Peanut Butter Cookies

  • Serves

    makes ABOUT 30


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


  • 1 13 cups flour
  • 12 tsp. baking soda
  • 8 tbsp. softened butter
  • 34 cup granulated sugar
  • 14 cup packed dark brown sugar
  • 12 tsp. salt
  • 1 14 cups chunky peanut butter
  • 1 large egg
  • 1 tsp. vanilla extract


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.