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Peanut butter cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • peanut butter
  • granulated sugar
  • light brown sugar
  • all-purpose flour
  • butter

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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

  • stef on February 15, 2019

    Yield of recipe is 24. I used a 2 tbls scoop and got 51. 16 minutes on convection. A great peanut butter cookie

  • Zosia on August 21, 2017

    Great cookies! They’re not too sweet, they have a good crunchy texture and they allow the main ingredient to shine. I used smooth peanut butter and added a few tbsp chopped, roasted peanuts.

  • anya_sf on June 24, 2017

    I thought these had good flavor, but they were a bit too dry and crunchy for my taste. I prefer really chewy peanut butter cookies. I could try reducing the baking time, but will probably just use a different recipe next time.

  • lisibit on December 19, 2012

    These peanut-butter cookies are huge and always a hit at work. Use a kitchen scale to ensure uniformity. Photo: http://flic.kr/p/9VaKqg

  • smtucker on April 28, 2012

    Another note: Ingredient list should indicate CHUNKY peanut butter.

  • smtucker on April 28, 2012

    Another wonderful recipe from Flour. Didn't have quite enough Super Chunky Smuckers peanut butter, so used some All Natural Teddies Smooth to get the full amount of peanut butter. Each cookie is 58g of dough. Each cookie is made into a ball before "smooshing" down. Added 5 semi-sweet chocolate to about half the balls for the one chocolate lover in the house and this worked very well.

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