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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%
how is this calculated?

The Last Peanut Butter Cookies Recipe You'll Ever Try

Recipe #103085 | 25 min | 10 min prep | add private note

⁽⁵⁸⁾ RATE IT NOW Print Recipe

By: momofallboys
Nov 1, 2004

These are the most amazing cookies. They are crispy on the outside, soft on the inside and freeze so well. You can't even tell they were frozen! The best part - they are drop cookies, no shaping necessary. If you love nuts, use crunchy peanut butter and add the nuts, if not, use creamy PB and 2 cups of peanut butter chips. Cook time is for one batch. Dough keeps well in fridge so you can bake a batch every day and have fresh cookies!

80 -100 cookies (change servings and units)

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°F 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: Flourgirl51

On Aug 19, 2009

I made these tonight- they taste great! I made them larger, about tablespoon size and baked them for 17 minutes. I didn't even refrigerate the dough. I set them on newspaper to cool. I will definitely be making these again. Thanks for posting this!

1 person found this review helpful

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From: Chef #880889

On Jul 15, 2009

Very good cookies. I made the by the tablespoonful so they were a little bigger (added 2-3 minutes to the baking time). Also made the dough the day before, refrigerated and it was ready to go when I wanted. A big hit at out company bake sale!

0 people found this review helpful

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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

6 people found this review helpful

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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.

3 people found this review helpful

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