peanut butter cookies recipe

Peanut Butter Cookies

One 16-ounce jar of peanut butter provides enough for both the cookies and the icing, for this reason, I prefer to use smooth peanut butter. If you like peanut chunks in your cookies, including the optional dry-roasted peanuts, be sure to process them to very small crumbs otherwise the dough will be difficult to roll out
4 hours
10 minutes
4 hours
Makes about 18 cookies
peanut butter cookies recipe
  • 1 cup Creamy Peanut Butter
  • 3/4 cups Unsalted Butter, Softened
  • 1/2 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 2/3 cups Dry-Roasted Salted Peanuts, ground fine

Cream together until light and fluffy:
Creamy Peanut Butter
Unsalted Butter
Brown Sugar
Granulated Sugar

Beat in:
Large Egg
Vanilla Extract

Whisk together and add:
All-Purpose Flour
Baking Powder

Stir in, if desired:
Dry-Roasted Salted Peanuts

Stir until all ingredients are well blended; do not over mix. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto cookies sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Frost with Peanut Butter Icing (recipe below) and decorate with Chocolate Ganache if desired.

Peanut Butter Icing
Note that you may not need all the milk for this recipe.

Cream together until well blended:
1/2 cup peanut butter
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla
1/4 teaspoon salt

Beat in:
1 1/2 cups confectioners' sugar

Add in:
3-4 tablespoons milk (1 tablespoon at a time)

Blend in milk until the frosting is smooth and light.