Classic Peanut Butter Cookies.

These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They’re absolutely our favorite.

Classic Peanut Butter Cookies

Peanut butter lovers rejoice! This cookie is for you.

I’ve been feeling a little nostalgic in the kitchen lately. Making recipes that remind me of home, my childhood, just being a fun kid. This recipe follows that trend. I can’t remember a holiday without classic peanut butter cookies.

A plate fulla peanut buttery goodness.

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!

I made a huge batch of these classic cookies for this weekend. It was my bachelorette party! About 15 friends, sisters, and future sisters-in-law came over before we went out to dinner and bar hopped and danced all night. The BEST time I’ve had in a long time. After moving and during all this wedding stress, it was much needed.

(The bachelorette and the plate of cookies, of course.)

These peanut butter cookies will melt in your mouth. The edges are chewy, the centers are soft, the tops are crinkly. It is nearly impossible to stop at one. I served hummus & pita chips, a cheese plate, and sangria… and these cookies were the first to go.

I think all dinners should start with a peanut butter cookie appetizer.

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!

It’s a super basic recipe. No frills, nothing fancy. No candy bar pieces, gooey caramel, chocolate chips, or sprinkles to take away from the massive peanut butter flavor. Trust me, you won’t miss any of that stuff! Just pure peanut butter.

The cookies are soft-baked style, unlike traditional crunchy peanut butter cookies. Feel free to bake the batches a minute or two longer to obtain a little crunch. But the softness is what makes them ooooh so good. AND guess what? They stay soft for days and days. I made this batch on Wednesday and the few I have leftover are still just as soft as they were on day 1. Soft cookies > crunchy cookies.

The most important part? Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it’s not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection. I recommend chilling the dough for at least 3 hours.

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!

And yes, the wait is so, so, so worth it.

The classic criss cross pattern imprinted on top may just by my favorite part. I don’t think I could enjoy a peanut butter cookie without it. Ha! Who am I kidding? But the pattern definitely adds to their simple irresistible charm. =)

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!



Classic Peanut Butter Cookies

Yield: 30 cookies

These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They're absolutely our favorite.

Total Time: 3 hours, 30 minutes


  • 1 cup (230g) unsalted butter, softened to room temperature1
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 cup (250g) creamy peanut butter2
  • 3 cups + 2 Tablespoons (391g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (67g) granulated sugar, for rolling (optional)


  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
  3. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. Make sure your butter is softened, not melted in the slightest. Do not soften in the microwave - that makes it sort of melty and greasy. Place out 1 hour before beginning. Room temperature eggs are preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  2. Chunky peanut butter works as well. I do not suggest using natural style, oily peanut butter. Brands such as Jif or Skippy work best.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more peanut butter faves.

Banana Cupcakes with Chocolate Peanut Butter Swirl Frosting

Banana Cupcakes with Chocolate Peanut Butter Swirl Frosting. Super-moist and all your favorite flavors in one!


Peanut Butter Cup Pretzel Cheesecake Bars

Pretzel Crusted Peanut Butter Cheesecake Bars


Chocolate Peanut Butter Lovers Granola

Chocolate Peanut Butter Lovers' Granola - an easy, healthy treat for all of us with a sweet tooth!


4 Ingredient Peanut Butter Fudge

The BEST Peanut Butter Fudge





162 Responses to “Classic Peanut Butter Cookies.”

  1. #
    Arunaposted November 12, 2014 at 7:16 pm

    Made these cookies today and they are absolutely delicious :)


  2. #
    Cece Nienstedtposted November 15, 2014 at 10:12 pm

    Im 13, and I have an absolute passion for baking! I love your reciepies and this one is one of my favorites! I would love to meet you one day!


  3. #
    B.J.posted November 17, 2014 at 9:45 pm

    I very seldom go back and comment on a recipe but this one is a winner! Best PB Cookie recipe I’ve ever tasted. Husband is hard to get a reaction from but he was quite vocal on how good they are! Five stars!!!


