Double the peanut butter, please!
| Servings: | 60 |
| Yield: | 4 to 5 – dozen |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 eggs
- 2 cups peanut butter chips
- 1 cup peanut butter
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Mix flour, baking powder and salt in a medium bowl.
- In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
- For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
- Bake cookies until dry on top, about 15 minutes.
- Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 90 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is a terrible recipe. Nothing like any I’ve made before. I had to keep adding peanut butter and they were still dry and fell apart. I also should have known better than to use baking powder in these cookies! That baking powder taste was very present and it probably should have been soda instead. I wasted a lot of time and ingredients. Should have stuck with my cookbook!!! 0 stars! (I HAD TO GIVE 1 STAR TO LEAVE A REVIEW).
The taste is fine, but the cookie is very dry.
very tasty, I will do these again.
These cookies are horrible!! Make the butter favor crisco recipe instead! These are dry n they don’t flatten or spread out when cooked! I have never added baking powder to make cookies, are u sure it shouldn’t have been baking soda? All I have to say is what a waste of time and effort plus very very disappointing!
Didn’t have the chips but could have used more peanut butter. Good texture!
This is the best recipe for peanut butter cookies I’ve ever made!
more like what my Grandma made, I omitted the peanut butter chips. WOW, they were awesome
I love this recipe. I follow the recipe as written and I add a cup of peanuts for a little extra wow. I get asked for this recipe all the time.
These are hearty cookies that when you have a couple with a glass of milk – you will be satisfied! Great for a “breakfast in a rush” – or an afternoon snack! The only thing I changed is I used “chunky” peanut butter instead of creamy! Thanks for the recipe!
They melt in your mouth!!! I added some pecans and they are so yummy!
These turned out a little hard and dry. Maybe I baked them a little too long. They tasted OK, but are not my favorite peanut butter cookies.
This is a good basic peanut butter cookie recipe that lends well to whatever adaptation one’s heart desires. My cookies turned out soft and lovely, though I overcooked many of them. (My oven is one of those “individual oven temperatures may vary” ones they are always warning about!) I cut the baking time down to 8 min. I didn’t have peanut butter chips on hand so substituted for semi-sweet chocolate chips in half my batch and went without in the other half. As I suspected, I preferred the plain and I think the peanut butter chips would have been a little much for me as I don’t like things overly sweet. It is just a matter of personal preference though, nothing wrong with the recipe for those that like them sweet. The only other change I made was to cream the sugar and butter first as I don’t have an electric beater and that just made it easier to incorporate the butter and peanut butter by hand.
sooooooo gooooood!! i made them and asked my dad on a scale of 1-10 what were they and he said a 9 if not better
Made these as part of our Christmas Cookie line up this year. They were good; lots of people liked them. I would have liked them to be a bit softer.
These were very tasty, but turned out hard and crumbly, instead of soft and chewy. Possibly because of the way the recipe said to mix the ingredients. I would make these again. Just be sure you have some milk to go with.
These are the perfect peanut butter cookie!!! They are extremely easy to make and delicious. I baked the cookies for 11 minutes and used a 10 ounce bag of Reese PB chips and the cookies are just AMAZING!!!
They where pretty good but a little dry and crumbly….i prefer chewy peanut butter cookies but they were still really peanut buttery =) I added a little more peanut butter than the recipe calls for and didnt use peanut butter chips though
these were so yummmmmmy i almost ate them all myslelf
Cookies turned out very crumbly. I followed the directions to a “T”. My husband and I didn’t like the flavor of the cookies, either…not sweet enough.
I have been getting recipies off of allrecipies.com for a while now and this is by far the BEST recipe. I love to bake and am always looking for new recipies to add to my book. These cookies have the right amount of peanut butter to them. They are moist, not like the other crumbly peanut butter cookies ive tasted. I used 1/4 less flour and put in the nestle peanut butter and chocolate chip swirl chips and threw them in there as well as some peanut butter chips. They were not even crumbly at all when I did the criss-cross shape in them like a few others have said. I will add this recipe to my book. These are the best PB cookies ive ever tasted. Maybe half the vanilla extract with have vanilla and half almond extract, I havent done that yet, but it sure sounds good!
I only wish I could give more stars,this is the best peanut butter cookie I ever tasted.