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Peanut butter cookies

Looking for an easy "tried and true" recipe for peanut butter cookies (preferably with chocolate chips, but I would add them to any recipe).

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  1. My go-to PB cookie recipe is crazy simple: 1 cup PB, 1 cup brown sugar, 1 egg, 1 tsp baking soda, as many chunks of chocolate as you want. Stir, drop, bake at 350 for 12-14 minutes. You can use white or brown sugar, creamy or chunky PB... They're pretty fragile when hot, but hold together after they cool.

    11 Replies
    1. re: cyberroo

      Can I just confirm that there is no flour in these? Thanks.

      1. re: runandeat

        Add enough chocolate chips to that recipe and you get ... Reese's Peanut Butter cups.

        1. re: runandeat

          yes, they're a flourless cookie. The lack of flour gives them a stronger PB flavor, I think. They do have a cookie texture, though - chewy, but definitely cookie.

        2. re: cyberroo

          Mine is similar - also flourless - but uses confectioner's sugar instead of brown. I find the brown sugar makes the cookies a bit grainy.

          1. re: lupaglupa

            PB + confectioner's sugar - flour = awesomely "chewy" cookies :)

            1. re: lupaglupa

              Is the confectioner's sugar substituted in the same amount as brown?

              1. re: LAWoman

                It's exactly the same recipe - just conf sugar in the place of the brown sugar. I've seen some recipes wich use a half cup brown sugar and a half cup conf. sugar.

            2. re: cyberroo

              I make these with Splenda and they come out great. I add a splash of vanilla and some salt. Never tried with choc chunks (started making them when I was low carbing) and I've found them to be incredibly DRY and the cookie does not flatten on its own, you must press it out... but they are tasty and fast. I don't bake well but I bake less terribly when I don't have to 'cream butter and sugar' - man, I hate waiting for butter to soften!

              1. re: Boccone Dolce

                grate your butter on a box grater and it will soften fast, without the danger of melting in spots in the microwave.

              2. re: cyberroo

                Yes this is exactly my recipe too... but instead of just dropping them out the sheet, I roll them into balls then roll in white granulated sugar, then use the tines of a fork to make a criss-cross pattern in them befor baking - classic peanut butter cookie look.

                1. re: cyberroo

                  That's been my go-to recipe also since I discovered it a few years ago. I find the cookies hold together better when you use commercial PB rather than all natural (which doesn't stop me from using natural PB if that's all I have). These are also easily turned into peanut blossoms by baking them without any chocolate chips and adding the hershey's kisses just after the cookies come out of the oven.

                2. Doesn't get more "tried and true" for me than Hershey's Peanut Butter Blossoms. These are the ones with mini kisses in the center. A dear friend of the family once made me a shirt box full of them--two layers! That was a very happy birthday present:
                  http://www.hersheys.com/recipes/recip...

                  1 Reply
                  1. re: kattyeyes

                    Martha Stewart has a Peanut Butter Surprise Cookie recipe that's got similar quantities to the PB Blossoms recipe, but instead of mini-kisses uses mini peanut butter cups. My supermarket doesn't have these but Trader Joe's did.

                    1. Haven't tried them, but there was a recipe in today's NYTimes via Chris Kimball that looks pretty good.

                      http://www.nytimes.com/2009/02/04/din...

                      1. here's a venerable one:

                        http://www.recipegirl.com/2008/08/03/...

                        I add chopped peanuts to it for extra crunch, and bump down the sugar a bit.