Peanut Butter Cookies

the most delicious fresh peanut butter cookies on a tray

I love a peanut butter cookie, but with this recipe, I confess that I particularly enjoy the raw dough! Recipe inspired by Cook's Illustrated's recipe but adapted for safe consumption :)

  • 2.5 cups heat treated flour, such as this one
  • 1.5 teaspoons of salt 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup salted peanuts, pulsed to grounds in food processor
  • 2 sticks unsalted butter, softened 
  • 1 cup light brown sugar 
  • 1 cup white sugar
  • 1 cup crunch peanut butter
  • 2 large eggs (pasteurized if planning to snack on the dough)
  • Preheat oven to 350F
  • Line baking sheets with parchment paper
  • Combine flour, salt, baking powder, and baking soda.
  • In a stand mixer with the paddle attachment, combine butter and sugars and beat until fluffy. 
  • To the butter mixture, add peanut butter and mix. Then, mix in eggs one at a time. 
  • With the mixer on slow speed, gradually add the flour mixture and then the ground peanuts. 
  • Using an oiled tablespoon, scoop the dough onto the baking sheet. To create the cookie's signature crosshatch, gently press the fork into the dough in 2 directions.
  • Prepare as many dough balls as you wish to consume, and store the rest of the dough in the freezer for up to 2 months. 
  • Bake cookies for 7-10 minutes until the edges are golden. 
  • Serve immediately, or store in an air-tight container for up to 3 days.  

Featured collection