Best Peanut Butter Cookies Ever

Best Peanut Butter Cookies Ever

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"This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it."
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45 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 140 mg
  • 6%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


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


  1. 964 Ratings

Most helpful positive review

This is a great recipes but I did make a few revisions to make it even better. Instead of two cup white sugar I used 1 cup white and one cup brown, I also only used used one tsp baking powder. ...

Most helpful critical review

Good taste...too dry for my taste.

This is a great recipes but I did make a few revisions to make it even better. Instead of two cup white sugar I used 1 cup white and one cup brown, I also only used used one tsp baking powder. ...

I've been making these for years. (The recipe I have calls for just one egg, and no salt or soda.) The quality of the peanut butter makes a big difference in how these turn out. Since I mak...

This is a great recipe for peanut butter cookies, but I have to rate it only 4 stars because of the changes I make to get the best results. I cannot emphasize enough...NATURAL peanut butter. And...

To make these cookies even simpler: 1 cup of peanut butter, 1 egg and 1/2 cup sugar 1/2 cup choc chips (optional). They always turn out fantastic!!

awesome cookies. The thing is, if you like cakey cookies, you won't like these. If you like flat cookies that are crispy on the outside and a little chewy in the center, these are the cookies ...

I'm not a big fan of peanut butter cookies, but this is the exception. I made a few adjustments and now these are my favorite cookies ever! I used all natural peanut butter, cut the sugar by 1...

I made these cookies using splenda and I am just thrilled with the results! They held together well and tasted great. They were a little dry but that is probably because of using splenda inste...

I've made these for years, and almost always just bake them without pressing down, then push a chocolate kiss into them as soon as they come out of the oven. A note to the reviewer who had trou...

OMG!! First, these are ingrediants that are always found in the kitchen so you can make these in a moments thought. Second, these are so so good!! This will be my household peanut butter cookie ...

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