Peanut Butter Cookie Recipe

Peanut Butter Cookies

Peanut Butter Cookies

Who doesn’t love a classic peanut butter cookie recipe?

If you have a great base recipe you can pretty much take it anywhere by adding in chocolate chips, chopped peanuts or my favorite~ Reese’s Peanut Butter cups!

But then again, Peanut Butter Cookies are amazing all by themselves!

They really don’t need any help from the peanut gallery! LOL (I know, that was really bad!)

I have included 2 recipe here for you.

The first one is a very unique recipe that I’ve sort of adapted from an old recipe that called for ~ Prune Puree!

Yikes! Who the heck has prune puree laying around?

Wowsers! You KNOW that recipe is OLD!

So I’ve basically substituted in something else that is quite possibly even more weird than prune puree, and that would be Mayonnaise.

But wait! Trust me! They are awesome!

Slightly crispy on the outsides with chewy insides!

And the cool thing about this recipe is there is NO BUTTER!

Ok Ok so we get the fat from the mayonnaise, but well….JUST TRY IT!

Peanut Butter Cookie Recipe
Prep time
Cook time
Total time
*I used Vegan Mayo since I do not ever have regular mayo in my house and it worked great!
Also for a vegan honey substitute you can use Bee Free Apple Honey!
And for the egg it is simply a flax egg:
Ground Flax Seeds 1 Tablespoon (8g) Hot Water 3 Tablespoons (45ml)
Combine ground flax seed with hot water and whisk smooth Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
Serves: 12 cookies
  • Mayonnaise ⅓ cup (70g)
  • Light Brown Sugar ⅓ cup (70g)
  • Granulated Sugar ¾ cup (150g)
  • Peanut Butter creamy ¼ cup (60g)
  • Honey ¼ cup (85g) (60ml)
  • Eggs large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ½ teaspoon (3g)
  • Baking Soda ½ teaspoon
  • All Purpose Flour 1½ cups (195g)
  1. Blend together the mayonnaise, both sugars, the egg (or flax egg mixture) honey, peanut butter and vanilla extract.
  2. Mix well until combined evenly (about 1 minute)
  3. Add the Salt, flour and baking soda and mix until combined
  4. Chill the dough while you preheat the oven to 350° F
  5. Scoop dough with a 2 ounce scoop (or drop by rounded tablespoons) onto a parchment lined sheet pan spaced 3" apart
  6. Bake for 13 -15 minutes
Store cookies in an airtight container at room temperature for up to 10 days
Now for those of you who refuse to try something new, (Like Mayo in your cookies!)

I have included my Peanut Butter Cookie Recipe from my “past life” that so many of you loved.

Peanut Butter Cookies
Prep time
Cook time
Total time
Preheat oven to 350°F
all ingredients at room temperature
Serves: 24
  • Unsalted Butter 16 Tablespoons (226g)
  • Light or Dark Brown Sugar 1 cup (210g)
  • Granulated Sugar ¾ cup (150g)
  • Creamy Peanut Butter (or chunky) 1 cup (240g)
  • Eggs Large 2 (100g)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 2 cups (260g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  1. Cream the butter and peanut butter and both sugars until light and fluffy. (About 4-5 minutes)
  2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed while making sure to mix well in between additions.
  3. Stop the mixer every so often and scrape the sides and bottom of the bowl to incorporate well.
  4. Sift the flour and baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined and scrape the bottom and sides again for uniform mixing.
  5. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 3 inches apart.
  6. Bake in preheated 350° F oven for approximately 15 minutes or until golden browned
[b]Store cookies at room temperature in an airtight container for up to 2 weeks, they will stale before they go bad.






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  1. These are wonderful and if you dip half in chocolate, even better. These will definitely be on my Christmas tray this year. Thanks Gretchen.

  2. These are the best peanut butter cookies I have ever tasted. I have been looking for a good peanut cookie recipe. Thanks for posting it.

  3. Hey Gretchen, I made these cookies for my husband (the ones without the Mayo… he isn’t the adventurous type) and we both loved them! I’m a big chocolate chip fan myself, but I loved these peanut butter cookies so much I ate half of his! When I made your chocolate chip recipe for myself, he ended up eating half of mine even though he’s not normally a huge fan of chocolate chip. That were that good. So, I was wondering if we can do a “best-of-both-worlds” and add chocolate chips to this PB cookie? Maybe add a little less than the choc chip recipe calls for so it doesn’t overpower the peanut butter?

    Thanks so much for your help!

  4. I’m not eating dairy for a few months so I was happy when I saw the peanut butter cookie recipe that used mayo instead of butter. I made the mayo version and it was really good. I don’t usually eat peanut butter cookie because most times they are a little dry but this recipe wasn’t dry at all.

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