Soft Peanut Butter Cookies

Soft Peanut Butter Cookies

315 Reviews 29 Pics
Cindy Duvall
Recipe by  Cindy Duvall

“Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!”

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Adjust Servings

Original recipe yields 2 dozen


  1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
  2. Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
  3. Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

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Reviews (315)

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If I were to rate on flavor alone I would rate it a 5. If you are going to use this recipe you really need to pay attention to them because they can easily overbake. The recipe says to take them out when the edges turn a light brown, but in my experience the edges never changed color. I was afraid I was going to underbake them so I kept waiting for them to change and they didn't. I finally took them out and the overbaked product was crumbly. With the next batch I just took them out at 9 minutes and they turned out great. So watch your time, not the edges!



these cookies are awesome. I did alter them a bit though. First, I added 3/4 cup peanutbutter (instead of 1/2). I used 1/2 cup honey in the place of sugar like someone else recommended. Plus I also replaced 3/4 cup of flour with oats. The result was really soft and peanutbuttery cookies. I took them to a party and someone said "Hope your are not expecting to leave with any of these"



YUMMY! These came out great. I followed other people's suggestions and did the following: Used 3/4 cup oats in place of 3/4 cup flour. Used both wheat and white flour. 1/4 cup honey to substitute the brown sugar. Pressed fork crisscross into cookies 7 minute into baking. Let bake 2 minutes more after that. The cookie dough is much runnier than regular pbutter cookie dough, but don't worry! It is supposed to be that way. Because of this you really cannot "roll" them. You just have to place them by rounded teaspoons onto the pan. Aside from what I wrote above, I followed the recipe. I know someone else mentioned that they used butter, but I used margarine (SmartBalance) and it worked fine. Thank you for this recipe! They are soft and delicious.

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Amount Per Serving (12 total)

  • Calories
  • 270 cal
  • 13%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet



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Mrs. Sigg's Peanut Butter Cookies


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Soft and Chewy Peanut Butter Cookies