

  89. Interesting, I made these Saturday night and baked off a few and they turned out awesome. I scooped and froze the rest of the dough and baked off this morning from frozen. They didn’t turn out this morning! The shape was still domed, they are kind of oily and the bottom started to get almost burned before the rest of the cookie cooked. I still wish they were sweeter – but I think that everyone has a different sweet tooth!

  90. I followed your recipe to a T (although I added a cup of chocolate chips) and the cookies came out just like your photos: crispy on the outside, soft and chewy inside. These were a little sweet for even my huge sweet tooth, and I felt like I was crunching on raw sugar. Did I not bake them long enough or is it supposed to be like that? All in all, really good cookies, and they only lasted 2 days before my hubby ate them. All of them.

  91. these cookies are MAGIC. My sister-out-law burned them and they were still tasty. I made them with the crazy mix of nut butter dregs I had at home, intentionally underbaked them just slightly, and they were addictively delicious. i have not yet put chocolate chunks in (one of my weird dregs was a chocolate-peanut butter combo) but my suspicion is that it will be phenomenal, though not at all needed.

    thanks for highlighting this super easy and amazing recipe, that even my celiac sis can enjoy!

  92. A jar of Skippy says 16.3 ounces is 462 grams. That’s according to the label. This suggests that either the reader who wrote that 16.3 ounces is 1 3/4 cup or your information about 1 3/4 cup or 450 grams isn’t right. Or perhaps I’m misreading this?

  93. Just made a batch of these with Sunbutter brand sunflower-seed butter. They are delicious! And safe for school! I often make the flourless cookies with sunbutter and everyone says it tastes just like peanut butter. We’ve been a peanut-free house for 6 years so I take their word for it.

  94. Generally speaking, I’m not a fan of peanut butter baked goods or cookies (I know…!), but I felt compelled to make these over the weekend. I am addicted and have also made an addict of my boyfriend (who will easily eat any baked good, though confesses peanut butter is not a favorite). I’ve sent the recipe to my peanut butter-loving father and plan to make a second batch tonight for my office. Magic!

  95. Re, the 16.3-ounce jar of peanut butter — The jar is labeled as 462 grams and says it contains about 14 2-tablespoon servings, or about 1 3/4 cups. It also says that each tablespoon weighs 16 grams, i.e. 1 3/4 cups weighs 448, which I round to 450 (the nearest 5) or people tend to yell at me. The variance of 14 grams suggests that the jar could have up to 7/8 tablespoon more peanut butter than the recipe calls for. It should not throw off the results.

  96. I’ve made your original recipe for years (courtesy of Southern Living) and they called for a chocolate kiss pressed into the center as soon as it’s pulled out of the oven. The kids loved them but your recipe sounds better…less cloying.

  97. Upon reading this post, I was so desperate to make them immediately that I used dark brown sugar, natural peanut butter (Teddy’s) and an ice cream scoop… and they were delicious. Holy mother of all holy things, they were good. Except for the second batch, which I burned because I was so engrossed in eating the first batch, I did not hear the timer go off.

  98. Hi Deb, I attempted these over the weekend; the dough came together just fine. I followed all the freezing & scooping instructions to the final detail. I baked the frozen (overnight) dough balls for about 14-15mins (they were small ice cream scoops). The shape kept fairly nicely domed however I’m curious about the inner texture of your cookie. The outer texture was lovely and crisp but the inside was quite ‘doughy’. It was very ‘fudgy’ v/s cakey …. any thoughts?

    1. Faye — Sounds like they came out just right. For a firmer center, cook them a minute longer next time. You can choose how soft the center ends up.

  99. I made these and they were absolutely delicious. Do you think that I can replace the peanut butter with tahini next time?

    1. Brooke — See what I said about other nut butters above; I suspect it will be the same, i.e. it will work but will probably end up flatter. Do let us know how they come out; I adore tahini.

  100. Hi Deb, thanks for sharing this recipe and your comments!

    I made these tonight with Skippy super chunk (breaking my rule of always trying a recipe as written, as I only keep chunky peanut butter at home) and Billington’s dark muscovado sugar. I also reduced the sugar to 300g, and scooped 3tbsp and 1tbsp cookies.

