Peanut butter cookies are always a favorite cookie.
Dietary Fiber: 0g
About 5 years ago I started adding peanut butter extract instead of vanilla and they are so good!!!!!! Try it and you will be baking them all the time.
Just okay, not much flavor. Although, made them at my moms house, who knows how old the ingrediants are, and had to use margarine, no butter in the house. Don't know if this affected the taste.
Amazing. Just what I was looking for in a peanut butter cookie. Added tbsp honey, was heavy on the peanut butter and used whole wheat flour. The temp worked for me, I baked on parchment paper on an aerated (double bottom) cookie sheet. Removed cookies from hot sheet immediately after baking. Dad is gona love em!
This is a horrible cookie. I am actually going to throw them away.
reduce heat to 325 degrees and increasing baking time to 10 to 12 min helps make these a softer cookie. that is the ONLY change I made. Great cookie
the best i have ever had
I just finished making these and they are quite good! My only complaint is that they are bit on the dry side for me. I tend to like softer cookies to crisp cookies. I think next time I will reduce the amount of flour and maybe add a bit more butter. They taste great though!Oh, and, I found that if I waited until they started browning on the edges that meant they were burning on the bottom (that could be my oven). So, I took them out as soon as they could hold their shape and carefully put them on cooling racks. Worked perfectly. Yum! Thank you!!
It was very dry, i even put the additional 1/4 c. of peanut butter. i had to form the cookies with my hand and when i used the fork to put the sugar on the top they broke apart terribly. ive made a lot better!
Very easy and quick. Kids loved them. Thank you.
the cookies taste great ate most of them and had to bake more before family came home
I made these cookies on 2/26/2012. I used 3/4 cup peanut butter. Got a weird after-taste that I didn't quite like. Not sure if it was from the peanut butter, baking soda or baking powder but overall they were good and quite filling. My husband is a picky eater and he thought they were good so I will try making them again since they were low calorie cookies. I may add a touch of cinnamon next time or maybe raisins. thanks for sharing.
the ingredients vary slightly from my "ancient" recipe, but they're still very good.
These cookies are great, they do not crumble and keep their shape when baking. Taste amazing. And I bake a lot.
I followed the suggestion of using 3/4 cup peanut butter instead of the 1/2 cup called for in the recipe. My husband also requested I add dark chocolate chips.
Lovely cookies! I add 1/4 cup more peanut butter as suggested & did not roll in sugar. Next time I think I will replace some of the flour with ground oats.
These are perfect!
MADE THESE LITTLE GEMS AND THEY ARE GREAT! EASY, QUICK AND SOO TASTY! THANKS FOR THE RECIPE.........
I have searched a long time, many recipe requests from family & friends for this recipe! The search & wait was worth it!!YUM! YUM! Try it for yourself. You'll know what I mean!
i loved the fact that you really didn't have to use a lot of sugar for the sweetness of the cookie.
very great recipe my dad said it was excellent
Just like grandma made and NO transfat!
I like soft and chewy peanut butter cookies. I have been trying different recipes for years, and I have been baking for 50 years. These are the best I have ever tried, my search for the best peanut butter cookie is over. I did make two changes: I increased the peanut butter by 1/4 cup to 3/4 cup to give a stronger peanut butter taste. I also baked at 350 for 9 mins. Excellent cookie for those who like soft and chewy.
Soooooo easy and delish!
Loved the cookie's buttery "melt-in-your-mouth" character but would like to "bump-up" the peanut butter flavor - can I just add more peanut butter without changing the amount of flour and sugar?
I used 1 cup of JIF creamy peanut butter + 2 frozen reeses cups ground into crumbs. you can add ground peanuts for more texture and crunch I rolled the dough into 24 golf ball size balls. Once I flattened the balls with the bottom of a glass, and pressed a criss-cross pattern across the top of each cookie with the prongs of a fork, they measure approx. 4-inches in diameter about the length of an adult hand. I baked all 24 large cookies on 2 seperate professional size cookie sheets in my oven at the same time for 14 minutes and they were slightly crispy on the outside and chewy in the middle. Very good flavor. Wish I could share a photo, they turned out so beautiful.
Love this recipe, but my husbande said the cookies need a more peanut butter taste. What do I have to do to be able to add more peanut butter? I imagine I would have to change the amounts of other ingredients to accomplish this.
I have and will always will LOVE peanut butter cookies! They are just wonderfull, and the recipe here is just great!!!
I mede these for "Homemade Cookie" day at my son's band camp week. They were a big hit. This will be my one and only peanut butter cookie recipe!
Tasty and simple to make!
These were very good cookies. My husband, told me to get rid of the other recipe I had and keep these one. He said they were like the Jays potatoes chip .You can just can't stop eating them.
These are the best peanut butter cookies I have ever tried. I will always make these now for peanut butter cookies. The flavor is amazing and they are nice and soft. :) Thanks Landolakes.
I have used this recipe several times and have enjoyed it every time. Very easy to make. I usually bake them a few minutes longer than what is called for on the recipe but that is a personal choice. I want my cookies a little crispy.
I have always made my cookies scratch, and I have a family that loves homemade anything. Thank you, Happy Thankgiving
Love this recipe, my granddaughters like putting the fork marks on the cookies and they really like eating them.
A must try for all peanut butter lovers. Easy, fun, and delicious. Serve with Ice cold milk or lemonade.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/928
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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