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This month we are baking cookies for Home Bakers Challenge. Viji @ Virunthu Unna Vaanga gave us quite a few options to choose from. I made 2 different cookies as I had to bake cookies for two separate parties and what better way to try 2 recipes. Both of them turned out great. Today I've Peanut butter cookies and I used Dorie Greenspan's recipe instead of Martha Stewart's recipe that was given to us by Viji. Martha Stewart's recipe only had 3 stars and since I was making these for a lunch party, I wanted to make use a recipe...


2430 cookies

Total time

32 minutes






  • 2 cups all purpose flour
  • 1 tsp baking soda
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • pinch nutmeg (- freshly grated)
  • 1 cup unsalted butter ((2 sticks/ 8oz.), at room temperature)
  • 1 cup peanut butter (- crunchy or smooth (I used Trader Joe's Smooth peanut butter))
  • 1 cup brown sugar (Light - packed)
  • supermarket roast chicken, approximately 200g once shredded (Granulated)
  • 2 eggs (Large)
  • 1 cups salted peanuts (- chopped (I only had roasted, unsalted peanuts and they worked just fine in the recipe))
  • supermarket roast chicken, approximately 200g once shredded (Granulated - for rolling (optional))


  1. Position the racks to divide the oven into thirds. Preheat the oven to 350°F. Line 2 baking sheets with parchment or silicon mats.
  2. Whisk together flour, baking soda, baking powder, salt andf nutmeg.
  3. In the bowl of the stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the peanut butter and beat for another minute.
  4. Next add the sugars and beat for 3 minutes. Add eggs one at a time, beating to incorporate after each addition. Scrape down the sides and bottom of the bowl and on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts.
  5. This will make a soft, mushy dough. Take a tablespoon full of dough, roll it between the palms and place them on the baking sheets, leaving 2" between the cookies. (Drop the dough balls in sugar before placing them on the baking sheet, if desired). Press the tines of the fork on the cookies in perpendicular direction to form the crisscross indentations.
  6. Bake for about 12 minutes, rotating the sheets from top to bottom and front to back half the way through the baking. When done cookies will be lightly colored and still soft. Let the cookies sit on the baking sheets for a minute before transferring them onto the cooling rack with a wide spatula. Cool to room temperature.
  7. Repeat with the remaining dough, making sure to cool the baking sheets between batches.
  8. View the recipe instructions at Cook's Hideout

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