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Karen's Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies

Look no further for the perfect recipe – for eating & gift giving!
These are gluten free! Or ~ use regular flour too.

Perfect Peanut Butter Cookies!

Simple, not fussy and EASY
Bakery quality cookies you’ll love!

See recipe: how to make a crosshatch design on top of the cookies with the tines of a fork

This is a very simple cookie with freshly ground peanut butter, organic butter, coconut palm sugar (to reduce glycemic index), pure cane sugar, eggs, baking soda, pure vanilla, sea salt and either gluten free flour or regular unbleached flour.

Karen's Perfect Peanut Butter Cookies


2 sticks unsalted butter, room temperature,
I used organic (½ pound)

1 cup coconut palm sugar, organic

1 cup pure cane sugar, non GMO

1 cup natural creamy peanut butter (just ground peanuts)

3 large eggs, I used pasture raised (room temperature)

2 teaspoons pure vanilla

2 cups (minus 1 tablespoon)
gluten free flour blend, or unbleached flour

1 teaspoon baking soda

1 teaspoon sea salt



Preheat oven to 350 degrees.
Lightly butter 2 cookie sheets, or line with parchment paper (no need to grease.)


In a stand mixer add the butter and 2 sugars, cream one minute on medium speed until light and fluffy with the paddle.
Add the peanut butter, blend on low until incorporated.
Add the eggs, one at a time, beating on low speed until thoroughly mixed in.


Add the vanilla, flour (2 cups minus 1 tablespoon), baking soda and sea salt.
Mix on low speed until just well combined.

Refrigerate 30 minutes*


Use a 2″ cookie scoop – drop spoonfuls at least 1″ apart onto one of the cookie sheets.
Slightly flatten with your fingers. Use the tines of nice sized dinner fork and make a cross hatch design.
Repeat with all of the dough – using the second cookie sheet.


Bake for 10 – 12 minutes until the cookies are lightly browned around the edges and slightly puffed.

The trick here is not to overbake them… I like a little chewy peanut butter cookies, not dry ones!

*The dough is refrigerated so that the impressions with the fork’s tines will be apparent.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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