Simple, perfect peanut butter cookies made from all-natural ingredients. These are the best natural peanut butter cookies around.
I cannot imagine a world without peanut butter.
Sure, almond butter, cashew butter, and macadamia butter are lovely, and they’re nice for a change once in a while, but peanut butter is my one true nut butter love. Peanut butter and I are likethis. Most importantly, without peanut butter we wouldn’t have Reese’s, chocolate peanut butter cheesecake, or peanut butter cookies! What a tragedy that would be!
It was my father who cultivated my love of the peanut butter cookie. Well, that is when he was nice enough to leave me one. My dad loves all cookies, but peanut butter are definitely his favourite. When I was younger, my mom or I would make homemade cookies to pack in our lunchboxes for school. We would make a double batch and freeze a couple dozen for the following weeks. My dad is known for sneaking five or six cookies at a time and bringing them out into the backyard to work; we thought that by freezing them, he would leave them alone. HA. Apparently my dad isn’t too picky about the temperature of his cookies, because those freezer ones would be gone within a couple days. Needless to say, we eventually stopped making cookies for lunches.
When I told my dad I was developing a recipe for the best natural peanut butter cookies, he was over in a flash to name himself chief taste tester. It worked out well, because I think I made nearly six batches of these cookies before I finally got them perfect. When you’re claiming a cookie as the best, you work hard to make sure it is. And I can say, in all seriousness, that these are the BEST peanut butter cookies that I, or any of my taste testers, have ever eaten. Natural or not.
To me, a good cookie must be slightly crisp around the edges and soft and chewy at the centre. I think this is most everyone’s definition of a good cookie. Peanut butter cookies also must taste and smell strongly of peanut butter. This recipe checks all of these boxes. The cookies smell incredible as they’re baking in the oven, filling your entire house with that signature peanut butter cookie scent. They’re also soft in the centre, crispy around the edges, and stay moist for a good four days.
Obviously, this being a natural baking blog and all, I had to make sure I was using all-natural ingredients. While the recipe itself is pretty straight forward, and you most likely have all of the ingredients in your pantry, there are a couple methods I use that you’ll be unfamiliar with.
First, it’s very important that you grind up the raw cane sugar. I know it seems like a pain and a silly step, but if you try to use whole raw sugar, the cookies will come out gritty. Yuck. But by grinding up the sugar, we eliminate that crunchy, sand-like quality and create a nice smooth, chewy bite.
Second, please, please be sure that all of your ingredients are at room temperature. The batter doesn’t come together well enough if your eggs are cold or your butter is hard. A little tip? If you forget to take out your eggs before you bake (I do this on the daily), you can warm them quickly by placing them in a bowl of warm water for five minutes! Seriously, this hack changed my life. I use it all the time.
Finally, don’t skip chilling the batter. Flavours take time to develop and the best way to enhance the flavour of these cookies is by chilling. In the recipe, I recommend chilling the dough for at least one hour, but overnight will give you the best flavour. Additionally, chilling helps the butter to solidify, which not only makes the batter easier to scoop and shape, but it also means the cookies will spread less in the oven and retain their structure. One more important thing about refrigerating? The longer you leave the dough to chill, the chewier the centres and the crispier the edges you get when you bake the cookies. And we all know that’s our end game, amiright?
I hope you love these natural peanut butter cookies as much as my dad and I do! They really are the best.
- 1¼ cup unbleached all-purpose flour
- ¼ tsp ground cinnamon
- 1 tsp baking powder
- ½ cup (113g) unsalted butter, room temperature
- 1 cup ground raw cane sugar*
- 1 cup natural peanut butter
- 1 tbsp molasses
- 2 tsp pure vanilla extract
- 1 tsp salt
- 2 eggs, room temperature
- Preheat the oven to 350F (180 C) and line two cookie sheets with parchment paper.
- In a medium bowl, sift together the flour, cinnamon, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and peanut butter until fluffy and pale.
- Add the molasses, vanilla, and salt, and beat for 2 more minutes.
- Add the eggs and stir to combine.
- In two portions, add the flour mixture and mix until each portion is incorporated. Cover the dough with plastic wrap and chill for 1 hour to overnight.
- Once the dough has chilled, measure out 32 portions using a 1" cookie scoop. Roll each portion into a ball and place on the cookie sheets. Using a fork, press the dough balls down to flatten slightly. Bake the cookies for 13-15 minutes; they should be golden brown on the bottom.
- Allow the cookies to cool on the tray for 5 minutes and then remove to a wire rack to finish cooling.
These cookies will keep sealed in an airtight container at room temperature for up to 4 days.
If you make my Natural Peanut Butter Cookies, be sure to take a photo and tag me @cinnamonscribe on Instagram or Twitter. I love seeing your creations and sharing them!