The World's Best Peanut Butter Cookies

By Addie

Ingredients

• 2 sticks butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 cups peanut butter
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp vanilla extract

Preparation

Step 1

Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Bake at 350°F for about 12 minutes or until golden brown. Yield: 3 dozen cookies
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REVIEWS:

I made these cookies. They truly are the worlds best. Yields about 2 dozen cookies. Yum!

These are great. My family could not get enough of them. They were super easy too.
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I just made these to send to a bunch of our deployed employees. The broken ones were eaten by other employees. I have been told by everyone these are the Best Cookies Ever!

Just made these for tail-gating tomorrow. Outstanding...wouldn't change a thing.

This recipe gives no shaping or size instruction or whether or not to grease the cookie sheet. I made them large (rounded tablespoons of dough) and did not grease the pan. I also did the classic criss-cross with a fork. I baked them for only 9 minutes and they came out well and made 4 dozen cookies. I can't imagine how large they would be to only get 2 dozen and take 20 minutes to bake.

Very easy and the best found on this site. I compared to Jif and other peanut butter brands versions and this beats them hands down. Yield was about 30 and very tasty:)

I made these cookies and found that cooking them for 20 minutes in my oven was way too long. The first batch burnt a little on the bottom and I took them out at 17 minutes. I cooked the other batches for 12-15 minutes and they turned out much better. I found the recipe made about 4 dozen cookies.

I love these cookies, very peanutty and just lovely. I did use unsalted butter so added 1 tsp of salt. I chilled the dough as I like a really thick cookie. Really great.

These cookies turned out really great and they were very simple to make. I greased the cookie sheet and I also chilled the dough before I cooked them, although the recipe did not say to do that. This recipe makes a lot more than 2 dozen cookies if you are making regular sized cookies.

I made just a slight change. I added about 2 cups of peanut butter (whole jar of Jif 18 oz. weight) and just 2 cups of flour. (any more flour would have been too thick to stir). Baked exactly 12 minutes and they turned out great, but they are crunchier than I thought they would be. Similar to the texture of Pepperidge Farm Cookies in the white paper bag. But they were delicious!!

These are the best! Everyone loves them. Try the same recipe but roll the dough in cinnamon and sugar and chopped peanuts prior to cooking. YUM!!!

The BEST cookies ever! Followed the recipe exactly, however baked cookies for 10 minutes instead of twelve and they are perfect! Soft and moist. Family loves them! Made 6 dozen.

These cookies are amazing!!!! My daughter and I cooked them, and only put them in the oven for 10 mins. They came out so soft and chewy!!! Definitely the best peanut butter cookies ever!

I just made these tonight and they turned out very well. I am the worst cookie maker too. When ever I try they always come out flatter than pancakes lol. These peanut butter cookies will be my dad bday gift he loves them.

I just made these last night. Delicious! I did add 1 cup of peanut butter chips to them and that added a nice touch but they would have been delicious without them as well. Very moist.

They are the best cookies I have made. They didn't last long so I doubled the batch!

These were by far the best peanut butter cookies I have ever made. My family loved, loved, loved them.

WAY more than 2 dozen! More like 8 dozen small cookies!!! Very good recipe, though.

These simply ARE the best peanut butter cookies ever! I made these about 2 months ago and misplaced the recipe. I googled "world's best cookie" and there it was! People rave over these - even those who usually aren't fond of peanut butter.

I used unsalted butter and 1 cup whole wheat flour in the flour mixture and it gave the cookies a chewy texture. If you portion out dollops of raw dough, put them on a cookie sheet to freeze and then into a zip-loc, they come out good as new. Out of the freezer and into the oven on a slightly lower temp for a couple of minutes longer.

This is a very good and simple recipe. I like crispy cookies, so they were perfect for me, even when I cut the cooking time to 10 or 11 minutes. They might be a bit on the dry side for some tastes. And whoever said it yields about 2 dozen is crazy! I got between 6 and 7 dozen using a bit over a teaspoon size drop of dough, and they were not small cookies.

