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Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies

Weather: a stunning clear and warm day. Photographed some magnificent caribou this afternoon.
What I’m listening to:
NFL Football

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.

Perfect Peanut Butter Cookies

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.

Perfect Peanut Butter Cookies

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?

Perfect Peanut Butter Cookies

Yield: About 2 dozen cookies

Perfect Peanut Butter Cookies

Adapted from Smitten Kitchen

Ingredients

  • 1-1/4c all-purpose flour
  • 3/4t baking soda
  • 1/2t baking powder
  • 1/4t salt
  • 1/2c butter, softened
  • 1c peanut butter (creamy or crunchy, your preference)
  • 3/4c sugar + more for rolling cookies
  • 1/2c firmly packed brown sugar
  • 1 large egg
  • 1T milk
  • 1t vanilla

Instructions

  1. Preheat oven to 350. Line two baking sheets with parchment paper.
  2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.

Notes

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. :)

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Perfect Peanut Butter Cookies

66 comments
demchenko
demchenko

Mine did not turn out. They did not flatten out. What did I do wrong? 


christine3
christine3

I have never liked peanut butter cookies...until NOW that is! Easy to make, soft, chewy with a crispy outside. Delicious! Thank you.

SusanStopher
SusanStopher

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.

naturediver1
naturediver1

Just made them and cookies turned out excellent.

Thanks

Derek

Damita26
Damita26

These are just delish. I've made them twice and they where gone in two days. A  fam favorite. I love your blog, you have some awesome looking pics and I can't wait to try out the rest of your recipes.


Maymay77
Maymay77

I must say amazing, and I will agree 11 min. was the best amount of time to bake. 

Ashley
Ashley

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!!!

Sarah
Sarah

Hello ! Do I have to have vanilla ?

Michelle P
Michelle P

Thease are the best!! I made them yesterday and they are all gone. So chewy and soft. Thanks

Amanda
Amanda

Thank you for the great recipe! I tried them tonight and they were great.

Hannah Holmes
Hannah Holmes

These are the best peanut butter cookies I've found; I added chocolate chips and they worked perfectly. This is also the first time I've ever commented on a recipe, these cookies are truly a go-to. 

genjoni
genjoni

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.

danigirl80
danigirl80

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! 

Jenny
Jenny

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 :) 

EpicSytaRose
EpicSytaRose

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?

Indiana
Indiana

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!

Rebecca
Rebecca

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!

farmerswife
farmerswife

These are the "BEST" peanut butter cookies I have ever made.  And I have tried several different recipes,because Peanut Butter Cookies are one of my husbands favorites.  Thanks for the PERFECT recipe!

juliealyons
juliealyons

You've outdone yourself!!  My daughter and I just made these and they are, indeed, PERFECT.  Thanks for the fantastic recipe!

Bill
Bill

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!)

Debora
Debora

These cookies are delicious!

BobbiDoddsMcTait
BobbiDoddsMcTait

These are amazing!!!!! I love them!! My husband is a peanut butter addict and these are now a favourite!!! Thank you!!

Tara A Smith
Tara A Smith

Just tried this recipe tonight and it was delicious! You know how picky Moe is, and he devoured them before they even finished cooling. Really loved the sugar coating--nice touch :)

Peanut lover
Peanut lover

Gotta say, these were a disappointment.  Not very peanut buttery at all!

gramma
gramma

made the cookies for Valentines Day treat for G-kids because of the picture.  Mine did not spread, and were not chewy ... i ended

up pressing a choc kiss in each one after they were baked to get them out of the "ball" shape.  I followed the directions exactly....

any ideas on what i did wrong ..... i'm so wanting a chewy PB cookie )-; 

CallistaPaul
CallistaPaul

I'm a busy teenager, always baking for family gatherings, partys and just for a movie night or game night! and i'm telling you, these cookies, are the best i ever tasted! thanks alot for the recipe! :) i appreciate it!

Mandy
Mandy

I always have been looking for a simple yet TASTY recipe and WOW!!!!! this recipe is PERFECT!!!!! I'm making these for my husbands little christmas party..... i followed exactly the steps and even chilled the dough for a couple of hours while i ran errands and they came out soooooo delicious!!!! and well formed i'm soooo excited to serve these at the party!!!! thank you so much for the recipe!!!!!!!!

kelsmrie
kelsmrie

I just made these and they are amazing! Thank you so much for the recipe!

Christina
Christina

I recently made these peanut butter cookies and I agree that they are the best! They spread out nicely to make a thin, chewy cookies. Looking forward to trying more of your recipes!

Debra
Debra

They look PERFECT! :)

Joye Hampton
Joye Hampton

Oh wow!!! Made these tonight with mini chocolate chips! Seriously incredible! I think the whole batch will be gone by morning! :)

demchenko
demchenko

I did use organic cane sugar and skipped the vanilla. Could that cause them to not flatten all the way? 


alaskafromscratch
alaskafromscratch moderator

Perhaps next time try flattening them with a fork like traditional peanut butter cookies prior to baking. That should solve that problem for you. Sorry you had trouble with these.

alaskafromscratch
alaskafromscratch moderator

Hello! Both work, but I tend more toward salted butter with this recipe. Hope this helps! Enjoy!

alaskafromscratch
alaskafromscratch moderator

@danigirl80 Wonderful! So glad this recipe worked for you with your adaptations! Thanks for letting us know. :)

alaskafromscratch
alaskafromscratch moderator

@Jenny  I'm so pleased that you found my blog and that you enjoyed these cookies! Come back soon! :) Hugs from your home state!

alaskafromscratch
alaskafromscratch moderator

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!

alaskafromscratch
alaskafromscratch moderator

You just blessed my socks off with this comment! Thank you so much. Hope you enjoy this recipe for years to come. :)

Ashley
Ashley

@Peanut lover I added chopped peanuts to the top of mine as well as added a peanut butter drizzle over the top made from reses peanut butter chips, adds sooo much to the cookie!

alaskafromscratch
alaskafromscratch moderator

If you like more peanut butter flavor, I recommend adding chopped peanuts and/or peanut butter morsels, but I wouldn't recommend adding any more actual peanut butter than the full 1 cup that's already in these. Best wishes in your search for your perfect peanut butter cookie. 

alaskafromscratch
alaskafromscratch moderator

Uh oh. I've honestly never gotten a report of the cookies not spreading with this recipe before. So sorry to hear that, especially on Valentine's Day for the grandkids (great idea about pressing a kiss into them though!). My only thought is to reduce the amount of flour so that the dough will be more loose. Hope this helps! 

Alaska from Scratch
Alaska from Scratch

Hi Joye! Always delighted to hear from you! Happy you love the peanut butter cookies. Thanks! :)

demchenko
demchenko

@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 :)


EpicSytaRose
EpicSytaRose

@alaskafromscratch  

I am using a natural peanut butter, but it seemed moist enough to me. It was the Costco brand "Kirkland Signature" creamy peanut butter.  What should I add to make it less dry?

EpicSytaRose
EpicSytaRose

@alaskafromscratch tried less flour, but that made it worse. added the 1/4 cup back in and it didn't get any better.  These cookies just want to crumble. Idk what the heck else to do.

alaskafromscratch
alaskafromscratch moderator

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.

Trackbacks

  1. […] supply the rolls and let them enjoy their creation.  March is National Peanut Month.  Bake some yummy peanut butter cookies and deliver them to friends.  If they weren’t your friends before, they will be […]

  2. […] peanut butter cookie (adapted from Alaska from Scratch, who adapted from smitten kitchen, who adapted from The Magnolia Bakery […]