Soft Peanut Butter Cookies Recipe -
Soft Peanut Butter Cookies Recipe

Soft Peanut Butter Cookies

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"Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
  2. Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
  3. 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!
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Dec 14, 2010

The cookies were good but definately needed more peanut butter in them. First off, I hate it when people rate the recipe based off of their version!! Please do not rate recipes unless you have tried them exactly as written. Otherwise post your own recipe with the changes you thought were better. It's very annoying to look through recipes and find a million different versions and rated randomly. I want to know what people thought of this particular recipe...not yours!!!

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"

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.

Mar 03, 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.

Aug 11, 2008

The recipe is just what I needed for the famous "peanut butter hershey kiss" cookies. The cookies came out great (but I listened to the other reviews and put in 3/4 c. of peanut butter).

Dec 07, 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!

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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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 273 mg
  • 11%

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

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