These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe.

Sandi

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
  • Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.

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  • Stir in the eggs. Add the flour. Roll dough into balls.

  • Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Nutrition Facts

346 calories; protein 6.1g; carbohydrates 39.2g; fat 19.3g; cholesterol 20.7mg; sodium 147.3mg. Full Nutrition
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Reviews (205)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/22/2007
This is a great recipe. However, after mixing and baking, and finally trying one, I realized something was missing. Salt. It may not seem like such a big deal to omit the salt, but it makes a big difference in the flavor. It will enhance it, and cut some of the sweetness out, so you can enjoy the other flavors. I would probably put about half a teaspoon in it. It will make a great difference in the cookie, I promise. Read More
(374)

Most helpful critical review

Rating: 3 stars
07/26/2011
This recipe was a good starting point. I like many others took several suggestions from these comments and from there tweaked it a bit more myself. With my changes these are by far the best peanut butter cookies I've ever eaten. Perfect little crunch around the edges but the rest of the cookie stays super chewy. Read More
(6)
233 Ratings
  • 5 star values: 141
  • 4 star values: 58
  • 3 star values: 14
  • 2 star values: 13
  • 1 star values: 7
Rating: 4 stars
03/21/2007
This is a great recipe. However, after mixing and baking, and finally trying one, I realized something was missing. Salt. It may not seem like such a big deal to omit the salt, but it makes a big difference in the flavor. It will enhance it, and cut some of the sweetness out, so you can enjoy the other flavors. I would probably put about half a teaspoon in it. It will make a great difference in the cookie, I promise. Read More
(374)
Rating: 5 stars
06/05/2008
Wow!!! . . . These are the best p.b. cookies I have ever made. I'm not a fan of cripy cookies and these turned out amazingly chewy and moist. I did add a couple extra things - 1/2 c. extra p.b., 1/2 tsp. salt and 1 tsp. vanilla - otherwise I followed the recipe (which was wonderfully simple) to a T. Will definately be making these again =) Read More
(230)
Rating: 4 stars
12/13/2006
I am always trying new peanut butter cookies because I always seem to lose the ones I like. I made these generous on the peanut butter (i usually add 1/4-1/3 c extra) and brought them to a teacher meeting. I expected to come home with some but they were all gone by the end! I even got compliments on them at the next meeting! If you like them chewy make sure to take them out of the oven once they are solidified but not brown yet. Read More
(159)
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Rating: 5 stars
04/13/2003
Very easy and very tasty! If you substitute butter for the shortening and leave out the eggs they taste like peanut butter shortbread. Very versatile recipe for all your peanut butter moods! Read More
(77)
Rating: 5 stars
03/26/2007
This is one of the best peanut butter cookies recipes out there. I added a little more peanut butter and the cookies came out perfect. The cookies will not appear done so be careful not to overcook. Read More
(58)
Rating: 4 stars
03/16/2003
I used maragrine instead of shortening because I was out of shortening. Big mistake! I think this is the reason why my cookies turned out all thin and flat. Oops! They sure did taste good though! Read More
(51)
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Rating: 4 stars
06/02/2003
My family loved these cookies - I made a couple of changes (first by accident and then because we like the cookies better this way) I added an extra egg crunchy peanut butter and additional flour. I live in Colorado so the flour could also be a high altitude adjustment. Either way -we love these cookies! Read More
(40)
Rating: 4 stars
09/13/2006
These cookies were delicious, but if you bake them a minute too long (or don't get the timer immediately), they get too crisp. Take the too crisp cookies and crush them up for a great pie crust. Read More
(35)
Rating: 4 stars
07/13/2003
Very easy recipe and straight forward. I don't think it could be any simpler than this. Everyone loved the cookies however they were a little crispier than I would like. I would have preferred a chewier cookie. Any ideas on how to get these cookies chewier using this recipe? Read More
(32)
Rating: 3 stars
07/26/2011
This recipe was a good starting point. I like many others took several suggestions from these comments and from there tweaked it a bit more myself. With my changes these are by far the best peanut butter cookies I've ever eaten. Perfect little crunch around the edges but the rest of the cookie stays super chewy. Read More
(6)
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