Best peanut butter cookie recipe
February 29, 2012 4:38 PM Subscribe
I love peanut butter cookies. I love them when they are very peanutty, and slightly moist. I love them when they don't have peanut bits in them, or chocolate chips in them. (I love them when they do have peanut butter chips in them, but I have trouble finding peanut butter chips.)
I have a pile of peanut butter cookie recipes, all of which are perfectly fine but none of which are the ultimate cookie. I am not worried about the cookies being good for me, just very peanutty and not dry moist and chewy. Sort of like an awesome oatmeal cookie, except with peanut butter.
I have a pile of peanut butter cookie recipes, all of which are perfectly fine but none of which are the ultimate cookie. I am not worried about the cookies being good for me, just very peanutty and not dry moist and chewy. Sort of like an awesome oatmeal cookie, except with peanut butter.
This is my go-to peanut butter cookie recipe. It only has 3 ingredients (though I usually add a tsp of vanilla extract, which brings the total ingredients to 4) and it's super fast! You could easily add peanut butter chips. If you're careful not to over-bake them, the cookies turn out very soft and moist.
posted by mossicle at 5:06 PM on February 29, 2012 [5 favorites]
posted by mossicle at 5:06 PM on February 29, 2012 [5 favorites]
I made these from Christina Tosi's Momofuku Milk Bar cookbook recently and they were GREAT.
(It calls for glucose, which seems a little ridiculous but MAN these cookies are chewy and moist and not super sweet. if you think you'll make a couple batches or any of her other cookie recipes, it's worth getting from amazon. And use cake flour if you can! The higher protein helps with chewiness, according to Tosi.)
posted by frankdrebin at 5:08 PM on February 29, 2012 [3 favorites]
(It calls for glucose, which seems a little ridiculous but MAN these cookies are chewy and moist and not super sweet. if you think you'll make a couple batches or any of her other cookie recipes, it's worth getting from amazon. And use cake flour if you can! The higher protein helps with chewiness, according to Tosi.)
posted by frankdrebin at 5:08 PM on February 29, 2012 [3 favorites]
Frandrebin, do you mean bread flour? Cake flour has less protein than all-purpose flour.
posted by topoisomerase at 5:15 PM on February 29, 2012 [1 favorite]
posted by topoisomerase at 5:15 PM on February 29, 2012 [1 favorite]
Joy the Baker has two peanut butter cookies--one is less cookie and more cooked peanut butter with bacon; the other is deliciously cookie-like. In the comments is a link to a Dorie Greenspan peanut butter cookie, which I have never tried, but usually, I love everything Dorie Greenspan does.
posted by crush-onastick at 5:29 PM on February 29, 2012
posted by crush-onastick at 5:29 PM on February 29, 2012
I came in here to recommend the same cookies mossicle did. bonus - my gluten free coworkers loved me for bringing those in today
posted by ansate at 5:34 PM on February 29, 2012
posted by ansate at 5:34 PM on February 29, 2012
For a non-homemade kind of thing, try PB2 peanut butter thins - really more like tiny peanut butter shortbread cookies. Not really moist, but very peanutty.
posted by lakeroon at 5:37 PM on February 29, 2012
posted by lakeroon at 5:37 PM on February 29, 2012
I sometimes make an oatmeal cookie and add peanut butter. It produces something a lot like what you describe. (I also often eat the batter raw and it's delicious). I don't use a recipe, though, so I recommend experimenting with your favourite oatmeal cookie recipe and just adding the peanut butter in.
posted by lollusc at 6:59 PM on February 29, 2012
posted by lollusc at 6:59 PM on February 29, 2012
The recipe that mossicle linked is exactly the recipe that my family has always used. Also, if you are near a Wal-Mart (since I figure most people in the US are - but then I'd be assuming you live in the US), they carry the Reese's Peanut Butter baking chips in the baking aisle.
posted by erstwhile at 7:07 PM on February 29, 2012
posted by erstwhile at 7:07 PM on February 29, 2012
Response by poster: Oh, I always have corn syrup on hand. I also always have fructose on hand, but that's like an extra-easy to dissolve sugar, and I don't know what glucose means in a recipe -- is it liquid or solid?
Lollusc, I don't have an awesome soft oatmeal cookie recipe either. (I have a great crunchy one.)
I am not in the US. I buy the peanut butter chips when I am, but then I use them up fairly quickly, and I am currently out and will not be back to the US until end June.
posted by jeather at 7:10 PM on February 29, 2012
Lollusc, I don't have an awesome soft oatmeal cookie recipe either. (I have a great crunchy one.)
I am not in the US. I buy the peanut butter chips when I am, but then I use them up fairly quickly, and I am currently out and will not be back to the US until end June.
posted by jeather at 7:10 PM on February 29, 2012
Whoops, sorry, yes, bread flour, not cake flour. I got excited.
