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Soft Peanut Butter Cookies
SUBMITTED BY:
Cindy Duvall
PHOTO BY:
Susan S.
"Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!"
RECIPE RATING:
Read Reviews
(178)
Review/Rate This Recipe
Original recipe yield 2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup margarine, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
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DIRECTIONS
Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
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REVIEWS
Reviewed on Nov. 26, 2006 by carly
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carly
Nov. 26, 2006
these cookies are awesome. I did alter them a bit though. First, I added 3/4 cup peanutbutter (instead of 1/2). I used 1/2 cup honey in the place of sugar like someone else recommended. Plus I also replaced 3/4 cup of flour with oats. The result was really soft and peanutbuttery cookies. I took them to a party and someone said "Hope your are not expecting to leave with any of these"
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7 users found this review helpful
these cookies are awesome. I did alter them a bit though. First, I added 3/4 cup peanutbutter...
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Reviewed on May 22, 2007 by kel514
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kel514
May 22, 2007
If I were to rate on flavor alone I would rate it a 5. If you are going to use this recipe you really need to pay attention to them because they can easily overbake. The recipe says to take them out when the edges turn a light brown, but in my experience the edges never changed color. I was afraid I was going to underbake them so I kept waiting for them to change and they didn't. I finally took them out and the overbaked product was crumbly. With the next batch I just took them out at 9 minutes and they turned out great. So watch your time, not the edges!
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6 users found this review helpful
If I were to rate on flavor alone I would rate it a 5. If you are going to use this recipe...
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Reviewed on Dec. 19, 2006 by DIANAS6
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DIANAS6
Dec. 19, 2006
They were decent when fresh but hard when rewarmed from freezer.
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4 users found this review helpful
They were decent when fresh but hard when rewarmed from freezer.
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Reviewed on Oct. 22, 2006 by kath
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kath
Oct. 22, 2006
Wonderful Recipe!! I personally like to cook them in muffin pans b/c it makes them easy to pack as lunch snacks and are cute and yummy!
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4 users found this review helpful
Wonderful Recipe!! I personally like to cook them in muffin pans b/c it makes them easy to...
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Reviewed on Oct. 14, 2006 by schnauzerloverNH
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schnauzerloverNH
Oct. 14, 2006
Awesome! Replaced margarine with butter, and used whole wheat graham flour instead of all purpose. Turned out great with the textured flour, and more fiber-Boyfriend loved them and said a 9 out of 10.
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4 users found this review helpful
Awesome! Replaced margarine with butter, and used whole wheat graham flour instead of all...
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Reviewed on Mar. 3, 2008 by
KRISTEN02
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KRISTEN02
Mar. 3, 2008
I made the cookies exactly as written, and agree with the others that they need more peanut butter. I think 3/4 cup peanut butter would be about right. Cooked them for 8 minutes and took them out of the oven. Allowed them to sit on the cookie sheet for a few minutes to set, then moved them to a cooling rack. After cooling, they are crisp on the outside, soft on the inside. They do seem like they could become crunchy cookies in a day or so though.
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3 users found this review helpful
I made the cookies exactly as written, and agree with the others that they need more peanut...
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Reviewed on Jan. 29, 2007 by
Jules
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Jules
Jan. 29, 2007
YUMMY! These came out great. I followed other people's suggestions and did the following: Used 3/4 cup oats in place of 3/4 cup flour. Used both wheat and white flour. 1/4 cup honey to substitute the brown sugar. Pressed fork crisscross into cookies 7 minute into baking. Let bake 2 minutes more after that. The cookie dough is much runnier than regular pbutter cookie dough, but don't worry! It is supposed to be that way. Because of this you really cannot "roll" them. You just have to place them by rounded teaspoons onto the pan. Aside from what I wrote above, I followed the recipe. I know someone else mentioned that they used butter, but I used margarine (SmartBalance) and it worked fine. Thank you for this recipe! They are soft and delicious.
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3 users found this review helpful
YUMMY! These came out great. I followed other people's suggestions and did the...
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Reviewed on Jan. 10, 2007 by Deona
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Deona
Jan. 10, 2007
I love this recipe it is sooooooo good!!!! Thank you for shareing this recipe!!!
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3 users found this review helpful
I love this recipe it is sooooooo good!!!! Thank you for shareing this recipe!!!
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Reviewed on Dec. 7, 2006 by Klonoaphile
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Klonoaphile
Dec. 7, 2006
This was just the recipe I was looking for. I doubled the recipe to create less work later...made about 6 dozen cookies with double batch. I also added a bit more peanut butter. Since I am a fan of cookies with chips in them, I also put in a cup of Ghirardelli 60% cocoa chips. The turned out just perfect!
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3 users found this review helpful
This was just the recipe I was looking for. I doubled the recipe to create less work...
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Reviewed on Dec. 1, 2006 by
Christine A
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Christine A
Dec. 1, 2006
YUM! I took other's advice: subbed 1/4c honey for brown sugar, 3/4c oatmeal for 3/4c of the flour and doubled the pntbtr. I used crunchy pntbutter instead of creamy and also added butterscotch chips. Flattened balls w/bottom of rock glass. Baked 9 minutes and they came out beautiful! Very good, soft cookie - the whole family loves them! Thanks for the recipe!
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3 users found this review helpful
YUM! I took other's advice: subbed 1/4c honey for brown sugar, 3/4c oatmeal for 3/4c of the...
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