Classic Peanut Butter Cookies
Makes great cookies!
Makes great cookies!
Thank you Shirley! This is a fabulous recipe. After reading some very helpful comments, I made a few minor changes. Increased peanut butter to 1 1/2 cups, added an additional 1/4 cup flour, baked at 350 degrees for 9-10 minutes. After forming the dough into balls, I dipped them in sugar and with sugar side up, gently created a criss-cross pattern on top. The cookies are well balanced--crispy edges, chewy centers. Delicate peanut butter flavor. My whole family loved them!!Read More
Thank you Shirley! This is a fabulous recipe. After reading some very helpful comments, I made a few minor changes. Increased peanut butter to 1 1/2 cups, added an additional 1/4 cup flour, baked at 350 degrees for 9-10 minutes. After forming the dough into balls, I dipped them in sugar and with sugar side up, gently created a criss-cross pattern on top. The cookies are well balanced--crispy edges, chewy centers. Delicate peanut butter flavor. My whole family loved them!!
These cookies were for sure the best Peanut Butter cookies I ever made. I too added just a little more flour and a little more Peanut Butter. I made 2 dozen cookies with them and they were a hit. I made them super soft and gooey. Pull them out of the oven even when they are soft, and let them cool, they will be just the right crispiness on top but soft on the inside. I think I baked my cookies for about 6 or 7 minutes. Good luck and enjoy!
As is the recipe is 4 stars. I would have given it 5 stars if I hadn't had to make some changes. I followed the suggestions of others and added 1/4 c. extra flour and 1/4 c. extra peanut butter, and put 1 t. vanilla in. I rolled them in sugar before pressing with a fork. I baked them at 350 for 9 minutes. Thanks for a good base recipe.
This is a great recipe! My recommendationns are as follow: Cook for 8 minutes on 350. Add 1/4C more peanut butter. Don't flatten the cookies down too much unless you want a crunchy cookie. Substatute a small amount of oil for butter for a more moist cookie. And of course....add a couple handfulls of chocolate chips! This recipes was really delightful!
I have been using this recipe since I was a litle girl and first began baking! My best friend's Mom made them for us and I thought they were the best cookie around. My "twist" to the recipe is rolling each ball in granulated sugar before flattening with a fork and baking. It really adds to the final results and everyone loves them.
I've been making this recipe for over 4 years now, and people consistently ask me to bring these to gatherings. I do make a few changes as recommended by others, and have it down to a science now. Here are my changes: Use 1/2 cup extra flour use 1/4 cup extra peanut butter - CREAMY to balance the crunchy portion add one overflowing tsp vanilla bake 9 minutes instead of 10 Perfect.
This is a great old fashioned recipe. They are crispy yet chewy and great with crunchy peanutbutter. I added 1 tsp. of vanilla to the recipe. Just like grandma used to make. I made them in about 1" balls (using a melon baller) and flattened with a fork in a criss cross pattern. Made about 6 dozen medium sized cookies.
The best peanut butter cookies I have ever made. Putting the dough into the fridge is a must! I even made sure to put it back in to the fridge between batches, otherwise it gets too gooey to roll into balls for baking. Even the raw dough was delicious! I almost made myself sick eating the leftover dough and the hot cookies from the oven. Will make these time and time again!
So great! I followed other commenter's suggestion of adding 1/4 cup more flour and 1/2 cup more peanut butter. Also if you have trouble with flat cookies, make sure baking soda is fresh! It goes flat after 30 days or so. I also cooked at 350 for 9 minutes and that worked perfectly.
