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Yummy Peanut Butter Cookies

Yummy Peanut Butter Cookies

  • Prep

    5 m
  • Cook

    8 m
  • Ready In

    15 m
STEPHANIE SPICER

STEPHANIE SPICER

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.

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
  2. 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.
  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. Grab a glass of milk and enjoy!
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Reviews

Cat
58

Cat

6/1/2009

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 first 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.

holrk
38

holrk

8/29/2006

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 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.

GRANNYLOOHOO
31

GRANNYLOOHOO

8/19/2006

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 found 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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