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Peanut Butter Cookies VI
SUBMITTED BY:
June
PHOTO BY:
GodivaGirl
"Very easy recipe: you mix all the ingredients in one bowl. Makes a very soft peanut butter cookie. No need to press cookies down before you bake them. Very good!"
RECIPE RATING:
Read Reviews
(96)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
8 Min
READY IN
25 Min
Original recipe yield 3 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup margarine
1/2 cup peanut butter
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the margarine, peanut butter, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Drop by rounded spoonfuls onto the unprepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Do not overbake: cookies will be soft and chewy. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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REVIEWS
Reviewed on Jan. 24, 2004 by
RACHEL D. THOMPSON
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RACHEL D. THOMPSON
Jan. 24, 2004
These were absolutly the best Peanut Butter Cookies I have ever made. My husband and 2 year old son can't get enough. They really are nice and chewy. I did add another 1/2 cup of peanut butter because many of the reviews recommended that. I think they have a very good peanut butter flavor. I have made many cookies in my life and I am always looking for cookies that will actually stay soft after they have cooled. My search is over, this is the recipe I will stick with from now on.
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7 users found this review helpful
These were absolutly the best Peanut Butter Cookies I have ever made. My husband and 2 year...
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Reviewed on Feb. 10, 2004 by Annie
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Annie
Feb. 10, 2004
These were great and very easy! I also used one cup peanut butter. I also alternated batches- one plain, one rolled in sugar and cinnamon, one rolled in crushed pecans. Yum. When I first went to take them out of the oven after 10 min. I didn't think they were done- but they were!
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5 users found this review helpful
These were great and very easy! I also used one cup peanut butter. I also alternated batches-...
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Reviewed on Sep. 17, 2003 by LFTCRK
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LFTCRK
Sep. 17, 2003
These cookies were awesome. I added an extra 1/2 cup of peanut butter, as suggested, and put in about a cup of chocolate chips. Thanks....
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5 users found this review helpful
These cookies were awesome. I added an extra 1/2 cup of peanut butter, as suggested, and put...
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Reviewed on Jan. 4, 2005 by LSHOCKEY
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LSHOCKEY
Jan. 4, 2005
When making these cookies, I followed recommendations of previous reviewers by adding 1/2 c. peanut butter and increasing flour to 1-1/2 cups. I also chilled for a bit and then shaped into balls and pressed w/fork before putting in the oven. Cooked for 10 minutes, and they came out good. Very easy and taste great!
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3 users found this review helpful
When making these cookies, I followed recommendations of previous reviewers by adding 1/2 c....
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Reviewed on Sep. 4, 2004 by Jenni
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Jenni
Sep. 4, 2004
These cookies were great!! I also doubled the peanut butter and added a 1/4 cup flour to the original one cup. They turned out beautifully, looked like I bought them from a bakery. They taste great too! Thanks for the keeper recipe!
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3 users found this review helpful
These cookies were great!! I also doubled the peanut butter and added a 1/4 cup flour to the...
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Reviewed on Jan. 24, 2004 by GUYWHOCOOKS
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GUYWHOCOOKS
Jan. 24, 2004
Pretty good cookies,as for the negative comments either thier hardware is broken or somebody forgot how to bae ;) I dont like that much peanut butter flavor on my cookies so half a cup is perfect. 15 to 17 minutes in the oven is required or untill you see the edges of the cookies lightly brown. If you take them out earlier the middle might be raw.
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3 users found this review helpful
Pretty good cookies,as for the negative comments either thier hardware is broken or somebody...
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Reviewed on Oct. 18, 2003 by GRAPHITE
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GRAPHITE
Oct. 18, 2003
Great Peanut Butter cookie! Better than others I've tried. I used Jiff Reduced Fat peanut butter. I cooked mine until light golden brown (about 12 minutes). They were soft and falling apart on the bottom in the middle (which made them hard to get off the sheet), but they hardned up after they cooled. Better the next day after stored overnight in a sealed container.
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3 users found this review helpful
Great Peanut Butter cookie! Better than others I've tried. I used Jiff Reduced Fat peanut...
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Reviewed on Sep. 30, 2003 by PIPER1D
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PIPER1D
Sep. 30, 2003
An excellent cookie, especially with a little extra peanut butter. Also, you can substitute 1 cup of Splenda for the sugar and your Diabetic friends will love you forever. :)
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3 users found this review helpful
An excellent cookie, especially with a little extra peanut butter. Also, you can substitute 1...
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Reviewed on Sep. 28, 2003 by CHEERCHICK88
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CHEERCHICK88
Sep. 28, 2003
-*-I heard wonderful compliments for this recipe but they were quite disgusting. They lost the peanut butter flavor and really tasted like mush. Some of them fell apart. I followed the recipe 100% and it didnt come out good. I dont recommend these at all!!! Hope this helps! -*-
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3 users found this review helpful
-*-I heard wonderful compliments for this recipe but they were quite disgusting. They lost the...
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Reviewed on Aug. 5, 2006 by
Kat
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Kat
Aug. 5, 2006
These were okay. I choose this recipe b/c I didn't have any brown sugar. I added more peanut butter/flour as some others suggested, but I think that made them a little greasy. They tasted good, but the texture wasn't right, and they were really fragile. I also had to bake them a lot longer, and my oven usually cooks faster.
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2 users found this review helpful
These were okay. I choose this recipe b/c I didn't have any brown sugar. I added more peanut...
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