Last month I posted a recipe for Subtle and Smooth Peanut Butter Cookies:…butter-cookies/. Some of you have written back to say they are lovely and could I recommend other peanut butter cookies. After all, one recipe is never enough. Here’s a superior one from The Good Cookie by Tish Boyle.

I’m happy to say that this recipe is colossal in pleasure as well as size. This recipe, too, has some ingredient secrets: lots of egg and lots of butter. The batter is smooth and soft. The baked cookies are tender, yet do not crumble away. This recipe calls for adding chopped unsalted peanuts. I skipped the chopping part, enjoying the look of big half peanuts poking through a golden cookie. Or, you substitute milk chocolate chips for that chocolate-peanut fix that we all crave.

I made a batch of these for a relative in the hospital and we gave the cookies to her family for delivery. It’s a nice family but Suzen just spoke with our relative and it seems that mysteriously in transit all the cookies disappeared. The relative is out of the hospital and we are seeing her tomorrow. I’ve just baked a new batch of these and I will personally deliver them.

I’m not saying if you bake these cookies you will have to guard them, but you might just carry the canister of them around with you as safety precaution.

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Colossal Peanut Butter Cookies


2 ½ cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter, at room temperature
1 cup granulated sugar
1 cup firmly packed dark born sugar
2 large eggs
1 tablespoon vanilla extract
¾ cup chopped unsalted peanuts


In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and peanut butter at medium speed until smooth. Gradually beat in the granulated and brown sugars. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract. At low speed, gradually beat in the dry ingredients then the chopped peanuts until blended. Cover the bowl in plastic wrap and refrigerate for 30 to45 minutes, until the dough has firmed up.

Preheat the oven to 350° F. Lightly grease an insulated cookie sheet or line one with parchment paper.

Using a ¼-cup ice cream scoop or cup measure, scoop 6 portions of the dough on the cookie sheet, spacing them evenly. Moisten your palm to prevent sticking, and flatten each scoop into a 2 1/2 –disk. Using a fork, make a crosshatch indentation in the center of each cookie, sliding the fork across the cookie to continue the indentation all the way to the edges.

Bake the cookies for 18-20 minutes, until golden around the edges but still soft in the center. They will firm up as they cool. Transfer the cookies to a wire rack to cool completely.

Source: The Good Cookie by Tish Boyle