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Peanutty PB Cookies

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Peanut butter cookies are my Daddy’s favorite. I really should make them more often…..but I have this problem – I eat them. Admitting it is the first step in getting well. However if loving cookies is wrong, I don’t wanna be right. Can I get an amen? These are delightfully peanutty….a tad less sweet than most other cookies since I used natural peanut butter with no added sweeteners. I actually like them better than the overly sweet version. It means they pair well with ice cream.  Barry says they taste VERY peanutty….hence the name. Let’s bake!

As I mentioned above, I used natural peanut butter for this recipe. It really helps the peanut butter flavor shine through. And really, peanut butter was meant to shine.  You can use any brand, or homemade. This is from Central Market (best store bought natural PB ever) that Barry picked up for me on a trip to Texas.

Using your stand mixer, combine 1 stick of softened butter and ½ cup of peanut butter. Remember what I said yesterday about softened butter…..soft, not melted. Mix just until you can tell it’s all combined.

Add 1 cup sucanat, 1 egg, and a teaspoon of vanilla. I’m embracing imitation vanilla until mine comes in from Amazon. Mix until it looks sorta fluffy….isn’t fluffy a fun word to say? Fluffy.

Time to add the flour! Dump in 1 ¼ cups of white wheat flour and 1 teaspoon baking soda. Most recipes out there will tell you to combine your flour and soda in a separate bowl….but I’m a rebel and I never do that. I’m always looking for ways to save dishes from being washed. My cookies always turn out awesome, so I figure this is just an un-needed step……sorta like that extra bolt from the oven installation.  Mix until it comes together – do not overmix.

Roll your dough into 1 inch balls….give or take. I find my cookies tend to be rather large. Because no one wants a small cookie. You can quote me on that.  Place the balls on an ungreased cookie sheet. Time to flatten them! This is the best part. You can use two forks for a criss-cross pattern, or you can do what I do and use a potato masher…I like the pattern better.

For a little extra something-something, let’s add some coarse sugar to the top of these cookies… really helps them look happy. Sprinkle just a bit of coarse sugar on the top of each cookie – I used turbinado sugar

Stick the pans into a 350 degree oven and bake for about 7-8 minutes.

Tip #1:  only bake cookies until they are set around the edges.  I pull the pans out of the oven and take my finger to lightly press around the edges of a few cookies. If they feel set, I take the cookies out…..even though they might not look totally done in the middle. They’ll finish cooking on the cookie sheet – resulting in a nice and chewy cookie.

Tip #2 – for peanut butter cookies, I always drop my pan a few times when it comes out of the oven…from a few inches up, drop the pan flat onto the stove.  This helps flatten the cookies so they’re not poofy (I should try that on myself).  Let them cool for about 1-2 minutes on the cookie sheet.

Remove from the sheets to cool completely on a wire rack. These are just right. SO GOOD! I ate one and Barry ate one…..and then I stuck the rest in the freezer for Christmas gifts. Because remember? I have a problem…..I eat them. I can’t give someone a gift that I already ate.

This post is linked at Healthy2Day Wednesdays at Day2Day Joys and at Simple Lives Thursday on GNOWFGLINS.
Other cookies in this series:Chocolate Sugar Cookies

Sour Cream Cake Brownies with PB Frosting

Chocolate Granola Cookies

Pumpkin Chip Cookies

Oatmeal Raisin Cookies

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. I’m about to pull out all my frozen Christmas cookies and dispense them. I’m going to use that container you brought the puppy chow in. Speaking of puppy chow, is there a “new” version of that?

  2. AMEN!!! Oh, sorry, got carried away by the cookie thing. I like the less sweet version of PB cookies, so these look like a great fit!

  3. I made these last night. They’re wonderful!

  4. Mmmmmm…these look yummy! I love peanut butter as much–ok probably even MORE–than pumpkin! I think I just answered my own question from your other post. So you got the vanilla on Amazon. Do you mind me asking how much you paid? My new rule of thumb is to ask Stacy before paying for something. :)

  5. A year and a half later and I’m ready to try these :-). My question is about freezing. Did you freeze these after they were baked? Just asking bc I usually freeze the dough in proportioned amounts to bake at the beginning of each week.

    • I usually freeze them after I’ve cooked them – I like knowing they’re ready to go straight out of the freezer. I don’t wait well for cookies. LOL

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