Neiman Marcus Peanut Butter Cookie Recipe

Why I Love This Recipe

I love how these cookies combine everything I want in a peanut butter treat: a soft, chewy center, crisp golden edges, and the rich, nutty aroma that fills the kitchen while they bake. The mix of granulated and brown sugars gives them that signature bakery-style chew, while the chopped peanuts add a satisfying crunch. Whether I’m baking for a party or just to fill the cookie jar, this recipe never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 cups all-purpose flour

• 1 1/4 cups granulated white sugar

• 1 cup golden brown sugar

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine sea salt

• 1/2 teaspoon ground cinnamon

• 1 1/4 cups (250 g) vegetable shortening or softened unsalted butter

• 1 1/2 cups (525 g) smooth peanut butter

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract or vanilla bean paste

• 1/4 cup chopped roasted peanuts

Directions

1. I preheat the oven to 350°F (175°C) to make sure the cookies bake evenly from the start.

2. I line my baking sheets with parchment paper — it prevents sticking and makes cleanup a breeze.

3. In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon to evenly distribute the dry ingredients.

4. In a large mixing bowl, I beat the shortening (or butter) with the granulated and brown sugars until light and fluffy, which takes about 3–5 minutes. This step gives the cookies their soft texture.

5. I stir in the peanut butter until it’s smooth, then add the eggs one at a time, mixing well after each. The vanilla goes in last for a boost of flavor.

6. I slowly add the dry mixture to the wet ingredients, mixing just until everything comes together. Overmixing here would make the cookies tough, so I keep it gentle.

7. I fold in the chopped roasted peanuts, which add that little extra crunch I love.

8. Using a cookie scoop or tablespoon, I drop the dough onto the prepared baking sheets, spacing each ball out so they have room to spread. I bake them for 10–12 minutes, just until the edges are golden.

9. I let them cool on the baking sheet for a few minutes before transferring to a wire rack. Sometimes I can’t resist and grab one warm — they’re especially good when the centers are still a little soft.

Servings and Timing

This recipe makes about 45 cookies and takes approximately 35 minutes total — including prep and baking time.

Variations

• I sometimes swap the smooth peanut butter for chunky if I want more texture.

• For an extra indulgent touch, I press a few chocolate chips or peanut butter chips on top before baking.

• I’ve also added a pinch of flaky sea salt on top of the cookies right before baking for a salty-sweet combo.

• If I want a gluten-free version, I use a 1:1 gluten-free baking flour blend — it works surprisingly well.

• I’ve turned them into cookie sandwiches by filling two cookies with peanut butter or Nutella in between.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days — they stay soft and chewy. They also freeze well. I stack them in a freezer-safe bag or container with parchment between the layers. To enjoy from frozen, I let them thaw at room temperature, or warm one gently in the microwave for 10–15 seconds.

FAQs

Can I use butter instead of shortening?

Yes, I can use unsalted butter for a richer flavor, but the cookies may spread a bit more. Shortening gives them a puffier texture.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 2 days or freeze it in pre-scooped portions for easy baking anytime.

What kind of peanut butter works best?

I like using smooth, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter tends to separate and can affect the texture.

Do I need to chill the dough?

Not necessarily for this recipe, but if the dough feels too soft or sticky, I pop it in the fridge for 20–30 minutes before baking.

Can I make these cookies smaller or larger?

Yes. For smaller cookies, I bake them for 8–10 minutes. For larger ones, I add a few extra minutes and watch for golden edges.

Conclusion

These Neiman Marcus-style peanut butter cookies are a peanut lover’s dream — soft, chewy, and full of flavor. Whether I’m baking for a crowd or just for myself, they always turn out bakery-worthy and full of nostalgic comfort. Perfect with a glass of milk or just on their own, they’re a cookie jar staple in my kitchen.

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