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Absolutely love this recipe! Easy and delicious. I use gluten free cup for cup baking flour and added an additional 1/4 cup for this recipe. I find the weight needs to be accurate for for the flour in these recipes. I chilled as stated and cooked them at the mentioned lower temp of 300 degrees for 15 minutes and they turned out amazing. Next time I would omit the salt as my peanut butter was salty enough but they were still incredibly good. Thanks for the recipe!
i changed BOTH sugars to diabetic safe and then crushed trail mix and added it to receipt mixing it up. this also adds protein and creates a PEANUT BUTTER POWER COOKIE. TASTES GREAT
Hi Jean, I’m so glad to know that your sugar swap worked for you! Also, great idea on adding crushed trail mix. I bet the resulting cookie was the bomb!
The entire family is in love with this p.b. cookie recipe and it’s so easy to make!!! I have to make a double batch each time and my fiancé loves it when I add chocolate chips. Thank you so much for sharing!! Oh and I also make with Truvia for the diabetic parents and they didnt know it until I told them
My entire family liked them including me. My sister who even hates peanut butter liked them. They’re super chewy and are SO delicious!
Delicious and creamy cookies
My cookies came out flat despite refrigerating the dough for 3 hours. The cookies are yummy though.
Peanut butter cookies can be temperamental because of the varying starch content of peanut butter brands. If the dough is quite soft next the you make this, add just enough extra flour to get a play-doh like consistency. And while natural peanut butter does work in these sometime,s others times it will give you flat cookies. Speaking from experience!
so i decided to make late at night and didnt readthe whole recipe can i bake without cooling for so long!?
Yes, you can shape the dough without chilling it. The cookies tend to hold their shape better (not be so flat) if the dough is chilled, though. I’m guessing you want ahead and baked these, how did they turn out?
Getting ready to make these now…silly question – the recipe states 1/2 cup butter, but the description reads 1 stick = 4oz Not sure what that is supposed to mean? Is it for people who wonder what one stick is equivalent to?
Correct, Victoria. Use one stick of butter, which is 1/2 cup and weighs 4 ounces. All the same amount, but different units.
George Washington Carver invented Peanut Butter Cookies.
Thank you for your comment. If you Google, “who invented peanut butter cookies?”, the first result that comes up does say George Washington Carver. But the article it links to is poorly researched and incorrect, which trivializes Carver’s legacy. Though Carver’s research and efforts did do a great deal to promote peanuts as an important and valuable food crop, Carver did not invent these cookies.
In 1917, Carver wrote a pamphlet called “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption”. It included three cookie recipes (two calling for “ground peanuts” and one for chopped peanuts). However, one of the first peanut butter cookie recipes in an American cookbook was in 1898, a peanut wafer recipe in “Mrs. Rorer’s New Cook Book.” It was made with homemade peanut butter, as it was not a commercial product at that time. As with many recipes, it’s probable no one person outright invented peanut butter cookies. As Elise says in her post, what we now most recognize as peanut butter cookies (with the crisscross pattern) is most traceable to Ruth Wakefield’s cookbook.
The contributions of African-Americans to our culinary history have been downplayed and ignored for decades. Carver is best associated for his work with peanuts, but he did much, much more. You can read about that here.
Absolutely the best Peanut butter cookie recipe!!! I sometimes roll the balls in sugar before i bake for alittle extra umph!
Rachel, did you use a mixer or did you mix by hand? Usually, if I use a mixer for pb cookies or brownies they come out super cakey. If not, you maybe used a natural pb without enough oil…Just a thought.
These were a hit. I followed the recipe exactly.m
I made these following the recipe exactly, and I cooled the dough for about 2 hrs. The first batch definitely spread/thinned out, so I didn’t flatten the next batches very much and they turned out a bit better. Also it’s best to let them cool on the baking sheet a lot longer than the one minute advised, most of my first batch crumbled because I didn’t let them sit long enough before transferring them to a cooling rack. They tasted amazing, best peanut butter cookie I’ve tried, crumbled or not!! I will most definitely be making these again!!!
This is a fabulous peanut butter cookie recipe; so glad I have it on hand to bake up a batch for my family! Perfect!
These are really great Cookies! Personally I leave out the salt because the peanut butter has enough in it. I also add 1 tsp. real vanilla.
I made these and they’re DIVINE!! My husband and toddler love them!! Easy to make and really delicious. How can I incorporate chocolate for a future version??
So glad you liked these! For a chocolate version, just add chocolate chips of your choice to the dough, perhaps about a cup.
Awesome recipe! Very easy to make
Amazing cookies. Loved how simple it was
They turned out a little dry, not sure what I did wrong. Advice?
Could be a few reasons.
1) The peanut butter. Different brands have different protein contents. Some absorb more liquid than others.
2) You added too much flour. When you measure it, do you pack it into the cup, or dip and level, or spoon it in and level?
3) You baked the cookies a tad too long. This could very well be the culprit. It’s hard to gauge the doneness of peanut butter cookies. They’ll be browned and yet almost still a little soft in the center when it’s time to take them out of the oven. Let them rest on the sheets a few minutes before transferring to cooling racks so they don’t fall aprart.
Love the tip to freeze for later. Thank you!