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Favorite peanut butter cookie?

blkery Apr 8, 2010 10:02 AM

I don't make peanut butter cookies that often, but I'm gathering recipes to try for a bakeoff. What's your hands-down favorite recipe?

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  1. goodhealthgourmet RE: blkery Apr 8, 2010 10:33 AM

    many discussions about hem here on CH, but it depends on how you like yours. chewy/crunchy? with flour/flourless? pure & unadorned/with add-ins? so many delicious possibilities :)


    1. gmm RE: blkery Apr 8, 2010 12:47 PM

      My favorite is the CI recipe - calls for crunchy peanut butter and ground peanuts. Very peanutty.

      Here's a link that has the recipe:

      1. ChefJune RE: blkery Apr 8, 2010 01:14 PM

        my hands-down favorite recipe comes from an "ancient" Rodale dessert cookbook. The recipe is called "Peanut Minus." Best Peanut butter cookies I've ever made or eaten.

        1 Reply
        1. re: ChefJune
          goodhealthgourmet RE: ChefJune Apr 8, 2010 02:24 PM

          i was intrigued by the name so i Googled this recipe - it sounds terrific. i love the simplicity, and the fact that it's gluten-free AND vegan. definitely stashing it in the keeper file!

        2. bushwickgirl RE: blkery Apr 8, 2010 02:24 PM

          In a world where peanut butter cookie recipes are a dime a dozen and everyone's got their favorite, I found my fav recipe right here on chow. Notice the word "triple" in the recipe title, peanut upon peanut upon peanut butter:

          1. Funwithfood RE: blkery Apr 8, 2010 08:20 PM

            The best I've eaten was when I improvised when I was 11 years old (having not enough shortening (I think) and compensated with veg oil). Sadly I lost my recipe. It was perfect. If anyone has a recipe which uses some vegetable oil, I'd love to take a look! (...was crisp but not dry...perfecto!)

            6 Replies
            1. re: Funwithfood
              goodhealthgourmet RE: Funwithfood Apr 8, 2010 08:39 PM

              you can try this one - scroll down to the "Alternate" recipe:

              1. re: goodhealthgourmet
                dmd_kc RE: goodhealthgourmet Apr 8, 2010 09:03 PM

                ghg, this one's intriguing because it bakes for so little time. I'm not normally a fan of peanut butter cookies because I find the flavor of browned peanuts extremely offensive.

                These look like they're almost a candy -- is that how they end up?

                1. re: dmd_kc
                  goodhealthgourmet RE: dmd_kc Apr 8, 2010 10:21 PM

                  @dmd, i have no idea - i've never tried the recipe, i just pulled it up as a suggestion for Funwithfood after she requested a recipe that uses vegetable oil.

                  1. re: goodhealthgourmet
                    dmd_kc RE: goodhealthgourmet Apr 9, 2010 01:15 PM

                    Your "Ultimate Flourless" recipe is a huge, huge winner. I see no reason to try another after finding it anyhow!

                    That one's in this thread, BTW: http://chowhound.chow.com/topics/645637

                    1. re: dmd_kc
                      goodhealthgourmet RE: dmd_kc Apr 9, 2010 02:58 PM

                      aww, thanks :) i'm so glad you liked it!!

                2. re: goodhealthgourmet
                  Funwithfood RE: goodhealthgourmet Apr 8, 2010 09:07 PM

                  Thanks. The closer match would probably be to test the all "solid fat" against the half solid/half liquid. I really do need to take up this project soon!

              2. m
                modthyrth RE: blkery Apr 8, 2010 09:35 PM

                I would LOVE to find a soft (but not necessarily cakey) peanut butter cookie recipe. I've searched, but never found one. I know it's possible, because when I was in college, the Retreat (snack bar kind of place) carried Nilda's cookies, a small local brand. They were huge cookies--six inches or more in diameter, I'd guess--and the PB cookies were just-this-side-of-underbaked soft peanutty awesomeness. Anyone have a recipe that stays distinctly soft, at least in the middle? Mine are always crunchy as soon as they cool completely.

                2 Replies
                1. re: modthyrth
                  goodhealthgourmet RE: modthyrth Apr 8, 2010 10:26 PM

                  these might help:

                  1. re: modthyrth
                    jencounter RE: modthyrth Apr 9, 2010 09:31 AM

                    You might want to give this recipe a try, follow the instructions for the longer baking time.


