Recipe: Peanut Butter Cookies

Peanut Butter Cookies, Courtesy:
Peanut Butter Cookies, Courtesy:

We all know that I am not a great baker. But, I’m learning! In my last lab for my Culinary Arts 1 class, I made peanut butter cookies.  Why have I not done this before? The photo shown above is not of my cookies, but mine looked pretty darn similar.  I forgot to press the dough with a fork before baking the cookies. This helps flatten the thick dough a bit, so that they don’t cook into dense, small, domes.  Still, they tasted great.

12 oz. butter
8 oz. brown sugar
8 oz. sugar
1 tsp. salt
12 oz. peanut butter
4 oz. eggs
16 oz. flour
1 tsp. baking soda


  1. Cream together the butter, sugar and peanut butter until light and fluffy.
  2. Add eggs and beat until smooth.
  3. Sift together flour, salt and baking soda, and fold into the butter mixture by hand or very slowly with mixer.
  4. Drop dough on to parchment-lined baking sheet and press dough with a fork to partly flatten.
  5. Bake on parchment at 325F (convection) for 6-12 minutes. If using a non-convection oven, increase cooking time until a pick inserted into the center of cookies comes out dry.

Food Mingle Blog Alternatives and Substitutions:

  • Variation: add 10 oz. chocolate chips to the dough, to make peanut butter-chocolate chip cookies.
  • Roll dough balls into confectioners sugar to give the cookies a nice shine, before pressing with fork.

Yield:  48 cookies

Source: Culinary Arts 1: Fundamentals of Food Preparation – Lab Manual,” Monroe Community College, Department of Hospitality Management, Chef Gerald Brinkman, M.S.Ed., Assistant Professor and Michelle M. Bartell, M.A., R.D., CDN, Professor



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