    Both turned out well, I think I could’ve been braver with salting the tops, though. They’re headed in to my office tomorrow, along with some caramel ice cream I made earlier – dessert for our team lunch!

  101. I thought you might enjoy my kitchen near fail with these… I had the eggs and sugar whisking up in my KitchenAid and then dumped in the vanilla extract. I noticed it was clear instead of brown and upon closer inspection, discovered that I’d accidentally grabbed the lemon extract instead (I blame the distracting 6 year old). Good thing I noticed before adding the peanut butter! I tossed in some powdered ginger, leavening, and flour instead, then baked it in a square pan for an improvised (but tasty!) lemon ginger brown sugar snack cake.

    I WILL come back to this recipe and be more careful!

    1. Trisha — Thanks for the tip! Any excuse to go to Bonnie Slotnick. Did you know there’s a newer Greyston Bakery cookbook? Sara-Kate from Apartment Therapy’s Kitchn wrote it a few years ago. I wonder if it’s related.

  102. I made a few as written and then added about a cup of mini chocolate chips. They’re divine this way. They actually taste like peanut butter cups as much as can be imagined. I’m a total convert to these cookies.

  103. Absolutely delicious. I love getting the crunchy bit of salt to offset the sweetness of it all; definitely a huge reward for little effort, considering how quick they are to make!

  104. Hello there… Belgium calling… I just made these with Calvé, a 350g jar which was all the Carrefour had, topped up with the health food shop peanut butter we had in the fridge (Horizon brand). Dough didn’t seem like play-doh at all so there’s obviously something in that Skippy/Jif! Smaller scoops got a better dome result – those are still in the oven. First batch less dome-y but otherwise excellent: chewy, soft in center and slightly caramelized on the edges. Wonderful!

  105. This looks like a great recipe, and thank you for testing and sharing it, and it’s exciting to find a simple and delicious gluten free cookie recipe that I can cook and share with my family. I avoid wheat and dairy because it helps me avoid daily chronic pain – not because there’s anything interesting about it. I can’t eat most of the food that you write about, but I’m a faithful reader, and I have the cookbook. Some of your recipes are beloved family favorites – neither my husband nor daughters share my food sensitivities, and I work hard to cook family dinners with food that will delight them. But, it’s a grind, and, sometimes a discouraging amount of work. And so it seems to me like a great luxury, to be able to dismiss the entire concern as uninteresting.

  106. I totally understand being completely un-interested in all of the “free of ___” recipes. I was too…and frankly, those people got on my nerves.

    Then about 2 years ago, after some medical complications, I developed a myriad of food allergies (nuts, egg, wheat, corn, soy, dairy…the list goes on). As someone who loves cooking and baking, I find myself lately baking for others, knowing I can’t eat it, but I love when I stumble on something like your broccoli roasts, promising a delicious bite.

    Maybe I’ll be able to have nuts one day. These will be first on my list.

  107. These are AMAZING!! used one jar of skippy peanut butter and whole foods organic light brown sugar. Came out perfect!!! To the other Robin have you made these with the Splenda and how did they come out. If yes could you post the amount of Splenda and almond meal you used (didn’t know I would need to do this). These are definately being made for Thanksgiving and as many in my family are diabetic would love to sub in Splenda (but I’ve never really baked with it).

    Thanks Deb for posting this and all your notes are so helpful on all the recipes I make from your website. Did you use a whisk to mix in the peanut butter? I started to and it was all getting clumped in the whisk so I switched to a rubber spatula. Just curious.

    Thanks again!!!!

  108. Well you had me at peanut butter and salted, then you nearly lost me at 3 ingrediense cookie, I been so disapointed with it, now I will givevthis a try

  109. I made these last night and they were perfect! I followed the recipe exactly using weights on a kitchen scale (honestly I do it to dirty less dishes, as I just plop the mixing bowl onto the scale and scoop in, taring for each new ingredient) and following instructions. Since folks seem to be particularly curious about particular nut butter brands/types: I used Woodstock smooth organic peanut butter. I did place the dough in the freezer for 15ish minutes. My rather large cookies came out moist and almost cakey at around the 16-17 minute mark. I used a 1/4 cup scoop imprecisely and got about 20 cookies out of the batch. I had one after they cooled and it was a truly perfect peanut butter cookie. They were still the perfect moist chewy cookie the next evening when I had another one and passed off the rest of them to a friend who’s husband functions as a dispose-all for most of my baking that I cannot keep around the house for fear that I will eat it all :) Thanks for the recipe! Because of the small list of common household ingredients required, I am sure I will end up making this in a pinch for dinners, parties, bribes, rainy days, last minute visitors and the like.

