Recipe by JACQUA
"These chewy, crunchy peanut butter cookies stay soft and they are very easy to make."
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
1 1/4 cups
chopped dry roasted peanuts
Excellent recipe. I added another 1/4 a cup of peanut butter, just because, and used chunky instead of adding the peanuts at the end. In my oven, they were done perfectly at 10-11 minutes. Turned out great! Thanks!
This recipe works a lot better with two eggs, cookies tend to fall apart other wise.
Delicious! I used half whole wheat and half unbleached flour and they turned out great. I wasn't sure how much crushed peanuts to add so I put in about a 1/4 cup.
Although the taste is nice, these cookies are flat and lifeless. Also, unless you plan on making cookies that are smaller than nilla wafers, there is no way that this recipe yields 5 dozen cookies. I will not be using this recipe again.
WOW! Delicious! I changed only a little so that I had everything I needed in my cabinets already - 3/4 crunchy peanut butter and nixed the dry roasted peanuts. I also used margarine and added 1/2 cup semi-sweet chocolate chips (chocolate and peanut butter sooo go together!) Cookies came out AMAZING!
Yum! I loved the addition of the chopped peanuts; that was a nice touch. The only criticism I have is that 8-10 minutes was not long enough to bake. After 10 minutes the cookies were still soft inside. It took about 15 minutes.
These cookies were delicious. I thought they were nice and moist - not dry at all as the previous reviewer had said. We used butter flavored Crisco instead of butter - only because we were out.
Very easy recipe. I added about 1/4 cup vanilla flavored chocolate chips and chopped pecans (I was cleaning out my baking cupboard). The cookies looked awesome when I took them out of the oven. 8 minutes was long enough on the middle rack. Any racks lower than that will burn the bottom without cooking the tops. Be careful. I spooned mine into 1.5 inch balls to make 2.5 inch cookies. Don't forget the signature fork marks on the top! The recipe only made 25 cookies, but I probably made mine bigger than the original recipe poster. Overall the cookies got a huge thumbs up from my husband who taste tests all of my baking adventures. Well done! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Robin's Peanut Butter Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 30
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These 5-star cookies have big peanutty taste and zero gluten.
See how to make super-easy, 5-star peanut butter cookies.
See how to make top-rated peanut butter cookies.