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"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."
This recipe is:
Quick
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutritional Facts 1 serving (2 each) equals 125 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 103 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.
Originally published as Peanut Butter Cookies in Quick Cooking May/June 1998, p51
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Reviewed on Feb. 03, 2012 by Rmhdesigns
This recipe is in my old Better Homes & Gardens cookbook from 1989! Exact same. Anyway, it's a great, easy recipe that always turns out great. I usually use crunchy peanut butter because that's what my family likes & it gives the cookies more peanut taste. 7-9 minutes usually is perfect for baking, but one batch only make 2 1/2 to 3 dozen for me.
Reviewed on Jan. 17, 2012 by mthorton2006
These cookies were pretty good. I was skeptical of how they came out of the oven. They fell really thin, but to my surprise they were crispy on the edges and soft in the middle (PERFECT). I haven't tried to dip them in milk yet. 1 batch was able to give me 12 cookies the size of the ones you get at the bakery. The taste was really good. I gave it a 4 star because the only thing it was lacking was more peanut butter taste, but this level of peanut butter may be just right for some. I say try it and if its not to your liking, give it a bit more pb. Good job and I'll keep his recipe in my box.
Reviewed on Aug. 24, 2011 by keepinyouinstitches
When I made these, I realized I had no vanilla in the house, so I substituted maple flavoring... I loved it!! This is now my favorite peanut butter cookie recipe, I love the crispiness of it!
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