  4. #
    Janeposted November 18, 2014 at 6:50 pm

    These look amazing! :) I have a quick question though: all I have at home is a jar of natural peanut butter. The whole reason for making pb cookies is that I want to use it up, rather than going out to buy a brand new jar of the other stuff.

    Would using the natural peanut butter after all affect the consistency of the dough or how long I should bake the cookie, etc.?


    • Sallyreplied on November 19th, 2014 at 11:17 am

      Jane, using an oily natural style peanut butter may either (1) make the cookies a little crumbly and/or (2) make the cookies spread too much. Without doing much testing with natural PB myself, I can’t say how to avoid any of this.


      • Ayeshiareplied on November 26th, 2014 at 8:56 pm

        Hi Jane I just baked my cookies with natural peanut butter and they came out great. Just popped in the freezer for 5 min on cookie sheet before I put them in the oven :)

  5. #
    Traceyposted November 19, 2014 at 9:18 pm

    Hi! I love this recipe and mine turn out delicious every time but the criss crosses always inflate and become unrecognizable! This happens with every peanut butter cookie recvipe I have tried. Any suggestions would be appreciated. To me it isn’t a proper peanut butter cookie without the criss cross!


  6. #
    Paigeposted November 26, 2014 at 8:13 am

    I made these cookies last night and for some reason (even my husband said so) the taste of butter was SO over powering. Any ideas? I re-read the recipe three times to make sure I didn’t miss anything or skip a step, etc. Thanks Sally!


  7. #
    Ayeshiaposted November 26, 2014 at 8:54 pm

    Just wanted to say that you have a great gift from God in your baking skills, may God increase you in His gifts to you. Just wanted to note that I only had natural peanut butter on hand and the cookies turned out great despite the recommendation. Better than the regular. Just freezed on the cookie sheet for 5 min before popping in the oven, I can’t want to bake your recipes this winter for the family!


  8. #
    Janice Coronaposted December 2, 2014 at 5:25 pm

    I just made the this peanut butter cookie dough. I can’t wait to make the cookies, I had to use margarine ran out of butter. So hopefully it will be ok. Have a wonderful day with love Janice


  9. #
    Kaylaposted December 4, 2014 at 8:48 pm

    Absolutely love these cookies. My husband really liked them, but wants more peanut butter. So question, how can I increase the peanut butter without messing up the texture of the cookie?


    • Sallyreplied on December 4th, 2014 at 9:09 pm

      I’m unsure, Kayla. I would play around with the recipe until you are satisfied with the flavor and texture.


    • Sarahreplied on March 5th, 2015 at 1:09 pm

      Late to the game, but you can add PB2 to increase the peanutyness without making major recipe changes. I take out a tablespoon of flour for every tablespoon of PB2 I add.


  10. #
    Ashleyposted December 7, 2014 at 11:25 pm

    Hey Sally!

    Love your cookies. I’m going to try out this recipe, but I’m wondering could I make them peanut butter/chocolate cookies?? I’m thinking just add some cocoa powder, what do you think? Any suggestions on amount of cocoa?

    Thanks a bundle!



  11. #
    MaryAnn Cposted December 8, 2014 at 5:57 pm

    OMG! Just made these and they are ah-mazing! I love soft cookies and these are super puffy and soft! Thanks for all of your recipes! I haven’t tried a bad one yet!!


  12. #
    Dawnposted December 14, 2014 at 8:48 pm

    Hi Sally, do you think I could add peanut butter chips?


    • Sallyreplied on December 14th, 2014 at 9:40 pm

      Definitely– maybe around 1 – 1.25 cups.


  13. #
    Debraposted December 15, 2014 at 2:23 pm

    One of my food science groups made these cookies and there seemed to be too much flour for the wet ingredients. I had them use another recipe that called for 2 cups of flour. Has anyone else had this difficulty?
    I added about 1/4 cup more peanut butter and another egg and was able to use the dough.


  14. #
    staceyposted December 16, 2014 at 6:30 pm

    I just made these….absolutely AMAZING!! Added chocolate chips to half the batch….cooked them for 12 minutes…turned out great…thanks!!


