Robin's Peanut Butter Cookies

Robin's Peanut Butter Cookies


"These chewy, crunchy peanut butter cookies stay soft and they are very easy to make."


22 m servings 55 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and peanut butter. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, fold in the chopped peanuts. Roll dough into walnut sized balls, place onto an unprepared cookie sheet, and press down slightly with a fork.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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  1. 125 Ratings


Excellent recipe. I added another 1/4 a cup of peanut butter, just because, and used chunky instead of adding the peanuts at the end. In my oven, they were done perfectly at 10-11 minutes. Tu...

This recipe works a lot better with two eggs, cookies tend to fall apart other wise.

Delicious! I used half whole wheat and half unbleached flour and they turned out great. I wasn't sure how much crushed peanuts to add so I put in about a 1/4 cup.

Although the taste is nice, these cookies are flat and lifeless. Also, unless you plan on making cookies that are smaller than nilla wafers, there is no way that this recipe yields 5 dozen cooki...

WOW! Delicious! I changed only a little so that I had everything I needed in my cabinets already - 3/4 crunchy peanut butter and nixed the dry roasted peanuts. I also used margarine and added 1/...

Yum! I loved the addition of the chopped peanuts; that was a nice touch. The only criticism I have is that 8-10 minutes was not long enough to bake. After 10 minutes the cookies were still soft ...

These cookies were delicious. I thought they were nice and moist - not dry at all as the previous reviewer had said. We used butter flavored Crisco instead of butter - only because we were out.

Very easy recipe. I added about 1/4 cup vanilla flavored chocolate chips and chopped pecans (I was cleaning out my baking cupboard). The cookies looked awesome when I took them out of the oven...

Honestly, these really didn't work for me. They turned out crumbly and dry. I think if I added another half cup of peanut butter, I might have had a whole different outcome. I won't be trying th...