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Peanut Butter Cookies

Scott Phillips

Yield: Yields 4-1/2 dozen cookies.


  • 13 oz. (2-3/4 cups plus 1 Tbs.) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/2 lb. (1 cup) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 cup very firmly packed light brown sugar
  • 2 large eggs
  • 1 lb. (1-3/4 cups) smooth peanut butter (I prefer Skippy or Jif)
  • 1/4 tsp. pure vanilla extract
  • 1/2 cup salted peanuts, chopped


  • Position a rack in the center of the oven and heat the oven to 350°F. Sift together the flour and baking soda. Using a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar on speed until light and fluffy, 4 to 5 min. Scrape the bowl with a spatula. Beat in the eggs until thoroughly combined, 1 to 2 min. Scrape the bowl again. Beat in the peanut butter and vanilla until blended, about 1 min. Scrape the bowl again. With the mixer on low speed, slowly add the flour until incorporated, about 30 seconds. Mix in the peanuts.
  • Drop the dough by rounded tablespoonfuls about 3 inches apart on ungreased cookie sheets and flatten each cookie slightly with the palm of your hand. Using the tines of a table fork, make a criss-cross pattern on top of each cookie. Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.
  • The cookies can be stored in an airtight container for up to three days.


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Reviews (4 reviews)

  • JDToots | 10/26/2018

    I notice that the actual speed for beating the butter and sugar together is missing. Will pick medium and hope for the best!

  • buzzard1 | 11/04/2014

    These are great pb cookies. Highly recommend. Make sure you smash them. They don't spread much. Don't sub out light pb, and of course use butter.

  • Picco | 07/19/2011

    Easily the best peanut butter cookie recipe I have ever tasted ... and I used to work in a bakery! Make sure that you use full fat peanut butter for optimum taste.

  • User avater
    jlcall | 12/15/2009

    They taste great and the recipe was easy to follow. I'd make them again.

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