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“THE WORLD'S BEST PEANUT BUTTER COOKIES” IS IN:

THE WORLD'S BEST PEANUT BUTTER
COOKIES
 
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

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

Submitted by: William III.

recipe reviews
The World's Best Peanut Butter Cookies
   #140559
 Sue (California) says:
Tip: to take this peanut butter cookie over the top, roll dough into ball, shake balls in bag of sugar, place on cookie sheet, smash in a Hershey kiss, bake. Yum, thanks!
   #138366
 Marlee (California) says:
Wow!! I make a frosted peanut butter cookie that's got a yummy cake like consistancy but I've been looking for a more traditional PB cookie with a little chew. This is it!! Amazing!! The 12 min cooking time is perfect. I'm a huge fan and so easy to make. Thank you William!!
   #137368
 Vi Wilson (Oregon) says:
Fast, easy, simply delicious!
   #133930
 Meshka (Florida) says:
For a soft PB cookie, always leave dough in a ball, do not flatten with a fork. For crispy PB cookies, flatten with a fork making a criss-cross pattern.
   #132819
 Mia's mom (California) says:
Followed the recipe to a T. Did not grease pan. and just made small round balls, pressed with a fork in each direction.Turned out awesome! Best peanut butter cookie I've made. Only thing missing was the Hershey's choc kiss on top!!! (I didn't have any on me ;))
   #132426
 Melissa (New Hampshire) says:
Delicious cookie! I will try adding the almond extract to make the peanut butter flavor pop as I grew with wanting more flavor but they are delicious cookies!
   #129120
 Tara (United States) says:
I bake all the time and these are fantastic. I put heaping tablespoons on an ungreased cookie pan. I did not flatten them out, but rather pushed in a Reese's mini peanut butter cup immediately after removing from the oven. Nice and soft...Perfect!
   #128969
 Roxie Gould (Nebraska) says:
I loved this recipe. I added chocolate chips, walnuts. Refrigerated for 1 hour and baked them in a mini muffin pan.
   #124921
 Sylvia Berry (Georgia) says:
Replace 1/2 stick of butter with the same amount of butter flavored crisco. You will see a difference in the texture and taste, yummy. Loved'em.
   #123636
 Sarah (North Carolina) says:
I found this recipe lacking. I have had much better success with making the recipe on the Jif jar and adding a bag of Reeses peanut butter chips. Just not impressed. The cookies are very dry and I baked them only for 9 minutes. They also lack flavor. Possibly need more peanut butter. Will not be using this recipe again.
   #123351
 PAT (United States) says:
Excellent cookies!!
   #123136
 Susi (Connecticut) says:
I've made these cookies at least 8 times in the last month, and they are the best I've ever had. I add Reese's peanut butter chips. Everyone loves them.
   #122569
 Millie Measure (United States) says:
Not the best cookies to me but my kids don't know any better so I met you half way with a 3 star rating. Yes, they were gritty and dry. The instructions were a bit presumptuous. Not enough peanut butter flavor so it tasted more like a sugar cookie with a hint of pb flavoring. I guess simple is fine for simple taste buds. A word of advice: If you have to tweak a recipe, then isn't the best you've ever had :)
   #121542
 Lori (Ontario) says:
Delicious! Really really good!
   #121249
 Elsie (Minnesota) says:
Wonderful, tasty, moist cookies! The only thing I did different was 1 cup wheat flour, 1 cup white flour. Thanks again for the recipe. I was able to cut them into hearts for valentine's day. Perfect!!!

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