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My review
Chewy Peanut Butter Cookies
Sandi
"These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe."
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Ingredients
servings 346Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 205233 Ratings
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Most helpful positive review
3/21/2007
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 bi...
Most helpful critical review
7/25/2011
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 p...
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3/21/2007
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 bi...
6/5/2008
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...
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 te...
5/24/2000
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!
3/26/2007
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 ove...
8/10/2002
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 th...
8/24/2002
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 ...
9/12/2006
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.
2/26/2003
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 prefer...