Dorie Greenspan's Peanut Butter Change-Ups

  • Dorie Greenspan's Peanut Butter Change-Ups have been adapted from a favorite recipe.

    Dorie Greenspan's Peanut Butter Change-Ups have been adapted from a favorite recipe. Deb Lindsey/The Washington Post

Posted12/7/2016 6:00 AM

2 cups (272 grams) flour

¼ teaspoon baking powder


1/8 to 1/4 teaspoon freshly grated nutmeg

1½ cups (384 grams) smooth or chunky peanut butter, at room temperature (see note)

16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into chunks

¾ teaspoon fine sea salt

1 cup (200 grams) granulated sugar, plus more for sprinkling

2/3 cup (134 grams) packed light brown sugar

2 large eggs, at room temperature

1 cup (146 grams), lightly salted peanuts, finely chopped

Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking powder and nutmeg (to taste) in a medium bowl.

Combine the peanut butter, unsalted butter and salt in the bowl of a stand mixer or handheld mixer; beat on medium speed for about 3 minutes, until very smooth. Stop to scrape down the bowl.

by signing up you agree to our terms of service

Add the granulated and light brown sugars; beat on medium speed for 2 minutes, until they are well incorporated. Beat in the eggs one at a time for 1 minute each on medium speed. Stop to scrape down the bowl.

Add the flour mixture all at once; pulse a few times to start blending in those dry ingredients, then beat on medium-low speed until well incorporated. Add the chopped peanuts and beat on low speed, just until evenly distributed. Stop the motor; use a spatula to give the dough a few turns, making sure no trace of flour is left.

Use a medium cookie scoop (about 1½ tablespoons) to transfer level scoops of dough to the baking sheets, spacing the dough mounds 1½ inches apart. Sprinkle the tops of the mounds with granulated sugar.

Bake (upper and lower racks) for 10 minutes, then rotate the pans top to bottom and front to back; bake for 7 to 9 minutes, until the edges are set but the cookies feel squeezable. Transfer the baking sheets to wire racks to cool for 2 minutes, then transfer the cookies directly to the racks to cool completely.


Repeat to use the remaining dough, making sure the baking sheets are cool before reusing.

Note: The dough can be portioned into mounds and frozen for up to 2 months. The baked cookies can be stored at room temperature in an airtight container for up to 5 days.

Makes 54 cookies

Nutrition | Per cookie: 140 calories, 3 g protein, 14 g carbohydrates, 9 g fat, 3 g saturated fat, 15 mg cholesterol, 90 mg sodium, 0 g dietary fiber, 7 g sugar

Adapted from Greenspan's "Dorie's Cookies" (Rux Martin/Houghton Mifflin Harcourt, 2016).

Article Comments
Attention: We are experiencing technical difficulties with our Facebook Comments module at this time. Comments will remain disabled until we are able to resolve the problem. We apologize for the interruption. We invite you to engage with our content and talk with other commenters on our Daily Herald Facebook page at Thank you.