  15. #
    barbposted December 21, 2014 at 3:41 pm

    Is it necessary to chill in the refrigerator for 3 hours?? I didnt see this until I was way into making them and I want to get them done NOW. Thanks!


    • Sallyreplied on December 21st, 2014 at 4:48 pm

      Yes, it is mandatory for this soft cookie dough.


      • Stacyreplied on February 5th, 2015 at 11:17 am

        I’ve got a 5 year old, a toddler, a snow day and a not a very long attention span (for either of us, haha)… No time to wait 3 hours for dough to chill! They’ve just come out of the oven and look great. Don’t stress about the fridge.

  16. #
    Beccaposted December 22, 2014 at 11:07 pm

    I’m making these right now, and they are spreading. Anything I can do to stop this?


    • Sallyreplied on December 23rd, 2014 at 8:19 am

      Setting the cookie dough balls into the freezer for 10 minutes before baking them helps.


  17. #
    Heatherposted December 23, 2014 at 1:07 pm

    Hey, trying the recipe over the holiday season. Wondering if I could make a couple extra batches and stick them in the fridge/freezer?


    • Sallyreplied on December 23rd, 2014 at 1:40 pm

      Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.


  18. #
    Priscillaposted December 31, 2014 at 3:11 pm

    I made a batch of these cookies and they were amazingly delicious!!! 😀 I never thought I could bake, and certainly not cookies, and then I came across your site and saw all of these delicious peanut butter recipes and have been hooked since! 😀 I’ve just tried the peanut butter cupcakes today with dark chocolate frosting and they were extremely delicious as well!! Thank you very much Sally for sharing these wonderful recipes (and in particular these delicious Peanut Butter recipes!!) 😀


  19. #
    Amyposted January 1, 2015 at 11:22 am

    I made these for my husband’s birthday and coated one half of the cookie in chocolate with crushed peanuts. SO delicious and absolutely devoured. Thanks for another go-to cookie recipe.


    • Sallyreplied on January 1st, 2015 at 6:00 pm

      Sounds amazing. I’ll have to try that Amy!


  20. #
    Allisonposted January 2, 2015 at 8:34 pm

    I would give these a 5 star rating for texture but a 4 star rating for taste. I would not call this cookie a peanut butter cookie – more like a sugar cookie with peanut butter. The family agreed that there was not enough peanut taste. I will be going back to my original peanut butter cookie recipe.


    • Patriciareplied on May 12th, 2015 at 3:37 pm

      I have the same comment….Not enough P.B. flavor. Maybe the chips and more P.B. would help. What is your original recipe, Allison ? Patricia


  21. #
    melodyposted January 4, 2015 at 1:50 pm

    What are nutrition facts on this?


  22. #
    RKposted January 4, 2015 at 4:24 pm

    I added 2 tsp. of curry to the sugar before rolling the cookies. Delicious!


  23. #
    Loriposted January 7, 2015 at 10:13 pm

    These cookies are amazing!!! Thank you for all of your extra tips…room temp. eggs and butter and refrigerating the dough before baking :) These were a huge hit with my family. I will definitely be making these again!


  24. #
    Charismaposted January 10, 2015 at 7:19 am

    Hi Sally,
    Hello from Sr Lanka. Love your blog. Tried these cookies and they came out perfect! Halved the recipe; chilled for a day ; used Jiffy creamy peanut butter. Thank you so much for everything you do and for sharing your passion with us!


  25. #
    Maryposted January 10, 2015 at 5:51 pm

    Hi I made the batter as directed and chilled it overnight. However, my dough is very dry and crumbly. I baked a few cookies but they didn’t come out like everyone is raving about – mine are pretty dry. Where could I have gone wrong?? I want to salvage the remaining batter so any suggestions will help.


    • Sallyreplied on January 11th, 2015 at 10:12 pm

      What kind of peanut butter did you use? A natural variety? I prefer Jif or Skippy brands. Do you also think you may have overmeasured the flour? The crumbly dough is what makes me think the flour could have been overmeasured.


