TMc’s Nut Butter Cookies

This was originally my infamous peanut-butter cookie recipe. However, I developed a late-life peanut allergy, so I experimented and adapted. This is good with any creamy nut butter you prefer, but if I can’t have peanuts anymore, I find I prefer using cashew or almond butter for a plain nut-butter cookie. Please note: contrary to the claims of certain fans of this cookie recipe, they do not, in fact, contain crack.

TMc's Nut Butter Cookies

Makes about 5 dozen cookies - works well with any creamy nut butter you prefer.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Author: TMc


  • 16 TBSP Unsalted butter (2 sticks a/k/a 1 cup - softened)
  • 2-1/2 cups Light brown sugar
  • 1 cup Creamy nut butter
  • 2 Large eggs
  • 1-1/2 tsp Vanilla extract
  • 2-1/2 cups All-purpose flour
  • 1 tsp Kosher salt
  • 1-1/2 tsp Baking soda


  • Preheat oven to 350 degrees
  • Stir flour, salt and baking soda together in a small bowl with a fork
  • Cream butter and sugar in a mixing bowl
  • Add nut butter, eggs and vanilla and mix well
  • Add dry ingredients and mix well
  • Scoop out dough and place scoops flat side down on parchment paper on baking sheets
  • Slightly flatten scoops of dough with the criss- cross fork move
  • Bake for about 10 minutes at 350 degrees until cookies are light brown (add a few minutes if you are baking 2 sheets' worth at once)
  • Cool on cooling racks for at least 20 minutes
  • Continue to cool for a couple of hours before sealing in a container or plastic bag


Here are some variations that are very successful:
  • Nut-Butter Chocolate Chip Cookies – Add 1 cup mini-morsels (the tiny chocolate chips) at the end of mixing, bake as above.
  • Nut-Butter Kiss Cookies – Don’t press the cookies down, then stick a Hershey’s kiss in the middle when they come out of the oven (freeze the kisses for at least a half hour while the cookies are baking so they don’t melt down too much) – these need to cool completely for a couple hours before eating.
  • Peanut-Butter Cup Cookies – Great for a special take on a peanut-butter treat! Roll each scoop of dough into a ball and bake in mini-muffin tins (use baking spray!) for 8-9 minutes, then put a miniature peanut butter cup in each one when they come out of the oven (freeze the pb cups for at least a half hour while the cookies are baking, same reason as above) – these also need to cool completely before eating.

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