Recipe By Shirley Sadler
Published Dec 31st
Prep 15m Cook 10m Additional 1h Ready In 1h 25m
Servings 4 dozen Calories 251.7

Makes great cookies!

Recipe Ingredients

  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 large eggs eggs
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda

Cooking Directions

  1. 1 Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  2. 2 In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  3. 3 Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts

  • Calories 251.7
  • Carbohydrate 29.7 g
  • Cholesterol 35.8 mg
  • Fat 13.6 g
  • Fiber 1.2 g
  • Protein 4.5 g
  • Saturated Fat 5.9 g
  • Sodium 209.4 mg
  • Sugar 18.2 g

Chef's Notes

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  1. Ok, to start, the flavor of these cookies is phenomenal. Absolutely delicious. The problem is, you definitely should make these cookies a couple of times before you plan on taking them to any parties. My first try resulted in underdone peanut butter pancakes, and overdone peanut butter frisbees. The cookies flattened out literally to be - Read more ...
  2. As is the recipe is 4 stars. I would have given it 5 stars if I hadn't had to make some changes. I followed the suggestions of others and added 1/4 c. extra flour and 1/4 c. extra peanut butter, and put 1 t. vanilla in. I rolled them in sugar before pressing with a - Read more ...
  3. Very good cookies with just a little tweaking. I added 1 tsp. of vanilla and, because I like my peanut butter cookies very peanut buttery, an additional cup of peanut butter. Just for something a little different I threw in a package of chocolate/peanut butter swirl chips. Because the dough is made with butter, chill - Read more ...
  4. These cookies were for sure the best Peanut Butter cookies I ever made. I too added just a little more flour and a little more Peanut Butter. I made 2 dozen cookies with them and they were a hit. I made them super soft and gooey. Pull them out of the oven even when they - Read more ...
  5. Thank you Shirley! This is a fabulous recipe. After reading some very helpful comments, I made a few minor changes. Increased peanut butter to 1 1/2 cups, added an additional 1/4 cup flour, baked at 350 degrees for 9-10 minutes. After forming the dough into balls, I dipped them in sugar and with sugar side - Read more ...
  6. This is an excellent recipe. My family likes peanut butter cookies to be a little softer/chewier so I increased the flour by 1/4 cup and also added 1/4 cup more peanut butter. Also, I baked them on 350 for about 9 minutes or so- but watch carefully not too over bake them! They were just - Read more ...
  7. This is a great recipe! My recommendationns are as follow: Cook for 8 minutes on 350. Add 1/4C more peanut butter. Don't flatten the cookies down too much unless you want a crunchy cookie. Substatute a small amount of oil for butter for a more moist cookie. And of course....add a couple handfulls of chocolate - Read more ...
  8. I had read on here that people were having trouble with the cookie being too thin, so I added a 1/2 cup more flour, and also 1/2 more peanut butter. the cookie came out great! also added 1 teaspoon vanilla.
  9. I love these cookies! I was out of crunchy PB, so I used creamy, also didn't have unsalted butter, so used the salted and left out the 1/2 tsp. salt. Also, mine took exactly 10 minutes to bake. My kids loved them!!