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Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies

"These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe."
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servings 346 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
  2. Stir in the eggs. Add the flour. Roll dough into balls.
  3. Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

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Read all reviews 201
  1. 227 Ratings

Most helpful positive review

This is a great recipe. However, after mixing and baking, and finally trying one, I realized something was missing. Salt. It may not seem like such a big deal to omit the salt, but it makes a bi...

Most helpful critical review

This recipe was a good starting point. I, like many others, took several suggestions from these comments and from there tweaked it a bit more myself. With my changes, these are by far the best p...

Most helpful
Most positive
Least positive

This is a great recipe. However, after mixing and baking, and finally trying one, I realized something was missing. Salt. It may not seem like such a big deal to omit the salt, but it makes a bi...

Wow!!! . . . These are the best p.b. cookies I have ever made. I'm not a fan of cripy cookies and these turned out amazingly chewy and moist. I did add a couple extra things - 1/2 c. extra p.b...

I am always trying new peanut butter cookies, because I always seem to lose the ones I like. I made these, generous on the peanut butter (i usually add 1/4-1/3 c extra), and brought them to a te...

Very easy and very tasty! If you substitute butter for the shortening and leave out the eggs, they taste like peanut butter shortbread. Very versatile recipe for all your peanut butter moods!

This is one of the best peanut butter cookies recipes out there. I added a little more peanut butter and the cookies came out perfect. The cookies will not appear done so be careful not to ove...

I used maragrine instead of shortening because I was out of shortening. Big mistake! I think this is the reason why my cookies turned out all thin and flat. Oops! They sure did taste good th...

My family loved these cookies - I made a couple of changes (first by accident, and then because we like the cookies better this way), I added an extra egg, crunchy peanut butter, and additional ...

These cookies were delicious, but if you bake them a minute too long (or don't get the timer immediately), they get too crisp. Take the too crisp cookies and crush them up for a great pie crust.

Very easy recipe and straight forward. I don't think it could be any simpler than this. Everyone loved the cookies, however, they were a little crispier than I would like. I would have prefer...

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