Old Fashioned Peanut Butter Cookies Recipe - Allrecipes.com
Old Fashioned Peanut Butter Cookies Recipe

Old Fashioned Peanut Butter Cookies

Recipe by  

"A double dose of peanut butter!"

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Ingredients Edit and Save

Original recipe makes 4 - 5 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  2. Mix flour, baking powder and salt in a medium bowl.
  3. In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
  4. For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
  5. Bake cookies until dry on top, about 15 minutes.
  6. Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2007

This recipe ROCKS!I love the old fahioned cookies and my family did too!I didn't have the pb chips so I used 3 cups of peanut butter instead and chocolate chips!!AND YUM!It produced a decent amount of cookies and the cook time was right on as well about 15 mins per batch.All this coming from a girl who doesn't bake...lol!Well,I found a new talent and I do believe I will be making these every year from now on!Thanks for the great recipe!!!!!HAPPY HOLIDAYS!

Most Helpful Critical Review
Aug 29, 2002

These cookies were very thick. Good peanut butter flavor.


56 Ratings

Oct 17, 2007

Great Recipe, I increased the PB by about 1/4c (just to finish off the rest of the can). They came out heavy and rich and everyone loved them!

Nov 17, 2007

Excellent recipe, turned out great! (The batter alone is to die for... :) Actually made the exact amount of cookies stated, and the bake time was even accurate, too.

Jan 19, 2008

I have never been a big fan of peanut butter cookies. I made these for my boyfriend and I. I ended eating up most of them. I couldn't stop eating them. They were very addicting. I did use the tip and added a 1/4 cup more of peanut butter. Inormally putt my cookies in something so not to lose the moisture but with these, there was no need. The sat out for a few days and were as moist and yummy as when i took then off thebaking sheet. Great recipe. I will be making these again.

Dec 30, 2007

I loved this recipe. I did a few things differently, so I gave it 4 stars, since I can't rate something I didn't follow to a tee. I LOVE PB, so I added almost a full cup of unsalted chopped peanuts, and used only 1 1/2 cups of the PB chips. I also added about 1/4 cup of honey. I wish I tried more, because I couldn't really taste it. Even after that, it was not too sweet, which is the way I like them. I also prefer the lower cooking time - about 12 minutes. I did not feel the batter was crumbly, but didn't care because I did not want to bother with shaping them and doing the criss-cross. I used an ice cream scoop, only smooshed them down a tiny bit, and I love how they retained their height and irregular shape that way. Absolutely my favorite PB cookies so far.

Jun 15, 2007

These cookies were delicious! I did change it a little by using less peanut butter chips (about 1.5 cups) and after the cookies had cooled, I melted some chocolate and paraffin wax in a double boiler and drizzled it on top. Everyone loved them!

Jan 24, 2006

Really good, tender and crumbly and slightly chewy. I used 1 C whole wheat pastry flour and mostly white flour with a little molasses, as I had run out of brown sugar. I split the batch and added peanut chips to one half and chocolate chips to the other.


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  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 90 mg
  • 4%

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

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