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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 406g Recipe makes 3 1/2 dozen) |
||
| Calories 1801 | ||
| Calories from Fat 852 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 94.7g | 145% | |
| Saturated Fat 42.3g | 211% | |
| Monounsaturated Fat 32.8g | ||
| Polyunsaturated Fat 13.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 320mg | 106% | |
| Sodium 1150mg | 47% | |
| Potassium 904mg | 25% | |
| Total Carbohydrate 217.5g | 72% | |
| Dietary Fiber 6.3g | 25% | |
| Sugars 154.6g | ||
| Protein 31.8g | 63% | |
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Mrs. Fields Soft and Chewy Peanut Butter Cookies
By: Tish
May 19, 2006
I was making these today and realized I had never put them here so I could find them easier! These are great if you like a soft peanut butter cookie. You also add some semi-sweet chocolate chips if desired 
3 1/2 dozen
Ingredients
- 2 cups flour, plus more as needed (up to 1/2 cup)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups dark brown sugar, packed
- 1 1/4 cups granulated sugar
- 1 cup butter, softened
- 3 large eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla
Directions
1
Preheat oven to 300ºF.2
Mix dry ingredients and set aside.3
On medium speed, in a large bowl, blend sugars, add butter, and mix until grainy smooth consistency. Add eggs, peanut butter and vanilla and beat unti fluffy.4
On a low speed, add flour mixture until barely mixed into butter mixture.5
Drop by rounded tablespoonsful, 2" apart on ungreased cookie sheet. Use a wet or flour coated fork to gently press a crisscross pattern on top of each cookie.6
Bake until the edges of the cookies are lightly browned, approximately 18-20 minutes.7
Remove to cool on a flat surface.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Breeze144
On Apr 23, 2008
Nice peanut butter cookies, soft if you watch them really closely and don't let them over cook for a moment! I think it could use some more peanut butter for flavour and we threw in some chocolate chips for the last half of the batter. Will use this recipe again. Thanks!
From: Baking Newbie
On Feb 5, 2008
I tried this recipe because I love chewy cookies, but mine came out more crunchy than chewy. I even took them out at 15 minutes instead of 18! Maybe they were still too over-cooked? Nonetheless, everyone still loved the cookies. I added chocolate chips to the recipe cuz I love chocolate!
From: Cilantro in Canada
On May 23, 2006
These were a good cookie, but I think that next time I will add a little extra flour as chef amk suggests. Thanks for the recipe.
From: Chef Rachie
On Aug 29, 2007
Very yummy but you definitely need the extra flour; I somehow missed that part and had a very sticky time of it. Also mine were a bit flat. They are SOOO tasty though, and actually spread more than I thought they would so I won't scoop the dough out to a full TBSP next time. It's a keeper though! Thanks for the recipe, Tish!
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