  110. These were amazing! I used a full jar of the Skippy peanut butter, chilled the dough for several hours and used the #40 scoop and made 26 cookies. The dough freezes beautifully. Be care not to overbake! I baked it for a minute too long and lost the gooey center.

  111. i made these for a get-together last sunday and i am still enjoying them with my coffee on friday! i have found that they keep getting softer and more chewy with each passing day. i used chunky jif pb because that’s all i had and they are fantastic! thanks for another winning recipe. :)

  112. Making these today! One thing- I was looking at the weight provided for the brown sugar, and I think it might be a little off. The weight of packed light brown sugar is 215 grams per cup (as opposed to 192 grams per cup, or 4 g per teaspoon, of unpacked light brown sugar), which would make 1 3/4 cups packed light brown sugar to be about 375 grams.

    Anyway, thanks for posting the recipe! I was just at Ovenly last weekend, and I regretted not getting the peanut butter cookie. Can’t wait to try them!

  113. These were a smash hit! Especially for my sweet gluten-free friend, who I always struggle to make inclusive treats for at our small group :) Thanks for another amazing recipe, Deb!

  114. These turned out great.

    They wound up being the best peanut butter cookies I’ve ever eaten. And I love peanut butter cookies.

    We ran out of smooth, so ended up using about 2/3 smooth and 1/3 crunchy. I really liked the bits of peanut.

    The two changes I would make the next time I make this are:

    1. Don’t try to do the fork lines. Once it chills in the freezer the dough is simply too clingy.

    2. Add more salt at the end. I under salted out of fear of the unknown. But having hit a few nicely salted patches here and there, I now realize that the salt is really key, and I should salt per the recipe.

    Cheers and thanks,
    GK

  115. These were so good that I believe this recipe will forever replace my former default peanut butter cookie recipe!

    I followed the recipe exactly, except that I used a 1.5 Tablespoon measuring spoon to make the cookies, since that was the closest I had to what you recommended. I put the whole bowl of batter in the freezer for 15 minutes before scooping them out; then I put half the cookies in the freezer for an additional 15 minutes before baking but just baked the other half right after scooping. I thought the batch that did NOT do the second freeze actually came out slightly better because they crisped up a bit more on the outside–the two-freezes batch did not have much exterior crisp for me, though the texture otherwise was perfect.

    Fabulous recipe! Thank you :)

  116. Sitting here making my 3rd batch of these since you posted because everyone loves them! The first batch I gave half to my dad and he keeps asking if I’ve made more yet (my mom stole the rest of that batch when she came over, rude!). Second batch was the first dessert gone at the Halloween party I went to this weekend. Such a simple and lovely recipe!

  117. Can we talk salt? Deb, I have Maldon sea salt on hand. I’m not sure what the difference is between that and fleur de sel. How would the cookie taste different?More or less salty? Should I wait and make them when I can get fleur de sel?

    1. Dee — Fleur de sel is usually more coarse, but still in crumbly granules, i.e. not pretzel salt-like chunks. Maldon is flat and flaky. Taste? Probably some people can tell the difference; I haven’t bothered deciphering it. Either will work.

  118. I have to say THESE COOKIES ARE ABSOLUTELY AMAZING, DECADENT & COMFORTING!!! Oh my gosh I am in love! This was my first time with this recipe as well as making peanut butter cookies in general!! Thank you so much for sharing! xx

  119. I find regular Skippy to be super sweet; it’s good at first but then after a couple of bites it just tastes like candy to me. But I used Skippy for my first batch of these; the cookies were good but honestly they were just too sweet. So I made a replacement batch with natural peanut butter (“smooth”, but natural pb just doesn’t really come all that smooth); and found the cookies to be perfect. I added a pinch of salt to the batter (I always do this to adjust for the lack of salt in the peanut butter), and whipped it until it was well blended — it never got to be batter-like as the Skippy batch. But I prefer the taste, for sure.