Can we say Wholesome goodness. On 1-15-03 I had a massive craving for peanut butter cookies. So I tried this recipe...if I could rate this with 10 stars I would. I'm still making them. Move over Betty here comes Shirley! On the gay scale of 0-10 fingersnaps...it gets 20! You go GURL! Just hope the boyfriend doesn't find the batch I stashed. Oh and these were never crumbly, or burnt on the bottom,just in for 10 minuntes no longer, no later! FABULOUS!!! BUT GET SOME STRONG MAN TO MIX IN THE DRY THINGS INTO THE PEANUTBUTTER/BUTTER...CAUSE MY DELICATE ARM ALMOST FELL OFF...;)
SOFT CHEWY peanut butter cookies. Amazing. I'm always reluctant to bake PB cookies because so often they're dry and hard. This recipe is brilliant. I made very few changes, just up'd the peanut butter to 1.5c per others recommendations. I'm a sucker for extra decadent, so I threw in a bag of PB chips and a cup chopped roasted peanuts. Not necessary but gave it an extra dose of peanutty goodness. Really though, you can't go wrong with this one!
This recipe has all the ingredients, but lacks the soul of a fabulous cookie if prepped as written. Here's my changes: 1st beat egg light and fluffy..rinse beaters and dry. Then cream butter; Start w warm butter and brown sugar, you should use high power then cream white sugar. Should take several minutes to cream..... . Scrape sides of bowl often to eliminate granules. Add peanut butter and blend well .finally add egg and beat to mix SIFT dry ingredients together, add a little at a time. Mix slowest speed until just blended I baked at 375 for 6 minutes. Cookies did not look done, but left on cookie sheet for 5 minutes then transferred onto hard surface to cool. This seals in the moisture resulting In a crispy crunch and chewy delicious smooth pb taste!
followed a few reviewer's advise and added 1/2 cup extra peanut butter....I also usd salted butter so I did not add the extra in the recipe. I also used creamy peanut butter instead of chunky. Baked for 10 minutes for chewy cookies...delicious!!!! :o)
these were more like cake cookies, and the peanut butter taste was not nearly strong enough for me...i don't understand how this got so many good ratings. i will not make this again.
These cookies have a crunchy but soft texture. I am nine years old (my mom supervised me!) and I do not like a lot of things but these are the best!!!! We did use only 3/4 cup of each sugar, which mom liked. We added 1/2 cup more of flour and peanut butter as others suggested. Mom says probably do not need the extra 1/2 cup of flour, that makes them a bit too crumbly.
The perfect beanut butter cookie! YUMMM!! I make these up every year to go in my cookie platers for friends and family. Everybody loves them.
An excellent peanut butter cookie recipe! I made this exactly as written. The dough tasted totally amazing, lol. The cookies were awesome too. Nice and crisp with an excellent peanut and butter flavor. This is going to be my go-to peanut butter cookie recipe...thanks for sharing!
I have made peanut butter cookies MANY times, but the recipe that I always use is in storage. So, I decided to try this one, and it was really good! I only made half a batch, because we were low on peanut butter. And, I used all natural creamy peanut butter. I also added a half tsp. of vanilla. I didn't refrigerate the dough at all, and didn't really feel like I needed to. It was easy enough to work with. I made them a little on the small side, and rolled the balls in sugar before my 4yo made the criss-cross pattern with the fork. Then I baked them for 6 minutes and let them cool a minute on the pan before removing them. The cookies didn't spread too much like a lot of peanut butter cookies do, and I liked that. They are nice and crisp on the outside and chewy on the inside- everything a peanutbutter cookie should be! Other reviewers said that these needed more flour and more peanut butter. I disagree. I think the amounts were spot on. Perhaps their cookies thinned out too much because they flattened them too much while making the criss-cross pattern? This is a VERY GOOD peanut butter cookie recipe and I know I will be making them again and again.
Following the reviews, I added about a quarter cup to a half cup of extra peanut butter and of flour plus a teaspoon of vanilla and used smooth peanut butter since I don't keep crunchy on hand. The cookies got rave reviews. I took them to work as well as to a girls' night and people were very happy with them. I separated them into half batches - one of which I had in the fridge for barely an hour and the other which was in for 24 hours - both turned out well! Additionally, I baked the first batch a tad under the suggested time (as my oven burns hot) and they were soft for days. The second batch I baked to recommendations and they were much firmer and were crumbly biscuit cookies (though not hard) the next day so depending on what kind you want, watch the baking time!
