Recipe by Shirley
"Crunchy peanut butter makes the cookies very nutty, but use smooth peanut butter if you prefer it. Bake the cookies for 15 minutes if you like them soft in the middle, or for 20 to 25 minutes if you like them crisp."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed light brown sugar
2 1/4 cups
great basic peanut butter cookie recipe but i needed to make a few modifications (thus the 4 stars). 2 cups of flour is definitely enough for this recipe. i used 3/4 cup brown sugar & 1/4 cup white sugar, added a tsp of vanilla essence, & used crunchy peanut butter & added 2 tbsps more of the PB than stated. the dough was, as other reviewers mentioned, on the dry, crumbly side, so i added 2 tbsps milk & 1 tbsp water. baked at 180C for 15-16 minutes. i left them to cool the second i got them out of the oven, so the outside was crispy & the inside still moist. the 4th batch is in the oven as i speak!! haven't tried them as i'm on a diet, but my parents have & they've given me rave reviews so far.
I followed recipe EXACTLY and ended up with a crumbly dough like another review mentioned. I fashioned it into balls and baked a few anyway; not impressed. I love peanut butter, but would rather have had a PB&J. I tried tweeking the recipe, and it helped a little. I wouldn't make these again, just too disappointing.
I added a little of each of the wet ingredients (butter, egg, and peanut butter), and they came out excellent.
i made these with tips from another comment and they didn't turn out bad they were okay for quick cookies and things i already had at home vanilla would of made the cookies a lot better
Mix was very dry and crumbly, as most reviews said (did not read them before-hand). The flavour of the cookies was nice after a bit of tweeking to moisten the mix.
The cookies turned out OK at best. Didn't rise and weren't that sweet. The dough was hard and I had to add water to make the dough easier to stay together without falling apart.
i'm sorry but thats the worse peanut butter cookie i ever had.
I also thought that the recipe called for to much flour. So I only put in 2 cups. I still found it a little dry so I added 3 tbls of water. I baked them for 12 minutes. They could have gone for an other minute or two, but none the less a good cookie. I also put them on a cooling rack right away which allowed the air go all around them, which made them crispy on the out side and chewy on the inside. Next time I think that I might try to add a little vanilla.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cookies V
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 62
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make super-easy, 5-star peanut butter cookies.
See how to make yummy gluten-free peanut butter cookies.
These 5-star cookies have big peanutty taste and zero gluten.