Peanut Butter Cookies IV

Peanut Butter Cookies IV

309 Reviews 25 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    1 h
Linda White
Recipe by  Linda White

“Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
  2. In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
  3. Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

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Reviews (309)

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Ok, I am angry. I wanted desert. It was cold outside. I didn't want to go out so I made something. This. And it was good. Now I know that I can bake, I am going to get fat. Seriously - really good cookies and I don't even like peanut butter. It was just the only thing in the house that could be turned into a cookie (my husband likes it). PS: I didn't roll them in sugar - I ran out, but I did sprinkle a little confectioner's sugar on top once they were done. Pretty.



this is THE pb cookie recipe for me ... i love it! it tastes just the way a peanut butter cookie should :) if you want them to stay soft, freeze or refrigerate your dough before baking (and i mean, once they're on the sheets, not before shaping them. just pop them into the freezer for about 5 minutes and then into the oven to bake.) they stay really soft that way (as long as you don't overbake!) if you like 'em crispy (like i do!), don't do that step. anyway, great cookies! last time i put reese's pieces and it added a nice chocolate touch without being overpowering. also, it makes like 28-30 normal sized cookies (48 would be little bite-sized guys!) Enjoy!



I put rounded balls into medium muffin tins and baked for 8 to 10 minutes. The cookies looked and tasted even better ;) A definate crowd pleaser.

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Amount Per Serving (24 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 120 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Mrs. Sigg's Peanut Butter Cookies


next recipe:

Soft and Chewy Peanut Butter Cookies