The portions on this recipe are all wrong. I made this exactly as stated and, first of all, it made way more than 24 cookies. Second, the flavor of these was just not there and the texture was not good. Waste of good ingredients.
Fabulous cookie recipe! I used creamy peanut butter and salted butter because that's what I had on hand. I did add a scant 1/4th teaspoon of salt. I used brown sugar only, 2 cups. I refigerated the dough as directed and had no problem with over spreading. I made these cookies large. My husband who is very picky loved them. Surprise! Surprise!
My new favorite Peanut butter cookie recipe!
these are really good peanut butter cookies. ihad to add about 1/2 a cup of water beacause they were a bit dry.
These cookies are amazing. Don't forget to put a slice of bread in with your cookie tin or jar to keep the cookies moist. YUM!
Another great cookie! I use this recipe in my bakery department at work, and my customers love this cookie. I make jumbo 4oz cookies, because my customers like big cookies. The cookie is soft and chewy and stay chewy and soft for days; however, my cookies never last more than a couple of days on the retail shelves. For variety, I dip the cookie half way into melted semi-sweet chocolate...wow, it has such a awesome look, it is hard to resist.
Omigosh, SO good! Crisp, chewy, peanut buttery, delicious! I rolled in sugar as well, just for a little extra texture.
I used salted butter and smooth peanut butter. I added 1 tsp of vanilla and omitted the salt. I also added a package of peanut butter chips. I made 2 tbsp sized balls, dipped the tops in sugar and pressed with a fork. I baked them for 9 minutes and let them cool 2 minutes before putting them on a cooling rack. I got exactly 3 dozen cookies. They taste great. (I skipped the chiling). Thanks.
For a cookie, these were rather bland and had little to recommend them. They were dry, not sweet enough, and OILY. I'm not sure how a cookie can be dry and oily at the same time, but these managed.
The recipe was amazing. I wish.other people would stop addong their suggestions. Of you wsnt to post. your recipe, then do so. Stop telling peop k e who have posted a goid recipe how you made it "better". Its rude, narcissistic and shows you to be full of your own self importance, which is disgusting and uncalled for. This recipe wad s mazing AS IS, it needs no other peoples rewrites.
Really the perfect peanut butter cookie! I did customize it like others suggested and added an extra 1/2 cup of PB and an extra 1/2 cup of flour. If you make small cookies they will NOT break apart after cooking so I highly suggest smaller sized ones. I tried medium/larger ones and they were crumbly. I bake a LOT and these were truly among the best cookies I have ever made. They were great out of oven and still perfect much later in the day. I sent them in a care package to my son in college. I think anyone who loves peanut butter cookies will LOVE these.
This recipe is really good!!!! My cookies came out perfect... I added 1 1/2 cups mini chocolate chips, 1/4 cup flour and 1/2 cup of pb to the recipe, I also decreased the temp to 350! They came out super yummy!
I added the extra flour and peanut butter other reviewers called for. Cookies were way too crumbly and dry tasting :(
OH...MY....GOSH!!! These are INSANELY fabulous!!! wow.
Didn't like these, I did everything the way the recipe said except I didn't have baking soda so I used more baking powder based on an exchange ratio I found on the internet. They were not very peanut-buttery. I'm definitely kicking this out of my recipe box.
Sorry but the flour that was added was soo much and the cookies crumbbled.
This was a great recipe! I read through the reviews and decided to add more flour (1/2 cup) and peanut butter (1/2 cup) as suggested, and I also added about 1tsp of vanilla. The temperature was way too high at 375 in my oven, and after scorching the bottoms of the first batch, I reduced the heat to 325 and cooked for 9 minutes. After that, they came out perfect! I even added a milk chocolate center on some of them, for something extra! Great recipe, I plan on making these more often!
