Doubly Delicious Peanut Butter Cookies Recipe -
Doubly Delicious Peanut Butter Cookies Recipe

Doubly Delicious Peanut Butter Cookies

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"Chewy and crunchy at the same time, these are the ultimate in peanut butter goodness."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine sugars, peanut butter and shortening in large bowl. Beat at medium speed of mixer until well blended. Add eggs, one at a time, beating well afer each addition. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in peanut butter chips with spoon. (Dough will be stiff.)
  3. Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Make crisscross marks on top with floured fork tines.
  4. Bake for 8 to 10 minutes or until edges are set and tops are moist. Cool about 8 minutes on baking sheet before removing to flat surface.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2008

I've preferred to make it a little less sweet and more peanut buttery. The measurements were just a little bit different. For those ppl who were a little bit dissatisfied with this one, I would recommend trying 1/2 cup white sugar, 1/2 cup brown sugar, 1cup creamy peanut butter and 1cup crunchy peanut butter. It will be a bit less sweet, but I think more peanut buttery. I sometimes add a handful each of pb and chocolate chips.

Most Helpful Critical Review
May 27, 2008

I checked three times to make sure I followed the recipe to a T and I did but they were very dry and crumbly. I have used other peanut butter cookie recipes before and simply added peanut butter chips. I thought I'd try this one but don't care for it. Too dry and too crumbly.


48 Ratings

Apr 21, 2010

Good and peanut buttery, for sure! Between the peanut butter chips and double the amount of peanut butter to shortening (it's usually even/steven) these are not short on peanut butter flavor. Just made slight modifications of adding a little vanilla, using traditional shortening and creamy peanut butter. They're very good, but not outstanding, and because they were putzy to roll into balls because of the plentiful chips getting in the way I'm pretty sure I'm not likely to make these again.

Jun 29, 2008

This is the most awesome PB cookie recipe! I usually make things right to the letter but this one I do cut back on the white sugar to 1/2 cup and I add chopped peanut pieces to it as well. TRES YUMMY!!!

Dec 06, 2008

Great base recipe but I took some cues from previous reviews and tweaked a bit. I used 3/4 c. of each of the sugars and 1/4 c shortening and 1/4 c butter. With using the butter and shortening it helps these cookies hold longer without getting hard. I made some and gave them to some friends and am already getting requests for more.

Jan 15, 2007

These are beautiful, tasty, delicious cookies. I had no pb chips and I used real butter instead of shortening. I couldn't imagine they would have turned out any better though.

May 26, 2008

Love the flavor of these! Will make again, thanks!

Mar 14, 2007

This is a great recipe! I ate half the dough before it even made it to the oven! If you're not getting intense peanut butter flavor, the problem is probably your peanut butter, not the recipe. Brands like Jif and Skippy are *terrible* for cookies. You want natural, no additive peanut butter. Freshly made if you can get it.


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 214 mg
  • 9%

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

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