Simple peanut butter cookies with the traditional crisscross on the top.

Anita
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Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.

  • Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

109 calories; 6.6 g total fat; 7 mg cholesterol; 100 mg sodium. 11 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (448)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2003
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!! Read More
(166)

Most helpful critical review

Rating: 3 stars
01/13/2011
I'm not sure why they didn't turn out great. The peanut butter taste wasn't very strong. Read More
(3)
532 Ratings
  • 5 star values: 347
  • 4 star values: 112
  • 3 star values: 43
  • 2 star values: 13
  • 1 star values: 17
Rating: 4 stars
12/19/2003
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!! Read More
(166)
Rating: 4 stars
12/19/2003
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!! Read More
(166)
Rating: 5 stars
07/20/2003
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! Read More
(106)
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Rating: 5 stars
10/12/2003
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. Read More
(61)
Rating: 4 stars
08/08/2008
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. Read More
(38)
Rating: 5 stars
08/02/2011
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. Read More
(32)
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Rating: 5 stars
07/20/2003
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 Read More
(31)
Rating: 4 stars
07/23/2003
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. Read More
(28)
Rating: 5 stars
01/29/2003
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! Read More
(22)
Rating: 5 stars
07/20/2003
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! Read More
(22)
Rating: 3 stars
01/13/2011
I'm not sure why they didn't turn out great. The peanut butter taste wasn't very strong. Read More
(3)