Old-Fashioned Chewy Peanut Butter Cookies


I’m not a fanatic about peanut butter cookies. Sure, I’d eat one if it was offered to me, but I’m not going to seek one out in an emergency cookie situation- you know, because that happens so often to me.

So for a ‘take it or leave it’ kind of cookie, I didn’t exactly have high hopes for my recipe testing. And the first few recipes did disappoint, though it’s mostly my fault. I baked them a few minutes longer for a crispy cookie and while the taste was fine, the texture was all wrong. Peanut butter cookies are just not meant to be crispy.  Lesson learned.


For a chewy, peanut buttery cookie that’s perfect with a tall glass of milk, this America’s Test Kitchen recipe really hits the mark. The use of extra crunchy peanut butter adds the textural element I was looking for and it made me seriously re-evaluate my stance on peanut butter cookies. Whip up a batch and let me know what you think.

Old Fashioned Chewy Peanut Butter Cookies (From America’s Test Kitchen Family Cookbook)

Yield: 24 cookies

2 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 sticks softened butter (16 Tbl.)
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 tsp. vanilla extract
2 large eggs

Pre-heat oven to 350˚F. Whisk together flour, salt, baking soda, and baking powder in a large bowl and set aside.

In a mixer fitted with the paddle attachment, beat together softened butter and both sugars until light and fluffy (3-5 minutes). Mix in peanut butter until incorporated, about 30 seconds on medium. Add vanilla and eggs, one at a time, scraping after each addition. Reduce mixer to low and slowly add dry ingredients, just until incorporated.

Take 3 tablespoons of the dough and roll into a ball and place on a parchment lined baking sheet. Using a fork dipped in cold water, make a cross in the dough. Repeat with the rest of the dough, keeping 2 inches apart on the baking sheet. Bake for 10-12 minutes, rotating halfway between cooking time, and just until the edges are golden brown and the centers are puffy. Cool on a wire rack and then enjoy!


Note: America’s Test Kitchen also includes one cup of dry roasted peanuts, ground fine, and added to the batter. I don’t currently have a food processor, so I omitted them. I loved the way they tasted, but by all means, feel free to follow the original recipe. I also thought that putting some reese’s pieces to the top of these cookies would be amazing. Just a thought for next time…


6 responses to “Old-Fashioned Chewy Peanut Butter Cookies

  1. You should try jam! We make a peanut butter and jelly cookie at work that I really like. (And I’m not a peanut butter cookie person!) It’s vegan and gluten-free (so not an easy mod from what you’ve got here) but I don’t think it’d be totally insane to try adding some jam if you want to make something a little different.

  2. Just made these. I didn’t have crunchy peanut butter or peanuts to add, and the taste isn’t that peanut buttery, BUT they do still taste awesome and are so fluffy and soft.

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