Uploaded August 2021 | Updated September 2026, 17 hours ago
I love peanut butter, so of course I love these cookies. This recipe is generous on the sugar; it would be possible to cut the sugar in half and still enjoy the cookies. Since they have to be squashed with a fork in order to spread at all, many proportions can be altered as desired.
I prefer to eat only natural peanut butter. Using it certainly results in a more crumbly cookie, and in dough which is a little harder to work with. I think it should be fine to use whatever peanut butter you keep.
Squash all the cookies with a fork, traditionally in a square pattern. They won’t spread in the oven like most cookies do. We squashed about two-thirds of ours, and froze them.
When baking the cookies, don’t wait for them to color. They must cool on the sheet pan, so pull them when they look nicely puffy, and let them finish on the pan. About 8-12 min at 350 when freshly made, or 15 min from frozen.
Makes roughly 18-20 cookies.
Equipment:
• stand mixer with bowl and paddle attachment
• sheet pan for baking, lined with parchment
• sheet pan for freezing, also lined with parchment (optional)
• extra bowl for dry ingredients
Ingredients:
1 1⁄2 cup AP flour 180-190g
1 tsp baking powder
1/2 cup butter 1 stick; softened
1 cup peanut butter + 1/2 tsp salt if unsalted
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 ea egg room temperature
Procedure:
1. Preheat the oven to 350F. If it is a warm day, the cookie dough may be chilled before being rolled, so perhaps preheat later, depending on your situation.
2. In the stand mixer, cream the butter and sugars, making sure to scrape the bottom of the bowl well to prevent streaking.
3. Add the peanut butter (and optional salt) to the butter-sugar mixture.
4. Add the vanilla and the egg to the peanut butter mixture, and blend well.
5. In another bowl, mix the flour with the baking powder.
6. Add the flour-leavening mixture to the stand mixer, and carefully pulse the dough together.
7. Once the dough has come together, stop mixing and scrape down the paddle if need be; the finished dough is not very sticky.
8. If the dough is too warm and soft to handle, refrigerate it for about 30 minutes, and then roll it into 1” balls.
9. Arrange the balls about 3” apart on baking sheets, and use a sturdy fork to press them down in a # pattern, into disks.
10. Bake for 8-12 minutes, until the edges just barely show color or until cookies look quite puffy, then remove and let sit until completely cool.
Music: bensound.com/royalty-free-music
I love peanut butter, so of course I love these cookies. This recipe is generous on the sugar; it would be possible to cut the sugar in half and still enjoy the cookies. Since they have to be squashed with a fork in order to spread at all, many proportions can be altered as desired.
I prefer to eat only natural peanut butter. Using it certainly results in a more crumbly cookie, and in dough which is a little harder to work with. I think it should be fine to use whatever peanut butter you keep.
Squash all the cookies with a fork, traditionally in a square pattern. They won’t spread in the oven like most cookies do. We squashed about two-thirds of ours, and froze them.
When baking the cookies, don’t wait for them to color. They must cool on the sheet pan, so pull them when they look nicely puffy, and let them finish on the pan. About 8-12 min at 350 when freshly made, or 15 min from frozen.
Makes roughly 18-20 cookies.
Equipment:
• stand mixer with bowl and paddle attachment
• sheet pan for baking, lined with parchment
• sheet pan for freezing, also lined with parchment (optional)
• extra bowl for dry ingredients
Ingredients:
1 1⁄2 cup AP flour 180-190g
1 tsp baking powder
1/2 cup butter 1 stick; softened
1 cup peanut butter + 1/2 tsp salt if unsalted
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 ea egg room temperature
Procedure:
1. Preheat the oven to 350F. If it is a warm day, the cookie dough may be chilled before being rolled, so perhaps preheat later, depending on your situation.
2. In the stand mixer, cream the butter and sugars, making sure to scrape the bottom of the bowl well to prevent streaking.
3. Add the peanut butter (and optional salt) to the butter-sugar mixture.
4. Add the vanilla and the egg to the peanut butter mixture, and blend well.
5. In another bowl, mix the flour with the baking powder.
6. Add the flour-leavening mixture to the stand mixer, and carefully pulse the dough together.
7. Once the dough has come together, stop mixing and scrape down the paddle if need be; the finished dough is not very sticky.
8. If the dough is too warm and soft to handle, refrigerate it for about 30 minutes, and then roll it into 1” balls.
9. Arrange the balls about 3” apart on baking sheets, and use a sturdy fork to press them down in a # pattern, into disks.
10. Bake for 8-12 minutes, until the edges just barely show color or until cookies look quite puffy, then remove and let sit until completely cool.
Music: bensound.com/royalty-free-music