  26. #
    amyposted January 10, 2015 at 9:55 pm

    My son LOVES these cookies with Butterscotch Chips inside. It is also yum with led butter and Moore PB, great recipe though. I passed over both Martha Stewart and Food Network in favor of this recipe because it most jogged my memory of my Mom’s old greasy, hand written recipe card:)


  27. #
    Rachelposted January 11, 2015 at 1:23 pm

    Is there any modification that might allow me to make this recipe with one egg?


  28. #
    Larissaposted January 11, 2015 at 3:25 pm

    These cookies were so good and not too sweet! I made them last minute to bring to a party and everyone raved about them.
    You really don’t need to chill the dough. I shaped the dough with a round tablespoon and didn’t imprint with a fork and the cookies maintained their shape.


  29. #
    Uposted January 12, 2015 at 2:28 pm

    these are great! I usually make the crispy ones, and finally one day my family told me they like them soft. I never bothered to ask if they liked the crispy ones because they ate them. Now that I know what they prefer, it’s fun to watch them disappear so quickly!


  30. #
    Emmieposted January 13, 2015 at 7:46 pm

    i love these!


  31. #
    Sadafposted January 25, 2015 at 9:54 pm

    I just baked these cookies and they turned out purr-fect (my cat kept sneezing while these were in the oven). I made these for the office at the university, and everyone at home keeps stealing them. I wanted to add Snickers in half of the batch but was too afraid to try the other recipe because my boss wanted classic peanut butter cookies…so I made these cookies and in half just chopped up Snickers,froze them, and then added to the dough before baking, and like I said-purrrfect. Have to keep them in my room so my family doesn’t finish them.
    Thank you for the amazing recipe.


  32. #
    Llanitaposted January 26, 2015 at 6:50 pm

    I love these. I didn’t wait for the 3 hours because I hadn’t read the recipe all the way through and I wanted to get them done. Instead I put the dough in the freezer for an hour and then made the cookies.


  33. #
    drew458posted January 28, 2015 at 7:26 pm

    For those wanting even more peanut taste, try substituting some peanut flour for the regular flour. A cup should be fine with this recipe. Peanut flour is a little hard to find, and, and comes in light and dark roast, low and high fat – 4 varieties, plus blends. Dark high fat (28%) has the most flavor. Make this recipe as written a couple times until you know how moist the dough should be, because some peanut flours may require you to add a little more liquid (butter & egg). A pound of flour gives you just over 4 cups, and costs about $6-$7 delivered when you buy 4 or 5 pounds at a go.

    A less expensive way could be to use the blocks of ground peanuts used in Thai satay, about $2 per cup, available at most Asian grocers. This may not be defatted as much as the actual flour though, and most have a little bit of added spice.

    Peanut flour might just be the secret ingredient that makes your cookies taste “larger than life”.

    Peanut oil as a butter substitute … the oil has almost no peanut flavor, and will change the cookie texture.


  34. #
    Lisa Langhartposted January 31, 2015 at 8:50 pm

    I, too, found the dough on the recipe to be crumbly and dry. Is it really supposed to be 3 cups + 2 Tbs. Of flour?


  35. #
    Samposted January 31, 2015 at 11:25 pm

    Can you use salted butter if you don’t put in the salt?


    • Sallyreplied on February 1st, 2015 at 8:46 am

      Yes, omit the salt.


  36. #
    Wandaposted February 2, 2015 at 2:24 pm

    My daughter made a batch and kindly brought about 10 over for her dad and I. I am a cookie freak. The only pb cookies I normally eat are Nutter Butters and Girl Scout pb cookies. I have never had a homemade pb cookie that I actually liked until yesterday. These are the Best pb cookie I have ever had. My husband has had 2 and there are 2 left. Yes, I am fighting back the need to devour them. These knocked down my 2 (mentioned above) to second and third place. These are so good, I had to write this comment. Well done!


