Peanut Butter Cookies

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
2 dozen cookies
Level:
Easy

Ingredients
  • 1 cup sugar, 1/4 cup additional to roll cookies
  • 1 stick butter, at room temperature
  • 1 egg
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups flour
Directions

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.


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4.1 184
I used 1/2 cup brown sugar along with the 1 cup of white sugar, 2 teaspoons of vanilla and 1/2 teaspoon of baking powder. After everything was combined I added in 2 teaspoons of milk. Turned out great! item not reviewed by moderator and published
Flavorless:(  item not reviewed by moderator and published
Omg!!! These cookies were great and super moist. I made 12 jumbo cookies instead of 2 dozen!! The family wants more!!! item not reviewed by moderator and published
Not tasty. Dry and weak on the peanut butter flavor you want from peanut butter cookies. I went by the overall rating when I started this recipe. I should have read the reviews first. item not reviewed by moderator and published
Very dry and crumbly. I have no idea why this recipe has 4 stars or why it's still up on the website. I didn't realize how bad this recipe was until I got close to the end of making it, then I saw the comments below. So.... If any of you made my mistake and didn't read the comments ahead of time, do what a previous poster suggested and bake at 350 for only 10 minutes. They'll still be pretty crumbly but they still taste good. item not reviewed by moderator and published
the absolute worst cookies! I had to throw them away. This recipe should be taken down so people do not waste their time. I should have know....but was trusting the site and gave it a try. item not reviewed by moderator and published
No bueno. Wish I had used some brown sugar,,dumped the whole batch. item not reviewed by moderator and published
I decided to take some of the suggestions below into account and my cookies turned out pretty awesome. To start I used 1/2 cup regular and 1/2 cup brown sugar, then added one cup peanut butter to the creamed sugar/butter mixture, followed by two eggs, then the rest of the recipe as originally outlined. I then baked these at 350 degrees for 13 minutes on an ungreased cookie sheet and they turned out pretty perfect. The only thing I might change for next time is not rolling the dough balls in sugar before placing/flattening on the cookie sheet, but that's more personal preference as I tend to not like things that sweet and didn't affect the overall texture of the cookies. item not reviewed by moderator and published
Seriously one of the worst cookie recipes I've ever tried. Anyone who made a batch that turned out great must have spiked them with ganja. My dogs loved them though. Not fit for human consumption! item not reviewed by moderator and published
Very good. I made a few changes. I used 1/2 brown sugar and 1/2 white sugar, added extra peanut butter, lowered the temp to 350, and only baked for 10-11 mins. Also, I creamed the peanut butter with the sugar and butter until fluffy. The secret to great cookies is keeping an eye on them. They came out excellent! item not reviewed by moderator and published
It was amazing and so delicious..i want you all try this please... http://allyummyvegandnonvegdish.blogspot.in/2014/12/classic-butter-peanut-cookies-food-world.html item not reviewed by moderator and published
Came out too dry. I would add more egg or butter, or something because its like eating dirt. item not reviewed by moderator and published
I made it with an extra egg. Very good. item not reviewed by moderator and published
this recipe didn't work for me; the cookies burnt after 12 minutes in the oven and expanded 2-3 times the initial size. I had to throw them all away. item not reviewed by moderator and published
These cookies were very easy to make. I baked them for 12 minutes. item not reviewed by moderator and published
My first batch i followed the directions exactly and it burnt really badly at 375 and 10 min. Had to lower it to 350 with non greased baking sheet. I think it was the cooking spray that did it. They don't need it they have enough oil from the peanut butter. Second batch rated really good. item not reviewed by moderator and published
YUMMY! Really good cookies! I am going to make these again really soon item not reviewed by moderator and published
crumble-y and i had to shorten the cook time but other than that they are relish, just wasted a batch though item not reviewed by moderator and published
12-15 minutes is too long at this temp for peanut butter cookies. Should be no more than 10 since they will keep cooking afterwards like everything else you put in the oven. item not reviewed by moderator and published
Most of you are complaining about the cookies being dry, well the only solution is by baking it for 8 - 10 mins. 12 - 15 mins is way too long. I always make peanut butter cookies and it turns out to be perfect, but I also add brown sugar instead of white. You could also combine both, they taste equally fantastic! ♥ item not reviewed by moderator and published
