How To Make a More Natural Peanut Butter Cookie

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I’m just gonna give you a minute to compose yourself after seeing these cookies

How To Make a More Natural Peanut Butter Cookie

Oh, momma.

W A N T!

Is there anything that invokes home and love like a warm peanut butter cookie?

~keep thinking~

The twist on these lovelies is that the recipe calls for all-natural peanut butter.

I see you squinching yer face, thinking the lack of sugared-up regular peanut butter is gonna make these AWFUL.

Truth is the cookies were good; I ate quite a few of them and so did Garry.

I also took a batch to Sweet E’s birthday bash (parent-approved. OMT! ain’t no dummy) and they were happily devoured.

It should be noted that I’m not a fan of peanut butter cookies, but these were perfect.

Light. No heavy peanut butter taste. Way less greasy.

A definite hit.

I was concerned that the lack of sugar in the natural peanut butter would leave the cookies lacking. I even thought about fiddling with the recipe to add a bit more sugar, but left it as is for a fun-time experiment.

The verdict?

I would happily make these again.

If all you have is natural peanut butter in your pantry, use it for these cookies!

Those you share them with, will thank ya!

Natural Peanut Butter Peanut Butter Cookies


1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup white sugar

1/2 teaspoon salt

1 large egg yolk

1 large egg

2 teaspoons vanilla

2 1/2 cups all-purpose flour

2/3 cup natural peanut butter


In a large bowl, on medium speed, beat butter, sugar, and salt until fluffy and well blended.

Beat in egg yolk and peanut butter.

Add egg and vanilla and beat until well combined.

Reduce speed to low and beat in flour until just blended.

Divide the dough in half and wrap in plastic.

Refrigerate until firm, at least 1 hour.

Preheat the oven to 375°.

Roll into 1 inch balls and place on parchment-lined cookie sheets, spacing about 2 inches apart.

Flatten each ball with a fork, making a criss-cross pattern.

Bake until the cookies are evenly golden brown, 6 to 10 minutes.


Adapted from Joy of Cooking

Happy Baking, my babies!


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  1. I’ll have to trry this recipe to compare with the one I use which only has 3 ingredients: 1 cup creamy peanut butter, 1 cup sugar, and 1 egg. (Recipe can be found on the ‘net via Google),
    Approx. how many cookies does your recipe yield?
    BTW, since I’m a certified chocoholic,you can bet the bank that I adore your Texas Shhet Cake recipe, using cinnamon as an addition! You da best!

    • I didn’t count the yield – I’ should have thought about that before throwing e’m in mah piehole! I’ll guess 3-4 dozen-ish?! LOL.

      Hope you love the cake as much as we do. Thanky!

  2. Yum! They look delicious. I’ve always wondered if I could make cookies with natural peanut butter. That’s the only kind we buy, and now I know! Pinned. Thanks!

  3. This post reminds me of my grandmother’s old fashioned Peanut Butter Cookies. Good memories and good cookies. Thank you for sharing at Snickerdoodle Create Bake Make.

  4. Wow they look great can’t wait to try them. Thanks so much.

  5. Your Peanut Butter Cookies look delicious! Thanks so much for sharing with us at Full Plate Thursday, we sure enjoyed your post!
    Miz Helen

  6. These look absolutely delish! I am definitely craving some of these cookies after seeing those pictures!
    Thanks so much for sharing these on Reader Tip Tuesday! We hope you joined us at this week’s party (its open and always growing). Hope to see you next week…xoxo

  7. Virginia Silva says

    What is sugar content for each serving?

  8. I bought some natural peanut butter with cocoa nibs and have been waiting for this recipe!! Bet they will be awesome!! Thanks!


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