Bread Machine Love: Peanut Butter Cookies

So the topic of desserts came up a while back and the boy did me the grave injustice of not remembering all the different cookies I had made over the course of our time together. Given, my baking output has slacked a bit recently due to calorie-watching, warm weather, and less spare time, but the fact remains — I bake a mean batch of cookies. And lots of them. So it only seems right that I make sure this blog reflects that as well.


Today, another classic: the peanut butter cookie. I typically use a tweaked version of this Allrecipes favorite and mix the whole thing up in the bread machine to save my arms the trouble.


Ingredients: peanut butter/soybean butter, butter, white sugar, brown sugar, egg, milk, vanilla extract, all-purpose flour, baking soda and salt.


Get the oven going in the background, preheating to 375 degrees F (190 degrees C). Toss together all your greasy ingredients — I usually use soybean butter because it’s what I have in the pantry and it’s indistinguishable from peanut butter in the final product. In this particular batch I did half and half, since we had some leftover peanut stuff as well. You’ll want 1 cup of some form of nut butter, whatever your inclination might be. Cream that together with half a cup of softened butter to get a nice buttery mass.


Toss in half a cup of white sugar and half a cup of packed brown sugar. Creaming the butters and sugars together at this point is recommended, because it will give you a fluffier finished product. I start the machine mixing at this point for the same effect.


While the paddle is spinning (or after you are done creaming it by hand), add in 1 egg, 1 teaspoon of vanilla extract and 3 tablespoons of milk. Make sure they are all thoroughly dispersed in the mixture before moving on.


Add 3/4 teaspoon baking powder and 1/4 teaspoon of salt and mix thoroughly into dough. Of course, you could also just sift the dry ingredients together beforehand, but that seems like a messier way to go about it to me. So I just toss in the dry ingredients in order of amount, smallest portions first.


Finally, add 1 & 1/4 cups of all-purpose flour to the mix and make sure everything is very evenly distributed.


The finished dough should be a pliable-but-solid, greasy-but-handleable mass much like this.


Using an ungreased cookie sheet (I cover mine in wax paper to save cleanup work), plop down rounded tablespoons of dough 2 inches apart. Flatten the balls slightly with a fork unless you like peanut butter igloos.


Let those babies bake for 8 to 10 minutes, watching for the edges to get golden. If you like chewy cookies, take them out at the earlier end of the spectrum and let them cool while they still look sort of soft. By 10 minutes, I can guarantee you’ll have crunchier cookies. These keep really well in the fridge or even on the shelf in a plastic bag, so feel free to keep some on hand for random moments when you might have to bribe your way out with sweets ๐Ÿ™‚


  1. I found your site when looking on Google for cookie dough recipes for the bread machine. I kept finding people who said you could make it in a bread machine, but yours was the first place where I could see exactly how it was done. I now feel much more confident at trying my cookie recipes in the bread machine. I want to make up big batches of slice and bake dough for the freezer, so I can bake cookies in a snap through the holidays. I canโ€™t wait to try your peanut butter and snicker doodle cookies. Please post more cookie recipes.

    • Well, hi there and welcome! Yes, the bread machine is just a simplified stand mixer, at the end of the day. No reason why it shouldn’t be put to dough-making duty for more than just bread ๐Ÿ™‚ I’ll definitely pop up more cookies in the future, and thanks for stopping by!

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  3. Your blog is great….I rediscovered my bread machine yesterday, and I just might try these out!

    I don’t want to miss any of your posts…gonna have to follow your tweets… ๐Ÿ™‚

    • Bread machines are fabulous! I’d be lost without mine. In fact, I was. For a while. Because my last one committed suicide and I mourned for a while before my dad finally replaced it *g* It’s useful for so many things beyond bread!

      *peeks at your blog profile* I’m gonna have to add you too, on the basis of your good taste in interests and being a former band/choir geek (clarinet/soprano here) ๐Ÿ˜€

  4. I used this recipe today and am thrilled at how easy these were! I will definitely make these again. Never thought of my bread machine as a mini stand mixer before but now I plan to make ALL my cookie dough with it! I’ve used it for cinnamon roll dough and pizza crust dough and of course bread.

    • Bread machines are awesome! There isn’t any sort of dough that I haven’t made in mine. I haven’t had a stand mixer since I left my mom’s house, and managed to break a cheap hand mixer or two, but my bread machine took care of everything AND made darn good bread ๐Ÿ™‚ I am actually mourning its absence right now because it couldn’t come with us when we moved to Finland — electrical differences and such. I’ve been eyeing the pretty news models at the market, though, that might not be the case for too long…

  5. I just got a new bread machine, haven’t had one for years. My main motivation was to have a tool to easily make cookie dough because at 64 years old it’s getting harder and harder for me to stir and I love making cookies for my really aging Mother and Father-in-law. Finding your site has given me confidence…and I can make bread and pizza dough as well…in fact I just did dough only cheese/onion bread and it turned out fabulous…thanks…

  6. I am so glad I found you site. This saves me the time and money to actually see if someone can do this in a bread machine. I don’t have money for a mixer, and every time I do it by hand I make a mistake.

  7. I am guessing you use the dough cycle and stop it before the rising segment of the cycle?

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