Peanut Butter Cookies
I should probably start my own Peanut Butter Fan club or at least join an already existing one. Oh yes! I am THAT crazy for this condiment. Every time I see recipes with peanut butter, it goes straight to my recipe diary ( yeah I have printouts, hand written recipes in a bound book! ) which I try out as and when I can - If you happen to have a peanut butter based recipe in your blog, then chances of me having made them is quite high ;) But as they say, simplicity is sometimes the best ever...and this cookie recipe falls under that category.
Peanut Butter Cookies
My neighbors (of my previous house) were an amazing couple who showered lots of love and generosity our way. I still remember her peanut butter cookies which i gobbled like no tomorrow and his rye bread as if my life depended on it! They gave me this book which has this Peanut butter recipe which I love the most. If you think I am drooling too much, then wait till you try them - you would be accused of doing the same. Now to the recipe where I have made teeny weeny changes to the original one.
  • Cook time:
  • Prep time:
  • Yields: Makes around 10-15 cookies, depending on the size
  • 8 tbsp butter (1 stick), at room temperature
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar
  • 2 tbsp maple syrup
  • 1 egg,lightly beaten ( Make it eggless by adding 1/4 cup vegetable oil)
  • 1 tsp vanilla extract
  • 1 -1/2 cups unbleached all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 cup peanuts,skinned
1. Cream butter,peanut butter and sugar together until fluffy.
2. If you are like me, then on the pretext of cleaning the blender, take a lick on this yummy mixture! ( This step is purely optional!)
3. Beat in maple syrup,egg (or oil) and vanilla. Chop the peanuts coarsely
4. Toss the flour with soda and peanuts in a separate bowl
5. Slowly mix the liquid ingredients into the dry
6. and stir gently.
7. Drop the mixture on a greased baking sheet by rounded tablespoon. Make sure to leave about 3-4 inches space between then - they enlarge!Believe me!Flatten them lightly with a fork.
8. Bake until pale golden in 375F oven. See I told you they expand...
It takes approx 7-10minutes. Peanut Butter Cookies Remove and cool. What are you still scrolling down for? Take it and enjoy with milk - Ok Ok let me get back to my cookies so that I can crib to my better half about the "unknown" reason for me piling on the pounds tomorrow! I eat healthy food you know? ;) Peanut Butter Cookies

Recipe Reference

adapted minimally from the new basics cookbook recipe

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3 Member Reviews

By James on Jan 14, 2015

I made these for my to health reasons, I am unable to eat anything solid...has to be liquid....

Anyway, she is CONSTANLY asking me to make more for her.

The first time I made them, I used 1/4 cuo of veggie oil instead of eggs & left out the maple syrup, as I did not have any....she said they were, "TO DIE FOR"....

SO, as my Pappy used to say, "...if it ain't broke,"fix" it."

so when I made another batch today(14/JAN/15)....actually a double batch,I left out the eggs & the syrup just like I did before....they smell delicious, my wife says they ARE delicious.

Recipe Image

By La @ FoodSlice on Aug 26, 2011

I made the eggless version and made a few changes as well. I blogged about it here.

They turned out delicious.

Read All 3 Reviews →


By bill williams on Jul 15, 2016

wanted cookies and had no eggs so thank you these are great I will use this from now on , I used peanut oil instead of vegetable oil. the wife likes that she can eat the dough raw without worry!

Yes, that's for sure. Raw eggs are sure a cause of worry nowadays although I assume organic pasteurized ones will much safer. And thank you for the feedback :) --DK

By Carmen Dumitru on Jan 31, 2016

Great recipe and easy to cook. I love peanut butter! These cookies are delicious!

By James on Jan 14, 2015

to Sal & everyone else that is wondering/curious/inquiring.... YES! without the eggs, they taste delicious!! if you do not have the maple syrup and/or choose to leave it out, they are STILL delicious! The directions say bake at 375 degrees F for 7 - 10 my case, with my oven, 7 minutes gave me the most BEAUTIFUL LOOKING & tastiest cookies I have ever seen...your results may be different from mine, as cooking & baking results can vary from oven to oven, & also elevation can make a little/HUGE difference on cooking/baking. If unsure, check the cookies at 7 minutes, and also use a tooth pick to see if it comes out clean. if it does, the cookies are done.... I know it prolongs the baking, but you may/may not choose to leave them on the cookie sheet for upto 5 minutes then move to a cooling rack(mine fell apart if I did not let them sit for 5 minutes...after 5 minutes, I had no problems moving the cookies to a rack). These cookies are what I like to call, "Idiot proof"...meaning that as long as you follow the directions, there is no way to mess up this recipe. I think this would be a good recipe to help teach kids(say about 12 years old & up) the art of baking...and when they are finished making this recipe, they will even have a reward waiting for them!!!

