These classic cookies don't get much easier.
I followed the recipe exact, only using super chunk peanut butter because that was all I had on hand. They turned out absolutely beautiful, just like peanut butter cookies are supposed to look. SIDE NOTE: My issue with making cookies lately is with the heat, they get.......weird, even with how fast the family can eat them. This cookie turned out perfect and it was a small enough batch that I didn't have to worry about the cookies "wilting" in the heat. My husband called me this morning and said that not only did they hold up well in Tupperware for his lunch but his co-workers liked them, too.
Read MoreThough an easy recipe, the texture of the cookies was grainy, entirely too salty and sweet for my taste, and not peanut buttery enough. Edible, but not really enjoyable.
Read MoreI followed the recipe exact, only using super chunk peanut butter because that was all I had on hand. They turned out absolutely beautiful, just like peanut butter cookies are supposed to look. SIDE NOTE: My issue with making cookies lately is with the heat, they get.......weird, even with how fast the family can eat them. This cookie turned out perfect and it was a small enough batch that I didn't have to worry about the cookies "wilting" in the heat. My husband called me this morning and said that not only did they hold up well in Tupperware for his lunch but his co-workers liked them, too.
Excellent cookies! The best peanut butter cookies I have ever made! I did change one thing though. I used 1/4 cup of whole wheat flour and decreased the 1 cup white flour by a little bit. Baking also took 5 minutes longer in my oven.
This is a very easy recipe. It was simple and extremely tasty! I didn't use the silicone baking mat though, i only a standard cookie sheet.
I'm all about a chewy cookie and these are so chewy yet crunchy on the ouside, so good!! And simple to make too!!
My Mom's recipe calls for 1/2 t. ground cinnamon ...and that simple ingredient really enhances the peanut flavor!
Though an easy recipe, the texture of the cookies was grainy, entirely too salty and sweet for my taste, and not peanut buttery enough. Edible, but not really enjoyable.
These cookies are easy and yummy! They are great the way they are, but I decided to add white chocolate chips and coconut. It made these cookies even better. :)
Simply the best cookies we have ever had!!! Loved by everyone in my family!!! Only change I made is that I used margarine instead of butter as I cannot have butter!!! Wonderful recipe! Only problem was that they didn't last long with my family! They disappreared very quickly!!!
follow recipes exactly. don't add extra butter. i also added chocolate ghiradelli powder on my second time to get rid of it. added nice kick. turned out great!
Indeed this is worth the five stars. It's the same recipe I've been using for years. No matter what kind of peanutbutter you use, it always comes out great....and never subsitute the butter!
The BEST peanut butter cookies I've ever made. I love the tender-crispy texture and the suttle peanut butter flavor. Excellent!
They were good, but didn't have enough peanut butter taste. My husband says I should stick to the Crisco recipe. Happy baking
Great cookies, my kids beg me to bake them. To DerAvi - you cannot substitute baking soda for baking powder, or vice versa. They are different chemical compounds. That is why you need to use one or the other or both in recipes.
These cookies are amazing! Best peanut butter cookie I have ever had/made. My boyfriend couldn't keep his hands off of them! I will be making this one of my favorite recipes. Thanks for sharing. :)
I made a mistake first time around - I didn't have baking soda in hand, so I substitute it with baking powder (1/2 tsp baking soda equals to 1 1/2 tsp baking powder), but that didn't turn out well. Also You really have to let it firm in the refrigerator just as the direction says, otherwise your cookie will turn out very gooey and buttery and not really good.
A perfect peanut butter cookie, in my opinion! I made these exactly as directed, and they turned out beautiful! This made exactly 24 cookies, using a 1-1/2" cookie scoop. Baking time was also spot-on. Thanks Chef John!
Brilliant, I took these in to work and they went down a treat! I got 30 biscuits out of this recipe, made exactly as shown. They keep well too, if you can resist.
The perfect cookie! Because of the proportions, this recipe can be easily memorized, and they come out absolutely delicious! A keeper for sure. Thanks Chef John!
Im pretty sure this would of been so much better if i used brown sugar instead i used that sugar in the raw stuff and it wasnt as good, and i also didnt have baking soda or powder :/ i will make this again but have all the ingredients next time!
These cookies are crispy not soft, personally I like them that way. If you like soft and chewy cookies you've got the wrong recipe. But these are very quick and easy I've got nothing to improve on this recipe.
