By LiisaN on July 15, 2003
Photo by Karen=^..^=
Photo by Karen=^..^=
"This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!"
Serving Size: 1 (34 g)
Servings Per Recipe: 36
"Great! I used butter instead of Crisco because I was too lazy to go to the store and they turned out beautifully."
"This recipe really doesn't need another 5 star review, but here it is anyway! These are the best, most super-delicious PB cookies ever! I've made them a bunch of times and here's what I do: I use butter instead of Crisco, I add a pkg PB chips to them to punch up the peanut buttery-ness,and I don't sift or pre-mix the dry ingredients. (I have made it both ways and there wasn't a discernible difference).
I also don't roll them in sugar-personal preference-and they turn out so well that when I bring these to events, people always think I got them from some high-end bakery!"
"I have recipe "adhd" so I never follow anything to the "t" oh and I always run out in the middle of baking and a bake at like 1 or 2 am so not goin out just gonna make it work...........I doubled this recipe added almond extract to it with the vanilla then realized I was an egg short so substitutited a small banana for the egg so I have peanut butter banana cookies that are quite amazing, chewy and crunchy and a really great flavor. I also decided to drizzle with a chocolate ganache and sprinkle with crushed almonds and crushed honey roasted peanuts............I have found the cure for pms!!!!!"
"If you live in Florida (low altitude) make sure you only use 1 1/2 cups of flour. Otherwise your cookies will be big "balls" instead of cookies. Otherwise, the recipe is awesome!"
"I really wanted a good peanut butter cookie that was more that just peanut butter/sugar/egg. Next time I will substitute 1.5 cups peanut butter against only .5 cup of Crisco for a richer peanut buttery flavor. But in no way were these bad tasting! First batch I made were per directions and came out a bit on the crispy side, so the other batches I only did for 10 minutes and they were perfect!"
"My first time baking cookies and they turned out really good, thanks to this recipe. Baked at 180*C for 15 mins, center rack. However, I will reduce the white sugar next time to 3/4 cup, and probably increase the peanut butter by a little bit. Would probably be just as good with the chunky peanut butter too. Will definitely make these again.
Updated (28-Aug-11) Tried these again with Skippy's chunky peanut butter and it was even better than the smooth ones (IMHO, anyway). That's how I'll be making these cookies from now on. TY for posting, LiisaN."
"OMG.... I've died and gone to peanutbutter cookie heaven. Made the recipe exactly, but did leave out the sugar on the top. Melt in your mouth, cant stop at one cookie. I will be making these cookies all year round. YUM.. Thanks for sharing"
"I have been looking for a good Peanut Butter Cookie recipe. This one is by far the BEST. There is no comparison. I did use butter in place of the crisco and added 2 tsp of vanilla. I forgot to add the salt but they still turned out Fantastic. I cooked for 13 minutes and cooled on cookie sheet for a couple of minutes before transfering to a cooling rack. Thanks for the great recipe."
"I did not have enough Crisco, so I made up the difference with whipped butter. I baked mine for about 12 minutes and got a crisp outside with a chewy inside. I froze the balls that I didn't cook to bake later!"
"I made these today as a Valentine's Day gift. They are so good! I love how they come out perfectly round and dense. This is from now on my favorite peanut butter cookie recipe.
The only thing I changed was I added some chocolate chunks to the batter. They came out so nicely."
"these cookies are unbelievable! for those of you who like healthy eating, i made these cookies much healthier and they were absolutely unreal! even my husband, who can taste something healthy a mile away thought that these were incredible! so here is what i changed: instead of crisco i used a half cup of margarine and half a cup of applesauce baby food (which doesnt have the fructose syrup found in regular apple sauce). because i used the apple sauce which has natural sweetener, i was able to use just 3/4 cup of white sugar and 3/4 cup of brown sugar. lastly, i used 2.5 cups of whole wheat flour (i began with 2 cups but it definitely needed another half cup...i cooked these for 12 minutes at 350 on greased parchment paper.....they were amazing...rose beautifully and had nice height and a beautiful round shape....what a great healthy cookie to have around the house!"
"Wow, this recipe deserves every 5-star review it's gotten!! We used 1/2 butter, 1/2 Crisco like many others did. Also skipped rolling the dough in sugar- didn't miss it! These do have wonderful texture and peanut butter taste!"
