Recipe by Linda White
"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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1 1/4 cups
sifted all-purpose flour
packed brown sugar
white sugar for decoration
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.
The peanut butter flavour is too weak but not bad. The texture however is not good at all. I would not make these again.
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!
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.
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.
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.
Very good peanut butter cookies.
Cooked in 8 minutes though, got tough at 10 and burnt by 12.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cookies IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 61
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