Favorite Peanut Butter Cookies

Very good cookies. I added peanut butter chips. My only suggestion would be to bake at 375 for 10 minutes (instead of 12-15 as suggested in the recipe) to ensure a chewy cookie -- after being in the oven for 10 minutes, my cookies had a slightly crunchy edge with a chewy center. All in all, very good!!

THIS IS THE PERFECT PEANUT BUTTER COOKIE! I've tried ALOT of recipes, and this is the very best! I followed the recipe exactly and they came out perfect. I did divide the dough and added milk chocolate chips with peanut butter chips to some of it and butterscotch chips to some. Those were great too as well as the cookies without chips. You don't have to refrigerate this dough at all, it's ready to use as soon as you make it. Good job!! I would give this 10 or more stars if possible!

Delicious cookies. I couldn't stop eating them, even as soon as they came out of the oven. I found that baking them for ONLY 10 minutes at 375 was sufficient enough, too.

Cook the cookies for 10 minutes. Dip a fork in water then in white sugar to flatten slightly. This method works much better than flour on the fork. Sprinkle white sugar on top of the cookies as soon as they are taken out of the oven.

No problems, issues or criticisms. This is a basic, classic peanut butter cookie. Nothing extraordinary about it other than there are no problems or issues with the recipe - and in my mind, that's a good thing. I added a little salt to make the flavor come alive, just shy of 1/2 teaspoon. Rather than margarine, which I never use, I substituted half butter and half shortening. What I particularly liked about this recipe is that while most peanut butter cookie recipes call for equal amounts of fat and peanut butter, this one calls for a smidge more peanut putter. I rolled the dough balls in granulated sugar, then pressed the criss-cross pattern into the cookie with more granulated sugar rather than flour. They came out of the oven shaped pretty much the same way they went in - no surprises, which is also a good thing. The cookie has a light texture and is slighty crispy. These are rather small cookies, so I might consider making the dough balls bigger for a more generous-sized cookie.

DURING THE TIME OF MAKING THIS RECIPE I WAS PREGNANT, AND I FOUND IT TO BE INCREDIBLY DELICIOUS! I DID REDUCE THE TIME OF BAKING BY 3-4 MINUTES. COOKIES ARE SO SOFT AND CHEWY! THANKS

These cookies have definitely been around for a long time. My grandmother's recipe (which is almost identical to this one) yeilds a good cookies. The criss-cross pattern on top is a traditional must and to make it an even more sweet treat, drop a hershey's kiss in the center half way through baking time.

This is a wonderful basic peanut butter cookie recipe. It took me nearly half an hour that didnt have special ingredients. I thought I was going to have to buy a Cookbook! I tried some variations, I baked them in mini muffin pans with Hersheys chocolate inside, I put Hersheys kisses on top, and finally, I made the tiniest balls and put a single semi-sweet chocolate chip on... Great recipie! Everything worked!

These cookies are THE BEST PB cookies I EVER made! I couldnt stop eating them! I used MELTED BUTTER instead and increased the vanilla to a TABLESPOON and added PB CHIPS!

These turned out really good. Perfect balance between the peanut butter and sugar tastes. They were light but still chewy..the way I like them. I used my mini muffin pan and baked for about 5 min. then i smashed them down and put in a peanut butter cup candy in the "tart". My boyfriend put chocolate chips in some too. I used the leftover dough to make the plain ol cookies. All were wonderful. I highly recommend this recipe. The best part is you don't have to refrigerate it..mix it up and there you go.

these are great cookies! the second time I made them, I added 1/2 cup of mini choc chips and just rolled in a ball and baked. very delicious!

I loved this cookie, but I made some changes based on other reviews and my preference. The cookies had alot of flavor. They held their shape well and were lighter than some other recipes. I used unsalted butter instead of margarine, increased vanilla to 1 tsp, added 1/2 tsp. salt, and used Extra Crunchy Jif. I refrigerated the dough overnight. It needs to be refrigerated for at least an hour - more is better. I scooped the dough with a soup spoon, made it into a ball, dipped the top in sugar, and then inprinted with a fork to make the criss-cross pattern on the top. I baked at 350 instead of 375 - 12 minutes was the perfect time for the size of cookies I made.

