Robin's Peanut Butter Cookies Recipe - Allrecipes.com
Robin's Peanut Butter Cookies Recipe
  • READY IN 22 mins

Robin's Peanut Butter Cookies

Recipe by  

"These chewy, crunchy peanut butter cookies stay soft and they are very easy to make."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and peanut butter. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, fold in the chopped peanuts. Roll dough into walnut sized balls, place onto an unprepared cookie sheet, and press down slightly with a fork.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 22 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2010

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!

 
Most Helpful Critical Review
Oct 07, 2010

This recipe works a lot better with two eggs, cookies tend to fall apart other wise.

 
Aug 07, 2008

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.

 
Jun 14, 2010

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.

 
Dec 15, 2010

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!

 
Jul 14, 2010

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.

 
May 20, 2010

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.

 
Nov 16, 2010

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!

 

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Nutrition

  • Calories
  • 55 kcal
  • 3%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 58 mg
  • 2%

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

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