I've been baking cookies for years and for several years in between my baking life, gave up as I couldn't find a peanut butter recipe that worked for me. But this one is perfect. Cookies melt in your mouth and are soft and delicious. I didn't change anything. My family and friends love this cookie and I have to make 3 batches at a time.
Love PB Cookies and these are no exception. I added mini chocolate morsels. Using my cookie scoop these were a breeze to make. I like mine a tad undercooked when the edges are just starting to brown
AWESOME!!! This is such an easy recipe! I had no complications and it was SO good! Thank you Chef John! I think it was the best thing I ever made!
i am not a great baker & this recipe was easy & really good. thanks for the recipe chef john!!!
8-14-2018 ~This is a good, but typical recipe for peanut butter cookies; in fact, virtually identical to "Classic Peanut Butter Cookies," also from this site. For more even distribution I was more comfortable using ordinary table salt rather than kosher salt, reducing the amount a little to adjust for that. I used a heaping 1/2 cup of peanut butter to ensure they were good and peanut buttery. Reliable recipe for the traditional peanut butter cookie.
Made exactly as written, except I didn't have the pan liner, so just used a regular cookie sheet. Also, I jumped the gun and added all the dry ingredients together by accident and then mixed in the PB and egg. They were still delicious. Saving, as I will make these again!
The batter tasted great. (Shhh.) I added some chopped peanuts and 2 scoops of chocolate protein powder. Still awesome and cooked up fine.
I love this recipe. Just went with what I had. Had salted butter so used just a dash of salt. I didn't have brown sugar so went with a cup of white sugar with a tablespoon of molasses. Had crunchy peanut butter. Added dash of vanilla but I don't know if it was necessary. Will definitely make again.
I added some shredded coconut to my 2nd batch and they came out delicious! (Made 24 total, 12 in each batch) Also, I was a little impatient, so I didn't roll them into nice little balls NOR did I let them sit in the fridge. Right after mixing I scooped I them into balls using a 2 spoon method, just eyeballing the size, did the criss cross with my fork (my favorite part, I don't know why!) and baked right away. Next time I'll give myself a little more time and let them sit, maybe that enhances the flavor like it does for chocolate chip cookies? Anyway, good cookie! The whole house smelled delicious! Easy recipe, will make again.
Made these this morning and baked this afternoon all can say is make them...You will not be disappointed.Very good and so easy,went right by recipe got 2 1/2 dozen .Thanks Chef John! Joan from Ga.
Best peanut butter cookie recipe I have used in a long time. I followed the recipe but only refrigerated for one hour and they were still amazing.. Great even two days later nice and soft in the middle with a lil crunch edge..
No changes. Would make again....but .reduce the cooking time...first batch were toasted at 10 minutes.
I followed the recipe exactly. GOOD cookies, but I like the Jif Peanut Butter Cookies recipe on this site better. I was going to make the Jif recipe but I couldn't find butter flavored shortening so I used this recipe because it didn't call for any. Again, these are GOOD, but not the best. To be fair, I WAS asked for this recipe which I will give, with credit to Chef John.
Easy, quick and delicious peanut butter cookies! I made these for a friend and he absolutely loved them. Perfect small batch recipe. I followed the directions exactly but did chill dough overnight! They were perfect. Has a request for "more", so make another batch the next week! I don't even like peanut butter cookies but had to admit they were addicting!
Only change was to use crunchy peanut butter. Very dangerous cookies. Make sure you have some people around to eat them or you will!
I followed the recipe exactly. I even left the dough for three hours in the frig. When I started to work with it, the dough was so crumbly that it was very difficult to form into balls. Once i was able to force it into balls, it crumbled completely when I used the fork to flatten it . After a tray of completely crumbled little piles of dough, I just tossed everything into the trash. I saw no point in trying to bake. That's the end of Chef John for me.
Made these in prep for a hurricane and they were perfect! I did not have time to refrigerate them and I do not think it made a difference. I used Splenda brown sugar and I added an extra dab of Peanut butter to make sure the taste was really pea- nutty! The texture was fine but the brown sugar I used might be the reason they would crumble when rolling them out but just keep rolling. When I smashed them down on the baking sheet, I dipped the fork in sugar and pressed them twice. I think the Kosher salt made the difference for the unique spin on the taste. FAB-U-LAS recipe !!
pretty good cookie recipe. I used lard instead of butter and it came out really good. I didn't have any butter or margarine on hand.
