This recipe version of Peanut Butter Cookies is the one that we used in our bakery, Country Cupboard Cookies. We baked lots of different flavors using the same Peanut Butter dough. Creamy Peanut Butter was the traditional cookie rolled in sugar and then we used a fork to press them down. The sugar gives the cookies some added texture and crunch, while the cookie itself remains soft. When we added semi-sweet chocolate chips to the same batter, the cookie texture changed and became more chunky and chewy. We also used white chocolate chunks, which added a creaminess to the cookies.
If you want to create your own unique cookie flavors using this recipe, just plan to use 1 cup of add-in’s like white chocolate, pecans, milk chocolate chips, Reese’s pieces©, etc. per 10 large 2 oz each cookies (about 2 TBL scooped). Expect the texture to change a bit with each add-in, they will all be slightly different cookies.
When you mix your peanut butter dough, it will be quite thick after you add the flour. I don’t usually chill the dough, but it can be chilled for up to 2 days if you have other things to do. Chilling the dough will result in a thicker cookie, but that’s ok too.
Add-ins are limited only to your imagination. I use the sugar to roll the “plain peanut butter cookies” shown below. Once I use an add-in such as chocolate chips or candy pieces, I don’t roll in sugar. I also don’t “fork” my cookies with the added ingredients. But you can if you want, just kind of hard to do with all the extra chunkiness.
Chocolate Chips and Reese’s pieces © only add to the deliciousness of a classic peanut butter cookie!
I admit I can never leave a recipe alone. Even as I’m enjoying a good cookie, I’m thinking of ways to improve that cookie. I do drive my husband crazy doing this. “Can you just eat the cookie??!” But it’s still fun to try different recipes and this involves only one batter.
Time to pour your favorite beverage to go with cookie eating! These cookies are not overly sweet, so you can really can eat more than one. Especially with a glass of milk or a cup of coffee.
One more fun fact about these Peanut Butter cookies. This dough freezes so well. You can make up dough balls, bake a dozen, freeze the other 2 dozen or so in ziploc bags, then take out as the mood strikes or company comes and bake them for a fresh batch! Just allow to thaw on the cookie sheet when frozen for about 20 minutes prior to baking.
I hope you enjoy this recipe. If you try a different ingredient and love the result, we’d love it if you would hashtag #CountryCupboardCookies on instagram with your photo so we can see what you create!
- 8 ounces unsalted butter (1 cup)
- 6 ounces sugar (3/4 cup)
- 6 ounces packed light brown sugar (3/4 cup)
- 8 ounces creamy peanut butter (3/4 cup + 1TBL), I always use Jiff brand
- 2 large eggs
- 2 tsp pure vanilla
- 12 ounces all-purpose flour (2¾ cups), unbleached if you have it
- 1 tsp salt
- 1½ tsp baking soda
- choice of your add-in's : semi-sweet chocolate chips, Reese's pieces. ( 1 cup or 4 ounces each )
- extra white granulated sugar for rolling the plain cookies, about ½ cup
- Cream butter, sugars and peanut butter just until mixed together.
- Add eggs and vanilla and mix until blended.
- Add flour, baking soda and salt and mix. Don't overbeat, just until all ingredients come together.
- To bake 3 flavors of 10 cookies:
- Scoop out 2 TBL each or use an ice cream scoop to form 10 cookies. Drop in to a bowl of white granulated sugar and roll. Then use a fork to make criss-cross design. Place on parchment lined or silpat cookie sheet. 8 per sheet for large cookies is best.
- Divide remaining dough into 2 equal parts. Add 1 cup semi-sweet chocolate chips to one half ( approximately 10 cookies ) and 1 cup Reese's pieces to the other half. DO not roll these in sugar, the added candy/chips will make them sweet already. Also, I don't usually criss-cross these with a fork.
- Bake at 375 degrees for 11-12 minutes. Cool on pan until cool and allow to finish baking.
You can use whatever add-in's you like. Some ideas I've used are:
milk chocolate chips, pecans, toffee pieces, white chocolate chunks and dark chocolate chunks. Just use about 1 cup or 4-5 ounces per 10 cookies.
Peanut Butter Cookies 3 ways!