I made these cookies last week and I’ve been meaning to post them ever since but I seem to have misplaced my wit. I just can’t think of a fun peanut butter cookie related story. But I don’t want to hold back any longer, so all you need to know is these cookies are delicious, fun to make, and everyone loved them. To quote Forrest Gump, “that’s all I have to say about that.” Go get your bake on.


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • pinch of nutmeg
  • 2 sticks (one cup) unsalted butter, at room temperature
  • 1 cup peanut butter
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups chopped peanuts
  • 1/2 cup granulated sugar for rolling


1. Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and nutmeg. Set aside.

3. Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for 1-2 minutes, until smooth and creamy.  Add the peanut butter and beat for another minute.  Add the sugars and beat for an additional 3 minutes.

4. Add the eggs to the peanut butter mixture and beat for one more minute.  Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing until just combined. Do not overmix.  Mix in the chopped peanuts.

5. Pour the ½ cup of sugar into a small bowl.  Take a rounded tablespoon of dough and roll  between your palms to form a ball.  Roll the ball in the sugar to coat, then place on the baking sheets, leaving 2 inches between each one.

6. Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentations.

7. Bake for about 12 minutes until the cookies are slightly colored and still a little soft.  Let the cookies cool on the sheet for 1-2 minutes before transferring to a wire rack.  Cool to room temperature.


Source: Adapted from Annie’s Eats