RBNB's Best Nut Butter Cookies


It's become a trend to have incredibly long (and ludicrously tangential) preambles to online recipes. We found this peanut butter cookie recipe from Bon Appétit, adapted it to be more delicious and easier to cook, (😉), and shared it with you here. If you want to hear the story, you can scroll down to the end for our philosophical musings.

 (The full recipe, with all its original context and without our additions which make it uniquely the product of Reinberger Nut Butter, is available here: BA's Best Peanut Butter Cookies

Reinberger nut butter cookies ingredients image


    • ½ cup roasted, unsalted mixed nuts (we used our Original Grind blend)
    • ¼ cup (½ stick) plus 2 tablespoons unsalted butter
    • ¾ cup all-purpose flour
    • ¾ teaspoon salt
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 large egg plus 1 large egg yolk
    • ¾ cup granulated sugar
    • ½ cup (packed) light brown sugar
    • 1 16-ounce jar Reinberger Original Grind nut butter
    • 1 tsp Demerara sugar (for sprinkling)
    • 1 tsp Flaky sea salt (for sprinkling)


Toasting the unsalted roasted mixed nuts

    • Toast nuts in a skillet over medium heat until browned and fragrant, 6–8 minutes.

      Adding butter to the toasted roasted unsalted mixed nuts

        • Add butter to the nuts over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes. Allow the nut and butter mixture to cool, stirring until it begins to solidify.

          Mixing eggs and sugar

            • Combine flour, salt, baking powder, and baking soda in another medium bowl. Using an electric mixer on high speed, beat egg, egg yolk, granulated sugar, brown sugar, and ¼ cup water in a large bowl until mixture is light and falls back on itself in a slowly dissolving ribbon, about 2 minutes.

              Adding dry ingredients (flour, paking powder and soda, salt) to the cookie dough

                • Reduce mixer speed to low and gradually add dry ingredients, then increase speed to high and beat 1 minute to develop gluten and hydrate flour.

                  Adding toasted roasted unsalted mixed nuts and butter

                  Adding Reinberger all-natural original grind nut butter

                  Of course we're going to add extra pictures of our all-natural shelf stable nut butter made with a blend of eight nuts and seeds.

                    • Add toasted nuts and butter mixture and Reinberger Original Grind and mix on low speed, scraping down sides of bowl as needed, until fully incorporated, about 30 seconds. Let dough rest at room temperature until slightly firmed up, about 10 minutes.

                      Balling out our fresh nut butter cookie dough

                        • Portion dough into 30 balls (about 2 Tbsp. each) and transfer to parchment-lined baking sheets. If you'd like, you can add the classic fork press; we used a cookie stamp for an art-deco take on the classic look.

                          Art deco nut butter cookies, ready to be chilled (made with roasted toasted unsalted mixed nuts)

                            • Chill, covered, 1 hour.
                              • Preheat oven to 375° F.

                                Just a sprinkling of raw sugar and sea salt. Finished Reinberger all-natural nut butter cookies, on their way out of the oven. 

                                  • Arrange racks in upper and lower thirds of oven; place a dry, medium skillet on the bottom rack.
                                    • Sprinkle cookies with raw sugar and sea salt.

                                      Reinberger nut butter cookies going into the oven. Note the skillet on the bottom rack for steam production!

                                        • Place baking sheets on oven racks, then carefully pour 1 cup water into hot skillet; water will bubble and sizzle violently. Bake cookies until browned and edges are crisp, 12–15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack and cool completely. Repeat with additional baking sheets if you need identical cookie batches; we baked two sheets at once and they still taste great.
                                        • Heads Up: Cookie dough can be shaped and frozen 1 month ahead in an airtight container.
                                        • Original recipe by Rick Martinez, adjustments made by Luke Rein.

                                          And now, on to the real treat: the abstract ramblings of a dazed, quarantined millennial.

                                          On the Ides of March, 44 BC, history changed forever when Julius Caesar was murdered in the Roman Senate, allegedly at the hands of 23 senators including his former comrade Brutus. A shrewd military commander and politician, conventional reports of the event assert that the assassination - if, indeed, it was that - was carried out by a number of senators concerned by Caesar's capitalization on his military successes and his following ascent to dictatorship, which they viewed as a direct threat to the tenets of the Roman Republic and, in fact, were born out as the precipitation of the new Roman Empire.

                                          What many historians fail to consider, however, is that Caesar's death could have been yet another brilliant maneuver, orchestrated, or at the least permitted by the would-be ruler of the Roman Empire to cement his status in Roman canon as the first martyr of the new and glorious empire. Over the course of our recipe postings, we'll provide you with classic recipes updated with a Reinberger twist; we'll also explore the startling evidence suggesting Julius Caesar's death was in fact a premeditated choice made by the leader to ensure the success of the fledgling Empire.