Ginger Peanut Butter Vanilla Cookies


Recipe courtesy of

Chef J. Pepin @

Chef Depot

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Yield - 32 cookies




12 oz. Butter

8 oz. Brown Sugar

8 oz. Vanilla Sugar (use a Vanilla Bean, split and place in sugar container for a few days)

T. Salt

T. Fresh Ginger, grated with a fine microzester

12 oz. Peanut Butter (creamy)

2 Eggs, large

1 lb. Flour, all purpose

1 tsp. Baking Soda


Vanilla Sugar-


Split a vanilla bean and place it in a container of sugar, rub it in with your fingers to help release the flavor let it sit at least a few days, this makes vanilla sugar (the bean will last for a long time and you can add more sugar as needed, this mixture will last a long time stored at room temperature).


Recipe Procedure -


Weigh out all ingredients using a digital scale. Use a mixer and paddle attachment to cream together the first 6 ingredients. Add eggs one at a time and mix slowly, add the ginger. Combine the flour and baking soda in a mixing bowl and wish together. Fold the flour mixture into the peanut butter mixer. Mix only until blended. The finished cookie dough should be medium firm.

Portion out the dough to two ounce pieces using a digital scale, this will save time!

Line two sheetpans, with parchment paper spacing at least 2 inches apart.

Roll each piece up into a ball and press with a fork to make a # pattern on top of each cookie.

Bake at 375 degrees F. until light brown, about 8 to 10 minutes.



Chefs Note:

I like to use the vanilla sugar for many recipes so I make a batch every few weeks. After the vanilla bean starts to loose flavor I grind it up in a food processor and use it in vanilla sauce for many desserts. Chef Depot is the premier online source for hard to find cooking tools. Call one of the Chefs with any questions.


Recipe courtesy of

Chef J. Pepin @


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