Recipe by STEPHANIE SPICER
"My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as well."
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2 1/2 cups
1 1/2 teaspoons
I usually try recipes to the 'T' the first time, which I believe is necessary to properly write a review, then tweak it to what I think it needs or doesn't. Since I didn't have almond extract the first time, that's the only thing I left out. The second time, I used the almond extract and found it didn't complement the peanut butter taste. I recommend leaving it out & using vanilla extract. I also recommend using a cookie scoop to insure uniformity in appearance and cooking time; I use a reusable Silpat -- cookies are perfectly browned & slide off, without need for greasing or parchment. For a more defined criss-cross, use a pastry blender instead of a fork. If you don't have margarine, use unsalted butter instead; salted or a blend of both is OK also, but unsalted is just a bit healthier (as if cookies are healthy...haha). All in all, this is a great recipe, it's the one I use all the time.
These cookies were pretty good but super dry
What a great recipe for a light, crispy yet chewy cookie. I didn't have the almond extract, so like others, just used 1 1/2 tsp of vanilla instead. I highly recommend refridgerating the dough before using, it made it so much easier since mine was soft. I added chocolate chips to 1/4 of the dough, and boy, they were good. Everyone at work keeps coming back for more.
These are the best PB cookies I've had, and I've had some good ones. I usually use shortening and less soda in my PB cookies, and I've never used almond flavoring. So although I thought I had already found my favorite recipe for peanut butter cookies on AR, this one interested me. The almond extract does something subtle, not strong, to the flavor--enhances it & mellows it out at the same time. They are buttery, slightly crisp, and chewy. Try it as written, you won't be sorry. Excellent recipe, and thanks for sharing, Stephanie.
Excellent recipe! I used natural peanut butter since that's what I had at home, and added an extra half teaspoon each of the vanilla and almond extracts to compensate for the reduced sweetness. Also I only had a 1/2 cup of brown sugar at home so I upped the white sugar to a cup and a half instead of a cup. The one warning I would offer is if you are making these cookies for company, pay attention to the directions about how far apart to spread the cookies and make sure you shape them into a ball, otherwise they will run into each other and you won't see the criss cross design as well. My later batches were much more attractive than the first one when I put the balls too close together and didn't fully shape the balls of dough. If they are just for you and your family, though, it doesn't really matter, you will love these cookies no matter what they look like!
OMG, these are the best peanut butter cookies I have ever had. I just made a batch last week off the Crisco package and they were so so...I didn't have any more shortening and found this recipe. These are soooo Good. My whole family loves them including me who usually dislikes peanut butter. Definitely a keeper. Followed recipe as is only omitted the almond extract since I did not have any and put in 1-1/2 tsp of vanilla. Great recipe.
I just thought I had some great peanut butter cookies until I made these. By far the best I've ever eaten!
These peanut butter cookies are the best! I baked them at 350 degrees for 12 minutes and instead of greasing the pans I used parchment paper. I used a floured fork to criss cross the tops instead of a wet sugared one and left out the almond extract because I didn't have any. Also I used 1 tsp each of baking soda and baking powder instead of the 1 1/2 tsp baking soda. Usually I add some semi-sweet chocolate chips to half of the dough because some of us prefer them that way.
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Peanut Butter Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 60
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