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I used self rising flour and omitted salt, baking soda and baking powder. Turned out delish. I used 1 cup self rising and 1/4 cup whole wheat flour.
Thank you for the recipe. I made these today and they turned out really good. Mine came out about 4 inches across, perhaps I made my balls too large? I got 16. Again, thank you. They are just the right texture and the taste is oh so yummy.!
Hi Karen! Glad that you liked the cookies. Sounds like they were a little bigger than what was tested here, but that’s ok! It’s still a good cookie, right? Thanks for your question.
Hi! The recipe looks delish! Can it be done with roasted peanuts butter or do they have to be raw in peanut butter, does it make any difference? thank you!
Hi, Dunja! Great question. It doesn’t make any difference. Bake Away!
Hi Elise… haven’t made your cookies yet but I need to know after I form the balls of cookie dough( before baking), can I freeze them, then bake another day? Or can I make the dough and bake the cookies, then freeze the entire batch of baked cookies?
Hi, Mary! I’m Summer, an editor at Simply Recipes. You can make the dough balls and freeze them before baking or you can bake all of the cookies and freeze them. I do it all the time. Happy baking!
Absolutely delicious!!! I found that the fork markings faded when you cooked them in the oven. I cooked them for longer at a lower temperature, as the recipe says you can, and got a lovely soft, chewy cookie! I used chunky peanut butter, as you then end up with chunks of peanuts in the cookies. Great recipe !
what kind of peanut butter do you use? crunchy or creamy?
Hi Amelia, as mentioned in the notes above the recipe, you can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie.
This is the exact same recipe I’ve been making for years! I just made a batch the other day. The only thing I did different this time was roll the balls in sugar before flattening with the fork. They’re my Dad’s favorite cookie!
Easy to make and delicious.
Exact same cookies as in my Betty Crocker Cookbook, wedding gift from 1971!
I love this recipe! Delicious and easy.
Super easy to make and oh so tasty. They don’t last long!
It was a rainy day perfect for baking. But what to make? Didn’t want cake, pie so cookies got the nod. So went to my fav site for inspiration. This recipe seemed simple enough. Got the dough together easily, baked for 10 minutes since my family likes a bit more crunch to their cookies. Plus used extra crunchy peanut butter I had on hand. They were perfect! Made exactly 2 dozen just as stated. Already had requests for more. Thank you……
Delicious and easy recipe
Tasty and easy to bake
Great cookie! I put some chocolate chips in them and I rolled them in sugar instead of refrigerating them for the full 3 hours and they turned out perfectly! Crisp on the edges and gooey in the middle
Oooh, that sounds good, Taryn. Nice improv!
Best recipe ever, simple and delicious. I did make some changes but only because I needed low carb. Highly recommend. Thanks for sharing.
I love this recipe! It’s my go to recipe. Reminds me of the recipe I used as a teen. Just right and not too sweet. I sub in a little bread flour for a little more of a chewy texture.
These are the best cookies I ever taste. I only had margarine so I used it instead of butter and increase the peanut butter to 1 cup.