Peanut Buttery Cookies (with chocolate covered raisins!)

>IMG_9614If you read last year’s blog about my preference for a crispy, sinful peanut butter cookie made with shortening (Traditional PB Cookie recipe) you might remember that I wasn’t willing to compromise my ideal of the perfect peanut butter cookie for the sake of wholesome eating. Nope. And I still stand by my original recipe; it is just what you need for a crispy cookie.

BUT. I have a new love, and it is a buttery, tender, chocolate covered raisin-studded confection that is pretty darn good. You can ask my husband, who ate a dozen in five minutes. Seriously!

I baked them for 12 minutes, and they were delicious, but just a wee bit fragile. I broke a few when I piled them in the cookie jar. I don’t know why I even bothered in the first place, though, since they just got hauled back out of there and mauled by The Man. The last batch was left in for an extra minute, and it made all the difference. So, since all ovens are different (and mine happens to be a piece of crap that I don’t trust at all) go for 12 minutes on your first sheet of cookies and see what you think.

Peanut Buttery Cookies
Makes 4-5 dozen rich, tender cookies.
  • 1 cup butter, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 cup peanut butter
  • 1 egg
  • 1 tablespoon vanilla
  • ⅓ cup buttermilk
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (or more) milk chocolate covered raisins (if you don't like raisins, substitute chocolate chips)
  1. Heat oven to 375 F.
  2. Beat together the butter, white sugar, and brown sugar until light.
  3. Add the peanut butter, egg, vanilla, and buttermilk and beat well, until fluffy.
  4. Stir in the flour, baking powder, baking soda, and salt.
  5. Add chocolate covered raisins and stir until combined.
  6. Scoop onto ungreased cookie sheets (don't flatten!) and bake for 12-13 minutes. Cool on the sheet for several minutes, as they're soft when first removed from the oven. Transfer to rack until completely cool.


When I was in my teens I made a batch of peanut butter cookies and ate a lot of the dough. A lot. Then I ate the cookies warm out of the oven. It was at least ten years before I could look at a peanut butter cookie. Just the smell made me ill. So, please, PLEASE pace yourself. A little dough, one or two warm cookies. This is the voice of experience speaking!

Also, just fair warning, it’s about time to start posting pumpkin recipes. I held out as long as possible, but other bloggers are putting theirs out there and I can’t let them get the jumpstart on me that way! Ready or not…IMG_9630

3 thoughts on “Peanut Buttery Cookies (with chocolate covered raisins!)

  1. Confused which isn’t difficult are these peanut butter cookies or just buttery cookies? I don’t see any peanut butter in the recipe.

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