“A recipe from Lee Zalben's mother - Zalben is the creator and owner of Peanut Butter & Co. The nutritional information is inaccurate, as it includes all the variations; the basic recipe is, per cookie: 139 cal, 9.8g fat, 118mg sodium, 10.2g carbs, 4.0g sugar, 4.1g protein. The recipe appeared on Serious Eats on 9 Dec 2009 at http://bit.ly/87lM6g”
READY IN:
35mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, break up the cookie dough. Mix in the peanut butter, trying not to overwork the dough, until well blended.
  3. Form the dough into 1" balls, and place them on an ungreased cookie sheet, 2" apart. Flatten each ball with the tines of a fork, pressing twice at right angles to form a cross-hatch.
  4. Bake on the center rack of the oven 10-14 minutes, or until golden brown. Do not overbake.
  5. Cool 5 minutes, then transfer to a rack until room temperature. Store in an airtight container at room temperature.
  6. Honey-Nut Fingers: use honey-flavored peanut butter. Form each cookie into a small log, about 3" long and 1/2" square. Top each log with peanuts before baking.
  7. Peanut Butter Chocolate Chip Squares: Mix in chocolate chips with peanut butter. Roll dough to about 1/4" thickness on a lightly floured surface, and cut into squares.
  8. Nutty Sugar & Spice Cookies: Mix pumpkin pie spice in with the peanut butter. Form into balls and flatten with the bottom of a drinking glass. Sprinkle with demerara sugar before baking.
  9. Cherry-Berry Nutters: Add dried cranberries and dried cherries to dough. Form into small mounds before baking.

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