Recipe By STEPHANIE SPICER
Rating
Published Jun 19th
Prep 5m Cook 8m Additional 2m Ready In 15m
Servings 4 dozen Calories 119.7

My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as well.

Recipe Ingredients

  • 1 cup margarine
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
  2. 2 In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!

Nutrition Facts

  • Calories 119.7
  • Carbohydrate 13.2 g
  • Cholesterol 7.8 mg
  • Fat 6.7 g
  • Fiber 0.5 g
  • Protein 2.3 g
  • Saturated Fat 1.3 g
  • Sodium 135.9 mg
  • Sugar 7.7 g

Reviews

  1. These cookies were pretty good but super dry
  2. I made these last night and had to come back today to write a review. They are absolutely irresistable...I can't stop eating them. Made the recipe exactly as stated except one change: Used Butter instead of margarine (I never use margarine. yuck.) I consider myself a bit of a cookie connoisseur and these taste fabulous. - Read more ...
  3. Yummy, indeed.
  4. I usually try recipes to the 'T' the first time, which I believe is necessary to properly write a review, then tweak it to what I think it needs or doesn't. Since I didn't have almond extract the first time, that's the only thing I left out. The second time, I used the almond extract - Read more ...
  5. I just thought I had some great peanut butter cookies until I made these. By far the best I've ever eaten!
  6. Excellent recipe! I used natural peanut butter since that's what I had at home and added an extra half teaspoon each of the vanilla and almond extracts to compensate for the reduced sweetness. Also I only had a 1/2 cup of brown sugar at home so I upped the white sugar to a cup and - Read more ...
  7. What a great recipe for a light, crispy yet chewy cookie. I didn't have the almond extract, so like others, just used 1 1/2 tsp of vanilla instead. I highly recommend refridgerating the dough before using, it made it so much easier since mine was soft. I added chocolate chips to 1/4 of the dough, - Read more ...
  8. These are the best PB cookies I've had, and I've had some good ones. I usually use shortening and less soda in my PB cookies, and I've never used almond flavoring. So although I thought I had already found my favorite recipe for peanut butter cookies on AR, this one interested me. The almond extract - Read more ...
  9. OMG these are the best peanut butter cookies I have ever had. I just made a batch last week off the Crisco package and they were so so...I didn't have any more shortening and found this recipe. These are soooo Good. My whole family loves them including me who usually dislikes peanut butter. Definitely a - Read more ...
  10. These peanut butter cookies are the best! I baked them at 350 degrees for 12 minutes and instead of greasing the pans I used parchment paper. I used a floured fork to criss cross the tops instead of a wet sugared one and left out the almond extract because I didn't have any. Also I - Read more ...
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