Sweet Peanut Butter Cookies

photo by Debs Recipes photo by Debs Recipes
photo by Debs Recipes
photo by *Petunia* photo by *Petunia*
photo by pearlb photo by pearlb
photo by Debs_qatar photo by Debs_qatar
photo by NELady photo by NELady
Ready In:




  • In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
  • Blend in flour, soda and salt.
  • Cover. Refrigerate at least 1 hour.
  • Form dough into 24 balls, each about 2-inches in diameter.
  • Arrange about 2-inches apart on two cookie sheets.
  • Flatten with fork dipped in granulated sugar to form criss-cross pattern.
  • 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.
  • Cool on wire racks.

Questions & Replies

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  1. Delia E.
    Can I use chunky peanut butter?


  1. Molly Schneider
    Not too dry, not too sweet, and very peanut-buttery. I loved them and so did the guys.
  2. Mary1
    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.
  3. Travis H.
    Excellent Cookie!!! Stayed soft for several days afterwards. Everyone at work wanted this recipie.
  4. Kanina James
    This is so good!! I usually don't like peanut butter cookies but these are so good.. I couldn't stop eating them. I used my food processor to mix all the stuff together. This made it really quick.
  5. RedheadAblaze
    These cookies came out phenomenally!! Well the second batch. Worth noting is that they should be pulled out of the oven while still super gooey. It was about 9 minutes for me. Otherwise, they become crunchy. I mean, if you like crunchy cookies they're fantastic! Unfortunately, my boyfriend likes them strictly chewy. Now I'm left with a batch crunchy cookies and he ran off with ALL the chewy ones. Great recipe!


  1. Nika The Mad Baker
    These are marvelously, insanely AMAZINGLY delicious. I used crunchy pb instead of creamy (which i have used other time, with great results also), used kosher salt instead of regular table salt and halved the butter and used shortening for the other half. These are awesome. These are my go-to pb cookies now. I love them! and my hubbster does too, even though he hates pb. Thanks for the awesome recipe.
  2. Teressa de Guate
    Really good cookies! I had to use baking powder instead of baking soda, but it worked out fine. Only don't over cook these, I let the first tray get a little brown and they were to hard and brittle, pull them out while the middle is still soft, and they're amazing!
  3. Ami in D-land
    very yummy cookies! I substituted honey/ maple syrup for brown sugar, reducing butter accordingly. I made them with a bit more peanut butter (maybe a cup) and had many requests for the recipe. Thanks!
  4. Kelly Vaughn
    I used margarine, added white chocolate chips and skipped the sugar coating. Very good! They taste like those Reese's cups with white chocolate instead of regular chocolate.



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