Peanut Butter Cookies

The addition of peanut butter powder and extra swirl of creamy peanut butter gives these classic cookies an even bigger, bolder peanut flavor. These are the perfect salty, sweet bite of nostalgia.

Course Dessert

Cuisine American

Keyword classic, nostalgic, peanut butter, peanut butter powder

Prep Time 25

Cook Time 10

Cooling Time 5

Total Time 40

Servings

Calories 121kcal

Equipment

baking sheets
mixing bowls
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measuring spoons
electric mixer
As an Amazon Associate I earn from qualifying purchases.cookie scoop (#40)

Ingredients

120 g flour
40 g peanut butter powder
½ tsp baking powder
½ tsp salt
250 g creamy peanut butter good quality, not natural [divided use]
110 g butter unsalted, room temperature
83 g brown sugar
75 g sugar
1 egg large
1 egg yolk large
1 tbsp vanilla extract

Instructions

Preheat your oven to 325°F. Prepare 2 large baking sheets lined with parchment paper, set aside.
In a medium bowl, whisk to combine the flour, peanut butter powder, baking powder and salt. Set aside.
120 g flour, 40 g peanut butter powder, 1/2 tsp baking powder, 1/2 tsp salt
In another medium bowl (or the bowl of a stand mixer), add the butter and 180g (about 3/4 cup) of the peanut butter, beat well until creamy.
250 g creamy peanut butter, 110 g butter
Add the sugar and brown sugar and continue to beat until the mixture is lightened in color and fluffy.
83 g brown sugar, 75 g sugar
Add the egg, egg yolk and vanilla and mix for about one minute or until fully incorporated.
1 egg, 1 egg yolk, 1 tbsp vanilla extract
Add the flour mixture to the butter mixture and stir by hand just until the dry ingredients disappear. Avoid overmixing or the cookies may be tough.
Drop the remaining peanut butter (70g or about 1/4 cup) in small dollops over the surface of dough, use a silicone spatula to roughly fold it in. The peanut butter should remain visible in streaks and small blobs, do not fully mix it in.
250 g creamy peanut butter
Using a cookie scoop, place cookie dough on the prepared baking sheets with about 2 inches between the cookies. For the classic peanut butter cookie appearance, press the tines of a fork in a crisscross pattern on the surface of the dough. This dough is a little softer than a classic peanut butter cookie recipe, so you don't need to press very hard and you might not get a perfectly clean pattern.
Bake cookies for 10-12 min, until slightly puffed, set on the edges and soft in the center. Remove from the oven and allow the cookies to cool on the pan for about 5 minutes before transferring to a rack to cool completely.

Notes

This base recipe is the perfect canvas for some fun variations:

For even more peanut flavor and added texture, add 100 g (3/4 cup) of honey roasted peanuts, coarsely chopped, and 135 g (3/4 cup) peanut butter baking chips at the same time as you fold in the remaining creamy peanut butter. Press a few extra peanut butter baking chips on the surface of the cookies just before baking.
For a fun, colorful twist, add 255 g ( 1 1/2 cup) classic or peanut butter M&Ms at the same time as you fold in the remaining creamy peanut butter. Press a few extra M&Ms on the surface of the cookies just before baking.
To complement the peanut butter with chocolate, replace the remaining 70 g of creamy peanut butter with chocolate peanut butter. Then add 70 g of peanut butter baking chips, 70 g of chocolate chips (milk or semisweet) and 100 g of mini or chopped peanut butter cups at the same time as you fold in the chocolate peanut butter. Press some extra peanut butter baking chips, chocolate chips and peanut butter cup pieces on the surface of the cookies just before baking.

Nutrition