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Peanut Butter Cookies

The Ultimate Peanut-Butter-Lover's Cookie

With Christmas and a number of cookie exchanges approaching this week, I figured I'd go ahead and whip up a batch of peanut butter cookies. I thought about making a traditional peanut butter cookie, but I really don't know how to leave a good thing alone and decided it needed to be one-upped — after all, everything tastes better when Reese's Peanut Butter Cups are involved, right?

The results were everything a peanut-butter-and-chocolate-dessert-lover could ask for and then some. My only piece of advice? For a more robust flavor, skip the all-natural, organic peanut butter in favor of something high in fat, sugar, and flavor, like Skippy or Jif. Keep reading to see the peanut butter cookie recipe.

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients

1 stick (1/2 cup) unsalted butter, at room temperature
3/4 cup creamy peanut butter (recommended: Skippy or Jif)
1/2 cup dark brown sugar
8 peanut butter cups, such as Reese's, pulverized to a paste, plus 1 cup (7-8) peanut butter cups, chopped
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks

Directions

  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, sift flour, baking powder, baking soda, and salt together. Set aside.
  3. In a large bowl (or mixer), cream together butter and peanut butter until smooth. Add brown sugar and pulverized peanut butter cups. Mix again until smooth and creamy.
  4. Add eggs, 1 at a time, blending slowly until mixed; stir in vanilla.
  5. In 3 batches, add flour mixture on low speed until blended.
  6. Add chopped peanut butter cups and chocolate chunks. Mix thoroughly.
  7. Using your hands, make small 1-1/2-inch balls. Flatten balls, and create a crisscross pattern using tines of a fork. Bake on a cookie sheet with parchment paper or a silicone baking sheet until the cookies are just beginning to brown, about 13 minutes.
  8. Remove from the oven, and cool on the sheet for 2 minutes. Transfer to cooling rack. Store in airtight container.
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Join The Conversation
jmmst49 jmmst49 8 years
tshelleyedwards- I just use a small splash from the carton. Usually it just makes the top of the dough moist and then I work it in.
Megami76 Megami76 8 years
I made these last night. I underbaked them to keep them soft, moist, and chewy. I wanted to add choco chips but find that then you can't really use the tines of the fork on them and they puff up too much.
wiciltd wiciltd 8 years
I used the blender to make my reeces more of a liquid rather then a paste.. To me peanut butter cookies are supposed to be flakey and dry.. and that's what these were..and totally full of flavour.. I took them to a bbq we had for Canada Day and they were gone before I could blink! So I give these two thumbs up.. Keep up the good work.. I love the recipes you post and want to try 90% of them
crispet1 crispet1 8 years
I just made these last night (with your recipe). They came out very well!
Pinkgirl88 Pinkgirl88 8 years
oh my god.. i finally did a fancy smile right-- i think that hell jyust frooze over! YAY ME
Pinkgirl88 Pinkgirl88 8 years
you had me at reeses ;) :DROOL:
Pinkgirl88 Pinkgirl88 8 years
you had me at reeses ;) :DROOL:
legallyblonde legallyblonde 8 years
Love peanut butter cookies! And they could be even better w/ the reese's pb cups :)
Food Food 8 years
MuJilly - sounds like you had the same problems i did. I think a splash of milk would help, and i think a handful of roasted peanuts might help too? oh man i want to make them again and try it over!
MuJilly MuJilly 8 years
They were a little dry and didn't have enough peanut butter taste. I used regular jiff peanut butter.
LadyGloria LadyGloria 8 years
tshellyedwards :) - Mine is really just a "splash" since I used the actually recipe above - you will be able to tell based on the consistency of your cookie batter...be careful not to over do it. I made one sample cookie w/milk...and based my "assumptions" from there.
kiwitwist kiwitwist 8 years
YUMMY!!!
kiwitwist kiwitwist 8 years
YUMMY!!!
tshellyedwards tshellyedwards 8 years
YUM! I love pb cookies! :) LadyGloria and jmmst49, when you say "splash of milk" do you actually measure it out... or, actually just splash :) it? I might try to make these soon!
tshellyedwards tshellyedwards 8 years
YUM! I love pb cookies! :) LadyGloria and jmmst49, when you say "splash of milk" do you actually measure it out... or, actually just splash :) it? I might try to make these soon!
LadyGloria LadyGloria 8 years
I tried the recipe above, it turned out great!! I also used a touch of milk (Grand-Mama's Training)and gourmet peanut butter. Thanks for treat YUM-SHUGGER...Look out Martha Stewart!!!
Food Food 8 years
mujilly - how'd they turn out? what kind of pb did you use? jmmst49 - milk is a great idea, i always use a splash in my chocolate chip ones. i should have done that to this batch too!
Food Food 8 years
mujilly - how'd they turn out? what kind of pb did you use?jmmst49 - milk is a great idea, i always use a splash in my chocolate chip ones. i should have done that to this batch too!
jmmst49 jmmst49 8 years
I have a different recipe for pb cookies and it uses milk. I always add in an extra splash of it just to make them a little softer. I would have to say that these cookies sound amazing!
LaLaLaurie06 LaLaLaurie06 8 years
I don't know that the cookies would get made. i'd probably spend too much time eating the dough!
crispet1 crispet1 8 years
These look great. I totally plan on making the traditional recipe for these cookies, as Ive already printed it off from your previous post! :)
LaLa0428 LaLa0428 8 years
I don't like peanut butter cookies, but those look yuuummy!
Hope5 Hope5 8 years
I like the cookies better!
Hope5 Hope5 8 years
I like the cookies better!
KC_27 KC_27 8 years
this looks tasty! I love peanut butter cookies:)
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