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11Ingredients
4Hours
420Calories
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Ingredients
US|METRIC
15 SERVINGS
- 1 cup unsalted butter (softened to room temperature1)
- 1 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 2 large eggs (room temperature preferred)
- 2 tsp. vanilla extract
- 1 cup creamy peanut butter
- 3 cups all purpose flour ( , measured correctly)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup granulated sugar (for rolling, optional)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol60mg20% |
Sodium290mg12% |
Potassium170mg5% |
Protein8g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber2g8% |
Sugars30g |
Vitamin A8% |
Vitamin C |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(36)
Elizabeth 3 years ago
The cookies turned out great, and they was not overly sweet. l would definitely make these again. next time l would add a little more peanut butter.
Lindsay 3 years ago
They’re great! I used crunchy peanut butter instead of creamy and it was awesome. You don’t have to let the dough chill before you bake. I didn’t, and they baked perfectly. Beware.. this recipe yields a TON of cookies. Lots of dough stowed away for later!
Mary Ann Malgari 3 years ago
Great! I was making them to bring to a friend. I didn’t read the recipe as throughly as I should have and didn’t see that they had to be chilled for 3 hours. I didn’t have time to chill them for 3 hours so only did it for one hour. They cooked beautifully and taste great!
Angie 3 years ago
Crunchy on the edges and soft in the middle. Kids loved them. Adding chocolate chips to the next batch.
Cecilia Valdez 4 years ago
I would recommend to chill it for a day or overnight cause when I would press the fork into the cookies before they went into the oven, the dough stuck so yes chill it longer!
Darlene Greezicki 4 years ago
Very dry. Won’t use this recipe again. I’ll use y Classic recipe from Betty Crocker!
Melinda Long 4 years ago
Good tasting cookies!! I added an extra 1/4 cup peanut butter and used french vanilla creamer instead of milk. I cooked my cookies for 9 mins and let them rest. A little crunch on edges but soft middle. Will cook again.
Mary Huff 4 years ago
They were delicious used chunky peanut butter and m and m’s didn’t push them down and they turned out great
Mos 4 years ago
Turned out perfectly. They are moist on the inside while still being a little crumbly on the outside.
Lamberty 4 years ago
used only half the white sugar and natural peanut butter and had a very rich peanut butter flavor. iced with chocolate frosting instead of rolling in sugar. thick soft cookie
Shelbi Williams 5 years ago
I've been looking for a great peanut butter cookie recipe! Perfect flavor with perfect amount of crunchy outside, soft inside and crumbly texture!
Richards 5 years ago
I did 9 minutes rather than 11 and they turned out perfect. I didn’t freeze them.
Cheryl Deasy 5 years ago
I left cookies in for a bit longer than 11 minutes because they were not lightly browned. But they were very good and held up nicely when baked. Definately will bake again.
Lb 5 years ago
They tasted wonderful but seemed too flaky. I’m not sure if the flour amount was too much.
Sarah Mitchell 5 years ago
Love these! Just enough crunch on the outside, but soft chewy centers. I used crunchy peanut butter instead of creamy. So delicious! My favorite peanut butter cookie recipe by far.
Michelle D'Auria Rex 5 years ago
Perfect! Easy!
I left out the vanilla extract and they taste just fine! I baked about 7 minutes longer because we like them a little more crisp!!!
Laurie Corbett 5 years ago
These cookies are wonderful. They remain soft after baking and are so delicious! This will be a family favorite.