Peanut Butter Cookies

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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!

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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.

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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.

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These are great, but delicate, so if you plan on gifting them, they might not get to the recipient without breaking.

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that was the best recipe, i used extra chunky peanut butter, and boy was that fabulous!

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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.

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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.

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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!

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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.

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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.