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Peanut Butter Cookies

Peanut Butter Cookies with Sea Salt

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We’ve partnered with Food52, an online community of home cooks and recipe writers, to bring you their most memorable recipes for sharing with friends and family. Food52 co-founder and president Merrill Stubbs shares her mom’s recipe for peanut butter cookies—the gold standard for every version she's tried since childhood. Here she sticks to the classic, right down to the signature crosshatch pattern on top of each cookie. We add a sprinkle of flaky sea salt to balance their sweetness; we love how it clings to the cookie’s grooved surface.

Serving size
Prep & cook time
Cooking Skill
By Food52

By Food52

  • Calories 480
  • Protein 12g
  • Total Carb 40g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • stick unsalted butter
    • 1/2
    • stick unsalted butter
  • peanut butter
    • 4 packets
    • peanut butter
  • granulated sugar
    • 1/4 cup
    • granulated sugar
  • light brown sugar
    • 1/4 cup
    • light brown sugar
  • vanilla extract
    • 1/4 teaspoon
    • vanilla extract
  • flour
    • 1/2 cup
    • flour
  • baking soda
    • 1/4 teaspoon
    • baking soda
  • Maldon sea salt
    • 1/2 tablespoon
    • Maldon sea salt
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • baking sheet


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 350°F. Unwrap butter and place in a large bowl and set aside to soften at room temperature, about 10 minutes. Set peanut butter packets aside to soften at room temperature. Separate 1 egg, placing yolk in a small bowl. Discard white or save for another recipe, like an omelet. Line a baking sheet with parchment paper.

  2. Prepare dough

    Prepare dough

    To bowl with softened butter, add peanut butter and whisk to fully combine. Add granulated sugar and light brown sugar to bowl and whisk vigorously until pale and fluffy, 1-2 minutes. Add vanilla and egg yolk; whisk until fully combined, about 2 minutes more.

  3. Finish dough

    Finish dough

    In a medium bowl, stir together flour, baking soda, and ¼ teaspoon kosher salt until fully combined. Add flour mixture to bowl with peanut butter mixture and gently stir until dough is just combined.

  4. Form peanut butter cookies

    Form peanut butter cookies

    Scoop tablespoon-size balls of dough onto prepared baking sheet, spacing 2 inches apart (you should get about 12). Using the back of a fork, gently press down to flatten each cookie. Then, press down again in the opposite direction to create a crosshatch pattern.

  5. Bake peanut butter cookies

    Bake peanut butter cookies

    Bake peanut butter cookies until light golden and very soft to the touch, 10-12 minutes. (They will set and become chewy as they cool. For crispier cookies, bake 1-2 minutes more.)

  6. Plate peanut butter cookies

    Plate peanut butter cookies

    Once baked, remove peanut butter cookies from oven and sprinkle with sea salt (feel free to use less, if desired). Let cookies cool on baking sheet at room temperature for 5-10 minutes. Enjoy your sweet treat!

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