The dough was a little too crumbly so we added an egg. The cookies turned out pretty flavorless though. :/ item not reviewed by moderator and published
peanut butter cookies item not reviewed by moderator and published
Followed the recipe exactly and ended up with dry cookies. I tried one batch a little under cooked and they were still dry. They are a fine crunchy cookie, but I prefer chewier and richer. item not reviewed by moderator and published
I followed the time and it definitely finishes early like 9 minutes...the bottoms are kind of burned...but of course thats my mistake for not checking them early. Otherwise it tastes really good. Not too sweet or salty. Just perfect! item not reviewed by moderator and published
yummy yummy yummy! Added extra vanilla. These came out *perfect* item not reviewed by moderator and published
these cookies are so easy to make some people just don't know how to make them and they come out really wrong item not reviewed by moderator and published
Amazing cookies!! better than subway (which i love) made them to night !! P.s i have to move from the kitchen otherwise i'll eat them all... item not reviewed by moderator and published
great cookies! made them last night and they are gone today! i added two pinches of kosher salt to the sugar i rolled them in. gave it the WOW factor! item not reviewed by moderator and published
Great loved them my son couldn't eat enough. item not reviewed by moderator and published
If you like chewy, heavy peanut butter cookies these are not for you, but if you like the crispy outside chewy inside these are for you.Watch your oven mine we done in about 8 to 9 minutes. item not reviewed by moderator and published
Added a tad bit more vanilla for flavor & turned out great ( : item not reviewed by moderator and published
Mediocre at best. No texture or flavor, even after subbing brown sugar. Find another recipe. item not reviewed by moderator and published
Danielle Natoli, if the were dry tr using brown sugar, I always use brown sugar in my PB cookies because i like em soft and never have any issues with dry cookies item not reviewed by moderator and published
I thought they were very tasty but a bit dry. I think i put a little too much flour, instead of 1 1/2 cup of flour i would just put 1 cup of flour. Very good though! item not reviewed by moderator and published
12 minutes was too long at 375 (bottoms were overcooked) 2nd attempt was for 10 min. 45 sec. and they looked better...good tasting cookie... bit too sweet ...rolled in sugar i think over did it! item not reviewed by moderator and published
First time making peanut butter cookies. Very good. item not reviewed by moderator and published
I followed the recipe exactly and these are really good! Super quick and easy. item not reviewed by moderator and published
First of all, I altered this recipe. I use whole wheat flour so I cut it to 1 1/3 C of flour. I used about 3/4 C crunchy peanut butter and 1/4 C Nutella, then cut the sugar to 3/4 C. I prefer the rich molasses flavor of brown sugar but I used about 2 Tbsp of dark agave. I also added some butterscotch chips. No vanilla and I didn't roll them in sugar but they came out delicious! I love the fact that I did not have to refridgerate the dough first. item not reviewed by moderator and published
This recipe was so yummy. I made little bite sized ones sprinkled with just a pinch of sugar. And I only cooked mine for about 8mins, but my oven is a beast and I had it warming quite a while as I creamed the ingredients. Also I smashed them AFTER baking. Looks pretty! Anyway, my whole family enjoyed these very easy to make, very yummy soft peanut butter cookies. I think next time ill add peanut butter m&ms!! item not reviewed by moderator and published
These cookies were very yummy! I made two changes to the recipe though, I cut the sugar by half and put in 3/4 cup of peanut butter. Those changes made a nice cookie and not too sweet! These are going to be " make againers" ! : item not reviewed by moderator and published
I did not like these cookies at all.. Honestly the worst I've ever made. I went by the reviews and am very disappointed. My Dads favorite are PB cookies and he wouldn't even eat them. Tasted like flour.. I will stick with my other recipe.. I knew something was wrong when it didn't call for brown sugar.. item not reviewed by moderator and published
I use organic peanut butter and the flavour is amazing! The consistency of this cookie is like a shortbread and my friends and family HOUND me to make them. You will not be disappointed. item not reviewed by moderator and published
Where has this recipe been all of my baking life? This is the PERFECT PEANUT BUTTER COOKIE RECIPE! I used crunchy peanut butter but that is the only thing I changed and they came out perfect! The fact that they only lasted two days was confirmation! item not reviewed by moderator and published
These cookies were great!!! They had just the right amount of peanut butter. They aren't dry. and you don't have to change the receipe. Use good bakeware and don't over beat the batter. You will have great cookies always!!! item not reviewed by moderator and published
