Calling All Peanut Butter Lovers

by Cate on June 5, 2008

There is a farm that we go to sometimes that has a little bakery inside.  They have ridiculously good peanut butter cookies and I always get a handful when we go.  There is something in the cookies that is like chunks of smooth peanut butter.  It’s definitely not chips, because it’s soft, but they are so good I can’t resist them. 

Lately I’ve been craving peanut butter cookies (no, not THAT kind of craving!).  I’m looking for something beyond the criss-cross fork pattern standard issue.  Be it straight up peanut butter, peanut butter chips or even salted peanuts, I’m all ears and would love to hear about your favorite peanut recipe. 

Whatcha got?

Be Sociable, Share!

{ 12 comments… read them below or add one }

claire June 5, 2008 at 9:36 pm

Well,this isnt what I was looking for but these s’more bars are good and use a pb base.

What I was looking for was payday bars…they are SO good. It is a cake mix base with peanut butter rice crispie on top and peanuts on top. SO good!


Beckie June 5, 2008 at 10:01 pm

My grandmother made these, my mother made these and now I am making them. They are the easiest cookies in the world to make and OH SO GOOD!

E.S.P. Cookies (makes 24)

1 egg
1C sugar
1C peanut butter
24 chocolate kisses

Mix together egg, sugar and peanut butter. Shape into small balls the size of marbles. Place on cookie sheet. Bake in preheated 350 degree oven for 10 minutes. Remove from oven and place a chocolate kiss in center of each cookie. Press down. Bake another minute. Cool on rack.

Combines the best of both worlds!


Ali June 5, 2008 at 10:39 pm

My absolute favorite peanut butter cookies!

PB & J Cookies
Makes 20-25 cookies

1/2 c. AP flour
1/2 tsp. baking powder
1 c. creamy peanut butter
1/4 c. unsalted butter, room temp.
3/4 c. granulated sugar
1/4 c. brown sugar
1 egg
Strawberry Jam
1/4 cup plus 2 Tbsp. confectioners’ sugar
1 1/2 Tbsp. milk

1. Preheat oven to 350 f degrees. In a small bowl, stir together flour and baking powder. Set aside.

2. In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed. Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small ice cream scoop or a tablespoon, drop the dough 2 inches apart onto ungreased cookies sheets. Using your thumb, gently dent the center of the cookies. Spoon 1/2 tsp. of the strawberry jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.

4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners’ sugar. With a fork or whisk, stir mixture while adding the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.

Recipe courtesy of Everyday With Rachel Ray.


Smiling Mom June 5, 2008 at 11:20 pm

I took my husband’s grandma’s recipe and adapted it. I use Hershey’s Kisses instead of m&ms and add Reeses Peanut Butter Chips mixed into my batter.

I hope you like these, I LOVE THEM.

Smiling Mom’s Peanut Butter Cookies

1 Cup Granulated Sugar
1 Cup Brown Sugar Packed
1 Cup of Butter (unsalted, I prefer)
1 Cup of creamy peanut butter
2 1/2 all purpose flour
2 eggs
1 tsp salt (I only add a pinch)
1 tsp baking soda
1 bag of Reeses Peanut Butter Chips
1 bag of Hershey’s Kisses

Cream butter and sugars well.
Add unbeaten eggs, mix well
Add peanut butter, mix
Add flour to which salt and soda has been added
Place on cookie sheet and add Hershey’s Kiss before baking

Preheat oven @ 350º
Bake for 12-15 minutes or until light brown. (Depending on how big you make them, I usually have to cook them for about 15 minutes in my oven)


Anne June 6, 2008 at 5:02 am

Check out She has fantastic recipes and some interesting PB ones as well.


Karen June 6, 2008 at 10:35 am

This recipie from baking bites has been on my “to try” list for a while now – the pure peanut butter center sounds so good, and maybe a little bit like what you’re looking for…


Val June 6, 2008 at 2:22 pm

How about the Million Dollar winning recipe from the Pillsbury Bake Off this year? Double Delight Peanut Butter Cookies. I haven’t made them yet they sure look good!


Patsy Kreitman June 7, 2008 at 8:54 am
Erika June 7, 2008 at 4:34 pm

Yes, Cate, if you haven’t tried them yet, do try the Double Delights. They take peanut butter cookies to a whole new level of delicious. I haven’t tried the from scratch variation from Baking Bites yet, but imagine that would be even better.


jen June 7, 2008 at 9:52 pm

Best peanut butter cookie. EVER. I’m not a big forked pb cookie lover. These are softer and chock-full of yummy goodness. Most requested treat from friends!
(Lee Bailey)

4 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup chunky peanut butter
2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
½ cup sugar
2 eggs
2 teaspoons vanilla
½ cup milk
1 ½ cups semisweet chocolate chips
1 ½ cups honey-roasted peanuts
1 ½ cups coarsely chopped frozen miniature peanut butter cups (about 12)

1. Preheat oven to 375 degrees.
2. Whisk together flour, baking soda, and salt. Set aside.
3. Beat peanut butter and butter together until fluffy. Add the sugars and beat until light and smooth. Then add the eggs and beat about 3 minutes. Add the vanilla and mix well. Stir in the flour mixture and beat thoroughly. Sprinkle the milk over the mixture and beat to soften the dough. Fold in the chocolate chips and peanuts, then carefully add the chopped peanut butter cups.
4. Drop in 2-tablespoon clumps onto an ungreased or parchment lined cookie sheet. Leave enough space between them so they can expand slightly (about 1 inch).
5. Bake 10-12 minutes, or until just browned. Do not overbake or the cookies will be too dry.

Makes about 60


Jennifer from NYC June 11, 2008 at 10:23 am

I recently made these peanut butter cookies and I think they are divine!

The recipe come courtesy of a San Francisco chocolatier;
(the recipe calls for a touch of salt on top when the cookies are done baking. I omitted and did not miss it).

Flourless Chocolate Chunk Cookie Recipe;

1 cup organic unsalted peanut butter1

3/4 cup granulated cane sugar

1 large egg, slightly beaten

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup dark chocolate, roughly chopped

1/2 cup roasted unsalted peanuts, chopped

fine grain fleur de sel to finish cookies

Preheat the oven to 350ºF. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
Stir in the chocolate and peanuts.
Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls.
Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
Sprinkle lightly with fleur de sel.
Let cool completely on the pans on wire racks.
Store in an airtight container at room temperature for up to week.


Deb June 12, 2008 at 12:29 pm

Maybe this recipe is similar to the one Clair was searching for. I just love Payday candy bars unless I need a chocolate fix!


1 yellow cake mix
1/3 c. butter
1 egg
3 c. miniature marshmallows
2/3 c. white corn syrup
1 (12 oz.) peanut butter chips
1/4 c. butter
2 tsp. vanilla
2 c. salted peanuts
2 c. Rice Krispies

Mix cake mix, egg, butter. Press into 9×13 pan. Bake 350 degrees for 12 to 18 minutes. Spread marshmallows and return to oven for three to five minutes until melted. Cool completely.
In heavy saucepan, mix peanut butter chips, syrup, butter and vanilla; heat and stir until smooth. Add peanuts and Rice Krispies. Spread over marshmallows. Cool and cut.


Cancel reply

Leave a Comment

CommentLuv badge

Previous post:

Next post: