You are in luck today, friends. I am sharing with you how to make the best peanut butter cookies in the world! Triple peanut butter cookies, to be exact.
One of my friends inspired me by posting his recipe, and with such a solid base, I decided to inject even more peanut flavor per square inch. And to make them black bottom cookies, because who doesn’t love a little chocolate with their peanut butter?
Looking for more cookies? Find all my cookie recipes in one place.
Why These Cookies are So Excellent
Peanut butter lovers, these cookies really are for you.
Let’s count the ways I shoved peanuts into these guys:
- one cup of natural, organic peanut butter (you can use your favorite peanut butter here)
- one ounce of peanut butter powder
- 3 oz of chopped peanut brittle, either purchased or homemade like my bacon peanut brittle (and you can leave out the bacon if you want)
Aside from the aforementioned three kinds of peanutty goodness and the chocolate and using Brooks’s base recipe, I think what makes them so spectacular is the long refrigerated overnight rest I gave the dough before shaping and baking.
Letting the dough “ripen” in the fridge does a world of good to your cookie dough:
It allows all the flavors to mingle.
It allows the flour to fully hydrate before baking, making for a much more consistent cookie and one with a bit more chew.
It allows the sugar to go into solution with the water in the dough (from the butter, egg white, and vanilla).
It gives the fats in the dough (butter, peanut butter) a chance to solidify, preventing overspreading
So, pretty much no matter what kind of creaming method drop cookie you’re making–chocolate chip, oatmeal, or even the best peanut butter cookies ever–giving your dough a bit of a chill, from an hour or two up to a few days, can transform a good cookie into a great one and a great cookie into the best cookie.
How to Make Them
Here’s what you’ll need:
- butter: a relatively small amount since there is plenty of fat in the peanut butter. Still, you’ll need 1 stick. I use unsalted and then add salt to taste. Peanut butter cookies need a good amount of salt to bring out the nuttiness
- sugar: for sweetness, tenderness, and browning
- brown sugar: same as granulated, but with a touch more depth of flavor thanks to the molasses. I used dark brown sugar here, but dark or light will do just fine
- honey, maple syrup, or sorghum syrup: you only need a tablespoon, so it’s not strictly necessary, but I do like the added subtle flavor. I used sorghum, but honey or maple syrup would both be lovely substitutions
- vanilla extract: rounds out the flavors
- salt: as I said earlier, peanut butter cookies need a fair amount. I use Morton’s brand kosher salt
- egg: you need 1 large egg. The egg provides structure, some emulsifiers from the yolk, and browning
- natural peanut butter: I specify natural peanut butter here because so many recipes say not to use it. I found it worked just fine, but if all you have is “conventional” peanut butter, that will work too
- baking soda: balances the acidity of the brown sugar and sorghum/honey
- peanut powder: adds a little bulk and texture as well as reinforces the peanutiness
- flour: provides the structure and the basic “crumb” of the cookie. Use all-purpose here
- peanut brittle: chopped pretty finely. Use homemade or storebought
This is a creaming method cookie, and it’s pretty straightforward to make:
- Cream together the butter, sugars, optional sorghum/honey/maple syrup, salt, and vanilla until nice and creamy. I add in the vanilla and salt in this step rather than later. Since fat carries flavor, it makes sense to get those flavors going ASAP!
- Mix in egg until well combined.
- Add peanut butter, peanut powder, and baking soda and cream another minute or so.
- Beat in flour on low speed just until combined.
- Stir/knead in the chopped peanut brittle by hand.
- Wrap the dough in plastic wrap and refrigerate at least an hour or up to 2-3 days. No more than that though.
Portion into even sizes of about 1 1/2 tablespoons each. There’s a cookie scoop exactly that size, and I love it.
You should be able to get 40 cookies from this recipe.
Rolling in Sugar
You’ll note in the recipe that I mix sugar with a touch of salt for rolling the cookies in before criss-crossing with a fork.
I love to add a pinch of salt to all my sweet toppings because it brings balance to the whole escapade, but you can leave it out if you like.
After you scoop your cookies, roll them into balls between your palms.
Then roll the balls in the sugar (or sugar/salt mixture).
PRO TIP: For easy rolling in sugar, put the sugar in a large zip-top bag. Place a few dough balls at a time in the bag, and shake to coat. No mess!
Place them on the baking sheets, 15 to a sheet, press them into thick discs with your palm or the bottom of a glass, and then make the traditional peanut butter cookie criss cross with the back of a fork.
Because of the peanut brittle, there will be some parts that won’t press down, and you may get some cracking around the edges, but all will be well.
You’ll need 3 half-sheet pans. If you only have 2, here’s a tip for you:
PRO TIP: To immediately reuse a hot cookie sheet, run it under cold water for a few seconds and then dry it off.
If you scoop your cookies onto a hot sheet pan, they could end up over-spreading, and then the edges will burn. Boo.
For the Black Bottoms
Melt your preferred chocolate (dark or milk, and yes you can use chips if that’s all you have) along with 10% of the weight of the chips in coconut oil.
So if you have 4 oz chocolate chips, you’ll add 0.4oz coconut oil and melt that together on medium power in the microwave in 30 second bursts, stirring in between.
What you’re doing is making your own coating chocolate, which means it will set up nice and shiny without having to worry about tempering it.
If you baked on Silpat, you can let your cookies cool chocolate bottoms down. They’ll release completely once they are 100% cool.
If you don’t have Silpat, just let the cookies cool with the chocolate sides up.