                  2. blkery RE: blkery Apr 9, 2010 08:50 AM

                    Thanks everyone :)

                    1. amyzan RE: blkery Apr 16, 2010 11:35 AM

                      Nancy Silverton has a recipe for Not Nutter Butters in her sandwich cookbook. I haven't been able to locate it on the web, so you'll probably have to get a copy at the library to check out the recipe. I did find two bloggers who'd made it, and one hated it and one loved it. So, it may be one of those cookies that inspires passionate opinions. I actually make it with almond butter, because I'm allergic to peanuts. So, some of you may be asking why the heck I'm posting on this thread. Well, the answer lies in that I am passionate about this cookie recipe. If you like Girl Scout tagalongs, but have hankered for something a little less sweet, this cookie is for you. It's rich and buttery, contains oatmeal, and cannot be overbaked. Overbaking will ruin this cookie fast. It's the ultimate sandy, rich, nutty sandwich cookie, IMO. You'll need a new jar of nut butter for this one, and a natural style, because you pour the excess oil off the top of the jar. That's key to the sandy texture and rich nutty flavor. You'll also want a good quality vanilla bean, and don't skip the step of toasting the rolled oats in a stick of melted butter. Also key. Don't try to skimp on the melted butter. I have, and it doesn't work. Just enjoy these caloric little goodies for what they are. Different and highly recommended.

                      7 Replies
                      1. re: amyzan
                        gmm RE: amyzan Apr 16, 2010 01:50 PM

                        amyzan - is this the recipe?

                        It says it's adapted from the Nancey Silverton recipe, so I'm wondering what the changes are, if there are any.

                        1. re: gmm
                          amyzan RE: gmm Apr 16, 2010 02:55 PM

                          Yes, the only difference I can see is that Nancy gives a variation for round shaped cookies. The ingredients are the same. I usually make the round version, because it's easier and I'm not trying to make any clever references to a commercial product for diners at a restaurant!

                        2. re: amyzan
                          amyzan RE: amyzan Apr 16, 2010 05:07 PM

                          Whoops, do-si-dos, not tagalongs. Wrong cookie, sorry.

                          1. re: amyzan
                            millygirl RE: amyzan Jun 16, 2010 02:05 PM

                            goodhealthgourmet if you are out there, please help!!!

                            I started my day making peanut butter cookies from an old recipe I had, Fanny Farmers. I recall making them once before with great success. Today, not so much. They taste good but they are soooo thin. They fell as soon as I removed them from the oven.

                            This afternoon I came across the flourless recipe posted above and thought what the heck, try again. Well the exact same thing happened. In fact this time they are even thinner. They looked lovely in the oven but now are as thin as cardboard. I can't even see the fork tines I made in them.

                            What the heck am I doing wrong? My baking soda isn't old so I don't think it's that. It's very hot and humid here today, could that be the cause?

                            1. re: millygirl
                              goodhealthgourmet RE: millygirl Jun 16, 2010 02:19 PM

                              since it's not the age/freshness of the baking soda and there's no flour in my recipe for you to have overworked, i'd say it's definitely the heat. if you're willing to try again, cut the baking soda in half (just to be safe), make the dough, portion it out onto your cookie sheet, and chill the whole thing in the fridge or freezer (depending on where you have space) until the dough is really cold & firm. then straight into the oven to bake from that cold state - that should prevent them from spreading & flattening out too much.

                              i hope it works out...and in the meantime, if you don't want to eat the unsatisfactory batches as they are, crumble them in the food processor and stash the crumbs in the freezer - you can use them for cheesecake or tart crusts, or as an ice cream topping.

                              1. re: goodhealthgourmet
                                millygirl RE: goodhealthgourmet Jun 16, 2010 02:42 PM

                                thanks so much goodhealthgourmet. Great idea to put in the fridge first. They were very warm when I was working with them.

                                Funny I was thinking the same thing about the ice cream. In fact I thought it might be nice to crumble and add directly in to the base of my homemade ice cream.

                                I've had enough for one day, but I will try again and let you know. Good to know that it couldn't be the soda or overworking.

                                1. re: millygirl
                                  goodhealthgourmet RE: millygirl Jun 16, 2010 02:51 PM

                                  flourless or not, cookie dough usually benefits from a pre-baking chill. good luck with the next attempt, and please let me know how it turns out!

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