Doubly Delicious Peanut Butter Cookies

Doubly Delicious Peanut Butter Cookies

43

"Chewy and crunchy at the same time, these are the ultimate in peanut butter goodness."
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Ingredients

servings 423 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine sugars, peanut butter and shortening in large bowl. Beat at medium speed of mixer until well blended. Add eggs, one at a time, beating well afer each addition. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in peanut butter chips with spoon. (Dough will be stiff.)
  3. Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Make crisscross marks on top with floured fork tines.
  4. Bake for 8 to 10 minutes or until edges are set and tops are moist. Cool about 8 minutes on baking sheet before removing to flat surface.

Reviews

43
  1. 48 Ratings

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Most helpful positive review

I've preferred to make it a little less sweet and more peanut buttery. The measurements were just a little bit different. For those ppl who were a little bit dissatisfied with this one, I would...

Most helpful critical review

I checked three times to make sure I followed the recipe to a T and I did but they were very dry and crumbly. I have used other peanut butter cookie recipes before and simply added peanut butte...

I've preferred to make it a little less sweet and more peanut buttery. The measurements were just a little bit different. For those ppl who were a little bit dissatisfied with this one, I would...

Good and peanut buttery, for sure! Between the peanut butter chips and double the amount of peanut butter to shortening (it's usually even/steven) these are not short on peanut butter flavor. ...

This is the most awesome PB cookie recipe! I usually make things right to the letter but this one I do cut back on the white sugar to 1/2 cup and I add chopped peanut pieces to it as well. TRES...

Great base recipe but I took some cues from previous reviews and tweaked a bit. I used 3/4 c. of each of the sugars and 1/4 c shortening and 1/4 c butter. With using the butter and shortening it...

These are beautiful, tasty, delicious cookies. I had no pb chips and I used real butter instead of shortening. I couldn't imagine they would have turned out any better though.

Love the flavor of these! Will make again, thanks!

This is a great recipe! I ate half the dough before it even made it to the oven! If you're not getting intense peanut butter flavor, the problem is probably your peanut butter, not the recipe....

Really good cookies. Not as peanut buttery as I would have liked, but have a good flavor. The amount of chips used is a bit too much - I suggest cutting the amount of peanut butter chips in ha...

Loved these peanut butter cookies. I add peanut butter chips to other peanut butter cookie recipes frequently, just to up the peanut flavor. The only change I made was to use 1/4 cup butter an...