Q & A
Yes, you can substitute a flax egg for the egg if you’d like. As an egg replacer, stir 1 Tablespoon flax meal into 3 tablespoons water and let sit until thick.
Yes. Use almond butter or sun butter rather than peanut butter. Use almond brittle for the peanut brittle, or leave it out entirely. Omit the peanut powder and increase the flour by 1 oz to 6 oz.
No, but chocolate and peanut butter are just so great together, don’t you think? If you don’t want to make them black bottom cookies, just drizzle the chocolate over the tops of the cookies. Or leave it off entirely.
The best tool for that job is a small, offset icing spatula.
Keep them covered tightly at room temperature for 4-5 days. Freeze for longer storage.
Place completely cooled cookies in freezer bags. Press out as much air as possible before sealing, and freeze for up to 3 months. Thaw the cookies in the bag at room temperature.
If you have any other questions about this recipe or any other, please don’t hesitate to get in touch.
You can leave a comment here, and I will be back in touch in about 24 hours.
If your question in more urgent, you can email me and I answer within about 4 hours.
Either way, I promise to help!
A Note About Measurments
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend.
I really hope you love this recipe, you guys!
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Thanks, and enjoy!
For the Cookies
- 4 oz 1 stick unsalted butter at cool room temperature
- 3.5 oz (1/2 cup) granulated sugar
- 3.5 oz (1/2 cup, packed) dark brown sugar
- (Optional) .75 oz (1 Tablespoon) sorghum syrup, honey, molasses, or pure maple syrup (I used sorghum)
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg at cool room temperature
- 9 oz (1 cup) natural peanut butter (the ingredient list should read just peanuts and salt)
- 1 oz (about 1/3 cup) peanut powder such as Jif or PB2
- 1/2 teaspoon baking soda
- 5 oz (about 1 cup of flour scooped from the container into the cup and leveled off) all-purpose flour
- 3 oz finely chopped peanut brittle
To Finish and Bake
- 1 cup granulated sugar
- 1/2-3/4 teaspoon fine sea salt, (I keep a container of fine salt that I put through the blender to make it very fine--almost a powder--for making popcorn)
For the Black Bottoms
- 1-1 1/2 cups Dark or Milk Coating Chocolate (see Notes for how to make your own)
- In your mixer bowl fitted with the paddle attachment, cream the butter until smooth.
- Add the sugars, optional syrup of your choice, vanilla, and salt. Cream on medium speed until smooth and uniform but not necessarily fluffy.
- Beat in the egg until completely incorporated. Scrape the sides of the bowl and mix a few more seconds.
- Mix in the peanut butter, peanut powder and baking soda until incorporated, scraping bowl as necessary.
- Beat in the flour on low speed until well combined.
- Stir in the chopped peanut brittle until evenly distributed.
- Wrap the dough in plastic and refrigerate for at least an hour or overnight.
To Finish and Bake
- When ready to bake, have 3 parchment-lined cookie sheets ready. Place your oven racks in the upper and lower thirds of the oven and preheat the oven to 350F.
- In a gallon zip top bag, mix the sugar and salt together.
- Portion your dough into 3/4 oz pieces and roll into balls. (If you don't have a scale--and I really want you to get one--you're looking for balls about 1" in diameter).
- Drop the balls, several at a time, into the sugar salt mixture and tilt the bag gently to cover. Place the sugared balls onto the parchment leaving about 1 1/2" between the cookies, and press the balls down slightly to flatten just a bit. Make a cross hatch pattern on top of the cookies with a fork.
- Bake in the upper and lower thirds for 5 minutes.
- Rotate the pans 180 degrees and switch racks, then bake an additional 5-7 minutes until the cookies are golden brown around the edges.*
- Allow to cool on the sheets for a minute or two and then remove to racks to cool completely.
For the Black Bottoms
- Once the cookies are completely cool, melt your coating chocolate** and then use a small offset spatula to spread a think coating on the bottoms of the cookies. Place on Silpat*** until the chocolate has completely set, about 15 minutes. Gently remove them from the Silpat--once the chocolate is completely cool, it will not stick to the Silpat. If any chocolate does stick, press the cookies back down and allow to cool a few more minutes before trying again.
- Store, well sealed, at room temperature for 3 days or wrap well and freeze for up to a month. Allow cookies to come to room temperature before serving.
*After you bake the first two sheets, you can move a rack to the center of the oven to bake the third sheet. If you don't have 3 sheets, make sure you run some cold water on one of your pans to cool it back down before lining with parchment and baking the last of the cookies. I baked my cookies for 11 minutes.
**If you don't have coating chocolate, you can make your own by melting together 150 grams of chocolate and 15 grams of coconut oil. If you know how to temper chocolate, you can also dip them in/spread them with tempered chocolate. You can use candy melts, but honestly I don't think they taste good. You'll be much better off going with the Chocoley coating chocolate or making your own (and yes, you really do need a scale. Please get one).
***If you don't have Silpat, place them chocolate side up on parchment to cool. The coating chocolate probably won't stick to parchment, but just to be safe, chocolate sides up, friends.
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Nutrition InformationYield 40 Serving Size 1
Amount Per Serving Calories 193Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 12mgSodium 169mgCarbohydrates 29gFiber 1gSugar 14gProtein 4g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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And there you have it. I know you will love these cookies. If you’re a peanut butter cookie fan, these really are the ultimate.
Thank you so much for taking the time to read today.
Have a lovely day.