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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 (6 reviews)

  • rrbperry | 12/30/2020

    Me and my Mom made these cookies and they tasted heavenly. However, they were a little crumbly.

  • alisonberry | 01/30/2020

    So easy to make, and taste just like they did in my childhood.

  • 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!

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