-
-
My review
Yummy Peanut Butter Cookies
2
STEPHANIE SPICER
"My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as well."
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 120Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
- 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. Grab a glass of milk and enjoy!
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 95113 Ratings
-
-
-
-
-
Most helpful positive review
4/7/2007
I usually try recipes to the 'T' the first time, which I believe is necessary to properly write a review, then tweak it to what I think it needs or doesn't. Since I didn't have almond extract th...
Most helpful critical review
11/18/2011
These cookies were pretty good but super dry
Most helpful
Most positive
Least positive
Newest
4/7/2007
I usually try recipes to the 'T' the first time, which I believe is necessary to properly write a review, then tweak it to what I think it needs or doesn't. Since I didn't have almond extract th...
8/29/2006
What a great recipe for a light, crispy yet chewy cookie. I didn't have the almond extract, so like others, just used 1 1/2 tsp of vanilla instead. I highly recommend refridgerating the dough ...
8/19/2006
These are the best PB cookies I've had, and I've had some good ones. I usually use shortening and less soda in my PB cookies, and I've never used almond flavoring. So although I thought I had al...
8/22/2007
Excellent recipe! I used natural peanut butter since that's what I had at home, and added an extra half teaspoon each of the vanilla and almond extracts to compensate for the reduced sweetness. ...
5/15/2006
OMG, these are the best peanut butter cookies I have ever had. I just made a batch last week off the Crisco package and they were so so...I didn't have any more shortening and found this recipe...
11/11/2011
I made these last night and had to come back today to write a review. They are absolutely irresistable...I can't stop eating them. Made the recipe exactly as stated except one change: Used Butte...
5/3/2009
I just thought I had some great peanut butter cookies until I made these. By far the best I've ever eaten!
3/14/2004
These peanut butter cookies are the best! I baked them at 350 degrees for 12 minutes and instead of greasing the pans I used parchment paper. I used a floured fork to criss cross the tops instea...
9/16/2011
Very easy. Classic peanut butter cookie, as far as I am concerned. I used Bestlife buttery baking sticks instead of margarine. Had never tried them before. Seemed to work just fine. I looke...