Soft Peanut Butter Cookies

"This is my mother-in-law's recipe.She was always baking and this is one of my favorite recipes she had."
 
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photo by esteban photo by esteban
photo by Sarah J. photo by Sarah J.
photo by HokiesMom photo by HokiesMom
photo by Deana F. photo by Deana F.
photo by hurleygurlie2388 photo by hurleygurlie2388
Ready In:
17mins
Ingredients:
9
Yields:
4 dozen
Serves:
30
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ingredients

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directions

  • Cream butter, peanut butter and both sugars together.
  • Add eggs, one at a time, beating well.
  • Add baking soda, powder and vanilla.
  • Stir in flour.
  • Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
  • Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

Questions & Replies

  1. Traditional mixing protocols have you sift (or stir) your dry ingredients together (flour, baking soda, baking powder, salt (if any) and spices (if any), then add the sifted mixture to the butter/peanut butter/egg/sugar/vanilla batter. Why are the baking soda and baking powder stirred directly into the first part of the batter instead of being added with the flour?
     
  2. Do these freeze halfway decent?
     
  3. Will this recipe work without brown sugar?
     
  4. Can you use Jiffy crunchy peanut butter
     
  5. My dough seemed really soft, I had to refrigerate before rolling into balls, did any one elsse have this problem? They taste great though!!
     
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Reviews

  1. Fantastic cookies!!!! I haven't made peanut butter cookies for at least a year and upon tasting one of these, I just kept going and ate 3. Then my 19 yo DS and his girlfriend came back from classes and they also just loved these cookies. I made 1/2 of the recipe, but it still made 30 cookies using my cookie scoop. The only change I made was to add a few shakes of sea salt from my shaker and rather than rolling them into balls and then in sugar, I just dipped my fork into the sugar before making the marks in my scoops, much easier. Mine cooked perfectly in 7 minutes. They are slightly crisp on the edges and soft in the middle, just perfect. Thanks for sharing this wonderful recipe that I will definitely be repeating.
     
  2. This is the best peanut butter cookie recipe I've ever used. The only thing I did differently than the recipe was to let the dough chill for about 30 minutes before rolling it out and between batches. It's just a tip I've picked up from years of baking. The cookies come out chewy and with very few crumbs. One thing to note, this recipe makes A LOT of cookies. I filled up my large cookie sheet five times, with 12-16 cookies each time.
     
  3. Great and easy recipe. I wanted to add kisses, so I didn't flatten. These cookies are soft and yielded 7 dozen.
     
    • Review photo by Sarah J.
  4. This is a great recipe! I wanted to make soft peanut butter cookies vs.crunchy, and this was the perfect recipe! Also, I experimented with the design on top instead of using the traditional fork criss-cross. A potato masher produces a very modern pattern, and I found some other great utensils that make really unique patterns! Experiment and you'll have some very enticing peanut butter cookies. Pictures can be found on my cooking blog: http://redlab27.blogspot.com/2011/07/soft-peanut-butter-cookies.html
     
  5. Love these easy and soft PB cookies, made for a bake sale and followed directions, my young nephew even did most of the work. Sold out and folks where coming back asking for more
     
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Tweaks

  1. Got all the wet ingredients mixed together before I realized I had NO baking powder! I substituted I tsp vinegar in the wet ingredients and 1/4 tsp of baking soda to the flour and stirred it up. Used a scoop to make generous cookies. Baked 9 - 10 minutes & got 37 of the most delectable, soft peanut butter cookies ever.
     
    • Review photo by Deana F.
  2. I added 1/4 cup more of peanut butter, because we love peanut butter. They came out beautiful and good.
     
  3. Be sure to bake on parchment paper. DO NOT OVER COOK. COOKIES WILL LOOK UNDER DONE. THEY WILL FIRM AFTER SETTING ON PAN. Let cool on pan for 7-8 mns then transfer to cooling RACK (very important) to cool completely. Use HEAPING cups flour and peanut butter. 1 1/2 -2 tsp real vanilla extract. Make sure to use real butter. All ingredients MUST be at room temperature especially eggs. Sift all dry ingredients together before adding.
     
  4. Since my mom and husband are both big fans of crisp cookies, I baked mine at 325 for 12 min. They came out perfect. They didn't get hard at all. They are light and crispy.
     
  5. I added an extra 1/4 cup of peanut butter, an extra tsp of vanilla extract, a splash of milk (about 1/4 cup or less), and used salted butter. Baked on a silicone baking sheet mat because I was out of parchment paper. Best peanut butter cookies I have ever made :)
     
    • Review photo by Angela P.

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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