Peanut Butter Cookie Squares – Frugal Novice

Peanut Butter Cookie Squares


I’ve made peanut butter cookies more times than I can count. They’re one of Brian’s favorite cookies, and the rest of us happen to love them too, so they’re a logical go-to whenever I’m in the mood to bake. I had never really deviated from my standard recipe, until my peanut butter world was rocked with a brownie I tried. It was a peanut butter-chocolate brownie, and it was amazing. And it had hints of – wait for it – cinnamon. Totally unexpected, right? I knew then that I’d have to try incorporating cinnamon into my next batch of peanut butter cookies, and boy am I glad I did. The result is a thick, soft cookie with crispy edges, and a subtle warmth complimenting the salty flavor of the peanut butter.

These peanut butter cookie squares are quick to make because you don’t have to scoop out individual cookies – I just press the dough out into a cookie sheet with raised sides, just like this one. I wanted the cookies to still have a quaint touch, but since making marks with forks would be difficult to do en masse, I pulled out our rocker-style pizza cutter and gently scored the top of the dough, giving it a quilted effect.

Beautiful and delicious. Easy, too.

I shared this recipe on my food blog, but thought it deserved a little love over here, too. Hope you enjoy it as much as we do.

  • 1 cup unsalted butter
  • 1½ cups smooth peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  1. Preheat oven to 375 degrees.
  2. Cream together the butter, peanut butter, white sugar and brown sugar in a mixer on medium speed.
  3. Beat in eggs, then add vanilla and cinnamon.
  4. Add in baking powder, baking soda, and salt one at a time until well-incorporated.
  5. With the mixer on low, add flour one cup at a time, then turn mixer up to medium-high until everything is blended.
  6. Press the cookie dough evenly into 10×15 cookie sheet with raised sides. Using a pizza cutter or knife, score the dough vertically and horizontally to create a grid across the dough.
  7. Bake for 18 minutes or until the cookies are slightly golden in the center. While cookies are still warm gently press the edges of the cookie to get a nice even top.
  8. Once the cookies have cooled, cut them into squares and serve.


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