I typically like my peanut butter cookies thick, soft, and slightly crumbly, but this recipe promising thin and chewy peanut butter cookies sounded interesting. It’s from a book called Food Writers’ Favorite Cookies and was submitted to the series by Doris Reynolds.
In the introduction, Reynolds credits the recipe to a caterer in Naples, FL named Alta Riley. Here’s a photo of the recipe so you can read the whole thing.
I first posted this recipe in 2005 and noted that the dough required chilling in order to be shaped. Over the years I’ve tested the recipe again, reducing the milk slightly and not sifting the flour before measuring. The results, for the most part, have been the same — very thin cookies with a chewy texture. The book mentions that these were originally served with ice cream, so perhaps a thin and chewy cookie would make sense in that situation.
Doris adds a pinch of ginger for a bit of a flavor twist, but you can leave it out if you prefer. These are perfect for people who love peanut butter, but find the traditional style “dry”.
This recipe has its charm and the cookies are very thin, but if you want a chewy cookie that’s slightly thicker, I recommend Peanut Butter Jumbos.
- 1/2 cup (114 grams) butter, softened
- 1/4 teaspoon salt (increase to 3/4 if using unsalted butter)
- 1 cup chunky peanut butter (260 grams) -- I've only made these with Jif, never unsweetened
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup light brown sugar (150 grams)
- 2 large eggs
- 1/2 tablespoon milk (was originally 1 T.)
- 1 cup all purpose flour (140 grams) -- weigh or sift after measuring
- 1/4 teaspoon baking soda
- 1/4 teaspoon ginger
- Preheat oven to 325 degrees F.
- Beat together butter, salt and peanut butter.
- Beat in both sugars and eggs and continue beating until fluffy. Beat in milk.
- Mix together flour, baking soda, and ginger (if using). Add to butter mixture and stir until incorporated. If dough is not stiff enough to scoop, chill for 30 minutes.
- Drop by rounded teaspoonfuls onto ungreased baking sheet or use a small cookie scoop to scoop rounds of dough. Press into criss-cross pattern and bake for 12-14 minutes