It is a good recipe. I am not a fan of peanut butter cookie, but I made them for my husband and he really likes them. The are soft anf chewy and the batter is light and tastes great. I left half of mine plain and the other half I melted milk chocolate in a candy bottle and drizzled chocolate on top.

These are extremely good cookies! My husband begged me to make some peanut butter cookies, so I used this recipe. What a keeper! The only problem is that my husband and I won't stop eating them. Didn't alter a thing on the recipe either.

Best peanut butter cookies I have ever made!

This recipe is great. I did need to add a little more flour but I think because I used butter instead of margarine. I also put my thumbprint in them and added some mini chips and some I did jelly. They tasted just like a PB&J sandwich. Thanks for the great recipe.

This recipe is OUTSTANDING! The Best ever! Very soft and delish! I also wanted to add that i had my oven on 350 and baked them for 10 minutes and they came out GREAT!

These were pretty good. I prefer a less sweet, more peanutty cookie myself, but my boyfriend was wanting something a little more classic. These worked out well. I did use real butter instead of margarine. I also doubled the size of the dough balls, and coated them in sugar before pressing the crosshatch on top. I kept the baking time at 12 minutes, but reduced the temp to about 365. They came out very evenly done and stored well.

Great cookie! Perfect texture, crispy on the outside, chewy on the inside. I added chocolate chips to half and that turned out great, too. Thanks!

This is a good peanut butter cookie for people who like softer cookies. Perfect with a glass of ice cold milk. Taste improves the longer you let them sit.

I did this recipe almost exactly as stated. Only thing I did differently was added maybe 1/4 cup of flour and some chopped peanuts. I baked them at 350 for 10 to 12 minutes and they're really good! They could be a touch more peanuttier (is that really a word?) but they're very good. I have added this to my recipes and will definitely make them again.

These were a big hit with my son. He must have eaten a dozen right out of the oven and my husband loved them too. I did alter the recipe a bit. I used real butter instead of margarine and added 1/4 cup flour. Then I cut the cooking temperature back to 350 degrees and cooked the cookies about 8-10 minutes. I used cooling racks lined with wax paper. They turned out perfect. Will use this again.

These were pretty good, but ended up kind of dry and crumbly, and didn't have as strong of a peanut butter flavor as I like. Not quite what I was looking for.

I have made these two ways - traditional with the criss-cross on top and by making "drop" cookies and adding peanut butter chips to the cookie dough. Both ways are fantastic! Very good recipe. Thank you!

Another family favorite! Made a good amount of cookies and they are not too sweet like some recipes. Perfect for our taste. Dipped the fork in sugar also when pressing them. I also had a half of a bag of Heath toffee chips so I threw those into the last half of the dough. It was really good too! Thank you Anita for this recipe that reminds me of the PB cookies I made as a little girl with my mother.

I made these last night and they are AMAZING! I used butter instead of margarine and only baked them for about 12 minutes. Definately making these again!

Absolutely amazing! Best peanut butter cookie ever! The taste is very peanut buttery and delicious however its the texture that really sold me on these cookies.

These are the best peanut butter cookies I ever had and are the best and the best people can't keep their hands off these cookies they are incredibly good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Good recipe. I followed it EXACTLY as it was written. It is a very light cookie... not as chewy as I would have hoped. I did not bake as long. I only baked mine for 10 minutes. I think this recipe is meant to attract those who like a more crispy cookie. I prefer a bit more dense, as well as a soft and chewy texture. Still a decent, easy recipe. Not quite what I was looking for though. Thanks!

This was an really good recipe. The only thing that i did extra was after making the dough into a walnut sized ball. i rolled it into a mix of granulated and brown sugar for extra sweetness. i also added about a 1/2 tsp of vanilla.