Easy recipe that has a great flavor! I made it exactly as written. Do suggest keeping as much of the cookie dough balls in refrigerator as I find the cookies have a lighter, higher rise.
Excellent recipe, I did add about 1/2 teaspoon of vanilla and about 1/8 cup extra flour. And since I had some extra chocolate chips, I put chips in half of the cookies - just perfect.
Made this exactly as written, best peanut butter cookies ever! I have made them twice, they turned out great. Froze some of the dough second time and it thawed and baked very nicely, thanks !
We love the flavor of these cookies. The perfect amount of peanutty yummyness for us. I made a second batch with chocolate chips. Hubby and I both thought they were much better without the chocolate chips. In fact, my husband...the world's biggest sweet tooth...complained that they were too sweet, and suggested that I leave out the chips in the future. For once, I agree with him. Why mess with excellence? You can bet these will become a staple at our house.
This was a great recipe. I did not put the cookies on the silicone mat because the cookies picked up that flavor. The cookies did not stick to the ungreased pan. I will definitely go to this recipe when I want peanut butter cookies.
i used salted butter (same amount as recipe), omitted the salt and used 1/2 tsp vanilla extract.
I am dreaming of these cookies right now. At my desk, at work. That's how fantastic they were. I didn't change a thing and they were the best peanut butter cookies I've ever had. I saved half of the dough for later, because I know I would not have the willpower to not wolf down a whole batch of these. I have a feeling "later" is going to be this weekend. Just, wow.
My husband said that these were the best peanut butter cookies he ever had... and even better 2 days old.
Perfect Peanut butter cookies. Even my Boyfriend likes them. And he hates Peanut butter. Will definately try this recipe again.
I use this recipe for semi sugar free cookies for my recently diagnosed diabetic husband. I use 1/2 cup Splenda Brown sugar Blend in place of the brown and white sugar, and I add slightly more flour (2 TBS). The peanut butter is all natural with no added sugar. I use a 1/8 cup ice cream type scoop to make perfect generous sized cookies, that come in at around 11 carbs each. He loves them. So glad I tried this recipe when his nutritionist suggested peanut butter cookies. She says the protein in the peanut butter is essential for diabetic diet. I'm the one that always says "Don't change the recipes" but in this case I'm glad I tried it. Love all Chef John's recipes!
These cookies were very good but had little or no peanutbutter taste.Made as directed except mixed by hand as my mixer conked out. As for the reviewer who said she made 30 I would say how? I made 12. Don't think it was worth the effort. Sorry Chef John. I usually love your recipes.
I just made these, pretty easy, I did not refrigerate them, but had to put them right into the oven, they taste wonderful. I think they will even be better tomorrow. Followed the recipe.
Perhaps if the cookies were eaten earlier, they wouldn't have been so crunchy. The crunchy cookies are my only big complaint.
Made these and added dark chocolate chips. Also I didn't have time to refridgerate and they turned out delicious. Probably a little thicker than the recipe.
Hmm... I tried to make these with Splenda instead of sugar, and Brummel and Brown instead of butter. Also used lower fat peanut butter. Everything else was to the recipe specs. Those substitutions usually work out well for me. I didn't want a big batch, so I halved the recipe. The cookies turned out too cake-like. My fault...trying to save calories. Lesson learned. :(
These are super easy to make and have great peanut butter flavor. I'm not usually a big fan of peanut butter cookies, but I'm about to move, so the kitchen is a disaster zone. I do think they need a little bit of spice, just to give them more kick. As they are, the rich, strong peanut butter flavor makes them a little TOO "earthy". There's no beating the texture, though. Thanks, Chef John! :-)
I subbed 1/4 cup of flour with peanut butter powder and added 1/2 teaspoon cinnamon. Excellent cookies, great recipe.
This recipe is FABULOUS. I LOVE PEANUT BUTTER COOKIES but this is the first recipe I have come across that I truly cared for. Thank you Chef John!
BEST PEANUT BUTTER COOKIES EVER!!! My 17-year-old daughter made these and everyone LOVED them so much she had to make more.
