Salted peanut butter cookies from Smitten Kitchen by Erin Patinkin and Agatha Kulaga and Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 09, 2020

    Skippy natural pb worked well. With my large cookie scoop, 1/2 recipe yielded 10 cookies, which baked in 18 minutes (maybe could have gone 19 min). I froze the dough 15 minutes before scooping and 3 hours afterwards. The cookies flattened somewhat but were still domed in the center. They were quite soft inside and very rich (not surprising). My family loved them - weirdly, even the cat. My husband especially liked the salt on top. My son wanted more crunch, so next time I'll try crunchy pb.

  • Rutabaga on May 30, 2020

    Wonderful! And so, so simple. My cookies were a little flatter, even after the dough rested in the freezer for 15 minutes, but that's because my scoops were flatter to begin with. They are delicious on their own or with milk, but I think they would also be wonderful crumbled over vanilla ice cream and topped with hot fudge.

  • sarahkalsbeek on June 16, 2019

    These are incredible!! I know she says they are best with a peanut putter like Skippy, but we used a natural peanut butter (with no sugar or oil added, only peanuts and salt) from whole foods and they turned out perfectly. Absolutely amazing!

  • rionafaith on July 30, 2018

    Some of the easiest cookies ever. I used TJ's natural creamy peanut butter instead of the recommended Skippy, and dark brown sugar instead of light brown, and it was all good. I chilled the dough in the freezer both before and after scooping, for maybe double the recommended minimum time, and they held their domed shape quite well. They do look underbaked when pulled but firm up while cooling. The coarse salt on top is essential -- I used fleur de sel.

  • clcorbi on December 19, 2017

    I can't believe I haven't reviewed this recipe, because it's our very favorite house cookie. I made these again for our Christmas cookie tray, and they were the biggest hit out of all the cookies. I always make these with Skippy peanut butter and generally take the time to freeze them on the baking sheet before baking--it really does make a difference and they turn out so lovely and tall and chewy. Even if I don't have time to do that, I just compensate by under-baking them and the texture is still great. The sea salt on top is definitely essential. These are sweet, so bear in mind if you like a more refined cookie you might want to decrease the sugar a bit. To us they are perfect and far superior to any other peanut butter cookie recipe I've tried.

  • louie734 on January 02, 2016

    Made for my Christmas cookie trays, happy to find a flourless cookie for the gluten-free among us. Scooped dough balls (the big end of a melon baller worked) and tossed them into a tupperware, then baked the next day. Experimented with pressing a few choc chips into the tops - they got displaced by the aggressive rise, even without any leaveners. Chunky gray salt on top, just a few good crystals. Next year want to find a fudgey, truffley filling for these more interesting, grown-up PB cookies.

  • sldoug on December 23, 2015

    Made December 2015. Followed the recipe almost exactly except I doubled the vanilla. Used a #50 scoop and didn't chill the cookies at all. Baked them for 14 minutes. They spread minimally and were nicely crispy and chewy after cooling (as described in the recipe). I turned some of them into peanut blossom cookies using Dove chocolates (what I had) and while my kids loved the melty chocolate on top, I found them to be excessively sweet. I think a thin chunk of dark chocolate would be nice (if you like such things) and I've made a similar recipe with orange zest that turned out very nicely, so I might also try that here. I don't usually love peanut butter cookies but I love the simplicity of these and, as far as peanut butter cookies go, these are quite good.

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