Truly, these are the best peanut butter cookies. That’s not my claim, it’s from a market customer. As he walked away, nibbling at a cookie, he yelled back to me across the parking lot, “This is THE BEST peanut butter cookie I’ve ever had!”
Most grocery stores have a bulk and organic section, and many will have a machine to grind peanuts and/or almonds. That makes the best, freshest tasting peanut butter to use in these cookies, free of hard to pronounce additives you don’t want to eat (hydrogenated oil, anyone?). Some chocolate chips are a nice touch for chocolate lovers, but not necessary. Using a #24 scoop will yield 48-50 3″ cookies of about 24 grams each (slightly under an ounce).
– Joan, 26 April 2019
Best peanut butter cookies
- 1 cup (227 grams) butter
- 1 cup (256 grams) freshly ground peanut butter
- 1 cup (192 grams) dark brown sugar
- 1 cup (192 grams) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup (60 grams) whole wheat flour
- 2 cups (240 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (142 grams) dry roasted peanuts, coarsely chopped
- mini chocolate chips, optional
Preheat oven to 350°F.
Beat together butter, peanut butter, dark brown sugar, and sugar till fluffy. Beat in eggs and vanilla. Mix all dry ingredients and mix in.
Use a scoop to divide the dough. Make a crisscross pattern with a fork on the top of each doughball, dipping the fork in warm water as needed to keep it from sticking to the dough. Doughballs can be refrigerated or frozen at this point (freeze in a single layer, then stack in freezer), or placed onto parchment-lined cookie sheets for immediate baking. Bake at 350°F for 10-12 minutes, depending on size. The outside edge should be a little crispy after cooling but still chewy in the middle. Cool completely before storing in an airtight container or freezing.