Soft and Chewy Peanut Butter Cookies

Soft and Chewy Peanut Butter Cookies

353 Reviews 9 Pics
Sarah
Recipe by  Sarah

“These cookies are incredible... and they always turn out!”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
  3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
  4. Add the flour mixture and mix at low speed until just mixed.
  5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

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Reviews (353)

Rate This Recipe
HeatherDWhite
314

HeatherDWhite

These reviews are seriously entertaining. I just saw the main rating and made the cookies before reading all of the reviews. Had I read these first, I probably would not have made these. I actually followed the recipe to the T on the first pan...and they came out actually looking perfect, but tasting really bland...and they weren't at all chewy. I added 1/4 flour and 1/2 more peanut butter to what was left for the rest of the cookies and only cooked them for 15 mintues. AFter that, they were PERFECT!!!!! And NOW...after all of the changes, they can officially be called SOFT AND CHEWY PEANUT BUTTER COOKIES.

ZESTYGIRL30
131

ZESTYGIRL30

If I had more thumbs they would all be way, way up for this one. I was skeptical after reading other reviews, but decided to go with the recipe as is. The only thing I did different was added a small bag of semi-sweet chocolate chunks and a small bag of semi-sweet chocolate chips. They are, as someone else described, an unusual consistancy before dropping onto pan. Very gooey and it did take the full 22 minutes...no matter how Narly they look at first. keep the balls/drops no bigger than a tablespoon as they do spread out like flat gobs of goo. In the last 7 minutes they miraculously take cookie form, it's amazing because they really do stay gooey looking for a while. I think if you turn the tempature up higher the dough edges will burn, so don't be tempted. a bit sweet, but what a perfect cookie. exactly what I was looking for and my male co-workers said they were orgasmic. The finished cookie looks just like a cookie you'ld buy at Mrs. Smiths in the mall. I won't be using any other peanut butter cookie recipe again. Thanks. P.S. If the peanut butter flavor isn't strong enough for you, it is mild, don't touch the recipe, I'd recommend just adding nuts or peanut butter chips. They stay soft & chewy longer than any cookies I've ever made. I made these twice now, and refridgerated the dough before baking the second time, much easier to ball, came out exactly the same. Yum!

Lizzy
116

Lizzy

The first time i made these cookies they came out very flat, not too pretty but still had a good taste. I decided to make them again but this time added 1/4 c. more flour, a bit more peanut butter, chilled the dough, rolled them into tiny balls and did not press them with a fork....wow...after doing that they came out awesome! Few changes needed to satisfy my personal taste but it worked out because everyone loves them! Overall great recipe, thanks :)

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 42.4 g
  • 14%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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