"Yummy! The first pan didn't get sugar coated, and they were still good. Also didn't feel like rolling them, so I just used my cookie scoop and then sprinkled sugar over the next batches and it worked fast and well."
"yummmmmmmmm. made exactly as it said. a good mix between snickerdoordles and a faint peanut butter taste...really liked it. I also reducded cook time to 10 minutes, they were a little crunchy, and left on pan on stove for 1-2 minutes before moving onto cooling rack."
"These are really good! I usually make a flourless PB cookie but I wanted something with flour this time so I made these. I love the crunchy sugar on top and the combo of sugars. Very yummy! I got 4 dozen."
"I have baked these cookies several times, and as always... they are "the best" tasting peanut butter cookies I've ever had. I have used both Skippy's Extra Crunchy Peanut Butter, and Jif's Extra Crunchy Peanut Butter. Both are great in this recipe. I think the extra crunchy peanut butter makes these cookies taste even better. I ended up with 53 cookies. Also, I started out baking the cookies 12 minutes, then I had to reduce the baking time to 11 minutes, but now that I much prefer baking these cookies on my Pampered Chef baking stones, and using a small Pampered Chef cookie scoop, I did bake these cookies exactly for 13 minutes. Once removed from the oven, I immediately removed them from the baking stone to cool. Note: If you don't care to use 1 cup of the butter flavored Crisco, you can use a 1/2 cup of regular Crisco, and a 1/2 cup of butter. One more thing... I did use 2-1/4 cups of flour in this recipe, and I chilled the cookie dough in the refrigerator for an hour or two. Liisa, this recipe is now the #1 peanut butter cookie in our house. Thank you LiisaN, for this great cookie recipe!!"
"Yummy! My first peanut butter cookie recipe and i love it. The cookies come out soft and moist. Made a few changes though. I added less white and brown sugar. Subsituded half butter for the crisco and used regular criso. Next time i might add just a lil bit more peanut butter. But for all who havent tried this recipe should :)"
"I love these cookies! I baked mine for 12 minutes and they were crunchy on the outside edges and chewy in the middle. I refrigerated my dough for about 10 minutes before rolling the cookies into balls because the dough was very soft. After a few minutes in the fridge it was perfect."
"I have been making this recipe for several years now. Everyone loves it - it is definitely the best peanut butter cookie recipe out there. At the time that I found the recipe, I was on the hunt for the ideal recipe, and actually tried seven different ones online, besides what I had at home. This was by far the best!! We roll just the tops in sugar because fully covered in sugar was a bit much for us, but otherwise it's perfect as-is.<br/><br/>However, today, I found myself needing a gluten free cookie recipe. I was able to convert it successfully and recreate the original as closely as possible - and I would know, I make these things at least once a month - using the following changes:<br/><br/>Number of eggs increased to 3 total<br/>Peanut butter increased to 1.25 cups<br/>Baking Soda reduced to 1.5 teaspoons<br/>King Arthur's Gluten Free Multipurpose Flour subbed one-for-one with the regular flour (this is possible due to the changes above)<br/>Temperature reduced to 325 and a few more minutes added to the bake time (I watch for cracks and then look to see if there is any gooey uncooked dough showing through the cracks). <br/><br/>My husband, a gluten-free-stuff-hater (*rolleyes*) said he could only tell the difference from the texture - it's slightly chewier at the edges, and a tiny bit less greasy, but still has that crisp outside, melt in your mouth inside that we've come to expect from the recipe as given by LiisaN. <br/><br/>THANK YOU for this recipe, and I hope this can help someone who is gluten-free with the conversion."
"I made this recipe exactly as it was written, I did not change it like so many others did (and then give it 5 stars). Firstly I was terribly alarmed by the taste of the dough (yuk) but I went ahead with making them anyways. The bake time was 12 minutes for perfect cookies, so those who say it was 10 means their oven runs hot or they have poor quality pans. These cookies were just okay. You can barely taste the peanut butter, it is over powered by the fake butter taste you get from the artificially flavoured crisco. The texture is very nice and they are just the right mix between crunchy and chewy. I think that can be attributed to the shortening. My best guess as to what will make this recipe better... either using margarine instead of the butter flavoured crisco, using just regular crisco, or using 0.5 cup of regular crisco, and 1.5 of peanut butter. After using this butter flavoured cisco, I have decided it is not going near by kitchen again. yuk."