I added more salt, 1/2 t each of baking powder and baking soda. I also added 1 C finely ground dry-roasted peanuts for extra peanuttiest. Could possibly be the best PB cookies I've ever made.
These came out perfect! I added some raisins, then baked them at 350* and kept a close eye on them. They were a perfect chewy goodness with crispy edges at about 7 min.
i used whole wheat flour instead of white, and that didn't work for me. The cookies didn't flatten out at all - they just burnt on the outside. Next time, I'll try half wheat flour, half white flour.
These cookies are the best! I used creamy peanut butter instead of crunchy and increased the amount to 1 1/4 cups. Baked them for 9 mins. and they're perfect. Just the right amount of flavor and very moist and chewy. My hubby and I can't stop eating them. I'll use this recipe for peanut blossoms at Christmas, also!
Delicious, love this recipe, have been making a similar one for the last little while, even good with chocolate chips as a final step. If I make plain peanut butter cookies, I always sprinkle a little white sugar on them before baking for the sweet tooth in me!
Delicious! I followed the recipe exactly and my family loved it... One might try using an electric mixer and beating the dough extra once the egg is added in to thicken it a bit.
Thanks! This is a great recipe! I did as the others suggested with the extra quarter cup of flour and pnutbutter. I baked em at 365 for 8 mins and they were perfect. I also did a dozen not rolled in sugar, and the next rolled in sugar before baking, and all of the teen boys here that did the taste test said DEFINITELY rolled in sugar wins! They are soft, not dry at all! Thanks, this is my new recipe, tossing out the old one!
These are really good cookies! I used salted butter and omitted the salt and made them bigger. Delicious!
My husband said they were really good but they weren't as peanut buttery as I would have liked and they were a little to crispy for me at first. So on the next batch, I left them in the fridge overnight I took them out before they browned and they were softer and tasted better - the way I like them.
These are a great, basic PB cookie. I ended up refrigerating them overnight and didn't have any problems with them spreading too thin.
I followed this recipe to the letter with the exception of adding an extra 1/4 cup peanut butter due to the suggestions in other reviews and I used salted butter and did not add any other salt. My dough was a little sticky due to the added peanut butter, but they were still easy to form. They were very easy to make. They came out perfect, crispy, and they melt in your mouth.
I used salted butter, creamy peanut butter, and cooked them for only 8 minutes so that they were *super* soft. My boyfriend and I really enjoyed these.
Reading reviews before I made these, I decided to also increase the flour and peanut butter by 1/2 cup each and also added 1 teaspoon vanilla. With these changes I am giving this a 5 star rating. Many were saying that they spread too much using the original recipe, so I didn't want to take a chance. These are a very good tasting peanut butter cookie.
OMG these were AMAZING!!!! I finally found an amazing peanut Butter cookie recipe! i followed the recipe as followed but added 1/4 cup more of flour and Peanut Butter, i set my oven on 350 and baked them for 9 min, and they turned out soooo nice,and round (after rolling them into balls) and were so chewy, and had a good peanut butter flavor to them. they were a bit greasy on the first batch but on the second batch i placed paper towels on a plate to cool them on, and at the same time it sucked up the greasyness!!! WONDERFUL COOKIES!
My friends loved these! I added chocolate chips, vanilla, and more flour and peanut butter. I wish I had crunchy peanut butter with me, though! 10 minutes is perfect.
The best recipe I found for peanut butter cookies. Took the advise of others and increased the flour by 1/2 cup and increased the peanut butter by 1/4 cup. Dough is much easier to work with after it has been placed in refrigerator. THANKS FOR SHARING!!!
I took the suggestion of other users and added vanilla, extra peanut butter and extra flour....the cookies ended up tasting great!!
