Folks are often surprised to hear this, but for most of my life I’ve hated peanut butter. “What about peanut butter and jelly sandwiches?” they ask, “Didn’t you eat those as a kid? Or Reese’s Peanut Butter Cups? You have to like those.” No and nope, I always respond. My mother couldn’t even get me to eat peanuts.
Then one day (I think it was January 6th, 2007 at approximately 3:54PM… kidding) I decided I liked peanut butter cookies. I tried them on a whim, but from then on a whole world of peanutty goodness opened up to me. From chocolate dipped vanilla ice cream sprinkled with chopped peanuts to ye ole stand by: peanut butter and jelly sandwiches. Look ma! I like peanuts.
The chewy peanut butter cookie recipe featured in this post is from “The Sweet Melissa Baking Book,” and though they are incredibly easy to make and may seem un-blog-worthy as a result, this is precisely why I wanted to share them. I showcased a relatively more complicated Hazelnut Raspberry Cake in my last post; now it’s time for some down-home, no-fuss, compulsively munchable cookies. I don’t know about you, but one of these is just the sort of thing I need on sleepy weekday mornings, served with a tall mug of strong coffee…. or stashed in my bag for the train ride into the city. My husband loved them, though he did say a dip in melted chocolate would make them even more satisfying. Ah, a man after my own heart. 
But enough about me. I know there is one bit of information you’re all waiting for: the names of the 5 lucky people who won a copy of “The Sweet Melissa Baking Book!” Without further ado, they are: #59 Tatiana, #72 Lari, #93 Julie, #121 Olivia, #175 Tammy. I’ll email the winners tomorrow to confirm. Many thanks to everyone who participated in the book giveaway, and to the random number picker, which relieved me of the burden of picking the winners. Whew.
The Sweet Melissa Baking Book, by Melissa Murphy, is a book that lives up to its subtitle: it really is filled with recipes that are bound to become everyone’s favorite treats. From ‘Raised Waffles with Warm Brown Sugar Bananas’ in the “Dessert for Breakfast” section, to ‘Pumpkin Bread Pudding with Caramel-Rum Raisin Sauce’ in the “Sunday’s Supper’s Grand Finale” chapter, the goodies in this book are tempting and satisfying. The ‘Hazelnut Raspberry Cake’ was one of the best desserts I have ever tasted, while the ‘Chewy Peanut Butter Cookies’ were just the thing to eat with a glass of cold milk. Of all the recipes I tried, the only one I did not like was the ‘Whole Orange-Poppy Seed Cake’, which had a bitter aftertaste, but I’ve heard that others have enjoyed this recipe so perhaps it’s simply my taste buds that were the problem. There are only eight color photographs in the book, but recipes are written in such a clear, approachable manner that I dare say you don’t need the photos to create even the most mouth-watering results. Murphy prefaces each recipe with a short story, which adds a warm, friendly feel to her instructions. I especially appreciated that she outlines how to store her cookies, muffins, cakes and other treats so that they will last as long as possible. She also includes helpful sections on how to frost multi layered cakes, toast nuts, and even make preserves from scratch. Chapters include: Dessert for Breakfast, After-School Snack, It’s Somebody’s Birthday!, What Will We Do With All This Fruit?, Sunday Supper’s Grand Finale, and Favorite Gifts. Overall this is a great book for bakers (and candy makers) of every skill level. If you’re looking for a baking book that will add oomph to your collection, this is definitely one to try. I’d recommend you make the ‘Bee Stings’ first, which are yeasted buns sprinkled with sliced almonds, drizzled with a honey caramel glaze and filled with vanilla bean pastry cream. Yum!
Chewy Peanut Butter Cookies
Reprinted with permission from The Sweet Melissa Baking Book, by Melissa Murphy.
Ingredients: Makes 2 dozen cookies
- 1/2 cup smooth peanut butter (I used organic)
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Position the rack in the top and bottom third of your oven. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper or aluminum foil.
In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter with the butter and sugars until light and fluffy, 3 to 4 minutes. Beat in the egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.
Scoop dough by the rounded tablespoonful and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an “X” pattern, creating the cross hatch effect. (The cookies should now measure approximately 2 inches in diameter.) Bake for 10 minutes, or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy, so try to avoid it.
The cookies will keep in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen wrapped in plastic wrap and aluminum foil for up to 1 month. Do not unwrap before defrosting.
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This entry was posted on Monday, March 24th, 2008 by Ariela and is filed under Books, Cookies, Desserts. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
39 Responses for "Chewy Peanut Butter Cookies"
Yum! I like peanut butter best in cookies too.
welcome to the world of peanut butter!!
Peanut butter cookies are always a classic.
Peanut butter cookies are definitely in my 5 top favorite cookies.
Congrats to the winners!
Ooohhh, those cookies look divine! I love anything with peanut butter!
Cheers,
Rosa
i firmly believe that a peanut butter cookie is not a peanut butter cookie unless it’s got the criss-cross pattern on the top. nicely done!
Those look delicious. I wonder if you could use crunchy peanut butter, as I have some lying about at the moment… That may be an experiment I can take on today!