  37. #
    Kelliposted February 2, 2015 at 9:04 pm

    This is the first time I have ever made home made peanut butter cookies and I am so glad I found this recipe. They are so good. I don’t really care for crunchy cookies and thank goodness these turn out soft. Thanks for sharing the recipe :)


  38. #
    Audraposted February 7, 2015 at 2:13 pm

    If the dough is frozen, what are the baking directions ?


    • Sallyreplied on February 7th, 2015 at 2:17 pm

      Sorry, I thought I included that! Bake frozen cookie dough balls (do not thaw) for 1-2 extra minutes.


  39. #
    Ramziposted February 9, 2015 at 11:26 am

    Hey Sally, and everyone else.

    I was wondering whether anyone has tried to make these by fitting the dough to the size of the tray (brownie style) rather than make them into individual cookies?

    I do this with my chocolate chip cookies, so I was wondering how it would affect consistency. I plan on doing this regardless, unless somebody posts in time to stop me if it’s a giant no no, so I’ll let you guys know how it goes.


  40. #
    Jenposted February 9, 2015 at 11:43 pm

    Hi Sally! As a fellow PB lover these sound delish!! Was wondering if you think these would work baked in a muffin tin as a cookie cup? Or do you think they’ll fall in the center?


    • Sallyreplied on February 10th, 2015 at 7:30 am

      Jen, to be honest, I do think they will fall in the centers. Cookie cups usually always fall, at least a little bit anyway. Why not give it a try though? You can bake only a couple cookie cups and let them cool and see how they look. If you aren’t pleased, then you can use the rest of the cookie dough to make regular cookies. I’m unsure about the bake time for the cookie cups.


  41. #
    Kathyposted February 10, 2015 at 6:31 pm

    Could I use self rising flour I was wanting to make them now & I don’t have any baking powder Thank you


  42. #
    Vickiposted February 11, 2015 at 1:09 pm

    I can’t wait to make these cookies! I love your recipes! So easy to follow and amazing results!


  43. #
    deetzposted February 12, 2015 at 10:49 am

    These were absolutely delicious! Soft, chewy, and perfect!


  44. #
    Ellieposted February 12, 2015 at 7:59 pm

    i accidentally melted the butter slightly in the microwave… Any suggestions to solving this or am I doomed?


  45. #
    Deborahposted February 21, 2015 at 12:48 pm

    Are you going to set up a website for Sally’s Candy Addiction?


  46. #
    Loriposted February 21, 2015 at 4:24 pm

    If spring doesn’t come soon my family will be in trouble. Too much cold weather and baking. I made these today and they were wonderful. My whole house smelled of yummy peanut butter!


  47. #
    Julieposted March 1, 2015 at 4:38 pm

    Well my all time favorite cookie did not turn out perfect :( I do think my mistake was leaving my butter out too long. I found that when mixing my sugars and butter, it stayed oily and gritty looking. After refrigerating overnight, I ended up with a “bready” texture or maybe a short bread cookie. Maybe my flour measurement was off? Could the too soft butter have been the culprit? Definitely did not end up with a soft chewy cookie.


    • Sallyreplied on March 1st, 2015 at 7:59 pm

      I fear the butter was much too soft. You should have a creamy butter/sugar mixture after the creaming step. I would also pay attention to your flour measurement as well. Spoon and level; do not scoop your flour.


  48. #
    Deeposted March 4, 2015 at 8:41 pm

    Just want to say that I made 6 dozen of these at Christmas. Took them to work. They were gone by noon!!! By popular demand I’m making more for tomorrow hahaha. Rave reviews from co-workers. I think they had cookies for lunch…Thanks for this recipe!


  49. #
    staceyposted March 11, 2015 at 4:58 am

    Big gratitude from Russia))
    Amazing cookies!


  50. #
    Teen Bakerposted March 23, 2015 at 11:11 am

    I made these yesterday for my brother’s birthday party and they were a big hit. He said (with a mouthful of them) that they were better than the mix, which he loves! My mom gave them two thumbs up (a hard thing to get considering she is so so picky about her pb cookies) and even I was shocked at how awesome they were!

    I finally found my favorite pb cookie recipe – thank you, thank you!


