Hand Mixed Peanut Butter Cookies


It has been a while since I have baked up a treat using one of my favorite ingredients, Peanut Butter. I was craving cookies and as you know, I have my all-time-hands-down-ain’t-no-other-better peanut butter cookie recipe, however I decided to play around with another recipe instead. I am sure many of you have seen the 3 Ingredient Peanut Butter Cookie recipe. I have made it a few times when I needed a Peanut Butter fix in a pinch, when I have run out of flour, butter or was too lazy to pull out my mixer. Yep, these babies are so simple plus you get a small workout while stirring the dough. That is great because it means you can enjoy more of these babies once they are finished (or just eat some of the dough)!  This time I decided to bump them up a notch and play around with the ingredients.

As you can see, they are no longer only 3 ingredient but they are still super simple and don’t require flour, butter or even a mixer! Because I was looking for a cookie that was chewy, I added brown sugar in combination with white sugar to get the texture I was craving. If you want, you can use any proportion of brown and white sugar you want (as long as it equals a cup or a little less) to reach what texture you are wanting. White sugar tends to create a cookie with a slightly more crisp texture than a cookie made with brown sugar. I found the proportion I used to be just right for my tastes.

In addition to using brown sugar, I also added some baking powder to inhibit the cookies from spreading too much. A dash of vanilla and salt rounded out the flavors of the dough nicely. To jazz them up a bit more I added chopped Reese’s Peanut Butter cups (how can you go wrong?). 

The final result was a chewy cookie that was not cakey at all. They were better than I had expected. While they won’t replace my favorite recipe, (I can’t wait to try chopped Reese’s  when I make them again) these did not disappoint anyone who tried one. The chunks of Reese’s complimented the Peanut Butter flavor in the cookie and provided the right amount of sweetness (though it may be a little too sweet for some). These were quick, easy and best of all used fewer ingredients than most recipes. Another bonus is that they contain no additional fat other than the peanut butter, require no flour and can be mixed by hand in minutes! Nothing says homemade like hand mixed cookies!

I rate this recipe an 8.5

Hand Mixed Peanut Butter Cookies
adapted from this recipe
1 cup Peanut Butter (I like creamy)
3/4 cup brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1 large egg
1 teaspoon Vanilla
1/2 teaspoon baking powder
6 chopped Reese’s Peanut Butter Cups (more or less to taste)
sugar for rolling dough balls

Prepare baking sheets by lining them with parchment paper.april-09-127
In a large mixing bowl mix together the peanut butter, sugars and salt until combined. Add the egg, vanilla and baking powder. Stir to combine. Gently fold in the chopped candy.
Preheat oven to 350 degrees.
Chill dough for at least 30 minutes.
Drop spoonfuls of dough into a bowl of sugar and gently roll to coat. Place onto the prepared baking sheet and press down with fork so they are even thickness. 
Bake for 10-12 minutes. Be sure to watch carefully and do not overbake!
Allow to cool on baking sheet for 5 minutes before removing to rack to cool completly. These are very tender and fragile until cool and set.


25 thoughts on “Hand Mixed Peanut Butter Cookies

  1. Those look fantastic! I love peanut butter cookies, especially with chunks of peanut butter cup in them. Reeses pieces would be awesome in them.

  2. UMMMM! Those look awesome. I never really realized that these would be such a great indulgent treat for those who can’t have gluten. Oh, I’m trying to be good right now and haven’t been baking cookies and am SO in withdrawls! Sigh! I have a bag of Reese’s leftover from Easter, too. 😉 I’ll be okay.

  3. I’ve not seen that recipe before.

    Your cookies look great and that’s neat that it has not butter or flour. I don’t know why but measuring flour is the thing I like least about baking!

    Great idea adding the chopped peanut butter cups!

  4. What a great easy peanut butter cookie recipe and perfect for those who need to be gluten free!

    I think these cookies would be delicious with semisweet or milk chocolate chunks instead of the peanut butter cups too – providing a little more chocolate-peanut butter contrast, which I love.

  5. I’m not a sweet eater and I’m not know for being the “baker” in the family, either. That said, I’ve always loved peanut butter cookies. It must be something from my childhood. I remember making them as a young girl and I loved putting the fork in sugar and pressing into the cookies. The chewier and softer the cookie, the better.

    So, if I were to attempt to make one of these recipes, which would you suggest? Is there one that is more ‘foolproof’ than the other?

    My son would be thrilled if he came home to discover homemade cookies!

    • I would say the Hand Mixed PB cookies is more fool-proof, overall they are great cookies and have great texture (as long as you don’t overbake them). I would recommend adding PB chips (the Reese’s brand) or chopped Reese’s candy bars to add a little something special. Even without the candy bars these are very good.
      I do however suggest at least trying the other recipe at some point and follow my tips (chilling the dough is huge). Good luck and hope you son enjoys!!

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  7. I whipped these up last night for my children and they were SO much tastier than I expected! We didn’t have the peanut butter cups, so I used a gourmet chocolate bar instead. They were chewy and delicious and a great go-to when you want a quick and easy cookie. Thanks for sharing!

  8. Thanks for putting this on your site I love peanut butter cookies, but I don’t own a mixer so this makes it so I don’t have to spend a arm and a leg and buy peanut butter cookies. Now I can make cookies for my family anytime they want them. : ) thank you

  9. These r absolutely scrumptious!! I did not have any of the cups and didn’t substitute anything for it and was just amazing!!! Thank you do much 🙂

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  11. I made these with Ferrero Rocher (6) chopped with semi sweet chunks of chocolate. I put them on wax paper and sprayed with Pam (BAD CHOICE) the pan was kind of oily. I overbaked them (15) min. they are a little crispy on the top but inside is chewy! YUM! These were sooooo delicious! And so easy to make! Thank you for the recipe I will be using this a lot! Since it’s so simple and fast and I could whip this up whenever. I’m a teenager and these were so easy to bake that I didn’t burn them! 🙂

  12. Made these with just white sugar, and no Reese’s. AND I was actually kinda out of salt, so I didn’t put nearly enough. Miraculously they still came out perfect! Baked them about 15 minutes instead of 12. I was skeptical about how fluffy/squishy they were right out of the oven, but they set very nicely after 5 minutes 🙂

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