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
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.
These cookies are delicious - very soft and tender for a PB cookie. I could tell after mixing the dough that they were going to be light and fluffy. The only slight change was I cut both sugars back to 3/4 cup. I received 72 cookies from this one recipe! Each batch came out perfect after 8 minutes of baking. A great addition to my rotation of cookie recipes. Thanks Lainey for sharing!! Tagged and made for I Recommend tag game.
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.
These cookies were the bomb! I added a slop of plain Greek yogurt with the butter, maybe a third of a cup, and I think it helped to make them super soft! Perfectly sweet and nutty.
Very good, very rich. I tried making these in my Ninja so directions were not followed to a T but after adding baking time (12 min. total) they turned out too good. For shortening I used a mixture of butter and coconut oil.
My husband really enjoyed the cookies. I would've preferred more vanilla, so I'll use a bit more than it calls for next time. I also used whole wheat flour along with unbleached baking flour (half and half), and that gave the cookies a really nice texture. I also needed to cook mine for 12 minutes per batch, but my cookies are larger than usual. The batch made about two and a half dozen, rather than four dozen.
This is a quick and easy recipe- I used creamy peanut butter-but next time for added flavor I might try crunchy style PB. I also added 2 TBS of regular milk ( it keeps the cookies from drying out). I cooked the cookies about 10 to 11 minutes in my electric oven and they were golden brown- left them on the cookie pan about 2 minutes before transferring them to a cooling rack. They are very light and moist and chewy also. I hadn't made PB cookies for about 10 years and this was a nice treat. My room-mate gave this cookies 2 thumbs up and he loves PB cookies! Thanks again for sharing your recipe:)
This is my go-to peanut butter cookie recipe. It is easily halved and produces perfectly moist and chewy cookies. I used soy nut butter due to an allergy and no one suspected the difference.
Super yummy! Made as directed and with chocolate chips but the original recipe is my favorite! Made them for the 3rd time yesterday. Made half the recipe and it made 3 dozen good sized cookies. 4 people home, 5 cookies left this afternoon. Eat responsibly... or don't lol ;)