This was a perfect recipe for homemade peanut butter cookies. Some changes that can be made to it is the use of crunchy peanut butter instead of creamy and I had some extra candy corns from Halloween and I placed one in the center of each cookie prior to baking and the kids absolutely loved them! Another thing for the adults, you can place a pecan half in the center of each cookie as well. A lovely holiday treat, this is!

If you like the cakey kind of cookies, these are OK. This batter was so gooey that I couldn't roll it into balls like the recipe said, and the only substitution I made was using crunchy peanut butter instead of creamy. Maybe that did it, but I still prefer the more traditional version of PB cookies.

These were the Best, I did not change a thing.I searched the web to find a recipe that used butter, vanilla, brown sugar. and both soda and baking powder, I knew this recipe would be great, and I liked this one because I did not have to refrigerate the dough. this is the one I will always use, Thanks for this recipe, Joyce

Anita, Thanks for the receipe! Made it this morning and the cookies were so soft and moist! This receipe is definitly a keeper. I have it in my receipe box and also made a copy.

Good Basic Peanut Butter Cookie, I was just hoping for bit more peanut butter flavor. I think next time, (They are definitely good enough to give them a second chance) I will add 2 cups of peanut butter and maybe either butter instead of margarine or a bit more vanilla. They were a bit floury for my taste. Definitely shorten the baking times as written unless you like yours crunchy and toasted.

Very good! Only thing I did different was I used natural peanut butter, added chocolate chips, and instead of margarine (didn't have any) I used half butter and half coconut oil. I can taste a hint of coconut which is nice but the cookies are amazing anyway :)

I'm not sure why they didn't turn out great. The peanut butter taste wasn't very strong.

These are very good cookies!! I placed the dough in the fridge for 45 mins to set so cookies came out at the right texture.. IS very good!

These are one of those rare cookies that I can NOT put down, no matter how many I eat. Crispy edges, soft middle. My husband ate one dozen in a sitting. I think I won't make these again any time soon, but only because we will go into a sugar coma if I do!

Thanks for the recipe! I added penaut butter chips to it too. This one got alot of raves. I also did 10 minutes on 375.

5 star. I made these cookies because my grandson loves peanut butter cookies. I don't think there's very many left. This is a saver & will print it out. Thanks Anita.

These are soooo yummy! They were a little crunchy around the outside and slightly soft in the middle, just the way a peanut butter cookie should be! The only change I might make next time is to lower the amount of the sugars but that is because I like my cookies to be more peanut buttery than sweet.

I really liked this cookie recipe, but it wasn't my favorite. I may make this again, but probably won't.

I halved the recipe for my boyfriend and myself... the cookies were very ight - not too sweet...

Wow! Usually peanut butter cookies are crumbly and a bit dry. These are awesome! I added a half a package of peanut butter chips, and substituted butter for margarine (that's just what I had.) I'll definitely make these again.

These are my go-to peanut butter cookies. I don't change a thing. I use a cookie scoop for uniform shaped rounded cookies. Sometimes I put a Hershey's kiss on top after they come out of the oven. I highly recommend. These never stay long in this house.

Very good peanut butter cookies. I did not quite yield 54 cookies or 4 1/2 dozen cookies; I ended up with 40 cookies or 3 dozen and 4 cookies. I baked them for 10 minutes (almost 11 minutes) for softer cookies; for slightly crispier cookies I would suggest baking them longer intervals at 12 to 15 minutes. Some batches I left in the oven a little longer to crisp them up a bit more for those in my family who like crunchier cookies. The next time I make these I will make a note to roll the cookie dough into larger size balls to make a slightly larger size cookie (personal preference). A nice balance between the peanut butter, butter and flour measurement. Cookies tasted very peanutty! Just how I like them.

Everyone at work said it was great!

Without a doubt the BEST recipe for peanut butter cookies I've tried so far....I used Butter Flavored Crisco instead of margarine and added mini chocolate chips to the recipe . Criss-crossed the cookies with a fork dipped in sugar and used a cookie scoop. Baked for 10 minutes....These cookies are beyond "awesome" if you love peanut butter cookies...THANKS SO MUCH for sharing this wonderful recipe...its a keeper for sure.

