My husband declared these Martha Stewart Peanut Butter Cookies the best peanut butter cookies I have made. I am even sharing how you can make them gluten free.
I am continuing my Martha Stewart Cooking Challenge, and her classic peanut butter recipe is the most recent recipe that I tried.
My husband loves peanut butter desserts,, so if he says they are the best peanut butter cookies I have made, I know they are good.
I have been looking for a new peanut butter cookie to try, but I mainly made these because I wanted to make my husband a peanut butter pie for his birthday with a peanut butter cookie crust.
I will share the pie recipe soon. It is a remake of a recipe I made way back in 2009.
Martha Stewart cookie recipes rarely disappoint me, and they almost always adapt well to gluten-free. So when I saw a Martha Stewart recipe for peanut butter cookies, I knew that I wanted to try it.
This peanut butter cookie recipe came from a 2006 Martha Stewart Living magazine. It really is the best peanut butter cookie recipe.
Can I make peanut butter cookies gluten free?
The gluten free version of this recipe turned out great gluten free using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but I have only tested it with Bob’s Red Mill blend.
You also need to read labels to ensure your ingredients are gluten free.
Ingredients
Simple ingredients like flour, sugar, butter, and peanut butter are all you need to make these classic peanut butter cookies.
- all purpose flour or Bob’s Red Mill 1-to-1 Blend for gluten free version
- baking soda
- salt
- butter
- sugar
- brown sugar
- eggs
- peanut butter
Martha Stewart Peanut Butter Cookies
These are the best peanut butter cookies! They are also easy to make gluten free.
Ingredients
- 2 1/2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend for gf version
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 1/2 cups creamy peanut butter
Instructions
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a mixing bowl, beat butter and sugars for 2 to 3 minutes.
- Add in eggs. Mix.
- Add peanut butter and mix until combined.
- Slowly add in the flour mixture. Mix just until combined.
- Cover dough and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Drop cookie dough onto a cookie sheet using a 1 1/2-inch cookie scoop, or make similar-sized dough using two spoons.
- Using a fork, flatten.
- Bake fro 11-13 minutes.
- Let cool on a cookie sheet for 3 minutes.
- Remove to a cooling rack to cool.
Notes
The gluten free version of this recipe was tested with Bob's Red Mill Red Mill 1 to 1 gluten free flour blend. Other gluten free blends may work, but they have not been tested with this recipe.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 110mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Thank you for sharing this recipe! I’ve made it several times for my family. It’s now our favorite peanut butter cookie recipe.
Thank you for letting me know. I am so glad that you enjoyed the peanut butter cookies. We love them too!