Peanutbutter cookies are my second favorite after chocolate chip.
I have made these about 10 times. They are my very favorite peanut butter cookies!
can’t wait! My husband LOVES peanut butter cookies!
Has anyone tried the chocolate version? I am a peanut butter/chocolate fan!
That does sound good!
I made the chocolate version. Pretty good. Best hot out of the oven.
I’ve already made these and loved them! I’m tempted to make again.
I have both doughs (pb and pb/choc) resting in the fridge. my pb dough was very much on the soft side so i added a TBSP of flour and let it rest in the fridge. I hope it doesn’t ruin them.
I can’t wait to bake these up!
These were quite good, but not chewy enough for me.
I reduced the baking time to 11 minutes the second time I made them, and they were much nicer.
I just made a 1/2 batch of these, which gave me 30 cookies. I added mini chocolate chips and reduced the amount of chopped peanuts, so there would still be a few bites of the cookie without any mix-ins.
My family really loves these!
I think I would prefer these without the peanut mix-ins, but I’m worried that they may be essential to the structure of the cookie. Between the butter and the peanut butter, this dough has substantially more fat per flour than most cookie doughs. Has anyone tried leaving out the mix-ins?
I didn’t have peanuts, so I subbed peanut butter chips. That seemed to work pretty well.
I used no mix-ins and the cookies were fine. I did chill the dough after making balls, then criss crossed the cool dough before popping in the oven to minimize spreading. Worked like a charm!
Oh, and I baked mine for 10 minutes, but they might have been a bit smaller than Dorie’s – I got 27 out of half a recipe.
I didn’t use any mix-ins either, and a 1 tablespoon scoop and got 57 from a half a recipe! Delicious, though, but lots more cookies than I expected.
:)
I made these last night. I added 1 cup chopped nuts (that’s all I had). I thought they were delicious, crisp edges and a chewy middle. Yes, they are loaded with butter/fat, I guess that’s why I like them!
My waistline really wishes there would be a few TWD recipes I didn’t like.
A bit off topic, but guess what just arrived in the mail? Dorie’s new book!
I just got mine, too!!!!!!!!!!!! Lets start blogging 2.0!
Ooooh, I’m so jealous! Mine is on its way — I can’t wait to read it!
Im working on the new blog now, like its my job. Hoping to post something about it by the end of the weekend. Waiting on some of the fine details to come together. So excited!
Laurie, in case we haven’t said it recently, you rock!
I hope you have some time to look at the book, it’s beautiful and the recipes look yummy.
Yay! You are the best!
How long do these cookies stay fresh in a tupperware container sitting on the counter? If I made them Monday, would they still be good enough to bring to Rosh Hashanah dinner on Wednesday?
Jessica, I’m sure they will be fine for Rosh Hashana on Wednesday!
Shana Tova :-)
I made these yesetrday and sitting in tupperware are still going strong (if not disappearing) and I’m certain that they’ll be great tomorrow as well, so I say go for it :)
Ps. Underbake these by a min or so to get a wonderfully chewy center. Yum!
Thanks ladies! VERY excited to try these!
I can’t wait to try these.
But on an unrelated note, I got my copy of Around My French Table today…yippee! Looks beautiful.
Did anyone see the cover quote from Ina Garten: “I’ll be working my way through every easy, delicious recipe.” Ina, join us!
I am slaving away on the new blog as we speak. Its underway. :) Hoping to have a teaser post up for you by the end of the weekend. I am soooo freaking excited about it.
Did anyone else get soft cookies? When Googling this recipe, I found that everyone else who made them described them as “crisp” – mine were soft. Did I do something wrong??
no, mine were for sure soft.
I can’t wait to try these. AND. . I got Dorie’s new book in the mail this week and it all looks delicious!!
As far as hard versus soft, I know that when I bake my grandma’s peanut butter cookie recipe, I bake them just until they’re set, maybe 10 minutes, and they stay soft. However, I remember when my gram made them they were more dry and crunchy (gramps liked them that way, for dunking in his coffee). She baked them for 20-25 minutes.
I don’t know if Dorie’s recipe is the same, but you might be able to control their texture with longer or shorter baking time.
Mine were crisp – even the ones that were only lightly browned. So if you want them softer, be sure to bake for less time. They are great! I like the chopped peanuts and I added mini chocolate chips to half of the batch.
I’ll be late again, but I’m coming, assuming Earl doesn’t do anything weird to Truro. The oven is scheduled for fixing on Wednesday!
These are some of the best pb cookies I’ve ever made or eaten. I used natural peanut butter (Trader Joe’s) because that’s the only kind I keep, and my peanuts were honey roasted ones. I’m trying not to eat them all tonight. I will definitely make these again, maybe with chopped dark chocolate the next time.
i used natural PB, too, despite the recipe’s warning not to. it was all i had, and i didn’t feel like buying a whole jar of jif just for one recipe. i added a blob of golden syrup/corn syrup to it just to junk it up a bit! worked great.
Despite not using almost ever pb (It’s not common at all in Italy) we all loved them !!
Hi All,
Been gone a while and it is nice to be back. Peanut butter crisscrosses on Labor Day, who knew? Given it is a very cool Labor Day weekend in Minneapolis, it worked out quite well.
The recipe went smooth. Would like to have weights for the peanut butter and chopped peanuts vs the volume measures. My first time trying to figure out a pinch of freshly grated nutmeg!
I only made two baking trays of 12 each. My goal was to freeze the rest. Mmm, the cookie dough tasted good!
They baked off fine. No I just have to wait for them to cool!
