I’ve been working in bakeries since I was 16, and anytime I worked at a bakery that sold cookies, there was always peanut butter cookies on the menu. Peanut butter cookies are definitely something I did not grow up with, for me, peanut butter was just the spread you put on toast for breakfast. However, when I started making and eating peanut butter cookies, I fell in love immediately.
Peanut butter cookies are always dipped in sugar, and pressed down crossways with a fork to give it that signature peanut design. These cookies are super delicious and nutty, and you could easily make some simple chocolate ganache to sandwich the cookies together — delicious! I’m aware a lot of people have peanut allergies these days, and if that’s you or someone you know, this recipe can be easily swapped with some other nut butters like almond, walnut, or even sunflower seed butter!
Cookies are always my go-to recipe when I’m craving sweets and feeling a little lazy, they come together super quick, and you can even make cookie dough in advance — that way you always have some frozen cookie dough balls ready to go!
Here is the recipe and video tutorial:
This recipe makes 24 large cookies. Ingredients 163g (1-1/3 cup) butter, soft Method
Classic Peanut Butter Cookies
163g (1-1/3 cup) peanut butter
300g (1-1/2 cup, lightly packed) brown sugar
3 eggs, at room temperature
5 (1 tsp) vanilla
460g (3-1/2 cups) all purpose flour
3g (1/2 tsp) baking soda
3g (1/2 tsp) baking powder
3g (1/2 tsp) salt
This recipe makes 24 large cookies.
163g (1-1/3 cup) butter, soft