Peanut Butter Cookies Recipe (2024)

Thank you for giving us recipes that are hand-mixed!

"No mixer required" is not the same as "no mixer allowed" -- is it?

I notice that this recipe as well as the well Eric Kim one for M&M cookies both indicated "no mixer required" when most of us don't have the strength or time require to cream butter and sugar, especially brown sugar. Be reasonable!

Definitely appreciated not having to bring out the stand mixer for these and no need to refrigerate the dough before baking - I'm sure that could make it easier to scoop, but they spread just enough to be the perfect pop-able cookie. I didn't have pb chips so I used a mix of broken up Reese's and semi-sweet chocolate chips AND added a sprinkling of flaky salt/turbinado sugar when they came out of the oven - YES. YUM. WIN.

If you want all natural peanut butter and don’t want to slop around mixing in the oil from the jar, AND if you have a cuisinart, make your own peanut butter. Put a load of peanuts in the bowl with the blade and turn it on. Let it go for a good five minutes. First it crushes the nuts, then it flops around like dough but be patient. It will eventually turn into peanut butter.

This is a hand mixed recipe if you leave your butter out on the counter to soften ahead of time.

Unless you want to get fat, don't make these. I couldn't stop eating them for a time. I used Fix and Fogg peanut butter and used Nestle's new cookie add-ins of Choc chips, caramel and peanuts. I baked on parchment on ceramic for exactly 15 mins at 375 and let them set for a sec. I also reduced the white sugar a bit, which I do for every recipe. I find 99% of desserts too sugar forward and therefore use less. There is still plenty of sweetness in these if you reduce the white sugar.

73-yr-old male with 1 broken wrist and severe arthritis. I've been using and old hand-held potato ricer for years to cream butter and sugar. Couldn't find the thing today after a move, so got a cheap potato masher at Dollar Store. Did the job in no time with no pain, no strain. Try it!

You could use another recipe, like the Chris Kimball one on this site if you'd like. It's nice to have a few recipes that don't require a mixer for those of us who sometimes bake when everyone in the house is asleep.

I think it will work - i have made PB cookies previously without any flour at all, just peanut butter, sugar, vanilla, and egg.

Delicious! Made with a mixer and baked for closer to 12 -13 minutes. Used chocolate chips. Yum.

Used mini chocolate chips in place of peanut butter chips, didn’t have any peanuts, and mixed sugar and butter on low with stand mixer; otherwise followed the recipe. Delicious cookie with excellent texture and quick to make!

These are PERFECT. Salty/sweet, but not too sweet. Great combo of chewy middle and crisp edges. Definitely use peanut butter chips if you can find them, they add to the texture. I used smooth natural peanut butter and added coarsely chopped peanuts. I also used GF flour. Mixed with hand mixer. These are my new favorite PB cookies!

I followed the directions exactly and I wanted to like them—great ingredients, but the baking time was way too short. I kept adding a minute until I finally took out the first batch after 13 minutes, but even after cooling for 10 minutes they were like gooey peanut butter. Someone had suggested 375 for 15 minutes so that’s what I did with the last batch. They look better, but the texture was odd. The first two batches are gooey and the last is dry. I probably won’t make these again.

I added cross-hatching with my fork when they were still warm. Who can eat a homemade peanut butter cookie without it? Love the recipe. So easy.

I made these cookies after seeing it on tv- a morning show. Personally I don’t like the taste of peanut butter chips- so used white choc chips and only a 1/3 c. These cookies are amazing! It’s a keeper- but next time I will use my mixer.

Delicious with a tender texture. Cut sugar by 1/3 and did not add chips of any kind. Plenty sweet. Will make again. Quick and everybody raved

Delicious! And fast and easy to make. I feel like so many peanut butter cookies yield a crunchy cookie, but these are crispy on the edge and chewy in the middle — perfect! I didn’t have peanut butter chips on hand so I used chocolate chips instead.

I made these gluten-free today and got about 30 small cookies. I used Bob's Red Mill 1-1 GF flour. The cookies turned out pretty good. Very bery crumbly when first out the oven, but firmed up nicely as they cooled. I cut sugar to 1/3 cup of each, then sprinkled a bit of brown sugar on the cookie tops prior to baking. Oh - I doubled the vanilla and that made a big difference in taste.

Delicious cookies! After some experimentation, I baked them at 375° for 15 minutes and they came out perfectly (I live at 6000' elevation). I cut the white sugar in half and will dispense with it altogether next time as the Reese's peanut butter chips & brown sugar added enough sweetness for us.Thanks a lot, Ms. Ko and helpful commenters.

Replaced some of the dark brown sugar I used with muscovado sugar (probably about 3 tablespoons), used two small eggs instead of one large, and added 2/3 cup of chocolate chips 10/10, mother in law asked for the recipe

These are far too sweet. It's also difficult to tell if they are done.

No peanut butter chips in Australia, but I threw in a handful of choc chips and the handful of peanuts. Also used GF flour, and commercial (Bega) crunchy PB. These were the best PB cookies I've ever made.

This is by far the best peanut butter cookie recipe. Ever. It might even be my favorite cookie ever.

Just made these. We're having a snow day in Austin, TX, and wanted something quick and yummy. I have finally found the perfect peanut butter cookie recipe, thank you. Followed exactly but added semisweet chips (just a half cup, all I had), and for the fine sea salt, used fancy fleur de sel. They are scrumptous.

I used the Gluten Free Perfect Flour Blend from Namaste foods and had great results. I also subbed chopped dark chocolate (1lb bar from Trader Joe's) for the peanut butter chips. Will definitely make these again!

I made this using almond flour and didn't have peanut butter chips so used mini chocolate chips. I added peanuts. Peanutty and chocolate deliciousness!

These are so good! Agree with commenters who say they are a true peanut butter-tasting cookie, and that the sugar could be cut. I may do so by half next time. Following the flour measurements, I felt the dough was too wet and sticky but made the first pan anyway, and then added some rice flour (bit less than 1/4 C?) to the rest of the dough until the consistency felt more correct to me. Both were delicious, but I prefer the ones with added flour - a sandier and slightly less delicate cookie.