  120. I made these with and without chocolate chips (as I typically wouldn’t bother eating a sweet that didn’t have chocolate in them). Without was way better. Will definitely make these again!

  121. Oh how your commitment to turning out seriously tasty and straight forward recipes along with your undeniable wit brighten my week each new recipe you post. You are a delight :)
    Happy to report I made these with natural peanut butter and coconut sugar as substitutes and they turned out pretty magical. I made sure to spend extra time with the mixer to get the coarser sugar to dissolve and achieve the playdough like texture of the final dough. Great reference point! Perfect dome shape with the crunchy/chewy texture you described. I added a pinch of salt to the dough and also finished with it and am glad I did!

  122. Deb, we have a serious nut allergy in our home, so any kind of tree nuts or peanuts is considered as dangerous as cyanide.

    Do you suppose Sunflower butter might be a suitable substitute, and what sort of modifications of the recipe do you suggest?

    Thank you

  123. These didn’t turn out right for me. Flat cookie, no dome, although taste was fine. Pretty sure you should chill the dough for at least an hour (or more) to get the dome shape.

  124. I made these last night. I used standard Jif peanut butter and they were fantastic! A bit of Halloween candy was used to garnish a few of them! I might dip the edges in melted chocolate next time. This is my new go to cookie recipe! Thanks, Deb!

  125. You had me at peanut butter + salt but thanks for the extra descriptors as I know can almost taste how good they would be and am heading to the kitchen right now to make some. :)

  126. Whoa, Deb. These cookies are awesome! My husband ranks them with Ottolenghi’s spice cookies, which is the highest praise.
    I’ve made them twice now. First time I used a natural creamy cashew butter, and added chopped bittersweet chocolate to half of the cookies. My husband thought the chocolate was not needed, but I loved it. Second time with a natural creamy peanut butter, and no chocolate. I’m coming around to loving them without chocolate.
    Since I don’t use a cookie scoop, I used wet fingers to push my dough into a rounder shape. That’s my contribution to the recipe. You’re welcome!

  127. Hi Deb, thanks for spreading the word and sharing the tips on these cookies. I saw your post and had to make them and did the other day. I added a little bit of grated chocolate to the dough. They were “scrummy!” It was like a peanut butter truffle with that firm outside but fudgy interior. I also went and got myself a #40 scoop for this. : ) Thanks again!

  128. These are phenomenally delicious. Best peanut butter cookie I have ever had, by far. A question: I am planning to make these along with several other desserts for a reception feeding 100+ people. Trying to do as much work as possible in advance of the event. What is the best way to store these overnight to maintain their crispy outsides? Thanks!

  129. Love this site. But question–if you’re going to stick the dough in the freezer, is it really necessary to have the eggs at room temperature?

    1. Selena — Eggs at room temperature are easier to mix, that’s all. You can work with cold eggs, it’s just a little more work to beat them in without leaving pockets of white. But not a TON more work. :)

  130. I’ve made this recipe now – four times since you posted it. They are great little cookies. I recently added 1/2 cup of mini chocolate chips to a batch, and the cookies came out great. I am wheat free and this is a recipe I can use. THANKS

  131. Made a half batch of these using Smucker’s natural creamy pb, and they baked up exactly as promised! So good. I usually hate peanut butter cookies. Every time I’ve tried them, they’ve been bland, overly sweet, and hard as a rock. But these are chewy, salty, and taste mostly like peanut butter rather than sugar. I’ll definitely make a whole batch next time.

  132. OHHHH these remind me so much of City Bakery’s peanut butter cookies, which are pure magic. Have you had them? I worked there years ago and have pined for them since, til one day this summer I was like, hey, remember the internet? A nifty lil trick called google? And sure enough someone had tracked em down:

    http://cooking.nytimes.com/recipes/1017030-salty-sweet-peanut-butter-sandies

    I made them and they were close enough to transport the 3000 miles that’s now between me and Union Square. They’re damn near perfect. BUT i suppose this is all less exciting when it’s *adding* ingredients to a curiously–and since they sound so lovely–thrillingly, short list, but then again, it’s a pb cookie recipe, so i figured you wouldn’t be, y’know, MAD.

