The fuss and the mess are eliminated with this simple and delectable oyster dressing. Even though it was entirely cooked on the stovetop, it tastes like it spent the entire day in the oven!
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 (18 ounce) jar peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped peanuts
Instructions
- In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 210 mg |
| Sugars | 16 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Solid recipe & very good. Can’t wait to bring into work tomorrow
These are the BEST Peanut Butter Cookies!
I love this recipe and have used it for years. It is a very soft dough. If your dough is crumbly you probably scooped your four with out stirring it first so it is not packed. that will increase your flour by close to half a cup. I always use a wisk and stir my flour before filling my cup. Or using 1 stick of butter instead of 2 to make a cup. I just use 3 eggs I do not separate the yolk on the third egg. I usually make bar cookies out of these instead of individual cookies it really speeds it up. Once mixed I spread the dough in a full sheet pan or 2 9 X13 pans and bake 15 to 20 minutes at 350 degrees then cut into 2 inch squares while warm.. They are also great with a bag of your choice chocolate chips.
This batter is so dry it is crumbled in the bowl. Even as you rolled it, and try to press with a folk. I will never use this recipe again, there is definitely something wrong, like the amount of flour.
I used all three eggs instead of 2 + 1 yolk . Came out fine…..
I didn’t find them to have more peanut butter flavor than other cookies, but they are really good, and it makes 4 dozen pretty large cookies. It sounds like Erin Kate had too much flour in her dough, because my dough and cookies were not at all crumbly. They were soft, chewy, and bendy, like cnahty77’s, and I don’t know why chanty77 is unhappy with that.
So yummy! Love the amount of peanut butter! Thank you for the recipe!
These are very good and hard to not eat more than one. My jar of peanut butter was 16 oz so I added about 2 more tbs. I got 5 1/2 dz cookies using a medium sized cookie scoop. Will be making these again. Thanks for the recipe.
These cookies are delicious, they were a hit! They are really lovely in appearance, a wonderful texture in the mouth and perfectly peanut buttery. Super delicious cookies. I am not a big fan of peanuts so they were omitted from the recipe. Also, I remember having these as a child and they had a light layer of sugar on the outside, giving the cookies a delightful sandy finish that is both tasty and pretty. In the first batch to go into the oven, one tray of dough balls got rolled in sugar before the signature fork lines were made. The other tray went in as suggested in the recipe. They both came out beautifully but the sugar rolled cookies were preferred by all. They were both spectacular, but the sugar gave the cookies a little something extra. These were great and I will definitely make them again.
Best PB Cookies ever made ! Always a Huge Hit with my family and friends . I get requests for these !
My friend gave me this recipe and it is the best peanut butter cookie I have ever had. When I bake, I normally give it away to family and friends and rarely eat what I bake. This time was different. My son, fiance and his parents loved them and so did I. The only tiny adjustment I made was adding a little more vanilla (just a preference) and more peanut butter (again, just a preference). This will be the only peanut butter cookie recipe I use.
Fantastic! We loved them! Used a whole jar or natural crunchy peanut butter.
Mine didn’t look dry on top, but were almost overdone. Wonderful way to use surplus peanut butter!
The BEST Peanut Butter cookie recipe ever! Love this recipe as everyone who have ate these cookies that I have made love them!!
They turned out amazing!! I used chunky peanut butter along with the extra peanuts they are a new favorite! I had to make another batch everybody was crazy over them! They melt in your mouth like a shortbread!! To die for
I baked these cookies by myself for my family and they absolutely loved them! These were the best peanut butter cookies I’ve ever had.
Very good, simple; used pecans instead of the crushed peanuts, added chocolate chips too.
Delicious!
Love this cookies! I used just peanut butter and no extra peanuts… thank you to whoever gave the tip about dipping the fork in the sugar, it worked perfectly!
I didn’t have enough peanut butter so I substituted real butter for the difference. We shall see.
Best recipe I have tried so far! The only thing I changed was I used 20 ounces of crunchy peanut butter instead of creamy and adding peanuts