Ultra-Peanut Butter Cookies
from Zoë Bakes Cookies
This recipe uses peanut flour instead of regular wheat flour, so it has the ultimate peanut flavor and just happens to be another tasty gluten-free option. Bonus! Note that peanut flour is not the same thing as powdered peanut butter, which has become popular in recent years, as people like to add it to smoothies. Peanut flour is made from defatted peanuts and can be found in two varieties. Dark peanut flour has been roasted and has a deeper flavor, which I prefer. The light version is made with raw peanuts and has a more subtle flavor. These cookies are great for kids—and adults, too—alongside chocolate milk or with a bowl of vanilla ice cream.
Photographs copyright © 2024 by Zoë François
Makes about 18 cookies
¾ cup / 165g unsalted butter, at room temperature
1¼ cups / 250g lightly packed brown sugar
¾ cup / 195g smooth or chunky peanut butter (like Skippy Super Chunk)
2 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups / 200g peanut flour (see Baker’s Note), sifted if lumpy
1 tsp baking soda
1 tsp kosher salt
4 oz / 112g semisweet or bittersweet chocolate, finely chopped (optional)
¼ cup crystal decorating sugar for topping
Preheat the oven 375°F / 190°C. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar for about 2 minutes on medium speed. Scrape the sides of the bowl often. Add the peanut butter and mix well. Add the eggs, one at a time, mixing until well incorporated. Mix in the vanilla.
In a small bowl, whisk together the peanut flour, baking soda, and salt. Add to the peanut butter mixture and mix on low speed just until it is smooth. Add the chocolate (if using).
Scoop the cookie dough using a #20 (3-tablespoon) portion scoop onto the prepared baking sheets, leaving about 2 inches between the cookies, so they have room to spread. You can make the cookies larger or smaller, but it will affect the bake time. Flatten slightly, sprinkle with decorating sugar, and use a fork to create a crosshatch pattern.
Bake, one sheet at a time, in the middle of the oven for 10 to 12 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. If you like your peanut butter cookies crunchy throughout, bake them for another couple of minutes.
Cool completely before removing from the pan or they will crumble apart.
BAKER’S NOTES
I tried light and dark peanut flours with great results but prefer the roasted peanut flavor of the dark. Trader Joe’s had a version when I was testing that also works well. More brands can be found online.
I sometimes bake half of the cookies without the chocolate and then add 2 oz / 60g of chocolate to the rest of the dough. This satisfies the tastes of everyone in my house.
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Zoë Bakes Cookies
Zoë François
The expert baker and bestselling author behind Zoë Bakes Cakes and Zoë Bakes on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living.
There are countless ways to make a cookie. Whether it’s thin and crispy or soft and cakey, everyone has a different version they crave. In Zoë Bakes Cookies, Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life.
She takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies. You get a chance to step into Bubbe and Granny’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo. You'll find old favorites from her college cookie cart days, with recipes like Zoë's Perfect Chocolate Chip Cookies and Smash Cookies. She has you covered beyond cookies as well, with Blueberry Gooey Butter Bars and Cocoa Nutella Brownies—you’ll have plenty to bring to your next potluck or holiday cookie swap.
With her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.
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