By Jen Segal,
(Adapted from My Father’s Daughter by Gwyneth Paltrow)

Ingredients: 32 cookies

  • 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off with knife
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir)
  • 1 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup peanut butter chips
  • ½ cup very finely chopped salted peanuts (optional)


  1. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts (if using).
  4. Chill the dough for 1 hour to make it easier to handle. Set racks in the middle and upper thirds of the oven and preheat to 350°F. Form the dough into 1½-inch balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly.
  5. Bake for 11-13 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a rack to cool completely. (Note: The cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.)

Nutrition: (Serving Size 1 cookie)
Calories: 173, Fat: 12g, Saturated fat: 4g, Carbohydrates: 12g, Sugar: 6g, Fiber 1g, Protein 5g,
Sodium: 13mg, Cholesterol: 78mg