This is my first attempt at a peanut butter cookie. It turned out really yummy ^^ It wasn't too sweet and had the perfect peanuty taste. Very soft too. Thanks for the recipe!
Perfect Perfect Perfect Light, chewy, great texture and taste. Definitely a keeper. Timing is extremely important...it took 12 mins for mine but thats with a gas stove.
I made the recipe as written and they are flat and lose the criss cross pattern. They do not look like a traditional peanut butter cookie.
This the best recipe to make pretend (peanut free ) peanut butter cookies. We have a peanut allergy in our household. I thought we'd never have anything like a peanut butter cookie again. Unlike other peanut butter cookie recipes this one turns out great when using a peanut butter alternative. I use sunflower seed butter in place of the peanut butter. After rolling it into a ball, I dip the fork in sugar before pressing down. I bake the cookie as directed. This is a great recipe to use when making allergy friendly peanut butter cookies. We can tell a difference, but it the closest to the real thing we've gotten. Thanks for a great recipe!
Great mailing cookies. I send these to my husband in Iraq on a regular basis. He loves getting them. I follow the recipe almost exactly. If you live in the south and use White Lilly Flour (the best) remember to add a little extra- I usually add another 1/4 to 1/2 cup- it's more finely milled and less dense, sort of like cake flour. Thanks for a great recipe.
Added 1/2 C of extra flour & 1/2 C of extra peanut butter like recommended. Dipped in sugar, and slightly flattened with a fork. Turned out AMAZING!!!!
These are great!! I did go with the general consensus of adding on to the flour and peanut butter amounts, but accidentally over-baked the cookies. They didn't burn, but they didn't come out both crispy and chewy - just chewy. Watch very carefully how long you bake them!!
We like our PB cookies soft and chewy so I added a 1 cup more flour, 1 1/2 cup more peanut butter, also added 1 teaspoon vanilla. Cooked for 8-9 min on 350 degrees.
These are the best peanut butter cookies EVER. And I've made quite a few different recipes of them, as they're my husband's favorite cookie. Do not change a thing! I only added a teaspoon of vanilla, and sprinkled with sugar before smooshing slightly with a fork. AMAZING! Thanks for sharing!!
These are great! Crunchy on the outside, chewy in the middle. I only gave it 4 stars because I did have to make some adjustments. Used additional 1/4 cup flour & peanut butter. Baked for 10 min. At 350. Added 1 Tbs vanilla extract. Due to our own preference, I also used smooth P.B. rather than crunchy. Thanks for the recipe!
these cookies were great! my dad thought they were too.
WOW!!!! I lowered the oven temp to 350, used bread flour instead of all purpose, added 1.5 t of vanilla... But really, those were the only changes. I baked them for about 15 minutes (lower oven temp), and made HUGE HUGE cookies. Literally, I made 24 cookies-- about 3 inches across. They are amazing!!
Delicious! No need to change anything - the recipe is perfect as is. The dough was not dry, or crumbly at all. (Probably because I did not add extra flour like many are doing for some reason.) Keep in mind that if you start changing everything - as many seem to have done - it's a new recipe folks! As mentioned before, I followed the recipe to a T, they took exactly ten minutes to cook and came out crispy on the outside, and chewy on the inside. My entire family + all the neighborhood kids thoroughly enjoyed these.
Man O Man these cookies are delish! This is the first time I have ever made peanut butter cookies from scratch and I'm glad I chose this recipe! I did add a 1/2 cup more flour and 1/2 cup more peanut butter. The cookies are so soft and chewy! Just the way I like 'em. Highly recommend this recipe. I'll be making them again!
Good recipe! I made exactly as written. Next time I will add some more peanut butter as the peanut butter taste wasn't strong enough for my liking, but after chilling I had no problem with the flat cookie problem that other reviews said, did not need additional flour. Also sprinkled with sugar. BF loved them. Thanks for the post!
