Big, super-nutty peanut butter cookies from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • peanut butter
  • dark brown sugar
  • all-purpose flour
  • butter
  • sugar
  • roasted salted peanuts

Where’s the full recipe - why can I only see the ingredients?

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

  • DavidandValerie on February 25, 2021

    David's favorite. Add 3/4 tsp table salt to butter if using unsalted butter. Used Jif smooth and no extra nuts. each cookie about 4 tbsp dough. bake 12 min for soft sort of chewy cookies.

  • ashallen on September 14, 2019

    My current favorite peanut butter cookies. Deep peanut flavor, moist center, moderately chewy. Instead of white sugar + dark brown sugar as called for in the recipe, I usually use a bit less light brown sugar + 1 tbsp unsulfured molasses. The molasses adds some additional complexity to the flavor and makes the cookies a bit moister and chewier. The recipe's worked with either chunky or creamy peanut butter and with or without chopped peanuts (though they can seem a bit sweet without the peanuts). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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