these are what I remember peanut butter cookies tasting like as a child!!!! Crisp edges and lots of flavor--YUMMMM
These cookies were a hit! I rolled the dough in sugar before baking and added a chocolate Kiss when they came out of the oven. Awesome cookies. Will make again
I loved these cookies. But instead of crunchy peanut butter I used creamy JIF and they still came out good. I also put in plum jelly that i made in the center. I will make this again!
GREAT recipe! Everyone loved these! I used butter & raw sugar. I saved this one :)
This is one of the best cookie recipes I have ever tried. They went so fast. My husband and kids were eating them as soon as they cooled down enough to eat. Thank you for sharing this great recipe.
I was bored this summer morning, so I decided to half the recipe and make a nice batch for my dad and I. Needless to say, my dad grabbed a ton off the wire-cooling rack and made his teenage daughter very happy :)
I loved these cookies! I used butter flavored shortening and creamy peanut butter and they were great.
This recipe was excellent. Tastes great with a chocolate kiss on top!!
I followed suggestions and used butter instead of shortening, 3/4 c brown sugar, 1/4 c white sugar, and 3/4 cup peanut butter instead of 1/2 c. I liked them a lot with these alterations. I rolled in sugar, but there was no need, as they were already sugary enough. I won't do that next time. Also, I will add Reese's Pieces next time as well, becaus I looooove pb and the more the better. I only gave four stars because of the alterations I made. Nice and chewy cookies!!!
Super cookies! I used creamy peanut butter with peanut butter chips, and replaced 1/2 of the shortening with butter. They were so chewy and yummy!
Thank you. I have tried many recipes from this website but yours is the ONLY one which is bake proof and does NOT need to change anything to make it anymore delicious. So thank you again for sharing a true heirloom recipe on this website. I am very appreciative. Made this cookie now 5 times or more and the ONLY comment worth sharing is that I have found among the many brands of chunky peanut butter to use is that the PLANTERS brand made by kraft has the best balance for baking... This I would recommend. Also a dollop more golden syrup if you wanted it a wee bit more chewy.
These cookies are the best. I always make a double batch. This time I added white chocolate chips and they are super good.
My 3 year old grandson made these with my help. He loves to cook and wants to be a chef. I did not try them but he had so much fun making them! If I could only share all the videos!
I'm pretty sure I made these a few weeks ago and forgot to review them - they were yummy and a hit at work. Stayed chewy due to the shortening. But, it did have that slight artifical/airy/absent shortening taste...I might try 1/2 short and 1/2 butter. People said the peanut butter taste really came through. I tossed in some chopped beernuts, yummy zip. Not my favourite PB cookie, though.
Followed the recipe I didn't have crunchy PB and added resses chips everyone loved them making second batch
I've been using this recipe for years. This is my favorite recipe for peanut butter cookies. They come out so moist and delicious. My whole family eats them right up.
It is a good recipe for basic peanut butter cookies. That's why I gave 4 starts. A few tweaks make it an awesome recipe! I experimented a little bit and these are my changes. I substitute the white sugar completely with brown sugar, use 50:50 shortening and butter, don't use baking soda but substitute with baking powder instead, add peanut butter chips, dark chocolate chips and pecans. My husband has a very strong opinion about how cookies have to be and he likes these. So that's practically the knightly accolade for a cookie. ;-)
i really liked using this recipe. i was quick and easy. this is one of the greatest recipe i have ever used. Thank You
These cookies are fabulous! I am making this my main PB Cookie recipe! Thank you!
These really ARE killer cookies!!! Just wanted to say, you don't have to use crunchy peanut butter- but it does give it a delicious crunchy texture. Also, for a more moist, and soft cookie batch, I always say to add a pack of vanilla pudding mix. It always works!
Dough was to dry to work. added another egg and it works. Yield is a dozen and a half with a 1 oz. cookie dough scoop
Good, but a bit crumblier than I like. Very easy to make and tasty, however.
