New This Month

Mini Peanut Butter Cookies

For the best texture, use regular, not natural-style, peanut butter.

  • Yield: Makes about 9 dozen

Source: Martha Stewart Weddings, Summer 2006


  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups smooth peanut butter


  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl; set aside.
  2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs. Add peanut butter; mix until combined.
  3. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Refrigerate dough 30 minutes.
  4. Using a tablespoon or a 1/4-ounce ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

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