Chewy Peanut Butter Cookies Recipe -
Chewy Peanut Butter Cookies Recipe

Chewy Peanut Butter Cookies

Recipe by  

"These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
  2. Stir in the eggs. Add the flour. Roll dough into balls.
  3. Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2007

This is a great recipe. However, after mixing and baking, and finally trying one, I realized something was missing. Salt. It may not seem like such a big deal to omit the salt, but it makes a big difference in the flavor. It will enhance it, and cut some of the sweetness out, so you can enjoy the other flavors. I would probably put about half a teaspoon in it. It will make a great difference in the cookie, I promise.

Most Helpful Critical Review
Jul 26, 2011

This recipe was a good starting point. I, like many others, took several suggestions from these comments and from there tweaked it a bit more myself. With my changes, these are by far the best peanut butter cookies I've ever eaten. Perfect little crunch around the edges, but the rest of the cookie stays super chewy.

Jun 05, 2008

Wow!!! . . . These are the best p.b. cookies I have ever made. I'm not a fan of cripy cookies and these turned out amazingly chewy and moist. I did add a couple extra things - 1/2 c. extra p.b., 1/2 tsp. salt and 1 tsp. vanilla - otherwise I followed the recipe (which was wonderfully simple) to a T. Will definately be making these again =)

Dec 13, 2006

I am always trying new peanut butter cookies, because I always seem to lose the ones I like. I made these, generous on the peanut butter (i usually add 1/4-1/3 c extra), and brought them to a teacher meeting. I expected to come home with some, but they were all gone by the end! I even got compliments on them at the next meeting! If you like them chewy, make sure to take them out of the oven once they are solidified but not brown yet.

Apr 13, 2003

Very easy and very tasty! If you substitute butter for the shortening and leave out the eggs, they taste like peanut butter shortbread. Very versatile recipe for all your peanut butter moods!

Mar 26, 2007

This is one of the best peanut butter cookies recipes out there. I added a little more peanut butter and the cookies came out perfect. The cookies will not appear done so be careful not to overcook.

Mar 16, 2003

I used maragrine instead of shortening because I was out of shortening. Big mistake! I think this is the reason why my cookies turned out all thin and flat. Oops! They sure did taste good though!

Jun 02, 2003

My family loved these cookies - I made a couple of changes (first by accident, and then because we like the cookies better this way), I added an extra egg, crunchy peanut butter, and additional flour. I live in Colorado so the flour could also be a high altitude adjustment. Either way -we love these cookies!


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  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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