Yummy Peanut Butter Cookies72 Reviews
- Prep: 5 min
- Cook: 8 min
- Ready In: 15 min
“My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as well.” - by STEPHANIE SPICER
Original recipe yields 4 dozen
- Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
- 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. Grab a glass of milk and enjoy!
Amount Per Serving (48 total)
- 120 cal
- 6.7 g
- 13.2 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"I usually try recipes to the 'T' the first time, which I believe is necessary to properly write a review, then tweak it to what I think it needs or doesn't. Since I didn't have almond extract the firs..." See moret time, that's the only thing I left out. The second time, I used the almond extract and found it didn't complement the peanut butter taste. I recommend leaving it out & using vanilla extract. I also recommend using a cookie scoop to insure uniformity in appearance and cooking time; I use a reusable Silpat -- cookies are perfectly browned & slide off, without need for greasing or parchment. For a more defined criss-cross, use a pastry blender instead of a fork. If you don't have margarine, use unsalted butter instead; salted or a blend of both is OK also, but unsalted is just a bit healthier (as if cookies are healthy...haha). All in all, this is a great recipe, it's the one I use all the time."
"What a great recipe for a light, crispy yet chewy cookie. I didn't have the almond extract, so like others, just used 1 1/2 tsp of vanilla instead. I highly recommend refridgerating the dough before..." See more using, it made it so much easier since mine was soft. I added chocolate chips to 1/4 of the dough, and boy, they were good. Everyone at work keeps coming back for more."
"These are the best PB cookies I've had, and I've had some good ones. I usually use shortening and less soda in my PB cookies, and I've never used almond flavoring. So although I thought I had already ..." See morefound my favorite recipe for peanut butter cookies on AR, this one interested me. The almond extract does something subtle, not strong, to the flavor--enhances it & mellows it out at the same time. They are buttery, slightly crisp, and chewy. Try it as written, you won't be sorry. Excellent recipe, and thanks for sharing, Stephanie."
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