These cookies are amazing, and they are always successful!
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups packed brown sugar
- 1 ¼ cups white sugar
- 1 cup butter, softened
- 3 eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 222 mg |
| Sugars | 30 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
These are AMAZING… it has even replaced my mom’s default peanut butter cookie recipe. It’s true it looks gooey and flattens, but it lasts forever, even after freezing, and stays soft and chewy. Salt is important to have more flavor, especially if people think it’s bland, so don’t skip that! I also use an auto-scoop for ice cream to make the cookies the same size, and I make them on the smaller size, so I get 48-55 cookies out of 1 batch. I also use margarine instead of butter. I used butter before, but it was greasier and not as soft, but that is my personal preference. Every time a new person tries them, I give them the recipe, and then they keep asking for more! I have read through reviews, and the bad reviews seem that they didn’t probably do it properly? If it’s grainy, it’s probably because the person did not mix the sugar and fat (butter or margarine) properly first, and it should be at room temperature as a default before starting to make any cookies. Watching a video on basic baking skills would probably help. A big part of baking is chemical reactions (ingredients, baking time, heat, order of mixing).
It’s really good and chewy the only thing I added was while they were cooling, I sprinkled salt on all of them and it really put it over the top. (Followed to a T and had enough batter for exactly 18)
delicious soft and moist
Very soft and chewy. I added Reece’s pieces 2 large packs for colour and more peanut butter flavor. Mmm delicious
So good. What we did different golden sugar instead of brown. We had three aluminum bowls with three different sprinkle toppings cinnamon, chocolate and coloured sprinkles. We would drop each cookie in the bowl and toss it in the topping. Then put it on the cookie sheet. These came out amazing!!!! It makes three dozen cookies big cookies.
I put mm on top. With the carmel in the middle really
Worst recipe I have ever used for PB cookies. Kids said tasteless.
Delicious!! I’ve never cooked anything on 300 degrees. This really is a great recipe. Chewy just as promised.
best recipe on earth for these
Delicious! I followed the directions,I was out of brown sugar and made own(granulated sugar and molasses),turned out delicious,Its a hit!
Easy to make and no real special ingredients. I made a double batch right away. Taste very good and good softness. Right now this will be my go to although i might play around with a couple ingredients like a little more PB. I must try in my opinion.
I dont know how these turn out for you but I said I wanted cookies not peanut butter pancakes…batter is loose, grainy and horrible. was a waste of time and $ and I ended up scrapping the cookie dough(if you wanna call it that) and giving up
Definitely needed to be refrigerated overnight, otherwise you could NEVER form a ball with the dough.
The batter was way to thin and they spread out like a layer of peanut butter, I added additional flour so hopefully the entire recipe isn’t ruined, a waste of product. I kept looking to see if something didn’t print, like something more dry, but no….will not make again
Mmmmm so good. I adjusted the cooking time to 11 minutes. Perfect! Chewy in the inside with crisp edges.
Best peanut butter cookies ever!! There’s no one who can get enough of these cookies and they’re so easy and economical to make! Have already made several batches!
The worst cookies I’ve ever made. Followed the directions and they came out flatter than pancakes. Soft and chewy when they were warm but like little hockey pucks when they were cold.
They were great just as they are
Dough was more like cake batter. I added 1 12 more flour. Still no way I could score with a fork. Really tasty though
They turned out great my boyfriend and everyone else loves them I love this recipe
This is my go to recipe for these cookies I have been making them for years now and they are always delicious, also reading some of these comments make me sad.. didn’t anyone teach these people if they have nothing nice to say to keep their mouths shut ? if the recipe didn’t work out for you or if you think it’s gross keep it to yourself. People end up looking like fools for being so rude