These chewy, crunchy peanut butter cookies stay soft and they are very easy to make.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and peanut butter. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, fold in the chopped peanuts. Roll dough into walnut sized balls, place onto an unprepared cookie sheet, and press down slightly with a fork.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

55 calories; 3.3 g total fat; 7 mg cholesterol; 58 mg sodium. 5.5 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2010
Excellent recipe. I added another 1/4 a cup of peanut butter just because and used chunky instead of adding the peanuts at the end. In my oven they were done perfectly at 10-11 minutes. Turned out great! Thanks! Read More
(60)

Most helpful critical review

Rating: 3 stars
10/07/2010
This recipe works a lot better with two eggs cookies tend to fall apart other wise. Read More
(28)
132 Ratings
  • 5 star values: 80
  • 4 star values: 38
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
08/09/2010
Excellent recipe. I added another 1/4 a cup of peanut butter just because and used chunky instead of adding the peanuts at the end. In my oven they were done perfectly at 10-11 minutes. Turned out great! Thanks! Read More
(60)
Rating: 5 stars
08/09/2010
Excellent recipe. I added another 1/4 a cup of peanut butter just because and used chunky instead of adding the peanuts at the end. In my oven they were done perfectly at 10-11 minutes. Turned out great! Thanks! Read More
(60)
Rating: 3 stars
10/07/2010
This recipe works a lot better with two eggs cookies tend to fall apart other wise. Read More
(28)
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Rating: 5 stars
08/07/2008
Delicious! I used half whole wheat and half unbleached flour and they turned out great. I wasn't sure how much crushed peanuts to add so I put in about a 1/4 cup. Read More
(24)
Rating: 2 stars
06/14/2010
Although the taste is nice these cookies are flat and lifeless. Also unless you plan on making cookies that are smaller than nilla wafers there is no way that this recipe yields 5 dozen cookies. I will not be using this recipe again. Read More
(19)
Rating: 5 stars
12/15/2010
WOW! Delicious! I changed only a little so that I had everything I needed in my cabinets already - 3/4 crunchy peanut butter and nixed the dry roasted peanuts. I also used margarine and added 1/2 cup semi-sweet chocolate chips (chocolate and peanut butter sooo go together!) Cookies came out AMAZING! Read More
(17)
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Rating: 4 stars
07/14/2010
Yum! I loved the addition of the chopped peanuts; that was a nice touch. The only criticism I have is that 8-10 minutes was not long enough to bake. After 10 minutes the cookies were still soft inside. It took about 15 minutes. Read More
(16)
Rating: 5 stars
05/20/2010
These cookies were delicious. I thought they were nice and moist - not dry at all as the previous reviewer had said. We used butter flavored Crisco instead of butter - only because we were out. Read More
(15)
Rating: 5 stars
11/16/2010
Very easy recipe. I added about 1/4 cup vanilla flavored chocolate chips and chopped pecans (I was cleaning out my baking cupboard). The cookies looked awesome when I took them out of the oven. 8 minutes was long enough on the middle rack. Any racks lower than that will burn the bottom without cooking the tops. Be careful. I spooned mine into 1.5 inch balls to make 2.5 inch cookies. Don't forget the signature fork marks on the top! The recipe only made 25 cookies but I probably made mine bigger than the original recipe poster. Overall the cookies got a huge thumbs up from my husband who taste tests all of my baking adventures. Well done! Thanks for sharing! Read More
(13)
Rating: 4 stars
09/17/2009
very good and easy- I let the butter sit out all day and the batter was so soft I could not roll it or press it down with a fork so i made PB drop cookies. Read More
(7)