Very easy and tasty recipe. These cookies come out just like homemade peanut butter cookies should. I omitted rolling the balls in sugar as we don't like overly sweet cookies and they were great, tasted more like peanuts instead of sugar. Definitely recommend! item not reviewed by moderator and published
Excellent recipe! Just like grandma's house! You may need to adjust the cooking time. 12 mins was too long for my oven. I also substituted 1 tsp amaretto(disaronno for the 1 tsp vanilla as i was out. Overall, fantastic recipe! item not reviewed by moderator and published
I used this recipe with crunchy peanut butter. I thought that it was delicious. item not reviewed by moderator and published
dont OVER COOK item not reviewed by moderator and published
These cookies were excellent!!!! The best peanut butter cookies I ever made. Quick and easy. Thank You Food Network. item not reviewed by moderator and published
I made these tonight and they came out pretty good. I made a couple of tweaks, though. First, I added 1/4 cup of brown sugar to the recipe. I tasted the batter and it seemed like it needed a little extra something. Also, when I cooked it for 12 minutes they were a little overdone so I cooked them for 10 and they were perfect. Oh, and I quit rolling them in sugar after the first few and I'm glad I did as it really didn't add anything. Overall a great recipe- not too many ingredients, easy to make, and loved the taste! : item not reviewed by moderator and published
I've made these cookies on two occasions. The first I used JIF peanut butter, and although the cookies eventually came out very good, the dough was very dry. I added water to keep it soft enough to roll into balls. After reading through the comments, I followed one reviewers advice and used Skippy peanut butter. I followed the rest of the recipe exactly. The dough was much easier to work with and the cookies came out perfect. My suggestion, for what it is worth- use Skippy! item not reviewed by moderator and published
i made theys with my 8 yr old 7 yr old and 4 yr old it was great fun easy to make tastes nummie and it was totaly easy for the kids to measure and make : we will be making theys again item not reviewed by moderator and published
AWESOME!!! item not reviewed by moderator and published
I replaced half of peanut butter with almond butter and it tasted great... item not reviewed by moderator and published
First I must say I can't believe how easy these are to make!!! I just finished making them and they are absolutely delcious!! I will be making these again and again!! item not reviewed by moderator and published
I have made several batches of these and they turn out great every time. Friends and family LOVE them for their intense peanut butter taste. item not reviewed by moderator and published
These are okay. They came out pretty dry and I even baked mine for less time than suggested. Considering how mediocre these are and how common peanut butter cookie recipes are, I'd sugggest finding another recipe. item not reviewed by moderator and published
These were good, but a little on the dry side. item not reviewed by moderator and published
the bomb crazzy good peanut butter cookies. DON'T OVER BAKE item not reviewed by moderator and published
This is best peanut butter cookie that I have ever made. My boyfriend is a total peanut butter lover and says these ones are better than store bought. item not reviewed by moderator and published
DONT OVER BAKE!!!!! becuz it does change the flavor but besides that they taste perfect i do recommend this recipe item not reviewed by moderator and published
Read several reviews, decided to try - were awesome! Perfectly thick & sweet,slightly crunchy. DO NOT overbake b/c it really does change the flavor. I scooped them w/ my Pamp.Chef small scoop, then dipped a fork in sugar & flattend slighty. Way less work than making balls! I also froze a batch immed after baking them & that works great too! Someone said their dough was too dry - might be the type of PB. I use (only use) Skippy super chunk, works great every time! item not reviewed by moderator and published
These are awesome! I read quite a few of the reviews and thank you to everyone who writes one. I used 1/2 white and 1/2 light brown sugar, 1-1/2 tsp vanilla, 1-1/4 cups flour. I rolled them in 1 inch balls, wet fork in cold water to flatten each cookie. I got 36 cookies. Perfect size. I have a confection oven, which bakes fast. I baked on 350 for 9 min., cooled on tray for 1 min. and then on wire racks until they were no longer warm. I did not roll in sugar. They are sweet enough. They came out perfect. Just note that every oven cooks differently, so you need to time it according to how your oven cooks. Great recipe! item not reviewed by moderator and published
Will try to make these........ item not reviewed by moderator and published
Hi! I'm twelve and made these all by myself for my dad, for father'd day! They were delicious! I can't stop eating them! They were all very simple to make! I found it easier to use a mixer instead of mixing it myself! Whichever one is easier for you though! Thanks for the recipe!:) item not reviewed by moderator and published
