Onesy-Twosy Cookies Recipe - Allrecipes.com
Onesy-Twosy Cookies Recipe

Onesy-Twosy Cookies

Recipe by  

"This is a very rich peanut butter cookie that I invented years ago. At the time I was interested in building up a whole mental catalog of great recipes to use in a pinch. In order to help me remember recipes, I created easy ratios of ingredients. Hence, this recipe with all of the ingredients in ones or twos!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Cream the shortening, peanut butter, white sugar, brown sugar and vanilla together. Blend for 3 minutes. Add in the eggs one at a time, beating well after each addition.
  2. Sift the baking soda, flour and salt together. Add the flour mixture to the peanut butter mixture and mix to combine. Stir in the chopped nuts. Cover and chill dough for 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pinch off 1 inch balls of the dough and place on an ungreased baking sheet. Press tops with floured fork tines. Bake at 350 degrees F (190 degrees C) for 10 to 12 minutes or until edges are golden but the center is still soft. Allow to cool for 2 minutes on the sheet then remove to a rack to continue cooling.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2009

I'm happy to be the first reviewer of this recipe and say, great cookie Kevin Ryan! Nicely written recipe with a simple list of ingredients and easy to follow instructions. Better yet, with your onesy-twosy list of ingredients idea you've come up with a really nice, classic peanut butter cookie. I also loved the additional boost of peanut flavor and texture with the addition of the peanuts. These baked up real pretty too!

 
Most Helpful Critical Review
Mar 02, 2011

So I made these exactly as written, 1" balls, flattened w/ fork, baked for 10 mins...they are still dry and crumby

 
Oct 06, 2010

Best peanut butter cookie recipe on this site, and I've tried a lot of them! I didn't have the shortening and salted nuts, so I used butter and chunky natural peanut butter. These cookies were rather flat, but they were so yummy that I didn't care. I used salted butter (and the exact amount of salt called for), so the cookies weren't incredibly sweet. But that's good! Update: I subbed semisweet chocolate chips for the chopped nuts upon making this recipe again. Amazing!

 
Dec 15, 2009

Excellent cookie! Made these for Thanksgiving and even the people who weren't fond of peanut butter LOVED them! I have to say it is the best peanut butter cookie I've ever made! Chewy in the middle and crisp edges....not dry at all, like the kind the you have to have milk with or you choke? Not this cookie!

 
Apr 30, 2010

These turned out freaking beautiful. I used butter instead of shortening and added four small packages of Peanut Butter and Jelly M&M's. 12 minutes was the perfect time for these cookies, just pulled them out and let them cool on the sheet. PERFECT chewy-soft awesomeness. Thanks CindyLepp for the recommend. NOTE: I found the Peanut Butter and Jelly M&M's at Walmart.

 
Aug 20, 2010

Great pb cookie. Soft and crispy all at the same time. I used 1/2 butter and 1/2 regular shortening. They did flatten out some. They don't crumble when you eat them. Good pb flavor. Thanks Kevin!

 
Apr 23, 2010

This is by far the best peanut butter cookie I've ever made. I found the recipe by asking on the AR Recipe Exchange and as always, you can count on getting the best advice and recommendations there. This recipe is perfect as is, not changes needed.

 
Aug 22, 2011

These are a bit drier than I expected them to be. It could've benefited with a few tablespoons of milk. If you read the Crisco container it actually says to add it when substituting butter in a recipe. Good flavor though.

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 348 mg
  • 14%

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

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