No ImagePeanut Butter Cookies

Did you make it? Rate it!

  1. Jude

    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.

    xxxxxyyyyy

  2. Karen

    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.!

    xxxxxyyyyy

    Show Replies (1)
  3. Dunja

    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!

    Show Replies (1)
  4. Mary

    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?

    Show Replies (1)
  5. Musicnerd

    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 !

    xxxxxyyyyy

View More