Recipe By Cindy Duvall
Published Aug 11th
Prep - Cook - Additional - Ready In -
Servings 2 dozen Calories 269.9

Peanut butter cookies that stay soft with a good flavor but not too sweet! You won’t make another recipe after this one!

Recipe Ingredients

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

Cooking Directions

  1. 1 Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
  2. 2 Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
  3. 3 Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

Nutrition Facts

  • Calories 269.9
  • Carbohydrate 33.5 g
  • Cholesterol 15.5 mg
  • Fat 13.5 g
  • Fiber 1.1 g
  • Protein 5.2 g
  • Saturated Fat 2.6 g
  • Sodium 272.8 mg
  • Sugar 18.4 g


  1. The cookies were good but definately needed more peanut butter in them. First off, I hate it when people rate the recipe based off of their version!! Please do not rate recipes unless you have tried them exactly as written. Otherwise post your own recipe with the changes you thought were better. It's very annoying - Read more ...
  2. The recipe is just what I needed for the famous "peanut butter hershey kiss" cookies. The cookies came out great (but I listened to the other reviews and put in 3/4 c. of peanut butter).
  3. I made the cookies exactly as written and agree with the others that they need more peanut butter. I think 3/4 cup peanut butter would be about right. Cooked them for 8 minutes and took them out of the oven. Allowed them to sit on the cookie sheet for a few minutes to set then - Read more ...
  4. If I were to rate on flavor alone I would rate it a 5. If you are going to use this recipe you really need to pay attention to them because they can easily overbake. The recipe says to take them out when the edges turn a light brown, but in my experience the edges - Read more ...
  5. YUMMY! These came out great. I followed other people's suggestions and did the following: Used 3/4 cup oats in place of 3/4 cup flour. Used both wheat and white flour. 1/4 cup honey to substitute the brown sugar. Pressed fork crisscross into cookies 7 minute into baking. Let bake 2 minutes more after that. The - Read more ...
  6. This was just the recipe I was looking for. I doubled the recipe to create less work later...made about 6 dozen cookies with double batch. I also added a bit more peanut butter. Since I am a fan of cookies with chips in them I also put in a cup of Ghirardelli 60% cocoa chips. - Read more ...
  7. these cookies are awesome. I did alter them a bit though. First, I added 3/4 cup peanutbutter (instead of 1/2). I used 1/2 cup honey in the place of sugar like someone else recommended. Plus I also replaced 3/4 cup of flour with oats. The result was really soft and peanutbuttery cookies. I took them - Read more ...
  8. Wonderful Recipe!! I personally like to cook them in muffin pans b/c it makes them easy to pack as lunch snacks and are cute and yummy!
  9. Awesome! Replaced margarine with butter and used whole wheat graham flour instead of all purpose. Turned out great with the textured flour and more fiber-Boyfriend loved them and said a 9 out of 10.