Bake Along – Peanut Butter Cookies

I picked up this magazine on a whim while waiting in line at the supermarket last week.  I love foodgawker, but I’m a total sucker for glossy paged magazines filled with recipes.  It wasn’t until I got home that I got the idea of a bake along.  I love blogging and I love baking so I figured I’d combine the two.  No, I promise I am not becoming a full fledged food blogger.  I’ve been working on some sewing projects like a mad woman this past week (along with getting through Jenin’s party) which is why I’ve been missing in action. But I’m glad that some of you have shown some interest in this, so let’s do this.  I will post at least one recipe a week. I may or may not go through all 100.

Now you all should know that I have a love-hate relationship with peanut butter.  Sometimes I gag at the scent of the stuff, other times there’s nothing I want more than a ooey gooey peanut butter and jelly sandwich with a tall glass of cold milk. Yum. Guess which mood I’m in now?

The taste of the peanut butter in these was light enough that I would actually make these again.  My girls loved these while Rami told me to never make them again. Guess where he falls on the love-hate scale of peanut butter? 
Classic Peanut Butter Cookies  (via Better Homes and Gardens 100 Best Cookies)

1/2  cup butter, softened
1/2  cup peanut butter
1/2  cup granulated sugar
1/2  cup brown sugar or 1/4 cup honey (I used sugar)
1/2  teaspoon baking soda
1/2  teaspoon baking powder
1  egg
1/2  teaspoon vanilla
1 1/4 cups all-purpose flour
Granulated sugar (for rolling cookies in)

1.  Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add the 1/2 cup granulated sugar, brown sugar, baking soda, and baking powder.  Beat until combined, scraping side of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer. I was able to add it all without any problems. Using a wooden spoon, stir in any remaining flour.  If necessary, cover and chill about 1 hour or until dough is easy to handle. I chilled mine and it was still soft and sticky but not to the point that I couldn’t work with it.  

2. Place additional granulated sugar in a small bowl.  Shape dough into 1-inch balls.  Roll balls in sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top.  I dipped my fork in water each time to prevent the dough from sticking.

3. Bake in a preheated oven for 7 to 9 minutes or until the bottoms are lightly browned.  Transfer to a wire rack to cool.  Makes about 36 cookies.

Guess which one didn’t get a water dipped fork?


  • Zayna says:

    Thanks for the recipe Amnah! I actually saw the magazine while I was waiting at the checkstand in Target, but I figured 'why should I buy when I can just wait for Amnah to post the recipes?' Thanks for the tip about dipping the fork in water. How do you get them to come out the same size? I have such a hard time working with cookie dough, I get the taste right, but I can never get it to look like a perfect shaped circle. Yours are simply beautiful!

    • Susan says:

      Use an ice cream scoop, aka cookie scoop. All your cookies will be the same size and a lovely round shape.

  • C says:

    Asalaamu Alaikum

    I'll try these out on the weekend insha Allah. Can use them for Eid. You can put a piece of maraschino cherry on them too to jazz them up.

  • Eva says:

    Assalamu Alaikum mmm looks good, I want to join the bake along too 🙂 I actually found a copy of the magazine and bought it 😉

  • Sharstin says:

    oh wow! love these pretty photos–and i love PB cookies! yum!

  • C says:

    Hey my daughter bought must be a pretty good magazine! I'm running out of peanut butter though. Gotta stock up! Are you going to be putting out any new recipes before eid? I want to get my baking done this weekend insha Allah.

  • Zayna says:

    Amnah, I came on to copy the recipe, but I don't see where it says how much peanut butter to use. I am just not seeing it? Otherwise, can you let me know how much peanut butter the recipe calls for so I can get baking? =) Thanks!

  • Amnah says:

    Thank you for pointing that out Zayna! I can't believe I forgot to list the most important ingredient. I had said "1/2 cup" but without the rest. I'm human 😛

  • Zayna says:

    After I posted the comment, I looked really closely at the recipe in the picture and I figured it out. I actually made them last night and they came out soo good! The fork dipped in water trick worked really well, and my cookies look almost as good as yours! I used the honey instead of brown sugar, and that made them taste so good.
    Thanks again for the recipe!

  • rialive says:

    Salam alaikum!!
    MashaAllah!!! I never thought about taking pics if cooking making process!

    Thank you for the recipee, i have my peanut cookie recipe, it's a bit different than yours..
    thank youuuuuuuuu!!
    sisters hugs!!

  • Eva says:

    horray we finally made them!! with sprinkles of course 🙂

  • dina says:

    these cookies were awesome and easy to make…made them with my kids…they loved them and I loved them. thank you for posting!

  • Rebecca says:

    I made these with my daycare children because they can all eat nuts. It seemed too much sugar for what I’m allowed to give children so instead of the brown sugar and egg I added just under 1/4c honey(all I had left) and 1/4 unsweetened apple sauce. I also added 1/4c oats and handful of nuts. I rolled them in a mix of coconut with a little sugar and after pressing them down I put a dark choc button on them. They were so yummy.

  • Susan says:

    Just made these today to share with my almost 2 yr old grand daughter. I added a cup of chopped pecans ( I doubled the recipe) they are yummy! I use a cookie scoop to get the cookies all the same size, then rolled them into balls. I didn’t roll the balls in sugar but I did dip the fork in sugar before flattening each cookie. P.S. Baking/parchment paper is magic! 😉

  • Bailey says:

    I think I made my a scooch too big because I didn’t get 36 cookies (I got 20). My first batch just came out of the oven and they smell sooo yummy!

  • Annabelle says:

    Can you use crunchy peanut butter ?

  • Jane Machado says:

    You can also dip your fork tines in sugar- works tastily well!

  • Kelly says:

    These were the first peanut butter cookies I have made! They’re delicious. I love the sugar coating, it makes them very presentable. My boyfriend said it’s not much of a peanut butter taste so I tried the recipe a second time. I did one cup of peanut butter rather than just a half cup. That definitely made it have a more peanut butter taste. In my opinion, it’s almost too much so I may do 3/4 cup next time. Thank you for the recipe. 🙂

  • Mary says:

    the cookies were Delish! You can dip your fork into the sugar and it won’t stick. Thank you for the recipe.

  • Linda says:

    That is my tried and true PB cookie recipe that I have used for years. Always a hit. I use an ice cream sytle scoop to make mine all the same and dip the smashing fork into sugar.

  • Astrid says:

    I tried these this morning and added some Nutella as well, and they came out delicious! Defenitly trying these again in the future!

  • Marlene says:

    These cookies are awesome with a Hershey’s Kiss plopped in the middle prior to baking them. The chocolate with the peanut butter is a good taste contrast!

  • Going to make theses tomorrow today the dough then cooking tomorrow thanks anxious to trygeneva

  • Andrea says:

    These are awesome ! Not to sweet but yummy

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