I have made several of Chef Johns recipes including buttermilk biscuits and hamburger buns. However, the first time I made these cookies, something went wrong. Came out way to dry and crumbly. Don't know what happened. So, I scrapped the dough and started over. This time I omitted the baking powder and added a 1/4 cup more peanut butter and flour. 375 for 10 minutes, and they came out with browned bottoms and chewy moist centers. Great. Was it me or the recipe? Dunno.
Delicious and easy to make. I made them with chunky peanut butter for added texture
I made them exactly like the recipe called for. They turned out magnificent. After they came out of the oven, I sprinkled a bit of dessert salt and sugar.
I like the recipe but 375F is far to hot in my oven. The first batch was burned in the bottom. I reduce the temperature to 350F. Much better!
used a little less flour than what it called for, 1/2 tsp cinnamon, chunky pb.. nice and chewy
Substituted whole wheat flour for the all purpose flour. Used coconut sugar rather than the white sugar. They were delicious.
I truly dislike peanut butter cookies, but I made these because my step daughter wanted some. I tried one, and was not just surprised, I was shocked. They turned out absolutely amazing! Crispy, flavorful, not too crunchy (like every other peanut butter cookie I've ever had). I actually like these cookies! Thank you for sharing.
Perfect and super easy PB cookie recipe! I sprinkled a little sugar on top of them before baking. Cook 10 min if you prefer them chewy and soft, 12 if you like them with more of a crunch. Perfection!!!
I was craving peanut butter cookies, and these hit the spot. I made the recipe as written. The only step I didn't do was let the cookie dough rest for 2-3 hours. They were still fantastic. Next time I'll add pecan and chocolate chips.
Great. Changed 1/2 of the butter for Crisco shortening. Turned out just like my grandmas.
Liked the recipe. Any good cook knows recipes are more of a guide. If you know what you like you tweek it a little. I used more PB and flour. And used salted butter. These 3 little changes made a difference with flavor and texture.
Ah-maze-ing!!! These might be the best tasting PB cookies I've ever had. We bought some a few weeks ago from a grocery bakery but they were flat and got dried out before we ate all of them so I was in the mood for a delicious cookie-luckily I found this recipe. It was super quick, easy to follow and best off-its made using ingredients most people already have in the pantry. Since I don't have a stand mixer I used my handheld mixer with no issues at all. I did add some large sugar crystals to the top of the cookies before baking and it really did add a nice little "pop.". The results were awesome-nicely thick cookies that didn't go flat, remained chewy and fresh and tasted fantastic. Will absolutely make these again. I figured I couldn't go wrong following a Chef John recipe and I was right! Thanks for sharing:)
I had to make a slight change of Splenda for the sugars (they make a brown sugar type now too). My husband loves these. Splenda dries them out, but my son makes them with real sugar and they are perfect.
I didn't have any baking powder at my hand and changed the baking powder with 1/8 teaspoon of baking soda and 1/2 teaspoon of rice vinegar. I was worried at first but the result turned out just fine.
Yummy, very easy ...not any real difference than other peanut butter cookie recipes I've tried
Great recipe. Came out perfect. I made it with smooth peanut butter -- next time I will try crunchy. BTW -- Recipe made exactly 3 dozen.
Really easy cookies to make with standard pantry staples. I used my small cookie scoop and got 45 cookies. I cooked them for 8 minutes and let them cool on the cookie sheet. Crispy outside, but soft and chewy on the inside.
Just browsing around today and saw John's recipe. Recipe is for only a couple dozen so I decided to try it. They are perfect!
Excellent,! 2 tsp scoops-
I did not chill dough,
used 3 TBLSP room temp solid coconut oil missing from my butter stick.
Took a bit longer to bake.
Delicious, light, slight crumbly crisp. I used Mexican vanilla so used half the amount of the recipe .
Delicious! I added 1 tsp vanilla. Made for one of my Christmas baking marathon cookies, I was so tired by the time I got to this recipe that I forgot to cover the dough in plastic to chill. My bad! It got dried out on the top but I dampened my hands per Chef John and rolled the dough in small balls and all was right with the world. I also dipped the tines of the fork in sugar to form the crisscross pattern. Out of all the other recipes that I tried this was the best along with the 7 layer cookie bar recipe from this site.
Absolutely delicious! However, I had to add 5 extra minutes in the oven to make them a little more golden (I baked them on parchment paper for easy clean up)
