Total Time
32mins
Prep 20 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
  2. Blend in flour, soda and salt.
  3. Cover. Refrigerate at least 1 hour.
  4. Form dough into 24 balls, each about 2-inches in diameter.
  5. Arrange about 2-inches apart on two cookie sheets.
  6. Flatten with fork dipped in granulated sugar to form criss-cross pattern.
  7. Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown.
  8. Cool on wire racks.
Most Helpful

5 5

Not too dry, not too sweet, and very peanut-buttery. I loved them and so did the guys.

5 5

Easy, excellent recipe. I always modify everything. I used natural unsalted, no sugar chunky peanut butter, egg substitute, splenda and added chocolate chunks. This one's a keeper.

5 5

Excellent Cookie!!! Stayed soft for several days afterwards. Everyone at work wanted this recipie.