Category Archives: Cookies

Peanut Butter Cookies

– makes about 2 dozen cookies –

Adapted from The America’s Test Kitchen Family Cookbook.

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
16 tablespoons 2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra crunchy peanut butter they recommend Skippy but I use natural
2 teaspoons vanilla extract
2 large eggs
1 cup dry roasted salted peanuts, ground fine in a food processor

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350°F. Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.

2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, three to six minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the ground peanuts until incorporated.

4. Working with three tablespoons of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about two inches apart. Use a fork dipped in water to impress a crosshatch design on top of the cookies. Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

6. The dough can be made ahead through step three and either covered tightly with plastic wrap and refrigerated for up to three days, or portioned out and frozen make the crosshatch design before freezing. When ready to bake, reduce the oven temperature to 300°F and increase the baking time to 17 to 22 minutes.

Credit: Serious Eats

Healthier Oatmeal Raisin Cookie

– makes 3-4 dozen cookies –


1 cup 2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups rolled oats
1 cup raisins or combination of raisins and dried cranberries
1/2 cup sunflower seeds
1 cup unsweetened dried coconut
1 cup chopped nuts or chocolate chips, or a combination, optional I skipped this

1. Preheat the oven to 350°F.

2. Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat well.

3. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Add to the butter mixture and mix until just combined. Stir in the oats, raisins, sunflower seeds, coconut, and nuts and/or chocolate chips if using.

4. Drop the batter by rounded tablespoonsful onto an ungreased cookie sheet about 2 inches apart. Bake until golden brown, 10-12 minutes. Cool for 1 minute on sheet and then transfer to wire rack to cool completely. Store in an airtight container for up to one week.

5. The raw dough can be formed into logs, frozen, and then baked straight from the freezer when the urge strikes.

Credit: Serious Eats

From-Scratch Double-Delight Peanut Butter Cookies

PB Cookie Dough
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup peanut butter smooth, national brand

Filling and Topping
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 tsp ground cinnamon
1/2 cup peanut butter creamy, national brand
1/2 cup confectioners’/powdered sugar
generous pinch salt recommended

Make the cookie dough. Sift together flour, baking soda and salt in a small bowl.
In a large bowl, cream together butter and sugars until light. Beat in egg, followed by the vanilla and peanut butter.
Gradually add in dry ingredients and beat on low speed until just combined.
Spoon dough onto a sheet of wax or parchment paper, shape into a roll about 3-inches in diameter and refrigerate until firm, about 2 hours.
Preheat oven to 375°F.
Prepare topping and filling. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar and a bit of salt, if using until smooth. Shape mixture 20 small 1/2 inch balls and place each on a sheet of parchment paper. Set aside.
Remove cookie dough from fridge. Cut the log lengthwise in half, then make 10 horizontal cuts to slice the dough into a total of 20 even pieces. Each piece should be a semi-circle in shape.
Flatten each piece of dough and place a peanut butter ball into it. Shape each cookie dough piece around the filling, making sure to cover the ball completely. Repeat with remaining dough and balls.
Roll each ball in peanut-sugar mixture and place onto a parchment-lined baking sheet, leaving about 2-inches between balls. Use a flat-bottomed drinking glass to flatten the cookies down to 1/4-inch thickness.
Bake for 9 – 11 minutes or until edges are golden brown.
Cool for 1-2 minutes on the baking sheet, then remove cookies to a wire rack to cool completely.

Makes 20 large cookies

Credit: Baking Bites

Chewy Brownie Peanut Butter Chip Cookies

2 cups all purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups combo of chocolate chips and peanut butter chips*
*or chopped up peanut butter cups

Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, cream together butter and sugars until fluffy. Beat in the eggs and vanilla. With the mixer on low, beat in the flour mixture, scraping the sides of the bowl as necessary, and continue to beat until all of the dry mix has been incorporated. Do this slowly to avoid dusting your kitchen with flour and cocoa. Stir in chips and/or peanut butter cups by hand.
Drop dough by rounded tablespoons onto the prepared baking sheet (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread.
Bake for 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking. Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack.
Cool completely before storing in an airtight container.

Makes about 4 dozen.

From Baking Bites

Chewy Oatmeal-raisin Cookies

1 1/2 sticks (6oz) unsalted butter; softened but still firm
1 1/4 cup all-purpose flour; sifted
3/4 cup light brown sugar; firmly packed
3/4 teaspoon baking soda
2/3 cup white sugar
3/4 teaspoon baking powder
1 large egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups dark seedless raisins (variations: currants or Raisinets)
2 cups rolled oats (Quaker Old Fashioned or Quick. Do NOT use instant.)
1/2 cup walnuts; chopped (optional)

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined

In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts).

Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2″ gap between each mound.

Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies…the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack.

*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.

Makes 16 to 20 large cookies.