Peanut Butter Cookies IV Recipe -
Peanut Butter Cookies IV Recipe
  • READY IN 1 hr

Peanut Butter Cookies IV

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    1 hr


  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
  2. 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.
  3. Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2008

Ok, I am angry. I wanted desert. It was cold outside. I didn't want to go out so I made something. This. And it was good. Now I know that I can bake, I am going to get fat. Seriously - really good cookies and I don't even like peanut butter. It was just the only thing in the house that could be turned into a cookie (my husband likes it). PS: I didn't roll them in sugar - I ran out, but I did sprinkle a little confectioner's sugar on top once they were done. Pretty.

Most Helpful Critical Review
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.

Aug 08, 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!

Sep 04, 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.

Dec 14, 2009

I tend to micro-manage my baking, I follow recipes exactly, measure painstakingly, and never leave the kitchen when something is in the oven. I have to be there for my baking in case anything happens, like spontaneous oven fires (none so far, but I have set MYSELF on fire. But that's a whole other story). I followed this recipe exactly, but threw in choc chips. Actually, I gave each cookie precisely three chips. I long to be the 'splash and dash' kind of cook, but... The cookies survived my heavy handed directorship, and turned out delicious! After experimenting with baking time I found 8 min to be perfect, soft but done. I also reduced the oven temp by 10 degrees, but only because my oven is an over-achiever where heat is concerned. The recipe is easy and fast enough to whip up for sudden sweet cravings. Usually when I bake the aftermath is visible for days after, but these are bake-one-day-gone-the-next, and part of me is left wondering if it ever really happened. Then I notice my belly straining my pants and I know it was real.

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.

Feb 12, 2005

Very good peanut butter cookies. Cooked in 8 minutes though, got tough at 10 and burnt by 12.

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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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 120 mg
  • 5%

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

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