Best Peanut Butter Cookie
Recipe from Scratch


This is the best peanut butter cookie recipe from scratch. I get asked for this recipe every time someone tastes these cookies.

These peanut butter cookies are easy to make and have wonderful taste and texture too.  Love at first bite.


Best Peanut Butter Cookie Recipe


Best Peanut Butter Cookie Recipe

This recipe is among the classics in my collection, turning out crisp-chewy cookies with the signature crisscrossed lines on their tummies.

I make these with crunchy peanut butter, but you can use a smoother butter if that's your preference. As with most recipes, you won't get the texture you want with all-natural peanut butter.

Feel free to add dark, semi-sweet or milk chocolate chunks to the dough.


BEST PEANUT BUTTER COOKIE RECIPE

2-1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup homemade peanut butter, butter-crunchy or smooth (not natural)
1 cup homemade brown sugar, packed
3/4 cup white sugar
1 tsp homemade pure vanilla extract
2 large eggs
1-1/2 cups salted peanuts, chopped
1/2 cup white sugar, for rolling

PREHEAT oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.

Whisk together the flour, baking soda, baking powder, salt and nutmeg. Cream the butter on medium for 1-2 minutes or until smooth and creamy. Add the peanut butter and mix for another minute. Add the sugars and beat for 3 minutes.

Add the eggs, one at a time, and beat for 1 minute after each addition. Turn to low and add the vanilla - then the dry ingredients, mixing only until it disappears. Mix in the chopped peanuts.

Pour the 1/2 cup of white sugar for rolling into a small bowl. Use a level tablespoon of dough for each cookie and roll the dough between your palms into balls. Drop the balls, one at a time, into the sugar and roll to coat evenly; placing them 2 inches apart on a prepared baking sheet.

Dip the tines of a fork into the sugar and press the tines against each ball; first in one direction and then in a perpendicular direction - you should have a flattened round of dough with crisscross indentations.

Bake approximately 12 minutes, rotating the sheets from top to bottom and front to the back midway through baking. When done, the cookies will be lightly colored and still a little soft.

Let the cookies sit on the sheets for a minute before transferring them to cooling racks. Repeat with remaining dough, making sure to cool the baking sheets between batches.



This peanut butter cookie recipe that is gluten free. Are you on a low-carb diet, or avoiding flour? Then this flour-less recipe is for you. So peanut buttery and rich.

FLOUR-LESS PEANUT BUTTER COOKIES

1 cup homemade peanut butter
(creamy, crunchy or organic)
1 egg, beaten
1/4 cup white sugar
1/2 tsp baking soda
1/2 cup homemade brown sugar, packed
1 tsp homemade pure vanilla extract

Mix ingredients together and roll into 1 teaspoon sized balls. Place on a baking sheet and sprinkle with sugar (or Splenda). Press with a fork to make indentations and bake for 8 minutes.





Another one of my "best peanut butter cookie recipes" - told to me by my neighbor.

PEANUT BUTTER COOKIE RECIPE FROM SCRATCH

1 cup homemade brown sugar, packed
1 cup white sugar
1/2 cup vegetable shortening
1/2 cup butter, softened
1 cup homemade peanut butter
1 tsp salt
2 eggs
2 tsp homemade pure vanilla extract
2 tsp baking soda
2 cups flour

PREHEAT oven to 350 degrees.

Sift salt, baking soda and flour together and set aside. Cream the sugars together with the shortening, butter and peanut butter. Add the eggs and the vanilla. Gradually add the dry ingredients and blend well. Roll into tablespoon sized balls and roll them in sugar. Bake for 11-13 minutes.

NOTE: If you want to bake these the next day, the dough holds up well in the refrigerator.



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