Peanut Butter Cookies

Peanut Butter Cookies

  • Prep Time: 20 mins
  • Total Time: 32 mins
  • Servings: 24

    • Ingredients

  • 3/4 cuppeanut butter
  • 1/2 cup butter or 1/2 cupmargarine, softened
  • 1/2 cupbrown sugar, firmly packed
  • 1/2 cupgranulated sugar
  • 1largeegg
  • 1/2 teaspoonvanilla
  • 1 1/2 cupsall-purpose flour
  • 3/4 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • granulated sugar

    • Directions

  • In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
  • Blend in flour, soda and salt.
  • Cover.Refrigerate at least 1 hour.
  • Form dough into 24 balls, each about 2-inches in diameter.
  • Arrange about 2-inches apart on two cookie sheets.
  • Flatten with fork dipped in granulated sugar to form criss-cross pattern.
  • Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes(or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown.
  • Cool on wire racks.

    • Reviews

  • “Not too dry, not too sweet, and very peanut-buttery.I loved them and so did the guys.”

  • “Easy, excellent recipe.I always modify everything.I used natural unsalted, no sugar chunky peanut butter, egg substitute, splenda and added chocolate chunks.This one’s a keeper.”

  • “Excellent Cookie!!!Stayed soft for several days afterwards.Everyone at work wanted this recipie.”

  • “This is so good!!I usually don’t like peanut butter cookies but these are so good.. I couldn’t stop eating them.I used my food processor to mix all the stuff together. This made it really quick.”

  • “These cookies came out phenomenally!! Well the second batch. Worth noting is that they should be pulled out of the oven while still super gooey.It was about 9 minutes for me.Otherwise, they become crunchy.I mean, if you like crunchy cookies they’re fantastic! Unfortunately, my boyfriend likes them strictly chewy.Now I’m left with a batch crunchy cookies and he ran off with ALL the chewy ones.Great recipe!”

  • “Great recipe.A keeper.”

  • “This is probably the BEST peanut butter cookie recipe I’ve found! I cooked them for 12 minutes at 350 and they turned out absolutely perfect! Thanks for a great recipe!”

  • “A friend of ours has been baking his own peanut butter cookies and bringing them over to the house when he stays over. I had been craving these cookies and decided to make my own. I found this recipe and very easy to put together. Very simple and oh so delicious. Looking forward to baking more of these. This recipe is going into my book. =)”

  • “These were really easy, super peanut buttery & came out perfect! I made exactly as written, except I divided the batch and tossed about a cup or so of chocolate chips in one… both varieties were scrumptious! Thanks for sharing this tried and true recipe!”

  • “This is an amazing recipe!!! I have made peanut butter cookies b4 but this one is really good.I have modified it a bit by spliting the peanut butter by combining plain with chunky as well as mixing in chocolate chips.I have also modified the recipe by putting a thumbprint in the centre and putting in a bit of jam.I found this to be a very easy recipe.”

  • “just got these out of the oven, really nice, just might have to have another!!”

  • “These cookies are sooooo good. I am very happy with the results.Exactly what I was looking for- I wanted a cookie that was a little crumbly when you bit into it .The texture was perfect, it was a melt-in-your mouth cookie.II used all organic ingredients and made these vegan. Intead of butter,I used virgin coconut oil, no-salt/no- sugar chunky peanut butter, decreased the sugar (I used coconut palm sugar), the flax equivalent instead of the egg, combo of spelt flour and quinoa flour. I thought these cookies were perfect.I will make them again, next time I may add chocolate chips or white chocolate chips!”

  • “so good! they tasted perfect! gotta love peanut butter!”

  • “I used mostly crunchy peanut butter (the rest smooth – both “just peanuts” natural pb), but I left them in the oven after the baking time was up (not on purpose – I have small children!) so the cookies were slightly dry. I like that this is NOT a flourless pb cookie because the flour soaks up the inevitable grease from the peanut butter. I topped my cookies with a GENEROUS dollop of melted milk chocolate chips – kind of an inside-out peanut butter cup – and the cookies were oh-so-yummy! I didn’t think I was a fan of peanut butter cookies, but now that the cookies are all gone, I find myself wanting more … especially with lots of real chocolate on top …While I was eating the cookies, I was thinking four stars, but I bumped this review up to five stars because I’m seriously tempted to make more already and it’s only been two days without an inside-out-peanut-butter-cup cookie … so it must be good.”

  • “super yummy! i am a total peanut butter lover so i added an extra dollop of peanut butter and it made them even better.”

  • “Awesome cookies! I didn’t bother chilling the dough and it worked well. None of these even made it to the cookie jar, I had a house full of boys who picked every last one of them off the cooling racks. They seemed to really enjoy them 🙂 Thanks for sharing the recipe!”

  • “These are marvelously, insanely AMAZINGLY delicious. I used crunchy pb instead of creamy (which i have used other time, with great results also), used kosher salt instead of regular table salt and halved the butter and used shortening for the other half. These are awesome. These are my go-to pb cookies now. I love them! and my hubbster does too, even though he hates pb. Thanks for the awesome recipe.”

  • “The flavor of these cookies is great–but the texture wasn’t quite perfect for me…I almost want to cut back on the baking soda and maybe add an extra egg?They just didn’t seem quite solid enough to me.I will probably play with this recipe a little the next time I make it and see.There will definitely be a next time as this was such an easy recipe and doesn’t make 4 dozen cookies as so many cookie recipes do!”

  • “I found these cookies came out dry and crumbly, had to be really careful just picking them up or they would fall apart.I followed the recipe but substituted Splenda for the white sugar, that was the only change.I baked the first dozen for 12 mins and reduced baking time to 10 min for the second batch hoping that would help but they were also dry.Flavour was really good though, Just wonder what I did wrong?”

    •