By James on Jan 14, 2015

All total, I think I have made about 35, maybe 40 batches of these cookies alone....this was NOT the only cookies I made for gift giving....I made 8 other varieties besides this recipe. Can we say Tired? Exhausted? Feeling like something that the cat left in the liter box.....

By CAPERNIUS on Dec 23, 2014

as I write this, I am making this recipe now...I used oil & no eggs... I will let you know how good or bad they come out..... first round, toothpick came out clean at 8 minutes...many of the cookies fell apart as I took them from the cookie sheet....maybe I needed to let them cool first? they hardened up after a few minutes...if looks could kill, these would be to die for. : P second round is baking as I speak....just took out the cookies....letting them sit for 5 minutes before I move to the cooling rack...letting them cool made a huge difference...none broke apart this time. End result? OH YEAH!!!! :D these are definitely to die for!!! absolutely deeeeeeeeelish!!!!!!! I'll be making 3 or 4 more batches & giving them as gifts!! :)

By Sal on Feb 11, 2014

The cookies can be baked at 300F for 15 mins to make them chewier. Do they come out as well without the eggs?

By mahima on Dec 19, 2013

i have 28ltsamsung microwave where to cook on low rack, high rack and which temp.

By margot tjp,as on Jun 21, 2013

are these cookies as good substituting the oil for the egg? we have eggs allergies in the family.....need recipes for brownies/cookies/cakes thanks

By margot tjp,as on Jun 21, 2013

are these cookies as good using the oil instead of egg? we have egg allergies in the family.

By margot tjp,as on Jun 21, 2013

Are these cookies as delicious with adding oil INSTEAD of an egg. - have egg allergies in the family. thanks

By Procrastinating… and trying not to get blown away. « cambridgestreet on Jan 3, 2012

[...] chunky peanut butter cookies (sometimes I’m wonder why I don’t weight 200 pounds . The recipe¬†is quick and easy but next time I make it I’ll make the cookies thinner. And, of course, [...]

By June 12: National Peanut Butter Cookie Day | read buzz on Oct 18, 2011

[...] courtesy of Share this:ShareFacebook Previous [...]

By SK on May 18, 2011

one of our favorite dish using PB... not sure if you already know this dish :wink: CPK THAI LINGUINE Ingredients: 12 ounces linguine 4 tablespoons oriental sesame oil 8 green onions, chopped 5 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/4 cup honey 1/4 cup creamy peanut butter 1/4 cup soy sauce 3 tablespoons unseasoned rice vinegar 1 1/2 tablespoons chili-garlic sauce 2 cups mung bean sprouts 1 cup finely shredded carrots Preparation: Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

By sunita sil on Apr 19, 2011

what do you mean by unbleached all purpose flour is it different from the normal packet flour which we use it for regular use

By Jenn on Dec 18, 2009

I found your website through Photograzing today. I just had to make these. I must admit to omitting the maple syrup since I didn't have any. They came out fabulous regardless. Totally delicious. Thank you for such a great site! (and I'm completely jealous of some of your site's features as well. Very nice design!)

Thank you so much Jenn :) :) Appreciate it a lot! -- DK

By Pamela on Jul 12, 2009

My family are huge fans of PB we must go through a kilo every 2 weeks, mind you there are 5 adults and a 1 year old in my house. Will have a go at making these for my beautiful grandson who adores PB sandwiches.

By ME on Jun 17, 2009


By Aparna on Jun 2, 2009

I have been a peanut butter fan since childhood and I seem to have passed it onto my daughter. And now its my turn to pick that bone with you, I think! :) Btw, these cookies should be healthy, legumes aren't they? :D Are you asking for a penut butter recipe or a cookie recipe? I have a penut butter one on my blog ( though I haven't poste any PB cookies yet.

By Ramya Vijaykumar on Jun 1, 2009

Kewl nutritious cookies love they way they have raised up you could have handed me the empty bowl I would have cleaned it up!!!

By Kalai on Jun 1, 2009

I love peanut butter, too! I adore it in cookies, cupcakes and in satay sauce, to name a few. These cookies rock!

By renuka on May 31, 2009

will try out soon,a long pending one too

By suparna on May 30, 2009

hi DK, I've read up many recipes for PB cookies in and out but haven't made these for some strange fear that it'd get woody hard :( ur post seems to have put me on ease, shall go for it sometime soon. Thanks for the recipe and the pictorial. Happy weekend. TC

By Sonu on May 29, 2009

I m not big fan of peanut butter.:( But these cookies surely convinced me to try at least. :)

By Divya vikram on May 29, 2009

Have heard a lot about peanut cookies! Looks divine!! I add a tablespoon of PB to my oatmeal!!

By Dee on May 29, 2009

Divi , I substitute butter with olive oil.. makes me feel a little less guilty when Im eating too much :D

By Muskaan on May 29, 2009

Healthy cookies..I must say, love the taste of peanuts.

By parita on May 29, 2009

Oh my these cookies look delicious..have never tried peanut butter cookies..i got to try them soon!!!