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Peanut Butter Cookies

  • prep: 20 mins
    total time: 45 mins
  • yield: Makes 48

Ingredients

  • 1 1/2 cups crunchy peanut butter
  • 1 cup packed light-brown sugar
  • 1/2 cup (1 stick) softened unsalted butter
  • 1 large egg
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking powder

Cook's Note

Store in an airtight container at room temperature up to 1 week.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.

      In this step:

  2. Step 2

    In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.

  3. Step 3

    Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.

  4. Step 4

    Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

Source
Everyday Food, March 2004

Reviews (67)

  • 10 Jan, 2014

    I think these cookies would get a much better reaction if you called them Peanut Butter Shortbread Cookies.. Because that's what they are. They aren't your typical buttery, melt in your mouth cookies. They are like peanut butter flavored shortbread. I wasn't crazy about them the first day I made them.. But they just got better and better with each passing day. Even my bf agreed, each day they were tastier than the day before. They lasted about 4 days and I was sad when they were gone.

  • 21 Aug, 2013

    Add 1/4 cup more peanut butter or add 1 more egg. This will help with the crumbles.

  • 8 Aug, 2013

    DELICIOUS! If you prefer a more crumbly, shortbread peanut butter cookie -- look no further! This is the best peanut butter cookie recipe I have ever tried! Made it exactly as recipe states, EXCEPT I substituted white sugar (100%). Perfection! Baked 18 minutes (rotated at 9 minutes) on a parchment paper lined cookie sheet. Did not cool cookies on a wire rack. Just let them cool on the paper lined cookie sheet right out of the oven. (Used extra crunchy Skippy brand peanut butter). Yum!

  • 4 Jun, 2013

    My family usually loves the Martha Stewart cookie recipes. This peanut butter cookie, however, is a dud. Not very tasty, which is surprising considering it contains one and one half cups of peanut butter. Crumbly texture is not satisfying.

  • 11 Apr, 2013

    used white sugar instead of brown turn out great!!

  • 11 Apr, 2013

    2nd time making these delicious, moist, n flavorful cookies thanks Martha!!!

  • 6 Apr, 2013

    Horrible. Dry and tasteless. Needs way less flour & more sugar. I will never make these again.

  • 2 Apr, 2013

    It was dry and crumbly. I was very disappointed in this recipe. We ended up having to put it over ice-cream because we couldn't eat it well as a cookie.

  • 6 Mar, 2013

    I think this was a very good recipe. I had nothing in the house to make dessert but when I found this I somehow had peanut butter cookies! This is good when your ingredients are scarce or you want something sweet but dont want to go out and get it or go out and buy the ingredients for it. Wonderful recipe!

  • 5 Mar, 2013

    Thank you for sharing this recipe. It is a great choice for snake or dessert after work.:)
    Nut Processing Machine

  • 7 Feb, 2013

    This is not a bad recipe, however, probability of success will depend on your PERSONAL TASTES. This is not a sweet and moist cookie, granted, but it is also not overly dry and bland. Very easy to make, but if you want to tweak it, then adding more sugar and butter would likely do the trick.

  • 1 Feb, 2013

    Seriously? Tried this recipe after other reviews. I cannot believe how greasy these cookies are and the fact that no review even mentioned it. They are disgusting. Sadly I was looking forward to an old fashioned style of peanut butter cookie and are now just disappointed.

  • 19 Jan, 2013

    Very good peanut butter cookie. Because of the previous reviews, I did cut the cooking time down to 10 minutes and that seemed perfect. Like the fact that is isn't too sweet. Next time I might try reducing the brown sugar and adding honey.

  • 17 Jan, 2013

    Very good recipe! "Fair9" you should try it with all brown sugar --- molassas (in brown sugar) adds flavor and moisture. "SusanS" --- you may have baked them too long -- ovens vary --- and line your cookie sheets with parchment paper. It REALLY makes a different!

  • 7 Jan, 2013

    I loved this recipe. These are old fashioned peanut butter cookies. They are meant to be dry...but oh, the taste is amazing. Use GREAT peanut butter...and I used half brown & white suger and added walnuts...but oh my!!! This Christmas they were my favorite cookie. So good...like 1955 good!

