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peanut butter cookie recipes using natural?

Seems like every PB cookie recipe out there recommends using a processed brand (Skippy is a fave) and many warn that you'll get inferior results if you use natural PB. I don't doubt it, but I do wonder if it's truly impossible to get a good cookie using natural pb, or if recipe writers have just collectively decided that since more people have the industrial stuff on hand than the real mccoy, they'll provide recipes that are designed to work best for the majority.

Has anyone found or tried to come up with a decent cookie that uses real peanut butter rather than the nasty PB-flavored crisco that's everywhere? Surely there must have been PB cookies around before the advent of hyrdogenation!

Thanks to anyone who can help me feel good about eating my favorite cookie again.

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  1. well, i don't have a recipe, but i have a possible pb solution. I just bought a jar of whole foods pb that's only peanuts, salt, and palm oil, so it's texturally a lot more like what I remember skippy, etc. being like. I used it for an ice cream adn it's definitely gooooood in recipes!

    1. Here's my recipe:

      Organic (or mostly organic) Peanut Butter Cookies.

      Cookie Sheets
      Parchment Paper
      Electric Mixer
      Oven ;)

      1/2 cup unsalted butter, softened
      1/2 cup organic or natural peanut butter
      1/2 cup organic dark brown sugar
      1/2 cup organic cane sugar
      1/2 tsp baking soda
      1/2 tsp baking powder
      1 tsp vanilla extract
      1 free range or organic egg
      1 1/2 cups unbleached all-purpose flour

      Beat butter and peanut butter together with an electric mixer, about 30 seconds.
      Add the sugars, baking soda and powder, and beat until combined.
      Add the vanilla and the egg and beat until combined.
      Stir in the flour incrementally on slowest speed until incorporated. The dough will become thick and difficult to work with.
      I suggest you chill it for an hour or so until it's easier to work with.
      Heat oven to 350 degrees F.
      Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper.
      Butter the tines of a large fork and use it to press the cookies flat. Make a design of perpendicular lines with the fork. Re-butter the fork as necessary.
      Bake for 10 minutes or until just starting to brown around the edges. Let cookies rest for 2 minutes, move onto cooling racks to cool.
      Cookies can be stored for up to 10 days at room temperature in an airtight sealed container.

      ** Note -- all of these ingredients can be found organic!

      3 Replies
      1. re: Tzigane

        This is a great recipe. I made the dough yesterday, but added a cup of dark chocolate chips then scooped and froze it to have on hand. Well, I decided we needed cookies today and just baked off a dozen.

        The texture is wonderful,crisply edges, chewy center:-) I couldn't remember the baking temp so baked them at 375F for about 14 minutes (keep in mind that my dough was frozen, and unfrozen dough wouldn't take as long)

        Thanks for posting this, Tzi.


        1. re: Tzigane

          i just made these. thank you for posting your recipe. pretty good, but i would have liked them a little more peanutty and a little butteryer.

          1. re: Tzigane

            just made this with natural almond butter and it was DELICIOUS thank you for sharing :)

          2. Yes! In the Martha Stewart Baking handbook, there's a recipe for Peanut Butter Sandwich cookies and the recipe specifically asks for "natural pb" for both the cookie and the filling.

            I've made these cookies, and I really enjoyed them.

            I too refrain from PB-flavored Crisco.

            1. I don't worry about it too much. I've always used grind-your-own pb from the NF store, and use the recipe from BC's Cookie Book with good results. If the dough feels too heavy on fat when it's mixed, dust with 2-3 T flour and mix in.

              Makes great standard PB cookies. Don't forget the cross-hatch.
              I add chopped pnuts to the top; sometimes chopped choc or M&M's. These last are great for bake sales--colorful, and attract the eye.

              1. My mother and grandmother only had natural peanut butter so I never knew anything different. Cookies always came out fine. In fact, I like them better than with fake pb. The texture is different, but very pleasing. These days I use the joy of cooking recipe and I substitute some maple syrup for some of the sugar. Excellent cookie!

                1. Honey Peanut Butter Cookies from New Laurel's Cookbook

                  1 C natural peanut butter (crunchy is best)
                  1 C honey
                  1 egg, beaten
                  1 1/2 t vanilla

                  1/2 t salt
                  1/2 t baking soda
                  2 C whole wheat flour, preferably pastry flour [i use King Arthur whole white with good results]

                  Cream p.b. and honey. Stir in egg and vanilla. Sift together salt, soda, and flour and stir into p.b. mixture. Drop by teaspoonfuls onto oiled cookie sheets. Mash each cookie slightly with the back of a fork, wetting the fork frequently to prevent sticking. Bake for 10-12 minutes, unitl they just begin to turn golden brown on the rims. Keep a close eye on them! Cookies made from honey pass quickly from golden brown to black. Makes 3 or 4 dozen. Very good keepers.

                  May substitute almond butter for "The Adult Version," and can make refrigerator cookies with this dough.

                  1. These flourless cookies (made with just pb, sugar, an egg, and some baking soda) are amazing. They are intensely peanutty, and you'd never guess that they had no flour. Every flour-based pb cookie I've had since just tastes like a peanut butter 'flavored' cookie. Oh, and they turned out beautifully when I made them with natural peanut butter, which was the whole point of this thread. :)


                      1. Got some great recipes from everyone thanks for sharing all your secrets:)

                        1. I know this is years later, but I thought I'd throw in my 2 cents' worth anyway.

                          I have NEVER used processed peanut butter. I use a crunchy all-natural pb that contains only peanuts & salt, and have never had complaints. People consistently love my cookies, and that includes a couple of pb haters I know. I have accidentally doubled the amount of pb called for, and the cookies came out even better.

                          Over the years I've tried a variety of different recipes, but my latest favourite is Judith Jones's, from her book, 'The Pleasures of Cooking for One."

                          Anyway, I hope you have been enjoying some good cookies over the past few years. :)

                          1. Ohhhhh F Schubert, this is a -very- old post, but YES, I have a natural PB cookie that will nock your socks off, and feeds into the modern trend of 'salted-this', and salted-that'.

                            Salted PB cookies with chocolate chunks made with natural PB.

                            Here goes: http://orangette.blogspot.com/2011/10...
                            My friend Molly's cookies are SO DELICOUS!

                            1. I always make pb cookies using the all-natural, ground peanuts only pb. They come out great. Most cookie recipes are too sweet for me, so losing the extra sugar in processed junk pb is a plus. I also prefer crunchy pb cookies, so I leave the chunks in. I make a mean pb biscotto using the stuff. I would just sub it straight in your favorite pbc recipe and don't look back.

                              1. As one who intensely dislikes regular commercial PB, I've always substituted natural PB for making PB cookies and in fact always got great results doing so.

                                But ...I recently discovered an even better way to make the cookies: replacing the peanut butter with peanut flour (which I buy in the Asian grocery store), which allows you to add the fat of your choice in any quantity that suits your taste (I use mainly butter, and just the slightest hint of sesame oil).
                                The resulting taste, texture, and richness represents everything I want a PB cookie to be.
                                Definitely worth a try!