Peanut Butter Cookies

"A family favorite, thin and crunchy."
 
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photo by fawn512 photo by fawn512
photo by fawn512
photo by christincummiford photo by christincummiford
photo by PanNan photo by PanNan
Ready In:
25mins
Ingredients:
9
Yields:
20 cookies
Serves:
20
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ingredients

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directions

  • Mix butter, peanut butter, sugars and egg thoroughly.
  • Measure flour by sifting.
  • Blend all dry ingredients; stir into butter mixture.
  • Chill dough.
  • Heat oven to 375°.
  • Roll dough into 1 1/4-inch balls.
  • Place 3" apart on lightly greased baking sheet.
  • Flatten criss-cross style with fork dipped in flour.
  • Bake 8-12 minutes.

Questions & Replies

  1. Would half of a 16 oz jar of peanut butter easily make 2-batches of this recipe?
     
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Reviews

  1. This is the perfect classic peanut butter cookie. They were crispy/peanut buttery/buttery - just right. I dipped the fork in sugar instead of flour when making the criss-cross - my preference. The recipe made 36 cookies using 1 1/4 inch balls of dough. It took about 10 - 11 minutes in my oven, and mid-way I turned the cookie sheet since my oven is a little hotter in the back. Hard to beat this recipe.
     
  2. Mmmm....these are excellent! The consistency of the dough is perfect. They dough didn't even stick to my hands AT ALL and I only chilled it for about an hour. The cooking time is perfect too. The texture of the cookie is wonderful with buttery crisp edges and a tender center. My only comment is to make sure you have a cooling rack ready as the cookies are quite soft right out of the oven and take a few minutes on the cooling rack to firm up. Yum!
     
  3. This recipe is perfect for people that want to have a nice sized batch without having to make 200 cookies
     
  4. These are so flaky and delicious. They turned out larger than I thought they would. A very happy suprise! I also dipped the fork in sugar instead of the flour. I have never been much of a baker but you just can't miss with these cookies. Look out Mrs. Fields!!
     
  5. These are an incredibly tasty cookie. Half the mix I made as per recipe, the other half I added some choc chips. Both delicious. I did have to add some extra flour to make rolling a little easier. The uncooked cookie dough is also delicious so be careful if you have some one in your family you likes to eat it that way.
     
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Tweaks

  1. Classic peanut butter cookies, just the way I remembered in the 50's. I wondered about using butter instead of shortening, I was concerned that the cookies would spread and flatten too much, they didn't. The cookies were perfect and quickly consumed. Thanks for the recipe.
     
  2. These are so flaky and delicious. They turned out larger than I thought they would. A very happy suprise! I also dipped the fork in sugar instead of the flour. I have never been much of a baker but you just can't miss with these cookies. Look out Mrs. Fields!!
     
  3. This is the perfect classic peanut butter cookie. They were crispy/peanut buttery/buttery - just right. I dipped the fork in sugar instead of flour when making the criss-cross - my preference. The recipe made 36 cookies using 1 1/4 inch balls of dough. It took about 10 - 11 minutes in my oven, and mid-way I turned the cookie sheet since my oven is a little hotter in the back. Hard to beat this recipe.
     

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