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Peanut Butter Cookies IV
SUBMITTED BY:
Linda White
PHOTO BY:
Kendra Carper
"Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top."
RECIPE RATING:
Read Reviews
(112)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
12 Min
READY IN
1 Hr
Original recipe yield 4 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup white sugar for decoration
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
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REVIEWS
Reviewed on Feb. 12, 2005 by HEJJERS
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HEJJERS
Feb. 12, 2005
Very good peanut butter cookies. Cooked in 8 minutes though, got tough at 10 and burnt by 12.
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6 users found this review helpful
Very good peanut butter cookies. Cooked in 8 minutes though, got tough at 10 and burnt by 12.
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Reviewed on Feb. 12, 2006 by FOUREVERYOUNG
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FOUREVERYOUNG
Feb. 12, 2006
i made this recipie but instead of using 1/2 cup of sugar I used 1/2 cup of splenda and the recipies is great. These cookies are soft and the peanut butter taste is perfect.
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5 users found this review helpful
i made this recipie but instead of using 1/2 cup of sugar I used 1/2 cup of splenda and the...
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Reviewed on May 22, 2005 by PIXIESHIMMERS
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PIXIESHIMMERS
May 22, 2005
These are delicious and soft! I added a little extra sugar because I used all natural peanut butter (to avoid hydrogenated oil.) I will definitely make again.
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4 users found this review helpful
These are delicious and soft! I added a little extra sugar because I used all natural peanut...
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Reviewed on Sep. 16, 2006 by
Sonya
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Sonya
Sep. 16, 2006
The peanut butter flavour is too weak but not bad. The texture however is not good at all. I would not make these again.
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3 users found this review helpful
The peanut butter flavour is too weak but not bad. The texture however is not good at all. I...
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Reviewed on Aug. 8, 2006 by
Jonistyle2
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Jonistyle2
Aug. 8, 2006
this is THE pb cookie recipe for me ... i love it! it tastes just the way a peanut butter cookie should :) if you want them to stay soft, freeze or refrigerate your dough before baking (and i mean, once they're on the sheets, not before shaping them. just pop them into the freezer for about 5 minutes and then into the oven to bake.) they stay really soft that way (as long as you don't overbake!) if you like 'em crispy (like i do!), don't do that step. anyway, great cookies! last time i put reese's pieces and it added a nice chocolate touch without being overpowering. also, it makes like 28-30 normal sized cookies (48 would be little bite-sized guys!) Enjoy!
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3 users found this review helpful
this is THE pb cookie recipe for me ... i love it! it tastes just the way a peanut butter...
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Reviewed on Jan. 25, 2006 by MRSNAPACK
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MRSNAPACK
Jan. 25, 2006
This is the best recipe I have ever tried for peanut butter cookies. I just loved them. :)
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3 users found this review helpful
This is the best recipe I have ever tried for peanut butter cookies. I just loved them. :)
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Reviewed on Jun. 25, 2004 by MOMCOOKING
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MOMCOOKING
Jun. 25, 2004
These are great hot out of the oven. Perfect peanut butter flavor and texture. Mine did harden after a day or so, (still tasted great) but I think I overcooked them. Will make again and shorten cooking time.
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3 users found this review helpful
These are great hot out of the oven. Perfect peanut butter flavor and texture. Mine did...
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Reviewed on Sep. 4, 2002 by NANCYMATTE
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NANCYMATTE
Sep. 4, 2002
I put rounded balls into medium muffin tins and baked for 8 to 10 minutes. The cookies looked and tasted even better ;) A definate crowd pleaser.
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3 users found this review helpful
I put rounded balls into medium muffin tins and baked for 8 to 10 minutes. The cookies looked...
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Reviewed on May 9, 2007 by
Giminimama
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Giminimama
May 9, 2007
My boyfriend loves it when I make this recipe. Its very good.He just did not like it to be rolled in the sugar.
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2 users found this review helpful
My boyfriend loves it when I make this recipe. Its very good.He just did not like it to be...
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Reviewed on Feb. 14, 2007 by Nikki
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Nikki
Feb. 14, 2007
These are the best peanut butter cookies my husband and I have ever had! I have never been a big fan of peanut butter cookies before but after trying this recipe, I can't keep my hands off of them. They will cook fairly quickly so I started using those thin aluminum cookie sheets you can buy from the grocery store because they won't hold the heat quite so much. The cookies seem to cook a little more slowly yet thoroughly and turn out so much better!
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2 users found this review helpful
These are the best peanut butter cookies my husband and I have ever had! I have never been a...
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