Great taste, but they came out very crispy at this temperature, almost like storebought. I did my last batch for 9 minutes at 350 and they were nice and chewy.

I'm eating a cookie as I type, accompanied by a cup of green tea...yummm. These are very good. I used crunchy peanut butter instead of smooth because that's what my husband likes. I will definitely make these again.

My husband is a Huge peanut butter fan. I was afraid these would be crumbly. To my surprise they were soft and chewy...even the next day!

Just like Mom used to make! Soft and peanut buttery!

i agree with madison, they are lighter and more shortbread like than other pb cookies but they were great and were delicious with milk.

My son had a burning desire for old fashioned peanut butter cookies...this recipe was "The BEST!"

Theses cookies are great, I too would only bake them for about 10 mins. for a chewy center. Love this I will kept this one for a long time, Thanks

My only complaint is that the cookies flattened out a LOT more than I expected. But they were delicious--crunchy on the outside and gooey on the inside. I'll use it over and over again.

Lighter, fluffy, soft peanut butter cookie. Dough seemed almost like a whipped texture. Used fork dipped in flour. Baked at 350 degrees for 11 minutes on baking stone, then let set up for two minutes before removing from baking stone and transferring to cooling rack. Not too sweet. Liked that I could bake these right away and not wait for the dough to chill in the refrigerator.

really good recipe. i adjusted it to make it vegan, and everything turned out perfectly. so good!! thanks for the great recipe!

These were amazing, i just have one suggestion.. bake them for only 6-7 minutes otherwise they get crunchy.

My new favorite peanut butter cookie! Excellent taste and texture. Dough is super soft so I refrigerated it and rolled into balls with floured hands. Family loved the cookies!

Yum. Perfect...I used butter instead of margarine.

Excellent tasting cookie. Remind me of my Mom's. However 375 a bit too high a temp to bake them at. I would'nt go any higher than 350.

These cookies are fantastic! I followed the advice of some others and shortened the cooking time to 10 minutes. Other that that, I followed the recipe exactly and they tasted great! The peanut butter taste is just enough-not too overpowering. They are sweet but not too sweet. Just perfect!

Excellent flavor.. Neither too peanutbuttery nor sweet. Very easy recipe to do. Not too fond of peanutbutter cookies..but now.... I think I'm in trouble. Could eat these all day. Thank you Anita for sharing this delicous recipe

These cookies were great although I agree that they have more of a shortbread texture than I expected (around the edges). I increased the peanut butter slightly and cooked them at 350 for 10 minutes as suggested by other reviewers.

It just contained TOO much butter for our liking. We also experienced problems with the baking time. Even after adjusting the bake time to 8 mins, we still managed to burn the edges of the cookies. We will not be using this recipe again to make PB Cookies. Sorry...

I made these with margerine once and with butter once...definitely think margerine is the way to go, unless you like harder cookies...either way they were very easy to prepare and yummy.

The Best Ever. If you like Peanut Butter Cookies you will love these for sure. I did put the temp at 375 and cooked for 11 minutes. For my oven that seemed the best. TY for putting it online!

I LOVE this recipie! I had it when I was growing up and then lost it when I moved. I'm so glad you posted it here so I could have it back again. I always get raves when I make these cookies!

I made these cookies using a banana-peanut butter blend I found at a local orchard store. Don't overcook and they'll be soft and delicious!

Watch the baking time - I found the suggested 12-15 was much too long. More like 8-9 minutes. Otherwise great peanut butter cookie!

great recipe, cookies turned out perfect, really tasty, you will not be disappointed!

This recipe just didn't do it for me. The dough was fairly greasy and difficult to work with even after sitting in the freezer for awhile. I baked for 10 minutes as suggested by other reviews, and the final result was just plain, cakey cookies. Maybe more peanut butter would've helped the overall flavor and texture. They are edible, but just not what I was looking for. I will probably not use this recipe again.

great recipe! my 7 year old son and I baked these for his class and they turned out great. We added a hershey kiss to the middle of the cookie when they came out of the oven...YUM

This recipe is very good! I used butter instead of margarine and in my newer oven I baked at 365 for 10 minutes and 30 seconds. They were very good! Thank you!

