Perfect Bake® recipe

Peanut Butter Cookies

The origin of the peanut butter cookie began in New York in the early 1900s. They were generally rolled flat and cut like a sugar cookie. The familiar hash marks from pressing with a fork that we see today were introduced to the recipe in the June 1932 Schenectady Gazette.  They were to aid in an evenly baked cookie, but forever changed the aesthetic.


US | Metric
Metric | US
  • Egg - 1¾ oz
  • Bread Flour - 7⅛ oz
  • Baking Soda - 1/8 oz
  • Unsalted Butter - 5⅜ oz
  • Creamy Peanut Butter - 5⅜ oz
  • Granulated Sugar - 3⅝ oz
  • Brown Sugar - 3⅝ oz
  • Salt - 1/8 oz


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