  • 2 Jan, 2013

    I was so disappointed in this recipe. Although it has plenty of peanut butter flavor, it is not at all sweet (I am ok with the less sweet part) and it is about as dry as a cookie made from sand would be. Crumbles to easily (not at all moist) and requires a beverage when eating.
    Sorry Martha... this one is bad :(

  • 23 Dec, 2012

    i have made this recepe a few times now - came out really good - thou i changed the ingredients. they were chewy and soft. used self raising flour instead and added chocolate chips baked them for about 20 minutes. i may of added a lil extra peanut butter too.

  • 20 Dec, 2012

    HORRIBLE...double, triple checked that I followed it 100%..sooooo dry. Dont waste your ingredients.

  • 19 Nov, 2012

    Not a well thought-out recipe. Extremely dry and crispy. Not chewy at all. In need of white sugar and additional butter. Watch as cooking because they may need less than eighteen minutes.

  • 19 Nov, 2012

    Not a well thought-out recipe. Extremely dry and crispy. Not chewy at all. In need of white sugar and additional butter. Watch as cooking because they may need less than eighteen minutes.

  • 9 Sep, 2012

    Continued...... I would highly suggest more sugar in this recipe, maybe 1/4 to 1/3 cup white. Since it is too late for me to add the sugar I am going to top them off with raw sugar.. Good luck!

  • 9 Sep, 2012

    Ok, so they are in the oven and look good so far... For the first time I DID NOT read the reviews before I made them. Hopefully they turn out well, I did make some changes based on what I had on hand. I used butter flavored shortening, 3/4 cup of bread flour and 3/4 cup of cake flour, 1 tsp of vanilla and 1 cup of crunchy and 1/2 creamy PB. Only left them in for 15 minutes or else they would burn. Just took them out and had a bite, they are a tad bit dry but moist if that makes sense?

  • 8 Feb, 2012

    I am a huge MS fan and baker for years...so I was sadly dissappointed when I made these pnb cookies with my daughter to surprise her daddy. He had been asking for delicious pnb cookies for a long time so, of course, I went to MS for the recipe. Sadly, they were so dry and chalky that no one had any. Still looking for a good recipe.

  • 22 Dec, 2011

    Woof, GREAT cardboard colored cookies! Turned out moist & did NOT crumble. Wasn't expecting sugar cookies; sweetness of the light brown sugar is all they needed. Stuck to recipe as best as cld; didn't have crunchy peanut butter, had "Natural" from the grocery store shelf pb. Used Blue Bonnet instead of unsalted butter. Followed baking instructions & cooked for 9 min, rotated & baked 8 more min. We all know,OVEN TEMPS VARY. & who wldn't want a gallon milk w/ 4 dozen cookies? A DASH of LOVE helps!

  • 21 Oct, 2011

    Oops, I meant to add that I only baked them for about 10-12 minutes. Just when they were browning......

  • 21 Oct, 2011

    I often turn to Martha Stewart for a good recipe because they have turned out great on several occassions when used in the past, and well, its Martha! So, I did not have enough peanut butter so I used almond butter as well and the cookies were delicious!

  • 25 Aug, 2011

    WORST peanut butter cookie I have ever eaten!! Do not make this recipe...very dry and bland...tastes like eating a piece of cardboard...VERY disappointing!!

  • 18 Jul, 2011

    These cookies tasted very good! However, they were a little burnt after putting them in for 17 minutes.

  • 12 Feb, 2011

    I made these today and had no problem! I followed the recipe for the most part, but i did add 1 teaspoon Vanilla and rolled each cookie in sugar.

  • 23 Dec, 2010

    (CONT...) and right at 2 min. of them cooling on the baking sheet, begin to move them over to the wire rack. They turned out very soft (not dry at all) and taste perfect! Exactly like a PB cookie should be!

  • 23 Dec, 2010

    I read all these previous comments before I even tried this recipe, and decided to just use the one for the Peanut Butter Surprise Cookies exactly as it is, except I didn't put in the PB cups. And they are AWESOME! Roll in sugar like that recipe calls for; then do the criss-cross fork thing before putting them in oven (like reg. PB cookies); bake for 10 min (no longer);

  • 26 Oct, 2010

    Absolutely loved this recipe. Found a jar of peanut butter in the refrigerator, so ended up using this short and simple but very delicicous recipe.
    I had some hershey choclates , chopped them up and added to the last batch of dough.
    Very simple, easy

  • 30 Sep, 2010

    @SeattleChristy: I usually use a heaping (sometimes very heaping, depending on what I'm going for) measuring teaspoon. The bigger you make the cookie, the more it's going to change the baking time, but eventually you'll get a feel for it. If you want bigger cookies, just add a few minutes to the baking time and watch them for browning around the edges, which usually signifies that they're done.

