Yummy Peanut Butter Cookies

Yummy Peanut Butter Cookies

81
STEPHANIE SPICER 0

"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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Ingredients

15 m servings 120 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 136 mg
  • 5%

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 the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
  2. In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
  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. Grab a glass of milk and enjoy!

Reviews

81
  1. 95 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

These cookies were pretty good but super dry

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 th...

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 ...

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 al...

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. ...

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...

I made these last night and had to come back today to write a review. They are absolutely irresistable...I can't stop eating them. Made the recipe exactly as stated except one change: Used Butte...

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 instea...

Very easy. Classic peanut butter cookie, as far as I am concerned. I used Bestlife buttery baking sticks instead of margarine. Had never tried them before. Seemed to work just fine. I looke...