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Moist and Chewy Peanut Butter Cookies

Moist and Chewy Peanut Butter Cookies

Sally Smircich

A little less fat than regular peanut butter cookies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet


  1. Mix margarine, peanut butter, sugar and egg. Stir in baking powder, baking soda, salt and flour.
  2. Chill dough for several hours or overnight.
  3. Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped in flour or sugar.
  4. Bake for 10 minutes at 375 degrees F (190 degrees C).
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very moist and chewy! But this does need changes...This recipe calls for alot of sugar to replace the taste lost in the low fat PB and margarine. If you're using regular Margarine and PB, 3/4 (brown)sugar is enough. I also used 3/4 cup PB instead of 1/2, and added half teaspoon of vannila essence.


My husband loves soft peanut butter cookies, and my old recipe was too crispy for him. This one was perfect, with some changes. I used equal parts of the sugar and brown sugar because I was almost out of brown sugar, and I used more peanut butter. I still found it lacking in the flavor department, so I added a teaspoon of vanilla. I also followed someone elses tip and lowered the baking temp to 350 and went about eleven minutes.


These are unbelievably fantastic! They practically vanished overnight! I added chocolate chips and a teaspoon of vanilla. YUMMY! And super moist.