I love peanut butter cookies and this was a great recipe. Its simple, tastes great and makes alot! I found if I left them in for the time suggested the bottoms got too dark, so I just kept and eye on them and took them out when they were slightly golden. Great recipe!

Good cookie, but I reduced the cooking time to 8-10min. With the first batch I tried 12 min and they were too hard for me. I see others recommended reducing the temperature which might work also. I love a really soft cookie so at about 8 min, after they cool they come out perfect. Thanks

Lacked enough peanut butter taste for us. Thanks anyway. 10 minutes was all that was required to bake them in my oven. Won't make again.

This is a terrific recipe! My boys LOVE them! The only difference is that I add a whole tsp. of vanilla and when I roll the balls I dip the top half in sugar and then the fork doesn't stick. Actually my boys use the fork and they LOVE it!

This PB cookie turned out great...even though I messed up the recipe :) I used brown sugar Splenda and totally forgot that you only need 1/2 the sugar. Oops...they tasted great, even with extra sugar. The amount of PB evened it out.

My family thought these were the best peanut butter cookies I have ever made! This is the only recipe I will use for peanut butter cookies from now on. Thanks Anita!

Thank you so much Anita!!! These cookies are absolutely delicious!!! We all loved them so much-have any more recipes?:0)

these are good but a little plain? kinda seemed like something was missing. i did add peanut butter chips too, notsure.

these cookies melt in your mouth it's frekin awsome if u LOVE!! cookies this is a cookie for you!....i love it im eleven years old this is my moms account and we made thes together :)and she wanted me to rate it in my own words and i rated it like this listed above.

Awesome! These are the perfect peanut butter cookie. Still soft and yummy 2 days later (surprised there are any left, but there are only 2 of us). Makes about 2 dozen large cookies. Thanks so much for sharing!

these are the best i have ever tasted. but instead of baking at 375 i baked them at 350 for 12 min turned out good

Wonderful recipe! I have made these cookies a few times and they always taste great!

An easy and good cookie..just not my favorite. Still prefer the old Betty Crocker recipe. But thanks!

These cookies were good, but not fabulous. I just didn't think they had a strong peanut butter taste and that something was missing (salt).

Best peanut butter cookie...ever! I didn't even change a thing except using some whole wheat pastry flour for a portion of the total flour. These are awesome!

Delicious and perfect texture! I was craving those good, old-fashioned kind of peanut butter cookies and these were exactly what I wanted.

OMG!! These are just PERFECT!! The right amount of peanut butter flavor but not over powering. I added Chocolate chips to this recipe and it was absolutely out-of-this-world.

A cookie that I can't even mess up. Very moist and chewy. My husbands favorite

This recipe is awesome! My husband loves peanut butter cookies, so I was on the lookout for a recipe that he would really enjoy. I definitely found it. These cookies were peanut buttery, just the right consistency, and very yummy. I added chocolate chips to some, peanut butter chips to some, and left some plain. The plain ones were the best! Many thanks to the author for sharing this wonderful recipe.

made these for Christmas with my daughter and they were so yummy. Everyone who got them as a gift loved them too.

These were extremely tasty and I used whole wheat flour and less white sugar and more brown sugar. I've bookmaked this so I can make them again.

these turned out ok I melted the margarine in the microwave before I mixed. this helped with the dryness. the cookie dough was dry and hard to form cookies and fell apart while cooking when I did not melt the margarine.

These turned out amazing! i added about 1/2 cup more peanut butter and also mixed in some chopped white and milk chocolate bakers rounds. I rolled the dough into balls and rolled them in white sugar before baking. I did not press them down. I baked for 10 minutes only and they came out just right! nice and soft in the center and crispy golden brown. AMAZING. the recipe made the 4.5 dozen promised. just yummy! theyre already gone and my boyfriend has requested them for his lunches (as have many of our guests). thanks so much for sharing :)