  • 13 Sep, 2010

    I am a novice, and i measured out actual teaspoons for the size of the cookies, and they came out tiny - like the size of a quarter! Is "teaspoon" being used figuratively somehow? i tend to follow recipes exactly because when I don't things go wrong. But in this case it didn't work. Any advice?

  • 21 Aug, 2010

    Those of you who had dry cookies... Did you use natural peanut butter and/or salted butter? For baking, typical grocery-store-brand peanut butter usually works better because it's emulsified. Using natural pb will give you results like using oil in place of butter or shortening. And salted butter has a different water content from unsalted, which will compound the problem. Save the good natural pb for sandwiches and use the cheap-o grocery store stuff for cookies.

  • 27 Feb, 2010

    Having tried this recipe with hopes of a chewy cookie with a strong peanut butter taste, I ended up with half of what I was looking for. These turned out harder and more dense than I had hoped, but the flavor was very good. I?

  • 27 Feb, 2010

    Having tried this recipe with hopes of a chewy cookie with a strong peanut butter taste, I ended up with half of what I was looking for. These turned out harder and more dense than I had hoped, but the flavor was very good. I?

  • 15 May, 2009

    I love this recipe. I make these cookies many times. It is dry cookies, but, with just good sweetness, thinks that I am very delicious. I use 340g peanut butter .

  • 2 May, 2009

    agree w/ HannahKathleen, they're very, very dry.

  • 11 Sep, 2008

    These are the best cookies, luscious, flaky, peaunut buttery, and I love these are not so sweet. I put the same quantity of maldon salt and quit the regular salt.
    And for the chocolate lovers, I put ribbons of semisweet chocolate melted using a pastry bag and then put it in the fridge for 10 minutes. :o)

  • 11 Sep, 2008

    Very, very dry...so dry that it just crumbles apart...and way to much peanut butter. You need a gallon of milk to wash down these cookies

  • 1 Sep, 2008

    This is one of the best Peanut Butter Cookies I've ever made! I too use the BC recipe as my staple, and this one supercedes it! They were so rich and peanut buttery! I used Jiff Extra Crunchy Peanut butter. I also used my baking stones with parchment paper. 18 minutes was NOT too long? Maybe you were using the darker non-stick pans - which I feel tend to get things done TOO fast, and I really have to adjust my baking times. I do not use the darker non-stick pans for cookies.

  • 28 Aug, 2008

    AWFUL only one who liked this dry cookie was the dog ! There must be a typo should have said 1/2 cup peanut butter, NOT 1 1/2 cups. Not sweet enough, needed some white sugar and vanilla and less flour. I used a peanut butter that had not added sugar to it. Also, the baking time was WAY TOO long, if I had left them in for 18 minutes, they would have been completely burned. This recipe needs to be reworked. swanyj

  • 28 Aug, 2008

    A few recipes ago, there was a peanut butter cookie to be used as ice cream sandwich (on this web site). Now that peanut butter recipe was delicious just plain. I added 1/2 cup of ground walnuts to it as I didn't have crunchy peanut butter. They were a huge success..

  • 25 Aug, 2008

    So strange how the same recipe can yield so many different results. Mine came out delicious. I always figure an Everyday Food recipie is going to be a bit less exciting than a Living recipe- for a quick cookie from scratch I thought they weren't that bad, and my co-workers gobbled them up.

  • 25 Aug, 2008

    I read the comments after I had started to assemble the cookie dough. So I went ahead and adjusted the recipe. I added 1/2 tsp vanilla .. 3 tbl of white sugar, and rolled them in sugar before putting them on the baking sheet. They were not too sweet at all and after burning the first batch, based on their time. I also decreased the cooking time to 10 min...which is plenty of time.. Less dry and crumbly.. hope this helps someone

  • 24 Aug, 2008

    I made this today and there is something missing from this recipe!! I usually make the Betty C version and it is very different from this one, but I thought I owuld try it. The cookies crumbled everywhere and had an awful taste! Wasted ingredients!! I ended up remaking them with my old stand by!

