Thursday, June 16, 2016

Peanut Butter Rosemary Cookies

Three cookie varieties I grew up with were Toll House Chocolate Chip Cookies, Quaker's recipe for Vanishing Oatmeal Raisin Cookies and Peanut Butter Blossom Cookies.

My mother was a working mom with little time to luxuriate in the kitchen. However, she was also extremely nutrition conscious. Aside from some boxed pastries she occasionally picked up from the Entenmann's Factory store, located by the school where she taught, everything sweet at home was homemade. My European Grandmother loved those pastries, by the way. 

This trinity of classic cookies, all simple to throw together with easily sourced ingredients, were the first ones I learned to make as a child. It's no surprise I return to those recipes again and again. Sometimes I am in the mood for creating the classic versions, or, in the case of introducing these cookies experiences to someone for the first time (non-Americans).

Other times, I like to riff on them, adding unexpected or exotic ingredients. I don't know when this peanut butter rosemary combination made its way into my imagination, but I am glad it did.

Two batches later, these are ready to share with you.

The rosemary taste is not overwhelming but the flavor is strong enough to stand up to the peanut buttery explosion without competing with it. They taste slightly herby and wow are they fragrant.

Peanut Butter Rosemary Cookies


  • 1 + 1/4cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar 
  • 1/2 cup packed brown sugar
  • 1/2 cup chunky peanut butter
  • 1 stick (1/2 cup) unsalted butter, room temperature
  •  1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely chopped fresh rosemary
  • 1/4 cup white granulated sugar or rosemary sugar* for rolling. Rosemary sugar takes about a week to set. A cheat would be to mix additional chopped fresh rosemary into the sugar right before you roll the cookies in it. 
*Recipe below


  • In a separate bowl whisk together the all-purpose flour, baking soda and kosher salt.
  • Cream together the sugars with peanut butter and unsalted butter. 
  • Add the vanilla extract and the egg. Mix until completely combined. 
  • Mix in the chopped fresh rosemary.
  • Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours. 
  • Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
  • Pour the 1/4 cup of white granulated or rosemary flavored sugar out onto a flat plate. 
  • Working with one portion of dough at a time, form the dough piece into a ball, roll in the sugar and then place on a baking sheet. Use a fork to flatten the cookie and create a criss-cross pattern on top. 
  • Place the cookie sheet in the oven and bake for 8 minutes or until the cookies start to turn light golden brown. 
  •  Remove from oven and transfer the cookies to a wire rack and let cool completely.

To make Rosemary Sugar: 

Combine 1/4 cup white granulated sugar with one teaspoon of finely chopped rosemary in a sealed jar for one week. Shake occasionally. The sugar will be scented with the flavor of rosemary. 


  1. Is it baking soda or baking powder?

    1. Soda. Thank for your eagle eye. I have updated the recipe.


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