Peanut butter change-ups from Dorie's Cookies (page 152) by Dorie Greenspan

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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

  • hbakke on August 24, 2020

    This is a good peanut butter cookie. The dough didn't spread much from the cookie scoop shape in the oven, but that's fine with me. Initially the cookies were very crumbly, but hardened more the next day. Everyone loved these.

  • Rutabaga on May 09, 2018

    Very nice; I wouldn't say they're my favorite peanut butter cookies, as I love the flourless kind, but they do have a strong peanutty flavor (I used Justin's creamy peanut butter) and a pleasant sandy texture. I used turbinado sugar in place of brown because that's what I had on hand, so that probably contributed to the texture.

  • someryarns on March 29, 2018

    I think this is my favorite peanut butter cookie ever!

  • stef on March 23, 2018

    A great peanut butter cookie. I made them smaller and baked them for 17 minutes. Requested for coffee by my guild

  • clcorbi on May 18, 2017

    These aren't as intensely peanut butter-y as my preferred 4-ingredient recipe from Smitten Kitchen, but they are nevertheless quite good. I like how chewy and buttery they are. I had a very light hand with the sugar sprinkle on top--next time I'll go for a bit more, because I liked how it caramelized in places.

  • twoyolks on January 23, 2017

    Really good peanut butter cookies. They manage to have a lot of peanut butter flavor without being dry.

  • Kfaber on December 20, 2016

    Delicious peanut butter cookies with a softer center than expected. So good!

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