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Peanut Butter Cookies Recipe

Yields23 Servings

Peanut butter cookies are an afterschool favorite and they’re easy to whip up in your bread machine. The key is to make sure the peanut butter is at room-temperature. Cold peanut butter won’t incorporate well into the cookie batter in the bread machine. The pasta dough cycle works great for this recipe because it blends the dough without adding heat that you find in a rising cycle for other recipes. There are options you can explore like adding chocolate chips but we’re going to go with the traditional, pure peanut butter recipe for now with a mention of how you can add the chocolate if you like. Another thing you’ll notice is the signature markings on the cookies. This is done by dragging a fork over the top of the cookies to create ridges. This helps them bake and it’s how every peanut butter cookie looks.

 1 cup of butter, softened
 1 cup peanut butter (room temperature)
 1 cup of white sugar
 1 cup of brown sugar
 2 egg (room temperature)
 2 teaspoons of vanilla
 2 1/2 cups of sifted flour
 1 1/2 teaspoon of baking soda
 1/2 teaspoon of salt
 (2 cups of chocolate morsels or chunks) optional

Add all ingredients to bread pan in order indicated and select “pasta dough cycle.” About 10 minutes before pasta dough cycle is complete, preheat oven to 375° F./190° C.


If you want to add the chocolate chips do it when the machine beeps towards the end of the kneading cycle or you can add them to a fruit and nut hopper if your machine has one.


The technique is a bit different here compared to other cookies. You should roll the dough into ball about half the size of a golf ball and then flatten them with a fork to create grooves in the top. Do this on an ungreased baking sheet.


Bake them for 10 to 12 minutes at 375° F./190° C. and allow them to cool on the sheet for a couple of minutes before removing them with a spatula to a wire rack for final cooling and hardening.

Nutrition Facts

Servings 23