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My review
Soft Peanut Butter Cookies
Cindy Duvall
"Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!"
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Ingredients
servings 270Original recipe yields 12 servings (2 dozen)
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- US
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Directions
{{model.addEditText}} Print- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 349409 Ratings
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Most helpful positive review
5/22/2007
If I were to rate on flavor alone I would rate it a 5. If you are going to use this recipe you really need to pay attention to them because they can easily overbake. The recipe says to take th...
Most helpful critical review
12/13/2010
The cookies were good but definately needed more peanut butter in them. First off, I hate it when people rate the recipe based off of their version!! Please do not rate recipes unless you have...
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5/22/2007
If I were to rate on flavor alone I would rate it a 5. If you are going to use this recipe you really need to pay attention to them because they can easily overbake. The recipe says to take th...
11/26/2006
these cookies are awesome. I did alter them a bit though. First, I added 3/4 cup peanutbutter (instead of 1/2). I used 1/2 cup honey in the place of sugar like someone else recommended. Plus ...
12/13/2010
The cookies were good but definately needed more peanut butter in them. First off, I hate it when people rate the recipe based off of their version!! Please do not rate recipes unless you have...
1/29/2007
YUMMY! These came out great. I followed other people's suggestions and did the following: Used 3/4 cup oats in place of 3/4 cup flour. Used both wheat and white flour. 1/4 cup honey to substit...
3/3/2008
I made the cookies exactly as written, and agree with the others that they need more peanut butter. I think 3/4 cup peanut butter would be about right. Cooked them for 8 minutes and took them ...
8/11/2008
The recipe is just what I needed for the famous "peanut butter hershey kiss" cookies. The cookies came out great (but I listened to the other reviews and put in 3/4 c. of peanut butter).
12/7/2006
This was just the recipe I was looking for. I doubled the recipe to create less work later...made about 6 dozen cookies with double batch. I also added a bit more peanut butter. Since I am a ...
10/22/2006
Wonderful Recipe!! I personally like to cook them in muffin pans b/c it makes them easy to pack as lunch snacks and are cute and yummy!
10/14/2006
Awesome! Replaced margarine with butter, and used whole wheat graham flour instead of all purpose. Turned out great with the textured flour, and more fiber-Boyfriend loved them and said a 9 out ...