  133. So disappointing! These didn’t turn out right for me, either. I made them in my Kitchenaid mixer. The dough was smooth but crumbly, not like Play-Doh at all. I froze the dough after both steps. The cookies kept a dome shape, but from the photo, it looks like they should have spread a little. And they weren’t fully baked inside. I wonder if I overmixed?

  134. Just made these with a combo of peanut and almond butter. We also happened to have made bacon for tacos, and let’s just say adding crumbled bacon to these are not outside of the realm of possibility. Also, a plate of two cookies served next to a slice of bacon to be used as a chaser was also discussed. These were too simple to be this fantastic.

  135. hi…dont forget those of us who have to eat gluten free or dairy free or whatever really appreciate that in the name or as a tag like you have.

  136. I am eating one of these RIGHT NOW.

    Purchased some “American-style” smooth peanut butter yesterday, and made a batch last night. I was suspicious (…Smooth peanut butter? Peanut butter that isn’t as thick or flavoursome? No flour?), but these are delicious!

    The recipe came together very quickly with an electric hand mixer. The most time-consuming thing was the scoopingscooping! I used a 1T measuring spoon (20ml in Australia) to scoop, which was perfect.

    Make sure you get a piece of salt with each bite.
    Your tastebuds will thank you.

  137. I’m a good cook and have baked lots of good things but somehow never really made a successful cookie before, as weird as that sounds. These were amazing! Exactly as I thought they would turn out! Thanks so much for posting!

  138. These are perfect! I’ve had no luck previously with the 3-ingredient peanut butter cookie, but these work beautifully.

    I used demerara sugar because it’s all I had on hand (larger crystals) and Jif peanut butter. I refrigerated the dough for about an hour before baking, more to fit my schedule than to firm up the dough, and scooped using the 1/4 cup scoop.

    The cookies set up nice and high and came out pleasantly sandy-ish on the edges/soft in the middle with a nice crunch from the demerara sugar. Next up–this recipe subbing homemade pecan-cashew butter for the peanut butter.

  139. I have made these cookies twice now, and they are AMAZING!! But both times the bottoms burnt a little before the tops cooked. They were so good, that I scraped off the burnt parts to salvage the cookies (and it was totally worth the extra work!). Any thoughts on why this is happening? I tried reducing the temp slightly on the second batch, but still burnt bottoms:(

  140. I don’t have to eat gluten free but I have made these 4 times already. They are delicious and everyone that tastes them loves them. Thank you for a great and easy go to recipe!

  141. I used all-natural peanut butter but poured out the oil first. I can’t say how this works making these cookies by hand, but using a stand mixer with the paddle attachment the “dough” came together beautifully and baked well. Making such a healthy cookie with processed peanut butter seams like a shame.

    Thanks for the recipe – I eat these all the time in NYC and am so glad to now be making them at home – they are addicting and delicious – not to mention nutritious!

  142. I just tried these (literally, the last tray is still warm) and thought I’d add my results. Since I used Wellsley Farms organic creamy pb and it’s nothing but peanuts and salt, I thought I’d be clever and dig up the really solid layer at the bottom of the jar. This led to a dough that set up so hard that little bits would break off as I was scooping it. The cookies barely swelled in baking, and certainly did not spread. My guess is that the fat ratio was way off. The cookies still taste good. They’re crunchy on the outside rather than crisp, but chewy/soft on the interior. I find them a little too sweet, but they’re so intensely peanutty that I think it’s probably necessary. I needed a pint of milk to wash down one cookie (#50 scoop).

    The next time I try this, I won’t be so worried about how thin everything looks before it’s stirred together, and I won’t be so “clever” about digging up the bottom of the jar. I think that will solve my problem.

  143. Deb, I must admit I was skeptical but followed your recipe to the letter. They are hands down the best cookies I’ve ever had. We are fighting over the last couple. I will make them again very soon. Thanks for the wonderful recipe!

  144. These were amazing! I think I gained two pounds instantly. The consistency of the batter was like playdough for me (I have a 2 and 3 year old, so very familiar), I guess it depends what peanut butter you use. I used less sugar than called for (mostly because I ran out), and they were still amazing. Delicious! I love your website btw!