This recipe is the best one I tried so far. this will be the one i use from here on out. I added a bag of chocolate chips. To die for.

Made these on new years eve... I had a beer or two and completely forgot the butter and they still came out great. If I make them again, I would just leave out the butter (or reduce!) for less fat. They were great!

Amazing cookies! My batch made about 20 Texas Sized cookies. I recommend only baking for 10 minutes.

This recipe was pretty good. B/c I like a more peanut-y taste, I increased it to 2 cups of the extra crunchy. NEVER use generic peanut butter, I always use Jif or Skippy. Also exchanged the vanilla for vanilla, nut and butter flavoring, increasing it by 1/2 teaspoon... Cooked for about 9 minutes b/c I HATE crispy cookies. Now these were moist, soft n chewy....PERFECT!!!!!!! Yielded 3 dozen.

Can I say - - WOW!!!!! I just made these cookies and they are FANTASTIC!!! I followed the directions as directed was extremely happy with the results.

I made these cookies and added Reeces peanut butter chips and Hersheys milk chocolate chips to the batter....absolutely amazing!!

I made this recipe today with three small adjustments.. I increased the peanut butter to two cups, decreased the flour to two cups and decreased the cooking time to 10 minutes.... AWESOME! Not dry. My husband is a peanut butter cookie-aholic and he said they were one of the top best he's had!!! Oh, and I also added 1/2 cup mini chocolate chips.

I made these for my mom's book club meeting.It was hit everybody commented how delicious, soft and chewy they were. Thanks for the recipe.

Since these peanut butter cookies are sooooo delicious I'm wondering if you have world's best chocolate cookies recipe, too? PB cookies were the best of the BEST!!!!

I just made these and the are awesome. I rolled the dough into small balls then flattened and dipped the top in "sugar in the raw". Everybody here has a new favorite cookie !!

My sister and I made these late night. They were way easy and really good.

These cookies are good! Chill the dough and drop in rounded teaspoons as they spread when cooked.

I ALWAYS use a medium size cookie or ice cream scoop for cookies....with this recipe I then roll them into a small and use a criss cross potato masher instead of a fork. They turn out uniform in size and have a unique design. After taking them from the oven put a chocolate kiss on top. YUMMY!

These are delicious! There were so many we were eating them for days.

I just finished making these cookies..I must say they are delicous...I used Soy Butter instead of Peanut Butter due to allergies and they came out great!

These are the best peanut butter cookies I have had. I think I did them a little large but 12 minutes was perfect. A little crisp, a little chewy and yet still soft.

Me and my daughter just made these cookies, they are delicious very soft and chewy. I also added a teaspoon of lemon extract.

Very simple and very good, I will definitely make them again.

These cookies were absolutely great!

These cookies are the best ever, have to double the recipe and it still isn't enough. They are also good to ship, I send care packages to my nephew aboard the USS NIMITZ, he said he had to hide them last time!!

This was the most simple recipe I could find, It's not full of Nuts or Chocolate just a simple Peanut Butter cookie recipe. Thanks something simple and quick. Can't wait to start.

I made these last year three times and they were a hit. I lost the recipe and found it again yesterday and made them. They were a hit again. I never make the indentations with the fork, which make the middle soft.

These cookies were absolutely great! Take it slow and separate the flour and baking soda in another bowl, stir together then add to creamy mixture. Roll by hand, flatten, make indention with fork, bake for 12 minutes.

Great cookies. Never last long at any gathering. I like to add extra crunchy peanut butter. Also, I use the entire 18oz. jar.

These cookies were sooooo good! Thank you so much for the recipe. Legitimately the best peanut butter cookies I've ever made.

They don't spread out much bigger than the size they are when you make the cris-cross pattern with the fork. I baked them on parchment paper so there were no worries about sticking to pan etc. I used a 1" scoop and had a hard time getting just 4 dozen cookies.

I added 2 cups chocolate chips, used 1 3/4-inch scoop, baked 12 minutes, made 5 dozen! YUM!(I wonder if I could add oatmeal?)