Love Love LOVE these cookies! So fast and easy to make. item not reviewed by moderator and published
Delicious! Added a little bit of water and a little extra vanilla...Also, added a handful of peanuts...Mmmm, very tasty recipe.. item not reviewed by moderator and published
Very easy to make. Quite tasty. But, they were a bit dry. I did, however, add about 1 tablespoon of water to the sugar/butter mixture for added moisture. I think maybe a bit more butter or maybe some more water to add more moisture would be a good addition. I did use 1/2 white sugar and 1/2 brown sugar and baked them for 10 minutes only. Any longer or hotter temp. the cookies would have burned and been more dry. I will make this again. item not reviewed by moderator and published
Great recipie and great taste. I was looking for a PB cookie that didn't flatten out and get crunchy. This one worked with just a minor change. I added 1/2 teaspoon baking powder. I usually use 1/2 white surgar and 1/2 light brown sugar. Don't overcook. They were done in 9-10 minutes. Also, I didn't roll in sugar, too sweet. Easy to make with ingredients I had in the pantry. item not reviewed by moderator and published
very good fast n easy! item not reviewed by moderator and published
Very good, and very fluffy, Haven't made a cookie that turned out this good in a long time. item not reviewed by moderator and published
I didn't roll it in sugar and I added semisweet chocolate chips. It is such a simple and delicious recipe! item not reviewed by moderator and published
We love this recipe.I did use bread flour which makes for a more chewy cookie. item not reviewed by moderator and published
Great and easy PB cookie recipe. I have been using this recipe for a few years now. I keep coming back to it and enjoy it every time. It's also a great starting point for children looking to learn how to bake. item not reviewed by moderator and published
I'm in love with these cookies. They were so simple to make and I actually had fun rolling the cookie dough into little balls and rolling them in the sugar. I made a heck of a mess but that's due to me being a new baker. These cookies were easy to make and yummy too. I would definitely recommend this recipe to everyone. item not reviewed by moderator and published
follow up to previous review....Tried a dozen with chocolate chips, one with butterscotch and one with white chocolate chips. They're good although original recipe is the best!! The white chocolate chips made them taste like a fluffernutter sandwich! item not reviewed by moderator and published
great cookies, shortened the cook time, was an easy recipe item not reviewed by moderator and published
I made these cookies and they are excellent. The recipe was easy, the ingredients and instructions were simple but the cookies tasted great as if there was a lot of prep time and it wasn't. item not reviewed by moderator and published
I followed the recipe, step by step and for some reason the cookies were SOOOOO dry!! When I was placing them on a cooling rack they were literally falling apart. Not sure what the deal was.. item not reviewed by moderator and published
These cookies were the best I have ever made, so easy and tasty! item not reviewed by moderator and published
These cookies came out amazing! I also added 3/4c milk chocolate chips and doubled the vanilla. I ended up baking them for about 11 minutes and they came out perfect!! item not reviewed by moderator and published
I made the recipe as written w/ one change: I used 1/2 cup PB and 1/2 cup Nutella. I added a dash more flour, not knowing what effect the Nutella would have on the end result. I baked the cookies at 350 for 17 mins (made 23 cookies). They came out wonderful. Flattened out nicely with a lovely crispy/chewy consistency. Already rave reviews from my boyfriend ("These might be in my top 5 favorite cookies of all time!"). Oh, one side note - I think I would adjust the PB/Nutella ratio next time. Probably 2/3 cup PB and 1/3 cup Nutella. item not reviewed by moderator and published
These were so fast and easy to make plus they were delicious! item not reviewed by moderator and published
These are very tasty cookies. I have to make a double batch. I use 1 cup brown sugar and 1 cup regular. chocolate chips go in well. Dough tends to be dry, adding a small amount of water helps. item not reviewed by moderator and published
These were very good and moist. Instead of white sugar, I used the same amount of brown sugar. Also, instead of white AP flour, I used King Arthur White Whole Wheat Flour (whole wheat flour that tastes and "acts" like white). I will make these again! item not reviewed by moderator and published
reduced cooking time to 8 min and got nice soft cookies that stayed soft. item not reviewed by moderator and published
I love this recipe...these cookies get rave reviews every time!! The only modification I make is cooking them for about 10 minutes instead of the recommended 12-15. Rolling them in sugar really puts a nice touch on the cookie. Delicious!! Enjoy!! item not reviewed by moderator and published
good, but it was quite crumbly and not really dry but not moist. item not reviewed by moderator and published
