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  • Peanut Butter Cookies
  • Peanut Butter Cookies
  • Peanut Butter Cookies

Peanut Butter Cookies

Food | October 11, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 20
  • 46
  • Easy

The secret to PEANUT BUTTER COOKIES that bake soft in the middle and crunchy on the outside? Chopped salted peanuts, heavy cream and a bit of innovation. These cookies are crazy-good!

Having a collection of much-loved, never-fail, can’t-have-just-one cookie recipes is a great idea. I’m hoping these PEANUT BUTTER COOKIES get added to your collection, just like our CHOCOLATE CHIP COOKIES.

Here’s why I love this recipe so much:

PEANUT BUTTER – Some recipes are really specific about the type of peanut butter to use, whether it be creamy or crunchy. Since this recipe includes chopped peanuts, I always use creamy. I also suggest trying an organic peanut butter, if possible – it gives the cookies a more natural, authentic peanut flavour.

CHOPPED NUTS – The addition of rough-chopped, salted peanuts not only adds a wonderful texture to the cookies, it also gives them a lovely rustic look. Purchase nuts that are already roasted – raw peanuts just don’t cut it.

CROSSHATCH – The distinctive crosshatch pattern on the top of peanut butter cookies first appeared in a recipe published in The Schenectady Gazette in 1932. I adopted the sugar-dipped crosshatch as way of stopping the dough from sticking to the tines of the fork when creating the pattern. You can also dip the fork in warm water for a less-sugary approach.

STEAMY OVENAdding a cup of water into the oven while the cookies bake helps produce soft cookies. Since the recipe produces such a high yield (46 cookies!) why not conduct a test – bake one sheet of cookies with the water present, and another with the oven dry. See which result you like better.

Let’s remember to enjoy these and other nut-based cookies responsibly – make sure you check with friends and family about allergies before you serve.

Rich in texture and flavour, these PEANUT BUTTER COOKIES offer old-fashioned deliciousness with every bite!


4 Responses to “Peanut Butter Cookies”

  1. Carol says:

    Nik, I made the Peanut Butter Cookies this weekend and they were a huge hit. For the second half of the batch, I threw in some chocolate chips -we have some serious chocolate lovers in our household – which worked well with this recipe. The chopped nuts are really what sets these cookies apart. Thank you!!!

  2. […] this easy chorizo recipe with my ever-popular POGACICE. Dessert was equally easy CHOCOLATE CHIP and PEANUT BUTTER COOKIES. Trust me, this entire idea really works and makes people […]

  3. […] ORANGE OAT COOKIES. When you’re done, why not give some of our other cookies a try like our CLASSIC PEANUT BUTTER or our CHOCO-NUT COOKIES? Don’t forget to also check back next month for a few more butter cookie […]

  4. […] You’ll find some real beauties HERE in our holiday baking playlist, but you might also like these PEANUT BUTTER COOKIES or these CHERRY ORANGE OAT COOKIES. Why not throw a cookie party? Invite over a bunch of friends, […]


Ingredients & Amounts

  • cups of all-purpose flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 1 cup of butter, room temperature
  • 1 cup of granulated sugar
  • 1 cup of packed, light brown sugar
  • 1 cup of smooth peanut butter, organic
  • 2 large eggs, room temperature
  • 1 teaspoon of pure vanilla extract
  • 2 tablespoons of 35% cream
  • 1 cup of roasted salted peanuts, rough chopped
  • 2 tablespoons of granulated sugar for crosshatch pattern
  • kosher salt, sprinkle


  1. Place cast-iron skillet onto the bottom rack of the oven and preheat to 350°F.
  2. Sift dry ingredients together in a small bowl. Cream butter and sugars together until light and fluffy. Add peanut butter, eggs, vanilla extract and cream, and mix until well combined. Add dry ingredients and mix again until well combined. Gently stir in chopped peanuts.
  3. Take about a tablespoon of dough into the palm of your hand and roll into a ball. Drop onto parchment-lined baking sheet. Dip fork into granulated sugar and press into dough, repeating to make crosshatch pattern.
  4. Pour one cup of boiling water into the skillet in the oven and then add baking sheet of cookies, baking until cookies puff-up and are slightly browned around the edges, approximately 12 to 15 minutes.
  5. Cool cookies on baking sheet until set, about 3 minutes. Transfer to wire rack to cool completely.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I listened to one of my favourite albums of all time while these cookies baked –  Paul Simon – Graceland. Head to iTunes to download this remarkable album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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