Chewy and crunchy at the same time, these are the ultimate in peanut butter goodness.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine sugars, peanut butter and shortening in large bowl. Beat at medium speed of mixer until well blended. Add eggs, one at a time, beating well afer each addition. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in peanut butter chips with spoon. (Dough will be stiff.)

  • Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Make crisscross marks on top with floured fork tines.

  • Bake for 8 to 10 minutes or until edges are set and tops are moist. Cool about 8 minutes on baking sheet before removing to flat surface.

Nutrition Facts

423 calories; protein 10.9g 22% DV; carbohydrates 47.4g 15% DV; fat 21.3g 33% DV; cholesterol 20.7mg 7% DV; sodium 214.4mg 9% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/23/2008
I've preferred to make it a little less sweet and more peanut buttery. The measurements were just a little bit different. For those ppl who were a little bit dissatisfied with this one I would recommend trying 1/2 cup white sugar 1/2 cup brown sugar 1cup creamy peanut butter and 1cup crunchy peanut butter. It will be a bit less sweet but I think more peanut buttery. I sometimes add a handful each of pb and chocolate chips. Read More
(22)

Most helpful critical review

Rating: 2 stars
05/27/2008
I checked three times to make sure I followed the recipe to a T and I did but they were very dry and crumbly. I have used other peanut butter cookie recipes before and simply added peanut butter chips. I thought I'd try this one but don't care for it. Too dry and too crumbly. Read More
(1)
56 Ratings
  • 5 star values: 39
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/23/2008
I've preferred to make it a little less sweet and more peanut buttery. The measurements were just a little bit different. For those ppl who were a little bit dissatisfied with this one I would recommend trying 1/2 cup white sugar 1/2 cup brown sugar 1cup creamy peanut butter and 1cup crunchy peanut butter. It will be a bit less sweet but I think more peanut buttery. I sometimes add a handful each of pb and chocolate chips. Read More
(22)
Rating: 4 stars
04/21/2010
Good and peanut buttery for sure! Between the peanut butter chips and double the amount of peanut butter to shortening (it's usually even/steven) these are not short on peanut butter flavor. Just made slight modifications of adding a little vanilla using traditional shortening and creamy peanut butter. They're very good but not outstanding and because they were putzy to roll into balls because of the plentiful chips getting in the way I'm pretty sure I'm not likely to make these again. Read More
(17)
Rating: 5 stars
06/30/2008
This is the most awesome PB cookie recipe! I usually make things right to the letter but this one I do cut back on the white sugar to 1/2 cup and I add chopped peanut pieces to it as well. TRES YUMMY!!! Read More
(14)
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Rating: 5 stars
12/06/2008
Great base recipe but I took some cues from previous reviews and tweaked a bit. I used 3/4 c. of each of the sugars and 1/4 c shortening and 1/4 c butter. With using the butter and shortening it helps these cookies hold longer without getting hard. I made some and gave them to some friends and am already getting requests for more. Read More
(7)
Rating: 5 stars
01/15/2007
These are beautiful tasty delicious cookies. I had no pb chips and I used real butter instead of shortening. I couldn't imagine they would have turned out any better though. Read More
(6)
Rating: 4 stars
08/29/2002
Really good cookies. Not as peanut buttery as I would have liked but have a good flavor. The amount of chips used is a bit too much - I suggest cutting the amount of peanut butter chips in half. Read More
(6)
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Rating: 5 stars
03/15/2007
This is a great recipe! I ate half the dough before it even made it to the oven! If you're not getting intense peanut butter flavor the problem is probably your peanut butter not the recipe. Brands like Jif and Skippy are terrible for cookies. You want natural no additive peanut butter. Freshly made if you can get it. Read More
(6)
Rating: 4 stars
05/26/2008
Love the flavor of these! Will make again thanks! Read More
(5)
Rating: 5 stars
01/10/2012
Loved these peanut butter cookies. I add peanut butter chips to other peanut butter cookie recipes frequently just to up the peanut flavor. The only change I made was to use 1/4 cup butter and 1/4 cup shortening since I don't have butter flavored shortening. This one went into the cookie keeper file. Read More
(5)
Rating: 2 stars
05/27/2008
I checked three times to make sure I followed the recipe to a T and I did but they were very dry and crumbly. I have used other peanut butter cookie recipes before and simply added peanut butter chips. I thought I'd try this one but don't care for it. Too dry and too crumbly. Read More
(1)