The Last Peanut Butter Cookies Recipe You'll Ever Try Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE

70

Community Pick

Submitted by momofallboys

"These are the most amazing cookies. They are crispy on the outside, soft on the inside and freeze so well. You can't even tell they were frozen! The best part - they are drop cookies, no shaping necessary. If you love nuts, use crunchy peanut butter and add the nuts, if not, use creamy PB and 2 cups of peanut butter chips. Cook time is for one batch. Dough keeps well in fridge so you can bake a batch every day and have fresh cookies!"

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Ready In:
25mins

Ingredients:
11
Yields:

25 cookies

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ingredients

  • 1⁄2 cup butter or 1/2 cup margarine
  • 1⁄2 cup creamy peanut butter or 1/2 cup crunchy peanut butter, your choice
  • 1⁄2 cup sugar
  • 1⁄2 cup brown sugar
  • 1 eggs
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon baking powder
  • 3⁄4 teaspoon baking soda
  • 1 1⁄4 cups flour
  • 3 3⁄4 ounces peanut butter chips
  • 1⁄3 cup nuts (optional)

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directions

  • Cream peanut butter and margarine, add sugars and mix well.
  • Add eggs and mix until creamy.
  • Add remaining ingredients.
  • Chill for one hour-I usually skip this step and chill between batches.
  • Drop by teaspoonful onto cookie sheets- do not flatten.
  • Bake at 325°F for 15 minutes.
  • Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
  • Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.

Questions & Replies

The Last Peanut Butter Cookies Recipe You'll Ever Try Recipe - Food.com (13)

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Reviews

  1. These turned out absolutely perfect. I added small package of chopped pecans. I chilled the dough as directed and rolled 1 tablespoon balls and kept them chilled until they were ready for the cookie sheet. FYI Following the recipe amounts and using tablespoon size balls this made 71 cookies. Thanks so much for this recipe.

    Kurt S

  2. Wow - the name of this recipe says it all and I'll have to agree 100%! These are melt in your mouth delicious. I make cookies for a local food pantry twice a month. This recipe is great for that because it makes a lot of cookies (enough to take to the food pantry and enough for my family to snack on). I'm not even a big PB cookie lover, but these are to die for! Thanks for the newspaper tip as well...worked perfectly! I followed the recipe exactly except I only baked the cookies for 12-13 minutes. Thanks for sharing this wonderful recipe!Kristen

    Dine Dish

  3. This is my "go to" recipe for PB Cookies now. I like that I can freeze them before baking. This year I used them in a cookie exchange and gave frozen dough balls so the recipients could bake fresh when they had depleted their other sweets. I also like frozen dough better than frozen cookies because it takes a little effort to snitch a cookie and I'm less likely to indulge if it takes more effort.

  4. Very good cookies. I made the by the tablespoonful so they were a little bigger (added 2-3 minutes to the baking time). Also made the dough the day before, refrigerated and it was ready to go when I wanted. A big hit at out company bake sale!

    socholy

  5. I used a third of the recipe and that STILL makes lots of cookies. It's all there: flavor and texture are perfect. The easiest, yummiest cookies I've ever made. Thanks for the newspaper tip, really effective!

    lady carmichael

see 65 more reviews

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Tweaks

  1. Followed your instructions and advice and the cookies turned out wonderful. I used chocolate chips in place of peanut butter. I halved the recipe too. Thanks momofallboys!

    Sharon123

RECIPE SUBMITTED BY

momofallboys

United States

  • 1 Follower
  • 4 Recipes
  • 5 Tweaks

I am a 30 year old SAHM of 4 boys ages 5, 3 and 4 month old twins. I have been cooking/baking for a very picky husband for almost 8 years now.I love cookbooks that are published by school and church groups because they are tried and true recipes for real people with families.

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