"Simple peanut butter cookies with the traditional crisscross on the top. " — Anita
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1 1/4 cups
creamy peanut butter
packed light brown sugar
2 1/4 cups
Very good cookies. I added peanut butter chips. My only suggestion would be to bake at 375 for 10 minutes (instead of 12-15 as suggested in the recipe) to ensure a chewy cookie -- after being in the oven for 10 minutes, my cookies had a slightly crunchy edge with a chewy center. All in all, very good!!
I'm not sure why they didn't turn out great. The peanut butter taste wasn't very strong.
THIS IS THE PERFECT PEANUT BUTTER COOKIE!
I've tried ALOT of recipes, and this is the very best! I followed the recipe exactly and they came out perfect. I did divide the dough and added milk chocolate chips with peanut butter chips to some of it and butterscotch chips to some. Those were great too as well as the cookies without chips. You don't have to refrigerate this dough at all, it's ready to use as soon as you make it. Good job!! I would give this 10 or more stars if possible!
Delicious cookies. I couldn't stop eating them, even as soon as they came out of the oven. I found that baking them for ONLY 10 minutes at 375 was sufficient enough, too.
Cook the cookies for 10 minutes. Dip a fork in water then in white sugar to flatten slightly. This method works much better than flour on the fork. Sprinkle white sugar on top of the cookies as soon as they are taken out of the oven.
DURING THE TIME OF MAKING THIS RECIPE I WAS PREGNANT, AND I FOUND IT TO BE INCREDIBLY DELICIOUS! I DID REDUCE THE TIME OF BAKING BY 3-4 MINUTES. COOKIES ARE SO SOFT AND CHEWY! THANKS
These cookies have definitely been around for a long time. My grandmother's recipe (which is almost identical to this one) yeilds a good cookies. The criss-cross pattern on top is a traditional must and to make it an even more sweet treat, drop a hershey's kiss in the center half way through baking time.
No problems, issues or criticisms. This is a basic, classic peanut butter cookie. Nothing extraordinary about it other than there are no problems or issues with the recipe - and in my mind, that's a good thing. I added a little salt to make the flavor come alive, just shy of 1/2 teaspoon. Rather than margarine, which I never use, I substituted half butter and half shortening. What I particularly liked about this recipe is that while most peanut butter cookie recipes call for equal amounts of fat and peanut butter, this one calls for a smidge more peanut putter. I rolled the dough balls in granulated sugar, then pressed the criss-cross pattern into the cookie with more granulated sugar rather than flour. They came out of the oven shaped pretty much the same way they went in - no surprises, which is also a good thing. The cookie has a light texture and is slighty crispy. These are rather small cookies, so I might consider making the dough balls bigger for a more generous-sized cookie.
* Percent Daily Values are based on a 2,000 calorie diet.
Favorite Peanut Butter Cookies
Serving Size: 1/54 of a recipe
Servings Per Recipe: 54
Amount Per Serving
Calories from Fat: 59
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