  145. Thanks for the great, easy recipe. It seems that because it is so simple, one must be very precise on certain details. Here are some of my mistakes and things I wil do differently next time:

    1 I wasn’t paying attention to the directions and mixed the sugar with peanut butter rather than sugar with eggs which I think caused more graininess than I would have likd. Next time I will mix as instructed and maybe a little more mixing until some of the sugar dissolves.
    2 I used the recommended skippy and found the final product much too sweet. Next time I will use a natural, no-stir peanut butter (i.e. unsweetened but no oil separation.) I will also add a pinch or two of salt to the batter. Oh and I originally did a small sprinkle right on top of the cookie domes but they could’ve used more salt and a more even sprinkling across the surface.
    3 I’m pretty sure I undercooked this batch. I put the remaining cookies back in the oven the next day and found the texture much more pleasing and as Deb described with the crisp exterior/soft insides.
    4 I don’t have a cookie scoop so couldn’t attempt the cute striations so I just rolled the dough into balls immediately after mixing, then put those in the freezer for 30 mins. That didn’t seem to be long enough as some of the balls flattened while baking,, so next time I will leave in freezer for 45min-1hr.
    5 Lastly, maybe I’m just not much of a pure PB person and am more like Deb’s Alex in that these are so much better with chocolate!! On the cookies I rebaked the following day I melted some 60% dark chocolate, then sprinkled more flaky salt on top of that. Oh my, did that change the game for me. Next time, I will mix maybe even darker chocolate chunks into the batter, which will also help balance sweetness.

  146. What did I do wrong!!?
    I tried making these and they flopped! I don’t know what I did ~ I followed the instructions exactly ~ wasn’t like play doe though ~ it was very soupy! So I put it in freezer thinking that might firm it up….but nope ~ so I added a bit more peanut butter but it really didn’t make a difference :-(

  147. For anyone considering using dark brown sugar, I have made these five times since the posting. For the first four batches, I followed the recipe exactly and there were amazing. Tonight, I only had around 200 grams of light brown sugar so I used dark brown for the rest. They spread a lot more, the striations didn’t work as well, and they really are just different. Maybe others have been successful, but only light brown from now on for me.

  148. For the record of the natural peanut-butter camp: I used 1 3/4 c of Trader Joe’s creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome-y, like Deb’s. Which, as we all know, is THE GOAL.

  149. These have great taste and texture – thanks so much for posting. The only issue I had was that the bottoms got way too dark. I cut back the baking time for the 2nd pan and it was better but next time I think I’ll cut back on the temperature and watch them much closer. Yum!

  150. Ok so like the previous person, the bottoms of my first batch were too dark. I decreased the temp to 325 and that helped. I do have an oven thermometer so I know it isn’t the oven. I love peanut butter cookies but I don’t know what I would call these. I used TJ’s peanut butter and the batter was like play doh. My scoops didn’t seem to melt/spread at all. I wonder if it’s something I did or the ingredients. I tried to whisk the peanut butter by hand but it was tough given it was natural with the oil separation. I put it in the kitchen aid as well to make sure it was thoroughly mixed. There aren’t many steps to mess it up. I guess I can try again with Jiff but these were disappointing.

  151. Hi Deb! I’m a long time reader of yours and this is the first time I’m commenting on a post. I loved this recipe, it’s a bit hit among my gluten sensitive friends! It comes out perfect whenever I make them. I wanted to make them again today and just found out that I was out of peanut butter, so I felt a little bit experimental and used smooth Speculoos (450gr) of it. We’ll see the outcome in a few minutes, so far they held their shape in the oven. Thank you for this recipe!

  152. I have made 4 batches of these so far. My 3yr old son is dairy free and these are perfect for him. I have added dark chocolate chips to a portion of the batter and they are excellent that way as well!

  153. SUPER surprised people are having issues with these! Really was the most simple thing I have EVER made and they turned out great! I only chilled the dough post mixing. Freezer, scoop, bake. I thought for SURE they would spread, but they kept their shape and were FABU! Our 16mo approves.

