Recipe By Linda White
Rating
Published Feb 25th
Prep 20m Cook 12m Additional 28m Ready In 1h
Servings 4 dozen Calories 142.1

Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.

Recipe Ingredients

  • 1 ¼ cups sifted all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • ½ cup peanut butter
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup white sugar for decoration

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
  2. 2 In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
  3. 3 Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

Nutrition Facts

  • Calories 142.1
  • Carbohydrate 18.9 g
  • Cholesterol 17.9 mg
  • Fat 6.8 g
  • Fiber 0.5 g
  • Protein 2.3 g
  • Saturated Fat 3.1 g
  • Sodium 119.8 mg
  • Sugar 13.3 g

Reviews

  1. I tend to micro-manage my baking, I follow recipes exactly, measure painstakingly, and never leave the kitchen when something is in the oven. I have to be there for my baking in case anything happens, like spontaneous oven fires (none so far, but I have set MYSELF on fire. But that's a whole other story). - Read more ...
  2. Ok, I am angry. I wanted desert. It was cold outside. I didn't want to go out so I made something. This. And it was good. Now I know that I can bake, I am going to get fat. Seriously - really good cookies and I don't even like peanut butter. It was just the - Read more ...
  3. The peanut butter flavour is too weak but not bad. The texture however is not good at all. I would not make these again.
  4. this is THE pb cookie recipe for me ... i love it! it tastes just the way a peanut butter cookie should :) if you want them to stay soft, freeze or refrigerate your dough before baking (and i mean, once they're on the sheets, not before shaping them. just pop them into the freezer - Read more ...
  5. i made this recipie but instead of using 1/2 cup of sugar I used 1/2 cup of splenda and the recipies is great. These cookies are soft and the peanut butter taste is perfect.
  6. This is the best recipe I have ever tried for peanut butter cookies. I just loved them. :)
  7. These are delicious and soft! I added a little extra sugar because I used all natural peanut butter (to avoid hydrogenated oil.) I will definitely make again.
  8. Very good peanut butter cookies. Cooked in 8 minutes though got tough at 10 and burnt by 12.
  9. I put rounded balls into medium muffin tins and baked for 8 to 10 minutes. The cookies looked and tasted even better ;) A definate crowd pleaser.
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