Mrs. Field's Soft and Chewy Peanut Butter Cookies

"soft and very chewy."
 
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photo by roweena photo by roweena
photo by roweena
photo by Sarah S. photo by Sarah S.
photo by Ryan W. photo by Ryan W.
photo by JeralynnHall photo by JeralynnHall
photo by Jollymae photo by Jollymae
Ready In:
30mins
Ingredients:
9
Serves:
36
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ingredients

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directions

  • 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.

Questions & Replies

  1. I am making these for the first time. I followed directions but noticed the dough was a little wet. There is no way you could possibly make an X with your fork. Did I do something wrong or is this normal?
     
  2. How can I adapt this to make a cookie cake? I used to get Mrs. Fields cookie cakes from a local mall location before I moved and there isn't one close :(. I'm hoping to just recreate. Thanks!
     
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Reviews

  1. OMG.. GREAT COOKIE.Im 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.
     
  2. 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!
     
  3. I have made plenty of cookies in my days and these by far rock any Peanut butter cookie recipe out there!
     
  4. These were perfect. I did have to substitute margarine for butter. I added approximately 1/2 c of extra flour because of this. I did not soften the margarine. I had bought crunchy PB by mistake, but we ended up loving the little peanut bits throughout the cookies. My cookie dough was a little less stiff, so that made for wider, flatter cookies. They baked for 22mins and came out with nice chewy middles and perfectly crispy edges. We like flatter, chewy cookies so I always do a trick my great-grandma used to do- the minute they come out of the oven I smack the cookie sheet down on the countertop :) Thanks!
     
  5. I altered the recipe, but they are fabulous none-the-less! I turned up my oven to 325 degrees, used 2 cups of PB (16 oz total), added an extra 1/2 cup flour (2.5 total), 1/4 tsp baking powder and a bag of Candy Corn M&Ms. I also refrigerated my dough for 15 minutes before scooping and in-between batches in the oven. Crisp on the outside and chewy inside...just like Mrs Fields! Will definitely be making again!
     
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Tweaks

  1. Added Nutella
     
  2. These were perfect. I did have to substitute margarine for butter. I added approximately 1/2 c of extra flour because of this. I did not soften the margarine. I had bought crunchy PB by mistake, but we ended up loving the little peanut bits throughout the cookies. My cookie dough was a little less stiff, so that made for wider, flatter cookies. They baked for 22mins and came out with nice chewy middles and perfectly crispy edges. We like flatter, chewy cookies so I always do a trick my great-grandma used to do- the minute they come out of the oven I smack the cookie sheet down on the countertop :) Thanks!
     

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