  51. #
    Gayatriposted March 23, 2015 at 12:40 pm

    These were just perfect!! Soft and chewy perfection :) Thank you for always having the best classic recipes!


  52. #
    janposted March 28, 2015 at 10:38 am

    just made these using chunky peanut butter and everyone here is gobbling them up.. lovely.. crunchy on the outside, light and moist inside .. yummm


  53. #
    Candiceposted April 1, 2015 at 12:09 am

    Hey Sally!
    I was looking to make these over the weekend but could you help me out with something? I tried one of your other cookie recipes where chilling was mandatory but it was tough to form them after being chilled. Would it be possible to form the balls of dough beforehand and put them on a tray to chill then stick it in the oven and bake it that way? If that works it’d help a lot :) Thanks for the recipes!! These look delicious!


    • Sallyreplied on April 1st, 2015 at 8:28 am

      Candice, sometimes cookie dough is too soft and sticky to form into balls right after preparing. So, I usually chill the dough as recommended and then let the dough sit out at room temperature for around 20-35 minutes (depending on how much dough I’m working with) to slightly soften. The chilling step helps solidify the dough and allows the flavors in the dough to mingle. Allowing the dough to sit out after chilling and before rolling helps make the dough easier to scoop/handle.


  54. #
    Amatullah Smithposted April 10, 2015 at 10:20 pm

    This is my go-to peanut butter cookie recipe. I’ve made them countless times, with success every time! The dough freezes quite well and, though the notes on the recipe advise you to not thaw the dough out, I accidentally did before I read that, and the cookies turned out perfectly. Also, it advises to not soften butter in the microwave, but that’s the way I’ve done it the majority of the time, without the finished product suffering at all. Definitely a five out of five star recipe.


  55. #
    Gabrielleposted April 14, 2015 at 1:15 pm

    I made these cookies for bible study last week and they were a hit! Only thing i chabged was that I used crunchy peanut butter. I also refrigerated the dough for 24 hrs. Best PB cookies I’ve ever made!


  56. #
    Erikaposted April 28, 2015 at 7:21 pm

    Made these cookies today. Absolutely wonderful combination of texture and flavor! Thanks for sharing the recipe.


  57. #
    Salome Ellenposted May 11, 2015 at 4:51 pm

    These taste and look great, but I was really surprised by the number of cookies the recipe made. It specifies 1 & 1/2 T per cookie, with a yield of 30. I used my 2T cookie scoop — my husband likes large cookies — and it still made 39. That’s more like 50 cookies at 1 & 1/2 tablespoons per…


  58. #
    Lori Gordonposted June 13, 2015 at 8:52 pm

    I just made these today! i am not a fan of jiffy or that other peanut butter but my boyfriend loves jiffy, so i used it in the recipe. Anyways, i put 1 tsp of cinnamon in the mix and omg! SO SO GOOD! this will be my go too cookie recipe…… love love it!


  59. #
    Elisabethposted June 16, 2015 at 6:01 pm

    I am having a baking marathon for my boyfriend’s 30th birthday and I’m sure these cookies will be a hit at the party! Some vegan friends are coming too, so I thought I’d try to make this recipe vegan and I am pleased to say that it worked really well. I used natural peanut butter, vegan margarine instead of butter and replaced the eggs with two medium sized ripe mashed bananas. The bananas add to the sweetness, so I added a little bit of lemon juice to the dough as well because I had already put in the sugar and didn’t think of reducing it a bit before. The dough turned out very soft and I chilled it 24h. The cookies just came out of the oven and I am really pleased with the result as I don’t have much experience with vegan baking :) Obviously the taste of the banana comes through but I find it goes well with the peanut butter. I will definitely make them again, both with eggs or vegan!


  60. #
    Kimmyposted June 23, 2015 at 3:19 pm

    Thank you so much for sharing this recipe! I’ve made a few other versions and none compare to this one! It was definitely hard to wait the 3 hrs of chilling time, but so worth it. These were a big hit at my house and with my husband’s co-workers. Will be using this recipe from now on! Thanks again!!


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