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Joey's Peanut Butter Cookies

Joey's Peanut Butter Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h
P.L. Weiss

P.L. Weiss

My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

COFECHIC
472

COFECHIC

12/15/2009

Okay, I signed up for this site, just so I can give my review of these cookies. I own a deli and bake cookies for it all the time. There are so many other incredible better peanut butter cookie recipes out there. These were pasty and didn't have a strong peanut butter flavor at all, even though I was a little generous in measuring the peanut butter. I'm going back to my recipe that I have tweaked to perfection. I thought with 200 ratings on this recipe, that these would have been fantastic. I was sorely disappointed. :(

Diber77
440

Diber77

3/13/2007

A lot of people love this recipe. Some do not. I think it is really good. You don't need to add any extra flour to the recipe. I will admit the batter is a bit more slack than a lot of people are used to. Use a 1-ounce metal cookie scooper and you will have no problem with the dough. Use a fork dipped in water to make the criss-cross design. I did refrigerate some of the dough after scooping it and I found that it is actually easier to get a more uniform, pretty criss-cross design if you do it straight from the bowl without chilling. The chilled dough did work okay, but it did crack on the sides and I had to push the sides together to make a uniform circle. Also, check you oven temperature. You cannot go by the time given. Everyone's oven is different. I baked mine at 350 degrees for 11 minutes and they were underdone and delicate/broke apart. But, I baked a second batch for 16 minutes and they are perfect. They don't fall apart and are still soft in the center and crisp on the edges with nice color. I bake professionally for an upscale private club and none of our recipes have time listed. You have to be able to tell when it's done by how it looks and feels. Baking can be tempermental. Mixing methods, ingredients, environment, humidity, and a whole host of other things affect your recipe. The same recipe can come out differently every time if you don't pay attention to things like the weather, brands, heavy footfalls, etc.

SOMLAND
127

SOMLAND

12/14/2003

MMM, delicious!! How do I even begin to rave about these? A great, strong, peanut butter flavor, and perfectly soft and chewy. I've never had a peanut butter cookie so wonderful, and everyone in my family thought they were absolutely the best ever. When I was making them, I was a bit worried at first, because the batter looked quite soupy - almost like a pure, creamy peanut butter - But dont worry, they turn out! Also, I accidently really burnt the bottom of my first batch. It worked best for me to put them on the top shelf in the oven, and to take them out at 7 minutes and 45 seconds (the bottom edge looks slightly brown - but don't wait for the top to brown too much or the bottom will burn). They are a bit crumbly at first, so you may not think they are done. But once they cool, trust me! You'll be amazed. MMMM. 10 stars. Oh- Also, don't half the recipe, You'll be sorry you did. Make the entire amount called for in the recipe. :)

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