"These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press." — Angie M
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packed brown sugar
2 1/2 cups
sifted all-purpose flour
Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be, I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls, DEFINITELY decrease the baking time. I baked them for only 10 minutes, and they turned out quite dark and very crunchy. If I use this recipe again, I may try baking them for only 7 to 9 minutes. Also, when I first looked at this recipe, I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie, I will probably go back to my old recipe. Yet if you like a crunchy cookie, this recipe may just fit the bill.
I made these last night for practice, and they came out nicely, but I would only give 3 stars because I had to follow the review before this: omit the water , add vanilla and reduce the sugar. They came out a bit too doughy, so I would reduce the flour to 2 - 1 34 cup because I like stickier peanut butter cookies.
These cookies are delicious. It was nice to have a peanut butter cookie recipe for the cookie press. They were a big hit for the holidays. Plus, they freeze beautifully.
This is a great recipe for use with a cookie press. As I normally do with cookie recipes, ...I reduced the sugar(s) to 3/4 cup (each), omitted the water and added 1 teaspoon of vanilla instead. I used the 7 point star mold and pressed an oversized chocolate chip in the center of each before baking ...for only 8 minutes. The cookies came out perfect and they really do melt in your mouth! (P.S. I became a member at allrecipes.com, just so that I could review this recipe!)
I am in love with this cookie! I was wanting to try something other than a traditional spritz cookie this christmas and I love peanut butter so I gave this a try. I followed the recipe exactly except used margarine instead of shortening and I only baked for 10 minutes exactly. They were chewy and soft and WONDERFUL. So depsite all the reviews, and the posters insistence that these aren't a chewy cookie, mine turned out perfect. Perhaps it was the shorter baking time. I highly recommend this cookie.
These were really good, my hubby loves peanut butter cookies of any kind and he really loved these. I did cut the flower just a little to make them a bit crispier and less fluffy but other than that I stuck with the recipe. I made two batches and froze the rest.
They really do melt in your mouth. Husband loves these cookies. I have made them a few times. They are great everytime very easy to make.. Only thing different I did was omit the water and added 2 teaspoons of vanilla.. Thanks for a great recipe!!!
What a nice change from spritz for the cookie press! The 8 minutes was perfect in the oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Melt In Your Mouth Peanut Butter Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 87
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