Skip to main content New<> this month
Get the Allrecipes magazine
Classic Peanut Butter Cookies
May 05, 2009

Ok, to start, the flavor of these cookies is phenomenal. Absolutely delicious. The problem is, you definitely should make these cookies a couple of times before you plan on taking them to any parties. My first try resulted in underdone peanut butter pancakes, and overdone peanut butter frisbees. The cookies flattened out literally to be about an eighth of an inch thick. Not cool. They also spread so wide, that I had beautiful octagonally shaped cookies after I had cut them all apart. After shoving the dough back into the fridge for few days due to frustration, I tried again, and discovered a few changes that make for better cookies. They still don't look like the ones in the picture, but oh well. For one, cool the dough longer than an hour. Three days is perhaps a bit long, but definitely give it a good, solid amount of time in the fridge. Next, don't squish the balls done with a fork. The melting butter and peanut butter doesn't need any help going flat. There aren't any cute fork imprints, but after your cookie has turned into a manhole cover, you don't see the fork marks anyways. Third, after baking, the cookies are going to be really squishy. You're going to think they're not done. Take them out anyways, and carefully move them from the hot baking sheet to a cool, flat surface (like plates, not racks!!). The cookies will cool and be nice and soft, but will harden a bit too, so you can actually eat them. I also added white chocolate chunks, which was yummy.

  1. 3439 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars