Adapted from Sweet Stuff by Karen Barker.  She uses some vegetable shortening, which I just can’t do.  I also reduced the sugar.  Tip:  for sticky substances like peanut butter, honey, molasses, etc. I often just eyeball the measurement.

3 cups flour

or   2 cups AP flour  & ¾ cup WW flour & ¼ cup almond meal

2 teaspoons baking soda

½ teaspoon salt


2 sticks + 2 tablespoons butter, room temperature

¾ cup sugar

¾ cup brown sugar

1 cup peanut butter (creamy or chunky, your choice)

2 eggs, room temperature

1 teaspoon vanilla


1 ½ cups roasted lightly salted peanuts, chopped


Preheat oven to 350.  Whisk together dry ingredients in medium bowl.


Using the paddle, cream together butter and sugars.  Beat in peanut butter.  Beat in eggs and vanilla.  Mix in dry ingredients.  Add peanuts and mix just to blend.


Line cookie sheets with parchment.  Using a small ice cream scoop if you have one, drop rounded tablespoon sized scoops 2” apart.  Using a damp fork, press gently down on the top of each cookie to form a crosshatch pattern.


Bake at 350 for 12 – 15 minutes, until cookies are just set and starting to brown on edges.  Cool completely on wire racks.

Printer Friendly recipe: PEANUT BUTTER COOKIES


One response to this post.

  1. […] follow my PEANUT BUTTER COOKIES recipe, substitute your favorite Almond Butter for the Peanut Butter and toasted sliced almonds for […]


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