These are GREAT, but like most reviewers, I took creative liberty with the recipe. I increased the flour to 2 3/4 cups, added a teaspoon of vanilla and used an entire 18 oz. jar of Jif crunchy peanut butter. I also threw in a bag (10 oz.) of Reese's peanut butter morsels at the end and rolled them in sugar before criss-crossing the oversized handmade dough balls -- lightly -- with a fork (we like our cookies big and chewy). Baked for 15 minutes at 350 degrees and cooled on stoneware for 3 minutes before transferring them to the cooling rack. Everyone is raving about how moist and chewy they are! This (modified) recipe is a keeper!
I made this for my family the first time and they were so good I made another batch for my kids school party (teachers prefer things without frosting in a class of 2 yr olds) Great Recipe and better than the bakery! I also really appreciate cookie recipes without shortening...I try not to cook with shortening if I can help it.
I have been searching for a pb cookie recipe for years. My mom used to have a great one but can't remember it or find it. I need to look no further. These are not too peanut buttery, light and moist. I use crunchy pb and my whole family loves them. Thank you Shirly Sadler!
These were a HUGE hit both at work and with my boyfriend, who is somewhat of a peanut butter cookie connoiseur. As recommended, I increased the PB and flour and added vanilla too. Perfect!
After reading the reviews I added more flour and some vanilla. I still had to chill the dough for 1/2 hour before rolling into balls. As usual I did the fork dipped in sugar thing to make criss crosses. I also did 1/2 crunchy pb and 1/2 creamy (we don't like too much "crunch"). The cookies were not as chewy or peanut buttery as I've had in the past, but the centers were soft with some crunch around the outside. My 6 year old enjoyed these!
my 9 yr old dd and I made these yesterday and they were DELICIOUS. I added 1/2 cup more peanut butter, and 1/4 cup more flour, then cooked for exactly 10 mins and they were PERFECT!!
I absolutely loved these cookies. I used salted butter and creamy peanut butter, but they were amazing.
I am pretty particular when it comes to cookies... seriously.. a good review doesnt come easy as far as I go, BUT this cookies rock! We added chocolate chips and they were fantastic.. .I bet they would be awesome without them, but yeah.. we do the chocolate thing. Thanks for posting this one.. This one is definitely a keeper.
These are the best cookies I've ever made!! I did not melt the butter, just let it sit out until softened. I probably used more peanut butter than called for (I just dragged my wooden spoon out of the pb jar - natural, of course). I made 3" and 1" cookies, and they were both fantastic! I also added a bag of Reese's pb chips. These were very pretty, chewy and so tastey. I also rolled a couple of my batches in sugar.
Great cookies. They could use more peanut butter flavor, but I liked them. I added about 3 tbsp of ground flaxseed to the flour and I mixed in a cup of oats at the end. I also took the advice of a reviewer and rolled the balls in sugar. I found that the cookies would be fine without the sugar rolling. I also added 1/4 cup more flour and peanut butter per suggestions. I used 1/2 cup butter flavored vegetable shortening and 1/2 cup margarine. I will make these again. Next time I'll add some chocolate chips to a batch. I got more than 24 cookies. I'd say I got close to 3 dozen. They were delicious. They made my guyfriend swoon.
Really Good. I used creamy peanut butter and added in mini peanut butter cups from Trader Joes. I did not refrigerate them but dropped them on to the cookie sheet by big spoonfuls and flattened them with the back of a spoon dipped in sugar. They turned out huge and wonderful!I will definately make these again, my husband can't stop raving about them:) One thing, the batch does make a lot of cookies, I will have to make the rounds to the neighbors houses so we don't eat them all!
These were perfect. I did make changes according to what I read in the other reviews. I add 1/2 C more Flour and Peanut Butter. 1 tsp vanilla. I rolled them in the sugar. I also used creamy PB and salted butter. With those changes they were absolutely perfect.
