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I crave peanut butter cookies more than any other cookie. More than oatmeal, more than frosted sugar cookies, and yes, even more than classic chocolate chip (ah, but I love them all). But, this also means that I’m very discriminating about my peanut butter cookies. I don’t want just any standard peanut butter cookie. I crave perfect peanut butter cookies.
My readers know that I don’t use words like “best” or “perfect” lightly. In fact, this is the very first time I’ve ever used the word “perfect” in a recipe title. When I say a recipe is perfect what I’m saying is that there is nothing I would change about it, nothing I find lacking. I’m saying that when it comes time to make peanut butter cookies in my house, I will pull out this recipe each and every time. The search is over. For me, these are the ultimate – crackly and beautiful on top, crisp and chewy on the edges, and gooey and peanut buttery throughout. If there are any leftover, they stay chewy and soft for days… but they won’t last that long.
Now, I will say that Pastor Alaska’s idea of a perfect peanut butter cookie includes chocolate chips. But, the day I made these to photograph, we had this conversation:
Pastor Alaska: Those are the best peanut butter cookies I’ve ever had. [after just finishing off three of them with a tall glass of milk]
Maya: I thought you didn’t like peanut butter cookies without chocolate chips?
Pastor Alaska: I normally don’t, but those are amazing.
Ladies and gentlemen, I believe we have our first cookie convert. Who’s next?
1c peanut butter (creamy or crunchy, your preference)
3/4c sugar + more for rolling cookies
1/2c firmly packed brown sugar
1 large egg
Preheat oven to 350. Line two baking sheets with parchment paper.
In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.
I always bake off half the batch of dough, then refrigerate the rest of the dough to bake the next day. The cookies in the photos were from the dough that had been refrigerated about 24 hours.
Are you wondering why there's no classic fork marks on the top of my cookies? This is because that method was started to help the cookies flatten out while baking. I found that this recipe didn't need help to flatten and that they were just perfect without the fork intervention. :)
O.K. I'm a believer! These cookies are PERFECTLY Delicious and I don't even like peanut butter cookies....until now that is! :) My husband's favorite cookie is peanut butter so I was on a hunt for a good recipe and boy did I find it! Love, love, love them! thank you!
Made these over the weekend exactly as the recipe states, and they turned out wonderful, exactly as I had hoped. I have a book where I collect "make again" recipes and this is a welcome addition. Thanks for sharing.
I wonder how these would turn out, if I added chocolate chips? I've made this recipe before, and they are the nom nom nommiest peanut butter cookies I've ever made, but I want variations. Has anyone tried to add chocolate chips?
This is a fabulous cookie and it is now a keeper for me!!!!!! One thing though. I live at high altitude and you do have to squish the cookie dough down a bit before baking or you will have cookie balls (found that out when I test baked 4 cookies!) Other than that, I love this recipes!!!!!!
Loved this recipe! I stuffed a few choc bits into the top for half the batch to make them extra indulgent. In my fan forced oven they only needed 8-9 mins. We had a charity auction at work to fundraise for kids cancer and I made a batch and donated them into a gourmet basket and they went down a treat!! Despite my 2yo daughter "helping" me make them, they still were the first cookie recipe I've made which worked out perfectly the first time I tried. I think I'll try the Oatmeal ones next.
OH MY Goodness! I now have a belly ache, these are just too good! No I mean really, really good. I'm gluten-free and since I've had to be off gluten I've tried recipes that really stink. But now that I understand gluten-free flours I can use recipes that aren't "gluten-free" This is how I modified this recipe and it turned out excellent. For the 1 1/4 cup flour I used 3/4 C white rice, 1/4 C almond, 1/8 C Tapioca and 1/8 C Potato Starch. I modified the use of sugar in the recipe as well, partially because the flours I was using have a little more flavor and partly because I don't have brown sugar. I replaced the brown sugar with 1/3 cup of maple syrup. OMG - these are the best peanut butter cookies I've ever had in all my life. Thank you for the recipe. It has already been shared with a warning not to make them if you aren't prepared to eat too many! Now off to the gym.
