Jeff Conti’s Peanut Butter “Cookies”

Be sure to read this recipe thoroughly before beginning. When Jeff sent me this recipe, I was sure he had left out the flour since there wasn’t any in the list of ingredients. These were cookies, after all. But alas, there is no flour which makes these cookies, made mostly of peanuts and peanut butter, the best, most peanut-y peanut butter cookies I have had.

Jeff Conti’s Peanut Butter “Cookies”
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Cook time: 
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Serves: 30 cookies
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup creamy or chunky peanut butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup roasted peanuts, coarsely chopped (optional)
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Place the butter, peanut butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg and mix until well incorporated.
  5. Scrape down the sides of the bowl, add the baking soda, salt and peanuts, if desired, and mix again.
  6. sides of the bowl and mix again. The dough will be really crumbly and not seem to come together well: not to worry.
  7. Form the dough into 1½ inch balls and place on the prepared cookie sheet.
  8. Using your hand or the bottom of a glass, using your hand or the bottom of a water glass, press down until flattened, and then, using a sharp knife, make a criss-cross pattern on top.
  9. Transfer to the oven and bake until the cookies are just beginning to brown, about 10 minutes.
  10. Remove the cookies from the cookie sheet and transfer to a wire cooling rack.
  11. Cool cookie sheet completely between batches. Repeat with remaining dough.