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Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups packed dark brown sugar
- 1 1/4 cups granulated sugar
- 1 cup butter, softened
- 3 large eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
Details
Preparation
Step 1
Preheat oven to 300 degrees F.
Mix dry ingredients and set aside.
On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, peanut butter and vanilla extract; beat till fluffy. On low speed, add flour mixture until barely mixed into butter mixture.
Drop by rounded tablespoonsful, 2 inches apart on ungreased cookie sheet. Use a wet or flour coated fork to gently press a crisscross pattern on top of each cookie.
Bake until the edges of the cookies are lightly browned, approximately 18 to 20 minutes. Remove to cool on a flat surface.
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REVIEWS:
OMG...GREAT COOKIE. I'm not a big peanut butter-lover but these were outstanding. I dont know what some of you were doing wrong but mine came out perfect, i did use 2 1/2 cups of flour, a whole 16 oz jar of crunchy peanut butter and a half teaspoon of baking powder. They baked for 18 minutes exact. I got almost 5 dozen out of the recipe and they were very chewy and thick. the family loved em. I will never make another peanut butter cookie recipe, This is my go to recipe.
This is a really good, chewy cookie recipe. The 18 minutes baking time was perfect for my oven too! I made these one night, then sandwiched some homemade ice cream between two cookies, wrapped in plastic wrap and refroze. Delicious! Can't wait to have another. Thanks for a great recipe!
I have made plenty of cookies in my days and these by far rock any Peanut butter cookie recipe out there!
I have been trying all different peanut butter cookies but they always turn out too crunchy. These are the best I have made so far. I added 1 teaspoon baking powder for a double batch plus a bag of peanut butter chips. They taste sooooooo good! Thank you. I have been making this recipe for a year and its the only peanut butter cookies I make. Love them!
These are fabulous peanut butter cookies...perfectly how I like them. I added the additional 1/2 cup flour referenced in the recipe plus another 1/2 cup. I used my Starbucks coffee scoop (which is about 2 T I think) and rolled them, then dipped a fork in sugar before criss-crossing. I baked them for 18 minutes to perfection. Fluffy, not flat and still chewy in the middle, slightly crunchy outside. All of my family loved these!
Great Cookies! They stay chewy which is a major plus with my family. It has that perfect light crunch on the edges as well. I look no further for the perfect chewy peanut butter cookie. Thank you so much for posting this one. They taste great too. Oh and I have to say that I made good size cookies and managed to get roughly close to 5 dozen out of this. recipe.
I just made these today, Xmas eve, and they are FAB! Admittedly, I threw in an entire jar of Jif peanut butter (one cup just didn't taste peanut buttery enough to me), plus a bag of Reese's peanut butter chips, so I doctored things up. The first batch I tried to make really big cookies, but they didn't cook enough in the middle, so from then on I made them normal sized (a heaping small cookie dough ball scooper size) and in 20 minutes they weren't yet golden brown but they were perfect -- chewy peanut buttery heaven! After baking, I let them sit on the cookie sheet for 2-5 minutes before removing (otherwise they broke). Great recipe -- this one is my new peanut butter cookie recipe!!
I tried this recipe, and while it was very moist and chewy while it was warm, it became extremely hard and dry when it cooled. It didn't seem to have much of a peanut butter flavor, either...some, but more as if the peanut butter was barely there. I'm sorry to say, I won't be making these cookies again. I was, and am, very disappointed with this recipe.
These cookies are AWESOME! Highly recommend this recipe....I listened to the reviews and added 1/2 cup of flour and 1 tsp baking powder and they turned out perfect!
I have NEVER tasted a peanut butter cookie this AWESOME!! To the spreading comments, look at how thick they are in the picture. They are not thick and yes they do spread but fabulous flavor and phenomenally chewy texture. Our new favorite!
My husband wanted peanut butter cookies so I found a recipe and made them . They were horrible. To redeem myself I made these! He was so happy and declared it the best he has ever had! I listened to reviewers.....I add 2.5 cups flour, 2 cups peanut butter and 1/2 teaspoon baking soda. Perfect texture, flavor and bite, little crispy/chewy on the out and very soft and yummy inside. This is a keeper!!!!
They spread. And didn't stay all that soft.
Directions are right to say fork should be wet when making the crisscross pattern. Don't use sugar on fork (as other peanut butter cookie recipes recommend); it won't work with this batter. Also, be careful on step #2 when it says mix dry ingreds it means ONLY the flour, baking soda and salt --- not the sugars.
This is my new go-to recipe for peanut butter cookies! Delicious!!
Yum! These turned out really good. Not flat like another reviewer said. Soft and chewey. I think next time I'll add peanut butter chips for a more peanut buttery flavor.
Very good cookie. I did add a whole cup more of flour. And baked them at 375 for 9-10 min. I might try adding a little more peanut butter to give it more peanut butter taste. It stayed soft and chewy even after it cooled the next day, which is the true test. I will be replacing my old recipe with this one.
These taste pretty good, but they spread and flattened out way to much. I think I will stick with my own PB cookie recipe.
This is now my favorite PB cookie recipe...I added choc chips and they are GREAT!!
Yummy cookies! These are so good. Truly the best peanut butter cookies I've ever had. Thanks for sharing.
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