I hade this recipe without the egg because im a college studen and i use what i have. I did it first and they were very crumbly and dry, i was a little skeptical so i added about a T of milk of moisture and it workeed out great. Still crumbly but they are so increadbily good, in fact the are even better after a few days or even week in a sealed container they tasted better than when they were fresh out of the oven. Possibly best cookies ive ever had. item not reviewed by moderator and published
I used margarine instead of real butter, and they came out fine. I was glad that I didn't have to cool the dough in the fridge for hours; I could bake them right away. I used a mixer, and had to put it on high once all the ingredients were in. They where pretty easy. I put tin foil over my cookie sheets, and sprayed it with non-stick cooking spray. they came up easily once they had cooled. I didn't roll them in sugar; I just sprinkled some on. Sugar basically melts in the oven, and I think that's why some people's came out too sticky. this is a good recipe to try! item not reviewed by moderator and published
I made these for new years eve. After reading the reviews decided to follow some of the suggestions and used 1/2 C white sugar, and 1/2 C brown. 11/4 C creamy peanut butter, 11/2 tsp vanilla extract and only one cup of flour. After rolling it into a ball i dipped only the top of the cookie in sugar. Baked at 350 for 12 minutes. Right out of the oven i placed a hershey's kiss in the center instead of using morsels in the mix. Wow! A true peanut butter cookie. Yields 3 dozen cookies. item not reviewed by moderator and published
The recipe for these cookies is very good however I think the temperature should be 350 instead of 375.I had the cookies on the top rack in my oven and the bottom of the cookies still looked burnt. item not reviewed by moderator and published
These are great, but delicate, so if you plan on gifting them, they might not get to the recipient without breaking. item not reviewed by moderator and published
that was the best recipe, i used extra chunky peanut butter, and boy was that fabulous! item not reviewed by moderator and published
I used less flour after reading the reviews. I thought that they were really good. The sugar used to roll the dough in was a good addition. item not reviewed by moderator and published
I made this recipe with minor modifications: replaced half of the white sugar with brown, baked at slightly reduced temperature (approx. 360 degrees F). Cookies came out fine, in terms of appearance and holding together, but--rather surprisingly, considering the fat content--were relatively "light" and seem lacking in some regards. I usually reduce the amount of sugar when I make other cookies, such as chocolate chip; however, I actually think these would be improved by an extra 1/4 c. sugar. (Ah, and FYI, 1/4 c. to "roll the cookies in" is excess and results in a total waste due to sugar leftover, which has now been exposed to raw egg, and thus must be tossed.) I baked the second batch for ten minutes instead of the recommended 12-15, and that yielded an improvement in texture. As all tastes differ and that is relevant here, I should say that my ideal peanut butter cookie is pretty heavy and chewy. This just doesn't quite cut it. item not reviewed by moderator and published
I took hints from various reviews: 1/2 cup white sugar and 1/2 cup brown sugar, 1 cup plus 2 tablespoons crunchy peanut butter, 1 1/2 tsp vanilla, 1 1/4 cups flour and added 5oz peanut butter chips. I only rolled the tops of the balls in sugar. I baked them at the recipe temp for 13 minutes. Just watch the first batch and then you'll have your perfect time. I got 32 cookies using a tblsp. cookie scoop. Let 'em rest for a few minutes before you pull them off the cookie sheet lined with parchment paper. They won't crumble or stick! Not burned with the perfect consistency of soft and crunch. For the record, this was the first time I made peanut butter cookies. Easy and delicious! Thanks for this recipe and to the other reviewers for your helpful hints. This one is a keeper! item not reviewed by moderator and published
Used margarine instead of butter and replaced half the white sugar for brown. Dough was a bit sticky but they came out good. Didn't spread as much as I thought they would, so be sure to use a fork to flatten them. item not reviewed by moderator and published
The first time I baked these, I was careless and used all-purpose flour, which made them come out kind've dry and lifeless. I immediately made a second batch in the exact same manner, except with bread flour and they came out chewy and delicious. item not reviewed by moderator and published
This was the first time I had made Peanut Butter cookies, and this recipe was great - easy and delicious! item not reviewed by moderator and published
You may have cooked them to long also if your butter is not very soft and you dont use a large egg then it will not turn out right.  item not reviewed by moderator and published
ok then how do you make them huh item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies