Recipe by June
"Very easy recipe: you mix all the ingredients in one bowl. Makes a very soft peanut butter cookie. No need to press cookies down before you bake them. Very good!"
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These were absolutly the best Peanut Butter Cookies I have ever made. My husband and 2 year old son can't get enough. They really are nice and chewy. I did add another 1/2 cup of peanut butter because many of the reviews recommended that. I think they have a very good peanut butter flavor. I have made many cookies in my life and I am always looking for cookies that will actually stay soft after they have cooled. My search is over, this is the recipe I will stick with from now on.
-*-I heard wonderful compliments for this recipe but they were quite disgusting. They lost the peanut butter flavor and really tasted like mush. Some of them fell apart. I followed the recipe 100% and it didnt come out good. I dont recommend these at all!!! Hope this helps! -*-
These cookies were awesome. I added an extra 1/2 cup of peanut butter, as suggested, and put in about a cup of chocolate chips. Thanks....
These cookies were great!! I also doubled the peanut butter and added a 1/4 cup flour to the original one cup. They turned out beautifully, looked like I bought them from a bakery. They taste great too! Thanks for the keeper recipe!
When making these cookies, I followed recommendations of previous reviewers by adding 1/2 c. peanut butter and increasing flour to 1-1/2 cups. I also chilled for a bit and then shaped into balls and pressed w/fork before putting in the oven. Cooked for 10 minutes, and they came out good. Very easy and taste great!
Pretty good cookies,as for the negative comments either thier hardware is broken or somebody forgot how to bae ;) I dont like that much peanut butter flavor on my cookies so half a cup is perfect. 15 to 17 minutes in the oven is required or untill you see the edges of the cookies lightly brown. If you take them out earlier the middle might be raw.
These were great and very easy! I also used one cup peanut butter. I also alternated batches- one plain, one rolled in sugar and cinnamon, one rolled in crushed pecans. Yum.
When I first went to take them out of the oven after 10 min. I didn't think they were done- but they were!
An excellent cookie, especially with a little extra peanut butter. Also, you can substitute 1 cup of Splenda for the sugar and your Diabetic friends will love you forever. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cookies VI
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 42
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