"These classic cookies don't get much easier." — Chef John
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packed brown sugar
creamy peanut butter
1 1/4 cups
I followed the recipe exact, only using super chunk peanut butter because that was all I had on hand. They turned out absolutely beautiful, just like peanut butter cookies are supposed to look. SIDE NOTE: My issue with making cookies lately is with the heat, they get.......weird, even with how fast the family can eat them. This cookie turned out perfect and it was a small enough batch that I didn't have to worry about the cookies "wilting" in the heat. My husband called me this morning and said that not only did they hold up well in Tupperware for his lunch but his co-workers liked them, too.
Though an easy recipe, the texture of the cookies was grainy, entirely too salty and sweet for my taste, and not peanut buttery enough. Edible, but not really enjoyable.
Excellent cookies! The best peanut butter cookies I have ever made! I did change one thing though. I used 1/4 cup of whole wheat flour and decreased the 1 cup white flour by a little bit. Baking also took 5 minutes longer in my oven.
This is a very easy recipe. It was simple and extremely tasty! I didn't use the silicone baking mat though, i only a standard cookie sheet.
I'm all about a chewy cookie and these are so chewy yet crunchy on the ouside, so good!! And simple to make too!!
My Mom's recipe calls for 1/2 t. ground cinnamon ...and that simple ingredient really enhances the peanut flavor!
follow recipes exactly. don't add extra butter. i also added chocolate ghiradelli powder on my second time to get rid of it. added nice kick. turned out great!
These cookies are easy and yummy! They are great the way they are, but I decided to add white chocolate chips and coconut. It made these cookies even better. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Peanut Butter Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 123
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