Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.

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  • In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.

  • Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

142.1 calories; 2.3 g protein; 18.9 g carbohydrates; 17.9 mg cholesterol; 119.8 mg sodium. Full Nutrition

Reviews (501)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2008
Ok, I am angry. I wanted desert. It was cold outside. I didn't want to go out so I made something. This. And it was good. Now I know that I can bake, I am going to get fat. Seriously - really good cookies and I don't even like peanut butter. It was just the only thing in the house that could be turned into a cookie (my husband likes it). PS: I didn't roll them in sugar - I ran out, but I did sprinkle a little confectioner's sugar on top once they were done. Pretty. Read More
(192)

Most helpful critical review

Rating: 2 stars
09/16/2006
The peanut butter flavour is too weak but not bad. The texture however is not good at all. I would not make these again. Read More
(25)
596 Ratings
  • 5 star values: 444
  • 4 star values: 102
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 9
Rating: 5 stars
12/25/2008
Ok, I am angry. I wanted desert. It was cold outside. I didn't want to go out so I made something. This. And it was good. Now I know that I can bake, I am going to get fat. Seriously - really good cookies and I don't even like peanut butter. It was just the only thing in the house that could be turned into a cookie (my husband likes it). PS: I didn't roll them in sugar - I ran out, but I did sprinkle a little confectioner's sugar on top once they were done. Pretty. Read More
(192)
Rating: 5 stars
08/08/2006
this is THE pb cookie recipe for me ... i love it! it tastes just the way a peanut butter cookie should :) if you want them to stay soft, freeze or refrigerate your dough before baking (and i mean, once they're on the sheets, not before shaping them. just pop them into the freezer for about 5 minutes and then into the oven to bake.) they stay really soft that way (as long as you don't overbake!) if you like 'em crispy (like i do!), don't do that step. anyway, great cookies! last time i put reese's pieces and it added a nice chocolate touch without being overpowering. also, it makes like 28-30 normal sized cookies (48 would be little bite-sized guys!) Enjoy! Read More
(135)
Rating: 5 stars
09/04/2002
I put rounded balls into medium muffin tins and baked for 8 to 10 minutes. The cookies looked and tasted even better ;) A definate crowd pleaser. Read More
(96)
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Rating: 5 stars
12/14/2009
I tend to micro-manage my baking, I follow recipes exactly, measure painstakingly, and never leave the kitchen when something is in the oven. I have to be there for my baking in case anything happens, like spontaneous oven fires (none so far, but I have set MYSELF on fire. But that's a whole other story). I followed this recipe exactly, but threw in choc chips. Actually, I gave each cookie precisely three chips. I long to be the 'splash and dash' kind of cook, but... The cookies survived my heavy handed directorship, and turned out delicious! After experimenting with baking time I found 8 min to be perfect, soft but done. I also reduced the oven temp by 10 degrees, but only because my oven is an over-achiever where heat is concerned. The recipe is easy and fast enough to whip up for sudden sweet cravings. Usually when I bake the aftermath is visible for days after, but these are bake-one-day-gone-the-next, and part of me is left wondering if it ever really happened. Then I notice my belly straining my pants and I know it was real. Read More
(91)
Rating: 5 stars
02/12/2006
i made this recipie but instead of using 1/2 cup of sugar I used 1/2 cup of splenda and the recipies is great. These cookies are soft and the peanut butter taste is perfect. Read More
(51)
Rating: 4 stars
02/12/2005
Very good peanut butter cookies. Cooked in 8 minutes though got tough at 10 and burnt by 12. Read More
(48)
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Rating: 2 stars
09/16/2006
The peanut butter flavour is too weak but not bad. The texture however is not good at all. I would not make these again. Read More
(25)
Rating: 5 stars
05/22/2005
These are delicious and soft! I added a little extra sugar because I used all natural peanut butter (to avoid hydrogenated oil.) I will definitely make again. Read More
(23)
Rating: 5 stars
01/25/2006
This is the best recipe I have ever tried for peanut butter cookies. I just loved them.:) Read More
(19)