Peanut Butter Cookies*

This is maybe my favorite recipe. of anything. ever.

It's not hard, and the results are incredible. They're also somewhat idiot-proof. I've made several mistakes with this recipe before, including leaving the egg out accidentally, and they were still good. Of course, the recipe is best when I make it correctly. But it's nice to know you have a cushion.

Today I left out the peanut butter chips (I'm out), but added another 1/2 cup of chocolate chips to make up the difference. I often say these are "laced with crack" because every single time I've made them, it goes the same way:
- Person takes cookie, eats it quickly.
- Person reaches for another cookie, saying, "Oh man...These are really good..."

You cannot eat just one, it's been proven over and over again. These cookies will make people think you work at a bakery. I highly recommend them.

Peanut Butter Cookies
from Smitten Kitchen

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 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)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

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 and chocolate chips. Place sprinkling sugar — the remaining tablespoon — 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 crisss-cross pattern, but do not overly flatten cookies.** Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

*"Laced with crack." **I've never really done this. I'm just not impressed by it.


  1. But everyone knows that the criss-cross pattern is the international sign for Peanut Butter Cookie! I actually bought peanut butter chips specifically for making these cookies again.

  2. I get excited when I see the term "idiot-proof" because that means there is hope for me.

    Although, I also kind of take that as a challenge...

  3. Sara, you can handle it. Just don't rush. They take a little bit of time the first time you make 'em.

    Kira, I didn't know that was the point of the criss-cross pattern! Although, these make everything in a 100 mile radius smell like peanut butter. For those with peanut allergies, I can understand the use of the criss-cross, but most recipes seem to say to do it because it's decorative, and I just can't find the resolve for that kind of thing with a simple peanut butter cookie.

    You can tell I'm tired because I just wrote a whole paragraph about that.