Cookie 27: Peanut Butter Cookies

Every would-be, wanna-be, and will-be baker should know how to make peanut butter cookies. These are a great one to pull out of your hat for almost any event, and they’re such a delicious little comfort food. I never knew why we do the “criss-cross” pattern on the top of peanut butter cookies (anyone out there know the answer?) but the simple visual cue of seeing those little hash marks gives me a little tingle of joy knowing I’m about to bite into something incredible. My husband said he was craving a great peanut butter cookie, and with fall setting in here in Kansas City I just happen to have the urge to bake a little more often, so he got lucky. Just a heads up on this before we start the recipe – plan ahead for these. They require a little chill time in the refrigerator.

Peanut Butter Cookies

20 minutes

Cook Time: 12 minutes

6 hours

Yield: 3 dozen +

Peanut Butter Cookies

Try this easy, classic recipe for how to make peanut butter cookies. Every baker needs a great peanut butter cookie recipe in his or her repertoire!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup crunchy peanut butter

Recipe Directions

  1. Soften butter to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In a mixing bowl, cream together the softened butter, white sugar and brown sugar.
  4. Add the eggs and beat just until blended.
  5. Add the vanilla extract and peanut butter and mix well.
  6. Begin adding the dry ingredient mixture about 1/3 at a time, beating just until blended.
  7. Cover and refrigerate the peanut butter cookie dough for at least 4 hours.
  8. Preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper.
  10. Drop rounded balls (or use your cookie scoop!) onto the parchment paper.
  11. Bake 10 to 12 minutes, depending on how crunchy or soft you like your peanut butter cookies.
  12. Remove from oven and transfer to a wire rack to cool the rest of the way.
  13. Convince yourself you're just going to have one, then devour about a dozen in one sitting.
  14. Cover up the evidence so no one knows about your lack of self-control.


Cookie 10 – Reese’s Peanut Butter Cup Cookies

This batch will be given to the SEO team at PlattForm tomorrow morning! They do great work, even when they’re understaffed and overcommitted due to circumstances beyond their control, and they’ve done me a great big huge helpful favor this week, so cookies are the least I can do. I decided on Reeses Peanut Butter Cup Cookies because one of the team leaders said he doesn’t usually care for cookies but loves Reese’s Peanut Butter Cups, so hopefully we can sway him…

Reese’s Peanut Butter Cup Cookies

Cook Time: 8 minutes

Yield: 24

Serving Size: 1.5 Tablespoon Cookie

Reese’s Peanut Butter Cup Cookies

Use Reese's Peanut Butter Cups in place of chocolate chips in this Reese's Peanut Butter Cup cookie recipe. An easy cookie for fans of peanut butter and chocolate.

Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Reese's Peanut Butter Cups, frozen then chopped

Recipe Directions

  1. Put the Reese's Peanut Butter Cups in the freezer and let them harden up a bit for chopping.
  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  3. In your kitchen mixer, beat the butter, vanilla, sugar and brown sugar just until blended. Add the 2 eggs and beat briefly.
  4. Mix the flour, baking soda and salt together, then add gradually to the mixture.
  5. Using a large knife, chop the frozen Reese's Peanut Butter cups until you get about 2 cups worth of chopped bits and crumbs. Mix into the cookie batter with a spatula.
  6. Drop in rounded spoonfuls or 1.5 tablespoon cookie scoops onto your parchment paper lined cookie sheet.
  7. Bake for 8 to 10 minutes, or until golden brown around the edges. Remove from the oven and let cool briefly before transferring to a cooling rack. It will be a flat, thin, chewy cookie.

Creating the B-52 Cake – Chocolate Elvis Layer

I completed the baking portion of the B-52 cake tonight. I feel an overwhelming sense of relief, but I’m so exhausted that I can barely spell. Everything hurts, including my brain. I also managed to do the first layer of vanilla buttercream frosting on the Cinnamon Spice & Everything Nice Layer and the Classic Neopolitan Layer. Thankfully that went pretty smoothly and actually somewhat easier than frosting my normal-sized cakes – not entirely sure why. I have to frost the Chocolate Elvis Layer, then stack them all, and frost the entire thing.

I find myself really wishing I had more witnesses to the process. I don’t think that the final reveal will come anywhere close to indicating the amount of work that went into it. I don’t think anyone who hasn’t been in this kitchen with me the whole time could possibly understand the magnitude of this undertaking. I think I’m going to be completely underwhelmed when it’s all over, but maybe that’s the exhaustion talking.

Sorry the images aren’t in gallery form. An internal server error happened while I was inserting the gallery. I just don’t have the energy to re-upload and re-insert and re-optimize those images. I’ll do it later. Right now, I just desperately want to get out of this apron and scrub all the sugar and butter off of me. I’m sure you all understand.

I promise I’ll be much less grumpy and much more exuberant when it’s over. 🙂

B52 Cake - Two Cake Layers Frosted
B52 Cake - Two Cake Layers Frosted

B52 Cake - 4-Inch Deep Chocolate Elvis Layer
B52 Cake – 4-Inch Deep Chocolate Elvis Layer
B52 Cake - 10-inch Wide Chocolate Elvis Layer
B52 Cake – 10-inch Wide Chocolate Elvis Layer
B52 Cake - Chocolate Elvis Layer
B52 Cake – Chocolate Elvis Layer
B52 Cake - 10-Pound Chocolate Elvis Layer
B52 Cake – 10-Pound Chocolate Elvis Layer
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