This is the same recipe I've used for years, original came out of a Betty Crocker cookbook my hubby gave me for our first anniversary 35 years ago this Sunday. Its the only PB cookie recipe I've used!!!
Excellent pb cookie recipe, the only difference I made was using regular pb instead of crunchy.
Made exact to recipe, EXCEPT that I didn't refrigerate first. It was pretty dry and crumbly. After pressing with the fork, I had to reshape each cookie or they would have been in pieces. The texture of the cookie was like a shortbread cookie, it crumbled in our mouths, which was nice and tasty. It only made 28 cookies.
This recipe is the best Peanut Butter cookie that I have ever had. I added some chocolate chips and my husband went nuts over these. Excellent recipe!!!
this is a great recipe. i make it for my family and also for the people my husband works with. they all love it.
terrible recipe. very crumbly and dry. I baked for 8 minutes instead of the 10 and they burned on the bottom.
I made these but changed a few things. Butter not shortening, extra 1/4 peanut butter, extra 1/4 flour, dash of vanilla, left out the salt and added smarties. Used a cookies cool and baked for 12 minutes and they turned out perfect. Next time I will sprinkle a little surface on top.
Instead of regular peanut butter, I used honey roasted creamy peanut butter!
I used butter instead of margarine because i didn't have any margarine. I turned out great , my family and I loved them.
I use an egg replacer in this to make it a Vegan recipe and my family loves it. You would never know.
I made this PB cookie recipe last night and followed the directions exactly. The kids loved them and I must say, I stashed a few away from the kids for private sneak eat. Next time I'll have to double the recipe.
Do what sherilynkim did: use margarine instead of shortening , use 3/4 c brown sugar , 1/4 cup white sugar and also add 1 teaspoon vanilla . The recipe only makes 2 dozen maximum cookies. I would suggest doubling the recipe.
I made these as suggested but used butter. What I'm really after are crispy cookies. Everyone seems to want soft and chewy. I want a crispy recipe for Peanut Butter Cookies and Chocolate Chip Cookies. These came out very well and I'd make them again especially if someone can tell me what to do to make them crispy.
Not bad...kids liked them, hence the 3 stars. Didn't have much peanut flavor. After they cooled they were rather dry. Will probably look for a different recipe.
These have really good flavor and have a traditional peanut butter cookie texture. I did leave these on the cookie sheet for a few minutes after taken out of the oven to make them easier to move.
They now say I make the best cookies in the world. Thanks for this recipe, will be using every week now.
I've been trying different PB cookie recipes lately, and this one was alright. I liked being able to use shortening instead of butter for cost reasons, but it's not worth the difference in taste. I'll stick with the richer, butter flavored ones. :) Thanks for sharing the recipe, and if you're looking for a cost effective, just okay simple cookie recipe, this one is it.
Totally veganized this recipe substituted 1/8 cup extra virgin olive oil for shortening (I would have used pure coconut or canola, but I didn't have it available) 2 tbsp cold water mixed with 1 tbsp corn starch in place of egg added 1 cup white sugar and 1/2 cup light brown sugar omitted the baking soda, added about 2tsp vanilla extract and used about 3 cups peanut butter(I love peanut butter) and baked as soon as I mixed the dough with no refrigeration if I were to bake these again, I would increase the amount of oil to 1/4 cup ( I didn't find a whole half cup necessary) I would decrease the sugar, my mistake in adding more than called for----and I would read the reviews because 375 was way too hot, I would decrease oven temp to 350 and expect cookies to take only about eight minutes to bake. my cookies were crumbly and they burned, but they were still very good.
These are the best peanut butter cookies! They are crumbley and very peanut-buttery. I followed the recipe exactly and they came out great!
Best peanutbutter cookies evah!
I followed other reviewers advice and used butter instead of shortening, used 3/4 cup of peanut butter, and increased the flour to 1-1/2 cups. I like the sugar fork thing, did a few to see if I would like it and I did, very much. Took exactly 10 minutes to bake, but of course they continue to bake for a few minutes in the pan when you take them out. If the recipe was written this way, it would be 5 stars.