I have to say these cookies are amazing!!! I've made them so many times now and they are sooo perfect. I add a layer of melted chocolate on top, with reses pieces peanut butter chips melted and drizzled over that. And I also add crushed up honey roasted peanuts and sprinkle over the top. The perfect cookie!!! I won 2nd place in a cookie contest with that recipe! Thanks for sharing all your amazing recipes this ones a keeper for sure!!!
I made these today and they will be my go to peanut butter cookie from now on...I used whipped butter in mine but that was the only thing I changed. They flattened out just like they were suppose to. I think the trick is to make sure you really cream and fluff the butter and PB. Anyway they are amazing, thank you so much for the recipe I love it.
OMGoodness! These are amazing!! I have a lot of food allergies but the worst are sugar cane and dairy so I have to modify all my baking. I used coconut sugar for both the sugars in this recipe and I used soy butter, almond milk and all natural Adams peanut butter! They are delicious, they turned out crunchy on the edges and soft and chewy in the middle. I did use a fork to flatten them just in case they needed it. I have struggled finding a great peanut butter cookie recipe. Pretty much every one I try I toss in the trash but not these. If I am not careful I will eat them all myself!! Thank YOU!
I was craving peanut butter cookies, which is a rare occasion for me, so I decided to give these a go. They are delicious!!! Mine didn't look like they were going to flatten either, so at about the 7 min mark I picked up the pan and slammed it down, let them finish cooking, then slammed the pan down again when I took them out of the oven -- worked like a charm and they flattened nicely! Thanks for the recipe!!
P.S. I am from AK (moved in 2006) and didn't even realize this was a recipe from someone there until I came back to comment! Explains why the recipe is the best :)
I made some today and had an issue with them crumbling, before and after baking. I pressed them as tight as possible into the balls before baking. Is there a way to make them just a little less crumbly?
Unfortunately mine did not spread either. But no worries! They turned out delicious after being aided with a fork. It must be the region differences. I am in Ontario, below sea level. For other people in this circumstance, I would decrease the flour by a 1/4 cup, add another 1/4 teaspoon baking soda and do the traditional fork press. But either way, delicious recipe; very peanutty. Thanks for sharing!
I made these today. They ended up a little bit thicker than in the pictures, but still crispy on the outside and soft and chewy on the inside. They are delicious and will be my go-to pb cookie recipe from now on. Thanks!
Fantastic cookies. I did em with fork and bowl mixing. They are easily the best cookies I've ever made. Crispy on the edge and chewy throughout. I had to help spread them w/ a fork aftetall (they look so fancy!)
I've never had this issue; I just made a batch this week and the dough was nice and soft and the cookies were soft and chewy. Is there a chance you might be using a natural peanut butter that is perhaps more dry than typical peanut butter? If not, then try reducing the flour by 1/4 cup next time around. Hope this helps!
@sgolden@x_water_lily Thanks so much! I'm not used to baking from scratch, does it matter whether or not the butter/margarine is salted or unsalted? i see the the recipe calls for salt to be added to the mix anyway.
@alaskafromscratch Since everyone on here was statisfied with the recipe I gave it another shot. I went out and bought a new box of baking soda and powder, online it stated if it's old it might not do the job. I also measured everything out to the exact amt. I added the vanilla and I did not flatten them per recipe. Since I am staying at my mother-in-laws, she has a different oven which I think is the problem. The cookies did turn out great but I had to bake them for 17 minutes instead of the 10-12min. I am so glad I figured this out, it was bothering me the whole day. I usually don't have any problems making cookies. Thank you for sharing, the cookies were delicious :)
I love natural peanut butter but I haven't had the best results with it in baking. I'd try reducing the flour at least 1/4 cup. The other option would be to add more fat (oil or butter), but I'd try adjusting the flour first.
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More