These look great! Plus, I totally appreciate that you did the cross-hatching, as all peanut butter cookies must have the cross-hatching.
I love peanut butter. Couldn’t wait to have my children so I’d have somebody to eat peanut butter with. Our first son hated peanut butter. Our second loved it, thank heaven.
So glad you discovered peanut butter! Love the cookies.
I’m so sad, I wanted to win.
I made lots of peanut butter cookies for my kids. This looks like a great recipe. I’ll give it a try for my grandchildren.
I wasn’t big on peanut butter as a kid either. I didn’t hate it, but I didn’t really like it either. Now I eat it with a spoon from the jar…
omg a really similar thing happened to me! I have ALWAYS hated peanut butter - no-one else could ever understand…..but I have developed an unhealthy addiction to peanut butter Kit Kats (not sure of you have them in US? but basically a wafery, chocolatey bar with peanut butter inside). I am now ready to try peanut butter recipes and these look delicious!
funny how tastes change like that. i used to HATE mushrooms. one day a couple years ago, i thought, “hmm…i might like some mushrooms.” so i gave it a whirl, and have loved those little fungi ever since.
I have found that the older I get, the more I like things that I didn’t like as a child. It’s a good thing, especially if you now like peanuts!!
Mmm, those look good! I haven’t had peanut butter cookies in ages but may have to make some of these tonight.
I have always loved peanut butter cookies. It’s so hard to eat just one.
I have got to bake these, Ari!
I USED to like peanut butter! And now I don’t! It was the opposite for me…all of a sudden I flipped from a peanut-butter-addict (have-to-have-it-at-least-twice-a-day) to someone who cringes when she sees peanut butter.
It actually makes me kind of sad.
These look delicious nonetheless and maybe I’ll make them for my brother, whose favorite cookies have always been peanut butter cookies!
There is nothing better than some classic peanut butter cookies!
Mmm, I love peanut butter. And nothing beats a classic peanut butter cookie. :]
Great post! I always try to get my best friend to try things she hated as a kid now that she’s an adult but she just won’t trust me on the whole broccoli thing…lol!!
I didn’t like peanut butter either when I first came to the US. I didn’t “get it”. But then, slowly but surely and maybe because of peanut butter cups, I learned to love it. The chunks, the salt, the sandy texture, the aroma… Love it!
Like you, I’ve never been crazy about peanut butter although I think peanut butter cookies always look so great! To be honest, I think I ate too many pbj sandwiches as a kid. That was our lunch everyday in the summer growing up in Florida. And I had to make them for all 5 of us kids. Ruined peanut butter for me.
There is simply nothing better than a good, flaky PB cookie. Dipped in chocolate is a bonus too!
I made these cookies this morning and they are so good! First time eating peanut butter cookies, but it won’t be the last.
I love peanut cookies! These look delicious
This is what I love about your blog Ari. You’ll do a super complicated (for me) recipe like the hazelnut cake in your last post, and then a really simple one like these cookies! It show how anyone can bake and enjoy homemade goodies at home.
Funny thing about PB. I had forgotten all about it until I had kids, then probably liked it more than they did. Then there’s almond butter…Now, as a spoilsport! remember that peanuts have all kinds of purity issues, so it’s really superior as organic, and also preferable to avoid added fats, sugars. The best PB to me is fresh ground from organic Valencia peanuts with skins. And when you get it fresh ground there’s no separation — that happens with age. Now: most recipes were probably tested with Jif or something…do we have a problem? Also, I always wonder why you don’t see recipes without added fat, since the PB has plenty already. Yes, these look great, time to bake!
Ari! I used to not like peanut butter too - when I was growing up in the U.S. But I like Filipino peanut butter. I think it is 10 times sweeter than American peanut butter! Hehehe. And I’ve always loved the peanut butter and chocolate combination.
I love a good chewy peanut butter cookie! I usually have mine with a steaming cup of cappucino, a perfect pairing for this drowsy rainy day we’re seing here.
We seem to share the same taste in books. I have almost the same ones on my shelf or on my list “to read”
Mmm…classic PB cookies. I noticed you’re reading the Bernard Cornwell books. One was actually assigned reading in the Arthurian literature class I took at university in England. They’re really good!
Absolutely looks stunning.Very nice picture.
Hi I tried ur coconut biscotti . it was the wonderful and delicious biscotti I have ever eaten.
Thanks for sharing .
Aaargh. You know what: I’m allergic to peanuts! And I used to love peanut butter. The kind of love when you want to get up in the middle of the night to finish up the jar. And now, I can’t touch the stuff anymore. That’s just unfair. And peanut butter cookies, even better. Nah! I can’t speak about it, it just makes me jealous!
Gorgeous picture!
I never get to have any of the peanut butter in our house. My wife always feeds it to the dog - I’m sure that can’t be healthy!
By the way, your blog is looking beautiful right now.
Yum, peanut butter cookies are my favorite! I love the idea of dipping them in chocolate!
You always feature the most tempting cookbooks. You are making my wish list way too long
I’m glad to see you came around. Some sort of evil spirits must have had their hold on you until now. There is no better than peanut butter! If you need any ideas/inspiration/recipes, check me out =)
- The Peanut Butter Boy