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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.
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 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!
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 tspn. 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 pbc 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!!
Just the recipe I was looking for. I will always use this when I make Peanut Butter Cookies. The BEST recipe!
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!