Peanut Butter Cookies

630 Ratings
  • 5 120
  • 4 139
  • 3 235
  • 2 106
  • 1 30

You probably have all the ingredients for these delicious peanut butter cookies on hand—especially if you're a peanut butter fan! For extra peanut butter flavor, sprinkle cookies with salted peanuts before popping them in the oven. Substitute smooth peanut butter for chunky to get a different cookie texture.

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 2 dozen
Advertisement

Ingredients

Directions

  • Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

    Advertisement

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.

  • In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.

  • Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

  • Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Advertisement

Reviews (23)

630 Ratings
  • 5 120
  • 4 139
  • 3 235
  • 2 106
  • 1 30
Martha Stewart Member
08/10/2020
I made them and they did remind me of school cafeteria cookies, just like the video suggest. I baked them for about 10 minutes and they were perfect. I’ll definitely make these again.
Martha Stewart Member
12/19/2015
Really sad recipe, maybe a test kitchen would help? First: 18 - 20 minutes guaranteed overdone, could smell them burning. Second, less time, but the cookie was so dry it was almost sandy and gritty, although the flavor was good, I consider them inedible. I would be embarrassed to serve them/ take them to my cookie exchange. No excuse for even printing this up.
Martha Stewart Member
12/18/2015
I mixed up the dough for theses cookies and knew immediately that something wsn't right, dough way too sticky, cldn't make a ball out of it, but tried anyhow with just one cookie and put it in oven... I cld see it was a flop... so I decided to put in more flour, I did not measure, but, it was at least a cup, cookies turned out perfect , I do believe that there is a typo in this recipe, it prob should have read 2 cups of flour instead of one. I trying it again now with that change..
Advertisement
Martha Stewart Member
10/16/2015
I made this recipe today and it was not doughy like it should be. I could not roll it in my hands. I followed the recipe exactly and now my cookies are all flat and squishy.
Martha Stewart Member
07/03/2014
I made this recipe today, as directed. It was disappointing. After reading the reviews I was careful not to overbake. My cookies took 9 minutes at 350. They were very dry and crumbly, also a bit bland.
Martha Stewart Member
04/09/2014
Very good recipe, but my first batch burned to a crisp at 18 minutes. I lowered it to 12 minutes, and a perfect PB cookie batch was had!
Advertisement
Martha Stewart Member
01/22/2014
I hope the cookie will be OK with the addition of a small amount of miller's unprocessed bran. I usually store cookies with an apple slice for added softness. The flour, sugar, butter proportions seem reasonable although my mother would half the sugar. Guess she's still living in 1940 sugar rationing days. My gastroenterologist recommends bran in everything. Thanks.
Martha Stewart Member
01/20/2014
I made these cookies with some changes and they turned out really well! I used creamy peanut butter with nuts being the only ingredient (no oil, salt, or sugar) Crisco instead of butter I put in a flaxseed substitution for the egg 1/2 tbsp baking powder instead of baking soda 3/4 c granulated sugar + tbsp of molasses (I didn't have brown sugar) I added 3 tbsp cocoa powder, and then had to add an egg at the end They baked for 25 minutes and came out soft!
Martha Stewart Member
11/06/2013
I almost didn't make this recipe after reading some of the negative reviews, however, I thought, how could it be on Martha Stewart's site if it hadn't been tested? Well, I am so glad I tried it! This is a wonderful recipe! I didn't change a thing. The cookies baked up beautifully and are delicious! The peanut butter flavor is mild, but just right. I am so glad I tried it ... You will be too!
Martha Stewart Member
01/20/2013
I have baked this recipe again and again and get great reviews from friends and family. I shape them slightly larger (I get 18 from a batch of dough) and roll them in course sugar before pressing them with a fork. It gives them an extra little crunch. I use freshly ground peanut butter which I get at a local co-op; it seems to make them turn out better. (I tried commercial peanut butter and they just weren't as good.) I omit extra peanuts for sprinkling; baking time varies so watch closely!
Martha Stewart Member
11/29/2011
I found this recipe to be flawed in several ways. Firstly, it calls for too much sugar. There's already plenty of sugar in the peanut butter, so all you need is the brown sugar for chewiness. Leave out the granulated sugar completely. It makes the cookies too sweet and hard. Secondly, it cooks quicker than 18-20 minutes; it takes closer to 13-15. Thirdly, if you plan to add peanuts INTO the batter, add an extra egg.
Martha Stewart Member
08/16/2010
The first time I made these cookies, they were way too dry and crispy. The second time, I added an extra 1/4 cup of peanut butter, used 3/4 cup brown sugar and 1/4 cup white sugar instead of half and half, and I added an egg yolk. They're still a touch too dry, but they're much softer. It's a good idea to keep an eye on these while they're baking. Mine were done in 10 minutes.
Martha Stewart Member
06/20/2009
mrshancock - Sorry your cookies burnt, but ahnk you for posting. I baked mine for 14 minutes and they turned our perfect!
Martha Stewart Member
03/07/2009
When I baked these cookies at 350 degrees, they seemed done when I went to turn them at 9 minutes. I set the timer for another 6 minutes and after 5 more minutes they were burnt to a crisp! I use a gas oven so what kind of oven are you people using that doesn't burn these cookies in 20 minutes?!
Martha Stewart Member
02/18/2009
I am totally addicted to these cookies! So good.
Martha Stewart Member
12/24/2008
I used chunky peanut butter too. It gave them a nice texture. I brought them in to work yesterday, and they were gone within two hours! Very easy, and great with a big glass of milk!
Martha Stewart Member
11/26/2008
I thought these were just okay. There wasn't the strong peanut butter flavour that I was looking for, they were more of a basic cookie with a little peanut flavour. I even tried to jazz up the last batch with some chocolate chips, but it still didn't quite do it for me.
Martha Stewart Member
08/09/2008
Isnn n n n t it strange how perfect salt and sugar marry in cakes like this?!
Martha Stewart Member
08/09/2008
Isnn n n n t it strange how perfect salt and sugar marry in cakes like this?!
Martha Stewart Member
06/28/2008
These were very delicious! The texture was especially good because they were both soft and crispy. . . Thanks!
Martha Stewart Member
05/11/2008
These cookies were really good and easy to make.
Martha Stewart Member
12/20/2007
very easy to make and they are really good! i used chunky peanut butter in mine.
Martha Stewart Member
12/11/2007
These are wonderful
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/26/2022