Nov 2, 2000

Peanut Butter Cookies

We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).

Photo: David Sawyer

MAKES ABOUT 30

INGREDIENTS

1 1/3 cups flour
1/2 tsp. baking soda
8 tbsp. softened butter
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 tsp. salt
1 1/4 cups chunky peanut butter
1 large egg
1 tsp. vanilla extract

INSTRUCTIONS

1. Sift the flour and baking soda together in a medium bowl and set aside. Put the butter, granulated sugar, brown sugar, and salt in the bowl of a standing mixer fitted with a whisk and beat on medium speed until smooth and creamy but not fluffy, about 1 minute. Add the peanut butter, egg, and vanilla, and beat until just smooth, about 30 seconds. Stir in the reserved flour with a wooden spoon until just combined. Cover dough with plastic wrap and refrigerate at least 2 hours or up to 12.

2. Position racks in the upper and lower thirds of the oven, then preheat oven to 325°. Pinch off heaping tablespoon-size pieces of dough and roll into balls. Arrange balls 2 1/2'' apart on parchment-lined cookie sheets. Use tines of a fork to flatten balls to a thickness of about 1/2'' and to make a grid pattern on top. Bake until golden brown, about 15 minutes. Cool cookies completely before storing in airtight containers for up to 2 weeks.

This article was first published in Saveur in Issue #39

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Ratings & Reviews (6)

by alohacookiegirl on 2009-08-09

I bought this book by Alice Medrich on a whim while on a business trip in Chicago many years ago and while it includes many tasty recipes, this one for Peanut Butter Cookies is by far my favorite -- bar none, this is the best Peanut Butter Cookie recipe ever! I use natural style creamy peanut butter.

by dafoxfl on 2010-03-08

The storage instructions are superfluous. These barely make it four days in our house ...

by Bonnae on 2010-04-10

I was very disappointed in the cookie. I used an organic peanut butter without added sugar and that could have been the problem. However, I am going make the recipe again.

by kaffyteria on 2010-09-14

Good cookies, i slightly underbaked them so they were not as cruchy.

by TIGERTZU on 2010-12-22

I added 1/2 of a small package of chocolate chips, the result was amazing. A soft, moist peanut butter and chocolate chip cookie. These cookies didn't last a day in my house.

by CHOCOLATESARAH on 2011-10-20

these were awesome, didn't have a standing mixer where I made them so I used my hands to combine the sugar and butter and a beater for the eggs + peanut butter. Don't think it made a difference - I used smooth peanut butter and baked them until soft and chewy. YUM

Peanut Butter Cookies 5 5 4 6