Tuesdays with Dorie 
Peanutbutter cookies are my second favorite after chocolate chip.
I have made these about 10 times. They are my very favorite peanut butter cookies!
can’t wait! My husband LOVES peanut butter cookies!
Has anyone tried the chocolate version? I am a peanut butter/chocolate fan!
That does sound good!
I made the chocolate version. Pretty good. Best hot out of the oven.
I’ve already made these and loved them! I’m tempted to make again.
I have both doughs (pb and pb/choc) resting in the fridge. my pb dough was very much on the soft side so i added a TBSP of flour and let it rest in the fridge. I hope it doesn’t ruin them.
I can’t wait to bake these up!
These were quite good, but not chewy enough for me.
I reduced the baking time to 11 minutes the second time I made them, and they were much nicer.
I just made a 1/2 batch of these, which gave me 30 cookies. I added mini chocolate chips and reduced the amount of chopped peanuts, so there would still be a few bites of the cookie without any mix-ins.
My family really loves these!
I think I would prefer these without the peanut mix-ins, but I’m worried that they may be essential to the structure of the cookie. Between the butter and the peanut butter, this dough has substantially more fat per flour than most cookie doughs. Has anyone tried leaving out the mix-ins?
I didn’t have peanuts, so I subbed peanut butter chips. That seemed to work pretty well.
I used no mix-ins and the cookies were fine. I did chill the dough after making balls, then criss crossed the cool dough before popping in the oven to minimize spreading. Worked like a charm!
Oh, and I baked mine for 10 minutes, but they might have been a bit smaller than Dorie’s – I got 27 out of half a recipe.
I didn’t use any mix-ins either, and a 1 tablespoon scoop and got 57 from a half a recipe! Delicious, though, but lots more cookies than I expected.
:)
I made these last night. I added 1 cup chopped nuts (that’s all I had). I thought they were delicious, crisp edges and a chewy middle. Yes, they are loaded with butter/fat, I guess that’s why I like them!
My waistline really wishes there would be a few TWD recipes I didn’t like.
A bit off topic, but guess what just arrived in the mail? Dorie’s new book!
I just got mine, too!!!!!!!!!!!! Lets start blogging 2.0!
Ooooh, I’m so jealous! Mine is on its way — I can’t wait to read it!
Im working on the new blog now, like its my job. Hoping to post something about it by the end of the weekend. Waiting on some of the fine details to come together. So excited!
Laurie, in case we haven’t said it recently, you rock!
I hope you have some time to look at the book, it’s beautiful and the recipes look yummy.
Yay! You are the best!
How long do these cookies stay fresh in a tupperware container sitting on the counter? If I made them Monday, would they still be good enough to bring to Rosh Hashanah dinner on Wednesday?
Jessica, I’m sure they will be fine for Rosh Hashana on Wednesday!
Shana Tova :-)
I made these yesetrday and sitting in tupperware are still going strong (if not disappearing) and I’m certain that they’ll be great tomorrow as well, so I say go for it :)
Ps. Underbake these by a min or so to get a wonderfully chewy center. Yum!
Thanks ladies! VERY excited to try these!
I can’t wait to try these.
But on an unrelated note, I got my copy of Around My French Table today…yippee! Looks beautiful.
Did anyone see the cover quote from Ina Garten: “I’ll be working my way through every easy, delicious recipe.” Ina, join us!
I am slaving away on the new blog as we speak. Its underway. :) Hoping to have a teaser post up for you by the end of the weekend. I am soooo freaking excited about it.
Did anyone else get soft cookies? When Googling this recipe, I found that everyone else who made them described them as “crisp” – mine were soft. Did I do something wrong??
no, mine were for sure soft.
I can’t wait to try these. AND. . I got Dorie’s new book in the mail this week and it all looks delicious!!
As far as hard versus soft, I know that when I bake my grandma’s peanut butter cookie recipe, I bake them just until they’re set, maybe 10 minutes, and they stay soft. However, I remember when my gram made them they were more dry and crunchy (gramps liked them that way, for dunking in his coffee). She baked them for 20-25 minutes.
I don’t know if Dorie’s recipe is the same, but you might be able to control their texture with longer or shorter baking time.
Mine were crisp – even the ones that were only lightly browned. So if you want them softer, be sure to bake for less time. They are great! I like the chopped peanuts and I added mini chocolate chips to half of the batch.
I’ll be late again, but I’m coming, assuming Earl doesn’t do anything weird to Truro. The oven is scheduled for fixing on Wednesday!
These are some of the best pb cookies I’ve ever made or eaten. I used natural peanut butter (Trader Joe’s) because that’s the only kind I keep, and my peanuts were honey roasted ones. I’m trying not to eat them all tonight. I will definitely make these again, maybe with chopped dark chocolate the next time.
i used natural PB, too, despite the recipe’s warning not to. it was all i had, and i didn’t feel like buying a whole jar of jif just for one recipe. i added a blob of golden syrup/corn syrup to it just to junk it up a bit! worked great.
Despite not using almost ever pb (It’s not common at all in Italy) we all loved them !!
Hi All,
Been gone a while and it is nice to be back. Peanut butter crisscrosses on Labor Day, who knew? Given it is a very cool Labor Day weekend in Minneapolis, it worked out quite well.
The recipe went smooth. Would like to have weights for the peanut butter and chopped peanuts vs the volume measures. My first time trying to figure out a pinch of freshly grated nutmeg!
I only made two baking trays of 12 each. My goal was to freeze the rest. Mmm, the cookie dough tasted good!
They baked off fine. No I just have to wait for them to cool!
Kevin