Glucose is apparently also sold as "invert sugar". It's got a grainier consistency than corn syrup, and is sweet but not crazy sweet. It kind is tastes to me like a toned down middle of a cadbury creme egg. I don't know much about the chemical properties etc but the difference from using corn syrup in the two batches I've made was noticeable and awesome.
posted by frankdrebin at 7:38 PM on February 29, 2012
Glucose is apparently also sold as "invert sugar". It's got a grainier consistency than corn syrup, and is sweet but not crazy sweet. It kind is tastes to me like a toned down middle of a cadbury creme egg. I don't know much about the chemical properties etc but the difference from using corn syrup in the two batches I've made was noticeable and awesome.
posted by frankdrebin at 7:38 PM on February 29, 2012
I just made the recipe that mossicle linked to and I must second them. They're great! And they definitely seem to fit what the OP is looking for.
posted by asnider at 8:36 PM on February 29, 2012
posted by asnider at 8:36 PM on February 29, 2012
I usually base my oatmeal cookies loosely on "Anzac Biscuits", so try a recipe like this if you are feeling experimental. I'd add up to half a cup of peanut butter, and I often leave out the coconut and put in more oatmeal instead. The secret is not to cook them too long. They should still seem uncooked and like they'd fall apart when you first remove them from the oven. They firm up a bit as they cool.
posted by lollusc at 8:49 PM on February 29, 2012
posted by lollusc at 8:49 PM on February 29, 2012
Glucose is apparently also sold as "invert sugar".
I don't think that's right. Invert sugar is sucrose split into its components -- so a mixture fructose and glucose.
posted by madmethods at 9:13 PM on February 29, 2012
I don't think that's right. Invert sugar is sucrose split into its components -- so a mixture fructose and glucose.
posted by madmethods at 9:13 PM on February 29, 2012
Seconding Markhu on the BHG recipe. I've tried oh so many, and this one is just fantastic, and people every time I make them someone asks for the recipe.
posted by Nickel Pickle at 10:14 PM on February 29, 2012 [3 favorites]
posted by Nickel Pickle at 10:14 PM on February 29, 2012 [3 favorites]
I'm not quite sure of the recipe he used, but a friend of mine made peanut butter cookies that included peanut flour and they were so yummy.
posted by rmd1023 at 5:20 AM on March 1, 2012
posted by rmd1023 at 5:20 AM on March 1, 2012
Seconding Momofuku Milk Bar cookies. Those things are crack.
posted by slkinsey at 7:01 AM on March 1, 2012
posted by slkinsey at 7:01 AM on March 1, 2012
Oh my god are those cookies with peanut brittle?! Why I have never thought of that! Amazing.
But I n-th mossicle's recipe. Easy, fast, tasty.
posted by AmandaA at 7:13 AM on March 1, 2012
But I n-th mossicle's recipe. Easy, fast, tasty.
posted by AmandaA at 7:13 AM on March 1, 2012
You might try the America's Test Kitchen recipe. Every recipe I have ever tried from ATK is fantastic.
The secret to this recipe is fresh peanuts, in addition to peanut butter. They chop the peanuts fine in a food processor, then add them to the batter last. It gives a super peanutty flavor, and helps keep the cookies moist and chewy.
posted by I am the Walrus at 1:58 PM on March 1, 2012 [1 favorite]
The secret to this recipe is fresh peanuts, in addition to peanut butter. They chop the peanuts fine in a food processor, then add them to the batter last. It gives a super peanutty flavor, and helps keep the cookies moist and chewy.
posted by I am the Walrus at 1:58 PM on March 1, 2012 [1 favorite]
Also, have you considered Reese's Pieces in the cookies instead of peanut butter chips? Since the pieces have a candy shell, they are probably more heat durable and may be available online for international shipping.
Plus, same great peanut butter flavor, crunchy candy shell texture. Win!
posted by I am the Walrus at 2:04 PM on March 1, 2012
Plus, same great peanut butter flavor, crunchy candy shell texture. Win!
posted by I am the Walrus at 2:04 PM on March 1, 2012
This isn't a specific recipe, but a general comment about cookies. I once learned, from a fantastic baker, the eight minute rule. Her theory was that there was no reason to bake your cookies for longer than eight minutes, and if they didn't look quite done, just leave them on the cookie tray outside of the oven. If they do look done, transfer them to a wire cooling rack.
Since implementing that rule, I have gloried in the most amazing, moist cookies.
posted by valoius at 9:45 PM on March 1, 2012 [3 favorites]
Since implementing that rule, I have gloried in the most amazing, moist cookies.
posted by valoius at 9:45 PM on March 1, 2012 [3 favorites]
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The recipe specifies "decorating" the cookies by smashing them down with a sugar-dipped fork, thus imprinting a cross-hatch on each. I think this is somehow important as it indicates that the dough is nice and thick/stiff.
posted by markhu at 5:00 PM on February 29, 2012