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.

Recipe Summary

prep:
5 mins
cook:
8 mins
additional:
2 mins
total:
15 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.

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  • 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!

Nutrition Facts

120 calories; protein 2.3g; carbohydrates 13.2g; fat 6.7g; cholesterol 7.8mg; sodium 135.9mg. Full Nutrition
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Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2009
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 the first time, that's the only thing I left out. The second time, I used the almond extract and found it didn't complement the peanut butter taste. I recommend leaving it out & using vanilla extract. I also recommend using a cookie scoop to insure uniformity in appearance and cooking time; I use a reusable Silpat -- cookies are perfectly browned & slide off, without need for greasing or parchment. For a more defined criss-cross, use a pastry blender instead of a fork. If you don't have margarine, use unsalted butter instead; salted or a blend of both is OK also, but unsalted is just a bit healthier (as if cookies are healthy...haha). All in all, this is a great recipe, it's the one I use all the time. Read More
(70)

Most helpful critical review

Rating: 3 stars
11/18/2011
These cookies were pretty good but super dry Read More
(4)
119 Ratings
  • 5 star values: 85
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
06/01/2009
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 the first time, that's the only thing I left out. The second time, I used the almond extract and found it didn't complement the peanut butter taste. I recommend leaving it out & using vanilla extract. I also recommend using a cookie scoop to insure uniformity in appearance and cooking time; I use a reusable Silpat -- cookies are perfectly browned & slide off, without need for greasing or parchment. For a more defined criss-cross, use a pastry blender instead of a fork. If you don't have margarine, use unsalted butter instead; salted or a blend of both is OK also, but unsalted is just a bit healthier (as if cookies are healthy...haha). All in all, this is a great recipe, it's the one I use all the time. Read More
(69)
Rating: 5 stars
08/29/2006
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 before using, it made it so much easier since mine was soft. I added chocolate chips to 1/4 of the dough, and boy, they were good. Everyone at work keeps coming back for more. Read More
(46)
Rating: 5 stars
08/19/2006
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 already found my favorite recipe for peanut butter cookies on AR, this one interested me. The almond extract does something subtle, not strong, to the flavor--enhances it & mellows it out at the same time. They are buttery, slightly crisp, and chewy. Try it as written, you won't be sorry. Excellent recipe, and thanks for sharing, Stephanie. Read More
(44)
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Rating: 5 stars
08/22/2007
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. Also I only had a 1/2 cup of brown sugar at home so I upped the white sugar to a cup and a half instead of a cup. The one warning I would offer is if you are making these cookies for company pay attention to the directions about how far apart to spread the cookies and make sure you shape them into a ball otherwise they will run into each other and you won't see the criss cross design as well. My later batches were much more attractive than the first one when I put the balls too close together and didn't fully shape the balls of dough. If they are just for you and your family though it doesn't really matter you will love these cookies no matter what they look like! Read More
(12)
Rating: 5 stars
05/15/2006
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. These are soooo Good. My whole family loves them including me who usually dislikes peanut butter. Definitely a keeper. Followed recipe as is only omitted the almond extract since I did not have any and put in 1-1/2 tsp of vanilla. Great recipe. Read More
(11)
Rating: 5 stars
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 Butter instead of margarine (I never use margarine. yuck.) I consider myself a bit of a cookie connoisseur and these taste fabulous. Perfect texture with crispy edges/soft chewy centers. Oops I did make one more change...I added mini peanut better melts chips (kindof like tiny reese cups) to the batter. Perfectly done in my convection oven in 7-8 min. Yum! Read More
(9)
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Rating: 5 stars
05/04/2009
I just thought I had some great peanut butter cookies until I made these. By far the best I've ever eaten! Read More
(7)
Rating: 5 stars
03/14/2004
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 instead of a wet sugared one and left out the almond extract because I didn't have any. Also I used 1 tsp each of baking soda and baking powder instead of the 1 1/2 tsp baking soda. Usually I add some semi-sweet chocolate chips to half of the dough because some of us prefer them that way. Read More
(7)
Rating: 5 stars
11/03/2010
Yummy, indeed. Read More
(7)
Rating: 3 stars
11/18/2011
These cookies were pretty good but super dry Read More
(4)
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