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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 30g Recipe makes 80 cookies) |
||
| Calories 135 | ||
| Calories from Fat 66 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 125mg | 5% | |
| Potassium 77mg | 2% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 9.9g | ||
| Protein 2.9g | 5% | |
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The Last Peanut Butter Cookies Recipe You'll Ever Try
80 -100 cookies
Ingredients
- 1 1/2 cups butter or margarine
- 1 1/2 cups creamy peanut butter or crunchy peanut butter, your choice
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 eggs
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 3 3/4 cups flour
- 12 ounces peanut butter chips
- 1 cup nuts (optional)
Directions
1
Cream peanut butter and margarine, add sugars and mix well.2
Add eggs and mix until creamy.3
Add remaining ingredients.4
Chill for one hour-I usually skip this step and chill between batches.5
Drop by teaspoonful onto cookie sheets- do not flatten.6
Bake at 325 for 15 minutes.7
Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.8
Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.
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Featured Reviews for This Recipe
From: Chef #883930
On Jul 10, 2008
These are the best cookies ever. My mom and I have been looking for a really good peanut butter cookie recipe for a very long time. These are delicious my whole family (especially the kids) loved them. I didn't use the nuts or peanut butter chips. I live at high altitude so I added about another 3/4-1 cup extra of flour. I still baked them at 325 degrees for 15min. Thanks so much for this great recipe. It will be handed down for generations to come!
From: starkrazi
On Jun 30, 2008
I made this recipe for some friends and they liked them a lot. I omitted the nuts and pb chips and also halved the recipe. I made bigger cookies about a 1/4 cup of dough each and baked them at 375 for almost 14 minutes. they come out so soft and chewy. very very good recipe
From: KC_Cooker
On Nov 3, 2004
Wow - the name of this recipe says it all and I'll have to agree 100%! These are melt in your mouth delicious. I make cookies for a local food pantry twice a month. This recipe is great for that because it makes a lot of cookies (enough to take to the food pantry and enough for my family to snack on). I'm not even a big PB cookie lover, but these are to die for! Thanks for the newspaper tip as well...worked perfectly! I followed the recipe exactly except I only baked the cookies for 12-13 minutes. Thanks for sharing this wonderful recipe! Kristen
From: PanNan
On Nov 10, 2004
Fabulous is what my DH and DD said about these. I made 2/3 batch and still had a huge amount of cookies. It took 15 minutes of baking in my oven. Great recipe.
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