  154. This was my first SK flop. The cookies are super oily/greasy. There was oily swimming around on the cookie sheet when I pulled them from the oven and each time you touch one your fingers are slimy. I get all the oil in the PB but am not seeing this as a common problem. Anyone have any suggestions what happened? Thanks!

  155. I have been making these for years, I discovered them after I was diagnosed with Celiac. JIF peanut butter works the best for these cookies. I have tried Skippy, but butters, and even nutella, but I always come back to JIF.

  156. Just made these with organic natural peanut butter and they are intense! Like another commenter wrote they are plenty sweet with natural peanut butter. Followed your tips about putting them in the fridge before scooping and freezing before baking — and they turned out just like the pictures! I didn’t however get the crispy outer edges so I’m guessing that’s because there was no margarine or hydrogenated oils in the peanut butter. Thanks for posting and testing this recipe :)

  157. I just made these and followed your tips about putting them in the freezer but they fell flat :( This is the first time I haven’t had any luck with a recipe from you (even though I know this isn’t from you). I bet they’ll still taste great though.

  158. Ok, so I just took the second batch out of the oven…. they kept the dome shape better. Maybe the first batch was too crowded on the tray or I didn’t freeze them enough. They do taste delicious though!

  159. Love these–so good! Made them once with peanut butter and once with Sunbutter (for allergic friends) and both were great! I made the dough a day ahead both times and it was not stiff out of the fridge. A very forgiving recipe.

  160. Whoa. These are like a dream come true. I will never eat a peanut butter cookie with flour again. I have made these twice– once for NYE when I had to scoop and stick them right in the oven and then again this weekend when I made the batter the night before and left it in the fridge overnight. Putting them directly in the oven produced much more spread while baking. They were bigger and flatter with very little dome but omg the taste was dynamite. Rave reviews all around and a nice way to ring in the new year. This weekend when I made them they produced the most heavenly dome which was definitely better because of the ability to sink your teeth into a pillow of peanut buttery amazingness that is the center of this cookie. My only issue (and perhaps this is just my oven) is that this batch cooked much much faster. They were done in 10 minutes. Not sure if it was the fact that they were in the fridge overnight or what. Luckily I caught them (because I am a paranoid baker when it comes to time in the oven) and they were perfect. Like, friends who are meh about peanut butter were suddenly addicted to these cookies and could not stop grabbing for just one more. THANK YOU for this recipe!!

  161. I made these last night with natural peanut butter and they turned out heavenly. They didn’t spread very much on the cookie sheet, so I’d suggest lightly flattening them out. There’s nothing wrong with them if you don’t do this, but they pretty much just stay in the shape that you placed them on the baking sheet with. I put a chocolate disc on top of half of the cookies, and this made them even more irresistible. I can’t wait to make these again to use up some more peanut butter!

  162. These turned out sooooooo delicious!!! I made them for my husband who’s a pb fan and obviously he loved them, but I did too and I don’t like peanut butter!!! And so easy to do! A definite repeat!

  163. i keep making these dang things and i cant seem to figure out why im so addicted. they are heavenly. and i dont even really like cookies….!

  164. Oh. My. God. seriously, Deb, why?! These are HIGHLY addictive. I made them today with crunchy peanut butter. No dome shape, alas, but trust me, nobody complained about that in my household :)). Also, if you spread some Nutella between two of these cookies… evil. Simply evil. :))

  165. I always grew up on a peanut butter cookie that was similar. Going to have to try yours. Mine was just
    1 cup sugar
    1 cup Peanut butter
    1 egg

  166. Making things about what they are not is a really easy way for me (severely lactose intolerant) to see if I’m going to actually be able to eat a recipe..and I thus support the inclusion of x-free in the title. But I also support this recipe, and I’m going to make them this week, because they look amazing.

  167. Loved reading the back-story! I have a very similar recipe for peanut butter choc chip cookies, that we absolutely adore! Although we have no need at all to leave any ingredients out, these cookies are by far my favourite. ;)

  168. I didn’t really believe these could be that good. They are! I know it’s annoying when people post how they changed recipes (It was not a choice, I HAD to make these as soon as you posted on instagram, and it’s what I had in the kitchen). I used 50/50 cashew butter and peanut butter. And, and maple sea salt on top. OMG, YUM! And Katerina…nutella between? Sounds devine.

