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Best Peanut Butter Cookies Ever
SUBMITTED BY:
BAKINGNUTS
PHOTO BY:
Angie7
"This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it."
RECIPE RATING:
Read Reviews
(254)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
Original recipe yield 3 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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REVIEWS
Reviewed on Mar. 29, 2003 by DEWLANNA
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DEWLANNA
Mar. 29, 2003
I've been making these for years. (The recipe I have calls for just one egg, and no salt or soda.) The quality of the peanut butter makes a big difference in how these turn out. Since I make these for a friend who is a celiac, I use an old-fashion pb that is made with just ground peanuts. The cookies are much tastier than ones made with pb that has oil, sugar, mono- and di-glycerides and such. I've discovered a few things that make these easier to make. I don't measure the peanut butter, I just use an entire 18 ounce jar. I line the cookie sheet with aluminum foil, I don't try to move individual cookies to the cooling rack, I just slide the foil on to the cooling racks. I usually make a BIG batch of dough (2 or 3 jars) and shape most of the dough into 2 inch diameter rolls, wrap in foil and freeze. They keep for several months. When I'm ready to bake then, I let the dough thaw just a bit and slice it into 1/4 in slices and bake as usual.
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39 users found this review helpful
I've been making these for years. (The recipe I have calls for just one egg, and no salt or...
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Reviewed on Oct. 27, 2006 by
P-Chan
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P-Chan
Oct. 27, 2006
This is a great recipe for peanut butter cookies, but I have to rate it only 4 stars because of the changes I make to get the best results. I cannot emphasize enough...NATURAL peanut butter. And not that new "natural-no-stir" garbage. Also, the sugar is a bit much for my taste, so I do as other reviewers and decrease by half a cup. If you're having trouble getting the consistency you want, don't be afraid to throw in a couple tablespoons of flour. White chocolate chunks will make an unforgettable combo. Again, I cannot emphasize enough, NATURAL peanut butter – the results will literally melt in your mouth.
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26 users found this review helpful
This is a great recipe for peanut butter cookies, but I have to rate it only 4 stars because...
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Reviewed on Mar. 4, 2007 by anneke
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anneke
Mar. 4, 2007
This is a great recipes but I did make a few revisions to make it even better. Instead of two cup white sugar I used 1 cup white and one cup brown, I also only used used one tsp baking powder. The recipe creates a firm dough and maintains is "criss cross" shape. well. This one is a keeper! Thanks!
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20 users found this review helpful
This is a great recipes but I did make a few revisions to make it even better. Instead of two...
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Reviewed on Nov. 4, 2003 by Dora
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Dora
Nov. 4, 2003
To make these cookies even simpler: 1 cup of peanut butter, 1 egg and 1/2 cup sugar 1/2 cup choc chips (optional). They always turn out fantastic!!
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15 users found this review helpful
To make these cookies even simpler: 1 cup of peanut butter, 1 egg and 1/2 cup sugar 1/2 cup...
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Reviewed on May 23, 2007 by
JMOR777
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JMOR777
May 23, 2007
I made these cookies using splenda and I am just thrilled with the results! They held together well and tasted great. They were a little dry but that is probably because of using splenda instead of sugar. But that's ok, when it comes to sugar free and low carb foods, you can't expect perfection. I figured this out to be approximately 2.5 carbs per cookie and if you use all natural peanut butter it has 0 sugar content! I used a cheap off brand peanut butter and they had a perfect shape! So this is a great low carb cookie as well as perfect for the diabetic! THANK YOU!!! God bless you for sharing this, I know that my Pastor will be thrilled when he gets these sugar free cookies (he's diabetic).
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11 users found this review helpful
I made these cookies using splenda and I am just thrilled with the results! They held...
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Reviewed on Jul. 11, 2005 by
RETROINDIGO
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RETROINDIGO
Jul. 11, 2005
I'm not a big fan of peanut butter cookies, but this is the exception. I made a few adjustments and now these are my favorite cookies ever! I used all natural peanut butter, cut the sugar by 1/2 cup, omitted the salt, and added 3/4 cup chocolate chunks. The result is a batch of wonderfully fragrant, nutty cookies that are neither too chewy nor too crispy. I tried this same recipe in a pinch with regular peanut butter and it was nowhere near as good; it tasted like most p.b. cookies to me, sweet and bland. Try it with natural peanut butter, and you'll never turn back.
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11 users found this review helpful
I'm not a big fan of peanut butter cookies, but this is the exception. I made a few...
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Reviewed on May 17, 2007 by
LiaS
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LiaS
May 17, 2007
I've made these for years, and almost always just bake them without pressing down, then push a chocolate kiss into them as soon as they come out of the oven. A note to the reviewer who had trouble with crumbling. I've learned that this recipe has to be made with brand name/high quality peanut butter. They can turn out either crumbly or like hockey pucks, otherwise! I cannot taste an appreciable difference in most peanut butters, but I do know that there is *something* different, and that difference makes a big difference in these cookies. Some store brand etc. pbs will work, but it's hit-&-miss, trial-&-error to figure out which will and which won't. It's easier to me to just make sure I've got Jif or something comparable on hand to make these.
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10 users found this review helpful
I've made these for years, and almost always just bake them without pressing down, then push a...
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Reviewed on Feb. 14, 2007 by Karen
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Karen
Feb. 14, 2007
OMG!! First, these are ingrediants that are always found in the kitchen so you can make these in a moments thought. Second, these are so so good!! This will be my household peanut butter cookie recipe for now on. I finally found a peanut butter cookie where you can actually taste peanut butter, and I do NOT think it is overwhelming. The texture was even perfect for rolling the balls. I pressed the balls lightly with a fork before baking. Thank you for sharing this recipe!!
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9 users found this review helpful
OMG!! First, these are ingrediants that are always found in the kitchen so you can make these...
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Reviewed on May 16, 2007 by LMVO
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LMVO
May 16, 2007
awesome cookies. The thing is, if you like cakey cookies, you won't like these. If you like flat cookies that are crispy on the outside and a little chewy in the center, these are the cookies for you. These DO spread, so give them the 2 inches between each cookie if you want nice looking cookies. Definitely do as others have and cut that sugar down by 1/2 a cup. I got EXACTLY 36 cookies out of this recipe.
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8 users found this review helpful
awesome cookies. The thing is, if you like cakey cookies, you won't like these. If you like...
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Reviewed on May 16, 2007 by Amy K.
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Amy K.
May 16, 2007
Excellent recipe, fast,easy and very good! I used a 28 oz jar of peanut butter. Also rolled them in sugar, baked them and put hershey kisses in the middle when they were done.
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7 users found this review helpful