GREAT...the name says it all.

KATHY
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.

  • Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.

  • Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.

  • Bake for 10 minutes.

Nutrition Facts

280.6 calories; 5.1 g protein; 32.2 g carbohydrates; 35.8 mg cholesterol; 250 mg sodium. Full Nutrition

Reviews (258)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2008
These cookies are easy to through together and yummy! After reading the reviews, I decided to try it with 2-1/2 cups of flour and add a 1/4 cup of additional peanut butter. Our cookies were absolutely PERFECT. I used a cookie scoop and slightly smooshed them with the back of a spoon - added an extra couple of minutes to cook since they're a bit larger using the scoop. One thing I've noticed with peanut butter cookies - the pb taste is not that strong when they're warm and that they have more flavor the next day. Three days later these cookies are still soft in the middle, slight crunch around the center and have a delicious peanut butter taste - and you just got to love those chocolate chips - I used mini's! Read More
(152)

Most helpful critical review

Rating: 3 stars
04/01/2010
These cookies are inviting because they look absolutely beautiful. Once in your mouth however they're a letdown. The cornstarch makes them too tender and soft - I like my peanut butter cookies more substantial. They weren't sweet enough or peanut buttery enough. Too bad they don't taste as good as they look! Read More
(29)
318 Ratings
  • 5 star values: 182
  • 4 star values: 67
  • 3 star values: 37
  • 2 star values: 18
  • 1 star values: 14
Rating: 5 stars
05/07/2008
These cookies are easy to through together and yummy! After reading the reviews, I decided to try it with 2-1/2 cups of flour and add a 1/4 cup of additional peanut butter. Our cookies were absolutely PERFECT. I used a cookie scoop and slightly smooshed them with the back of a spoon - added an extra couple of minutes to cook since they're a bit larger using the scoop. One thing I've noticed with peanut butter cookies - the pb taste is not that strong when they're warm and that they have more flavor the next day. Three days later these cookies are still soft in the middle, slight crunch around the center and have a delicious peanut butter taste - and you just got to love those chocolate chips - I used mini's! Read More
(152)
Rating: 5 stars
05/07/2008
These cookies are easy to through together and yummy! After reading the reviews, I decided to try it with 2-1/2 cups of flour and add a 1/4 cup of additional peanut butter. Our cookies were absolutely PERFECT. I used a cookie scoop and slightly smooshed them with the back of a spoon - added an extra couple of minutes to cook since they're a bit larger using the scoop. One thing I've noticed with peanut butter cookies - the pb taste is not that strong when they're warm and that they have more flavor the next day. Three days later these cookies are still soft in the middle, slight crunch around the center and have a delicious peanut butter taste - and you just got to love those chocolate chips - I used mini's! Read More
(152)
Rating: 4 stars
06/11/2008
Really great cookies. I followed others advice and used 2 1/2 cups flour and 1 1/4 cups of peanut butter. The recipe does yield a lot of cookies so be prepared to be baking for a while. My husband liked them cooked 10 mins (chewy) I prefered 13 mins, a little crispy around the edges. Read More
(112)
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Rating: 5 stars
01/07/2007
I feel like I should defend these cookies after some of the reviews. I thought they were really good! I used M&M's instead of chocolate chips. I also mixed my dry ingredients together before adding them to the creamed mixture. The dough wasn't stiff enough to roll into a ball so I just used a cookie scoop and then used the back of a spoon to smoosh them down a little. I had to cook mine a little longer about 13 minutes was just right. Thanks for the recipe! Read More
(51)
Rating: 5 stars
10/30/2004
this is the most wonderful recipe in the world. I love cookies and these are the best. I could taste the peanut butter and the chocolate chips. dont listen to the reviews that say they are to dry or i didnt like this or that. they are the ones who changed the recipe. If you are going to rate a recipe at least follow it before you do. Read More
(46)
Rating: 3 stars
04/01/2010
These cookies are inviting because they look absolutely beautiful. Once in your mouth however they're a letdown. The cornstarch makes them too tender and soft - I like my peanut butter cookies more substantial. They weren't sweet enough or peanut buttery enough. Too bad they don't taste as good as they look! Read More
(29)
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Rating: 5 stars
09/26/2007
theise cookies are to die for. Try them Read More
(25)
Rating: 5 stars
08/25/2007
i make these all the time and they are always a hit! I usually add more peanut butter and a little less flour. also the last couple of times i used whole wheat flour and that was tasty Read More
(22)
Rating: 5 stars
09/09/2006
Peanut butter cookies have never been my favorite but these are outstanding! Very nice texture; not too soft not too crunchy. I guess corn starch really makes a difference. Read More
(19)
Rating: 4 stars
01/27/2011
I would definitely agree with some of the other comments that say it's a bit dry/floury. I just made these following the exact measurements and they're not as moist as I would like. Next time I will try it with less flour and more peanut butter and sugar. But you should definitely try it this way first - it's good as it is! Read More
(19)