Melt In Your Mouth Peanut Butter Cookies Recipe -
Melt In Your Mouth Peanut Butter Cookies Recipe

Melt In Your Mouth Peanut Butter Cookies

Recipe by  

"These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press."

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Ingredients Edit and Save

Original recipe makes 3 dozen large Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
  3. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
  4. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
  5. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be, I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls, DEFINITELY decrease the baking time. I baked them for only 10 minutes, and they turned out quite dark and very crunchy. If I use this recipe again, I may try baking them for only 7 to 9 minutes. Also, when I first looked at this recipe, I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie, I will probably go back to my old recipe. Yet if you like a crunchy cookie, this recipe may just fit the bill.

Most Helpful Critical Review
Feb 10, 2004

I made these last night for practice, and they came out nicely, but I would only give 3 stars because I had to follow the review before this: omit the water , add vanilla and reduce the sugar. They came out a bit too doughy, so I would reduce the flour to 2 - 1 34 cup because I like stickier peanut butter cookies.

Jan 20, 2004

This is a great recipe for use with a cookie press. As I normally do with cookie recipes, ...I reduced the sugar(s) to 3/4 cup (each), omitted the water and added 1 teaspoon of vanilla instead. I used the 7 point star mold and pressed an oversized chocolate chip in the center of each before baking ...for only 8 minutes. The cookies came out perfect and they really do melt in your mouth! (P.S. I became a member at, just so that I could review this recipe!)

Dec 19, 2003

These cookies are delicious. It was nice to have a peanut butter cookie recipe for the cookie press. They were a big hit for the holidays. Plus, they freeze beautifully.

Dec 16, 2007

I am in love with this cookie! I was wanting to try something other than a traditional spritz cookie this christmas and I love peanut butter so I gave this a try. I followed the recipe exactly except used margarine instead of shortening and I only baked for 10 minutes exactly. They were chewy and soft and WONDERFUL. So depsite all the reviews, and the posters insistence that these aren't a chewy cookie, mine turned out perfect. Perhaps it was the shorter baking time. I highly recommend this cookie.

Jan 11, 2011

These were really good, my hubby loves peanut butter cookies of any kind and he really loved these. I did cut the flower just a little to make them a bit crispier and less fluffy but other than that I stuck with the recipe. I made two batches and froze the rest.

May 03, 2005

They really do melt in your mouth. Husband loves these cookies. I have made them a few times. They are great everytime very easy to make.. Only thing different I did was omit the water and added 2 teaspoons of vanilla.. Thanks for a great recipe!!!

Nov 20, 2007

What a nice change from spritz for the cookie press! The 8 minutes was perfect in the oven.


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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