Here’s how to make the absolute best peanut butter cookies

When I sat down to write today’s post, I hit the wall hard when it came time to come up with a topic to discuss. I eventually decided on a recipe of some sort, but because I couldn’t think of one in particular to share, I thought I would ask Blaine to see if he had any innovative ideas.

Allow me to say that I have been with Blaine for over nine years, and I still can’t predict what will come out of his mouth at any given moment.

After pondering for a bit, he very confidently suggested chicken teriyaki. I was a little taken aback seeing as I don’t think Blaine has ever had chicken teriyaki, nor am I entirely certain he has any inclination as to what this dish consists of. I think the expression on my face when he suggested this swayed him in the direction of recommending peanut butter cookies, and here we are.

The following peanut butter cookie recipe comes from


  • 1 1/2 cup all-purpose flour 180g
  • 1/2 cup butter unsalted, room temp 113g
  • 1 cup peanut butter 250g
  • 1/2 cup brown sugar 100g, lightly packed
  • 1/2 cup sugar 100g
  • 1 tsp vanilla extract 5mL
  • 1 egg large, room temp
  • 3/4 tsp baking powder 3g


  • Preheat over to 350F
  • Sift flour and baking powder together then whisk to combine.
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
  • Add peanut butter and mix until incorporated.
  • Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
  • Roll dough into one inch balls and place on baking sheet lined with parchment paper.
  • Flatten cookies with a fork in a criss-cross pattern.
  • Bake cookies for about 10 minutes.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred,” the recipe states.

Here’s hoping this peanut butter cookie recipe comes in handy, just as a chicken teriyaki recipe would have in Blaine’s mind.

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