Yummy Peanut Butter Cookies

Yummy Peanut Butter Cookies

78
STEPHANIE SPICER 0

"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."

Ingredients 15 m {{adjustedServings}} servings 120 cals

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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

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Directions

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  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!
Tips & Tricks
Peanut Butter Balls III

Rich chocolate meets peanut butter in these deliciously simple treats.

Oatmeal Peanut Butter Cookies III

They taste just like the Girl Scout cookies with the peanut butter filling.

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Reviews 78

  1. 92 Ratings

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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
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
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.