  • 23 Aug, 2008

    I wouldn't see why you would use crunchy peanut butter. But I guess if you like your crunchy foods. I tried this and it didn't taste so great. My original peanut butter cookies tasted better... this tasted a little salty...

  • 23 Aug, 2008

    Okay...one more time...I even added some chocolate treats for fun to a second batch. I've wasted my ingredients, and dissapointed my kids.

  • 23 Aug, 2008

    I just tried this recipe with my daughter. I'm sorry to say it was a huge dissappointment! All you can taste is salty peanut butter. I thought it would have some sweetness to it from the brown sugar. I even added some m

  • 22 Aug, 2008

    to mainergirl: I didn't try this recipe but my peanut butter cookie recipe is very similar and I use whatever peanut butter I have on hand. Crunchy just makes it more crunchy. I have also added chopped walnuts when I use the plain creamy about 1/2 cup.
    Never tried a recipe w/o flour though.

  • 22 Aug, 2008

    Has anyone tried to make this recipe in 2 batched: 1 with creamy and 1 with crunchy and compare? I've never made pb cookies with crunchy before and am wondering how this recipe stacks up.

  • 22 Aug, 2008

    I made these as a thumbprint cookie with strawberry jam in the middle

  • 22 Aug, 2008

    dkolosky5, There is no flour in my recipe, only the 4 ingrdients that I listed. That's why I think its a better recipe, lots more peanut butter flavor and very easy and kid-friendly to make.

  • 22 Aug, 2008

    there is no flour in the recipe tlcocco gave. It is a rich cookie so don't make them too large.

  • 22 Aug, 2008

    maq...most baking recipes call for regular peanut butter...the old-fashioned ones that you have to mix each time before using generally don't work very well. klhs 1967

  • 22 Aug, 2008

    There is no flour in that recipe. My daughter makes it often, and it is a wonderful cookie. She is allergic to peanuts and uses cashew butter instead. Also delicious. I am going to try Martha's recipe though, as it too sounds like a winner.

  • 22 Aug, 2008

    so sorry! apparently you can't use a brand name. Anyway, I have a similar recipe the sugar company put out called You Wouldn't Believe It Peanut Butter Cookies- there is no flour. They have lots of PB flavor but lack the melt in your mouth/flaky texture that today's cookie has. The recipe: 1 c. PB, 1 c. sugar, 1 lg. egg, 1 t. vanilla (no soda) Bake at 325 for 15-18 min. Both great recipes!

  • 22 Aug, 2008

    tlcocco ...you mentioned a recipe you thought might be better than this peanut butter cookie recipe, but you forgot to add how much flour is in your cookie.

  • 22 Aug, 2008

    I'm sure these cookies are great, but the all time best peanut butter cookie recipe is as follows. 1 cup peanut butter, 1 cup sugar, 1 egg and 1 tsp. baking soda. Bake at 350 for about 15 minutes. Yields about 24 cookies.

  • 22 Aug, 2008

    Is it best to use "old fashion" peanut butter or regular (like Jif)?

  • 6 Mar, 2008

    Oh yeah.
    A peanut butter cookie that truly melts in your mouth. I made them with creamy and they were fabulous. And that's not just my opinion...my husband and my parents all raved over them. Have a glass of milk handy!

  • 26 Feb, 2008

    I've always added an extra half cup of peanut butter to meager recipes that call for only 1/2 cup. Next time I will not hesitate to use this recipe for an even better flavor!

  • 26 Feb, 2008

    I've always added an extra half cup of peanut butter to meager recipes that call for only 1/2 cup. Next time I will not hesitate to use this recipe for an even better flavor!

  • 26 Feb, 2008

    Peanut Butter Cookies are the best for cookie comfort food and this recipe is the best. Easy and flaky cookies. Wonderful taste.

  • 17 Dec, 2007

    Very peanut buttery. Flaky and wonderful cookie!!!

  • 17 Dec, 2007

    Very peanut buttery. Flaky and wonderful cookie!!!