  169. I made these last night and they came out great. I used natural peanut butter and they held their shape fine.

    I got a little creative on the second batch and put a thumbprint full of Stonewall Kitchen Blueberry jam in them. PB & J cookies!!

  170. Fantastic recipe. Perfect gluten free cookie. Had great height and was delicious. Super easy as well. Wish all baking recipes were this easy. I also loved that all ingredients are pantry staples.

  171. I know I’m late to the party here, but I had to contribute the following findings: I’ve made these now with home food-processor made Almond, Pecan, Macadamia, and Walnut Butters (as well as chunky and creamy store-bought Peanut), and all turned out fantastically. For me and those I’ve used as guinea-pigs, Pecan is the king – they taste almost like Pecan Pie in cookie-form. In all cases, I added 50-70g of chopped, roasted nuts. In many cases, I’ve added Zante currants or Raisins (Zante in the Peanut butter was reminiscent of PB&J, phenomenal). I added chopped semisweet chocolate to the Walnut variety and those were positively slammin’ as well. It seems hard to screw these up, frankly, and I’m so enamored with the texture that other cookies now come off as inferior; I feel sorry for those with nut allergies. Lastly, I have found chilling anything to be entirely unnecessary; I get plenty of loft.

  172. I’m a long time reader and have loved many of your recipes. Am I missing something or is there not a way to “favorite” a recipe? I would love to have my own collection of faves.
    Thanks for everything, Mandy

  173. Not sure if ease/speed of these cookies is in the tags but it should be. My daughter is in her bat mitzvah year and as a part of the program we are required to bring desserts for the oneg table and every Saturday morning when there is a service, I wake up and think “aaackkk, I forgot again!” These are just right for this sort of event and occasion, when time and resources are limited, and yet the result is so distinctive. I have to admit that I do like a little crumble in my cookie and I had a hard time getting that the first 3-4 times I made this recipe so (I know it kind of defeats part of the purpose but…) I added 1/2 c. gluten free flour (Trader Joe’s brand, rice & potato, I think) today. The cookies turned out excellent and, point being, I think this recipe is fairly malleable/forgiving and an easy default to the question “What should I bring?” As always, thanks Deb!

  174. These are delicious! I made them with raw dark brown sugar and the a Earth Balance coconut oil peanut spread. The added layering of the coconut flavor is amazing! I was looking for the perfect recipe for this particular peanut butter, thanks Deb!

  175. Although these cookies looked very nice, we found them so sweet, that we had to throw them away. No one wanted them after the first bite. This is the first recipe I’ve tried of yours that I didn’t absolutely love, so personal taste–not the recipe is to blame.

  176. Australians — the Aldi “American” peanut butter works best, or speculaas butter if you want a different flavour. We have tried the various store brand peanut butters, Kraft, and a few fancy ones, and the Aldi one reigns supreme.

  177. First time making these – I was Skeptical about the lack of ingredients. What a great recipe! I had tall domed cookies with great texture! My substitution of dark brown sugar made them richer and sweeter than I suspect the LBS variety would be. Other alterations and details:

    -Stand mixer with a whisk attachment.
    -Dark brown sugar (richer cookie flavor I suspect)
    -Jif Natural Creamy Peanut Butter
    -Ice Cream Scoop to form balls (worked perfectly)
    -Trader Joes “Cypriot Pyramid” flaky sea salt on top
    -15 min freezer
    -baked for about 17 min
    Results: Happy friends/coworkers and an awesome cookie!

    Thanks, Deb!

  178. Thank you for posting such a simple cookie recipe. This is now my ‘go to’ peanut butter cookie recipe and even my son’s colleagues at work plead with him to ask me to bake so they can enjoy every week. And I haven’t even met them! I often use 1/2 demerara brown sugar and 1/2 light brown sugar and then there are little crunchy sugary bits in every bite. Your chocolate banana bread is my team’s favourite right now. And I have shared your recipe with several team members. The only addition I make is 1 tsp instant expresso powder to enhance the chocolate flavour. Thank you for such a wonderful website – you have allowed us readers to share your life and your kitchen adventures.