Molecular Gastronomy Kits - Click here to buy!
Our Services - Web, Video, Photo & More! Click here for more information.

Peanut Butter Cookies

December 17, 2007 | By More


Last week we shocked you with Bacon Chocolate Chip Cookies. For all of those offended at that unique meat/sweet combo we apologize, and to make amends have a delicious peanut butter cookie recipe courtesy of Smitten Kitchen.


  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
  • ¾ cup plus 1 tablespoon (for sprinkling) sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter chips
  • ½ cup chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  3. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.
  4. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies.
  5. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
  6. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Head on over to Smitten Kitchen to view the full recipe with step by step pictures. They also have many more mouthwatering recipes!

[Smitten Kitchen]

Category: Food

Comments are closed.