Followed others advice: added 1 tsp vanilla and increased amount of peanut butter (I used an entire 15 oz jar of Skippy Natural Super Chunk). Used a small scoop to keep cookies a uniform size. Dipped fork in a small bowl of flour prior to pressing fork into cookies. Bake time 9 - 10 mins.
Don't add too much flour. Come out crumbly. Add a bit more peanut butter. Very P.Buttery.
This were very good. I added about 1/2 cup more crunchy peanut butter based on past reviews. I would definitely add at least that again, if not more and cut down the butter about 1/4 cup.
These were good right out of the oven, but tasted dry later...
I took the advice from Natali66 and increased the peanut butter and flour by 1/2 cup. I also used 1/2 creamy peanut butter and half crunchy because I like a creamy texture. This is the best recipe I have ever used for Peanut Butter Cookies. This is a keeper.
Great cookie, maybe a tad dry. Next time I would under cook a little more than I did this time around. I used and extra 1/4 cup peanut butter and flour. I really don't think I will add the extra flour next time either, maybe a Tbsp. or two. I normally do not use any sugar other than sucanat, however this time I stuck to the recipe. Next time I will try subbing the sucanat. Oh, and I did not chill in the fridge before I baked them
I like my PB cookies softer, so like others, I added a 1/2 cup more flour, and also 1/2 more peanut butter. EXCELLENT!!!!
I not a peanut butter cookie fan but my hubby loves them. I pinched a peice off just now and I must say, these are FAB! I added a little extra Peanut butter and melted the stick of butter (it wasnt softening fast enough lol). I also rolled them in some crushed bakers semi sweet chocolate for the other half of the batch, and WOW! Definitely a keeper!
I kept the ingredients the same, had to bake the cookies an extra minute. (My oven isn't really up to par on heating things well.) They were amazing! My secret? Nonstick cookie pans and parchment paper.
Pretty tasty. Nice and soft if you don't overbake.
This is the perfect peanut butter cookie recipe! The only thing I did differently was add a teaspoon of vanilla. YUMMERS!
I did not care for this recipe.
Great peanut butter cookie recipe! I also added 1/4 cup more peanut butter, 1/4 cup more flour, and 1 tsp vanilla extract. I also used 1/2 cup salted butter and 1/2 cup Crisco, thus omitting the 1/2 tsp salt. The end result is a very flavorful cookie with a light and crisp outer texture while remaining moist and chewy inside. I baked at 375* for 10 mins.
Great cookie! I went with the other reviewers comments and added an extra 1/4 c of flour and peanut butter. I also added 1 tsp of vanilla extract. They turned out fabulous! Crunchy on the outside, yet chewy and soft in the middle. A definite keeper! I am planning on using them in some of my Christmas food gifts...makes a great addition to a tin of cookies for your friends and family. Thanks for the recipe!
I agree with everyone else. 350 for 8 minutes is just perfect. I agree, also that there isn't enough peanut butter taste for me. Next time I am going to decrease by 1/2 stick butter and substitute Peanut Butter for that and add a bit more...They are llight and chewy if you only cook them for 8 minutes.
The first ever from scratch cookie recipe I've done and this one is a hit! I have to have instructions to put water in a saucepan, but it went off without a hitch. I recommend it to any new cook. I followed hints from some reviewers (a touch more peanut butter and flour and a teaspoon of vanilla,) At 71, I'm really excited, especially with the AllRecipes site as a lifesaver for us beginners.
A somewhat dry cookie, maybe by adding more pb these will be moister.
These were awesome! I added about 3 TBS of peanut butter powder (the product is called "PB2 Powdered peanut butter" by Bell Plantation, Inc.), and took them out just as the edges started to brown very, very slightly. Let them sit on the cookie sheet for a minute or two before removing to a cooling rack. They came out chewy and delicious!
This makes a wonderful cookie. I did add an extra 1/2 c. of peanut butter and 1 tsp vanilla as suggested by other reviewers.