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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 Mar. 04, 2013 by keepinyouinstitches
I use dark brown sugar and maple flavoring instead of vanilla and LOVE the flavor; it is my favorite peanut butter cookie recipe!
Reviewed on Feb. 28, 2013 by Antonina39965
Easy and delicious. What else do you need if you want something peanuty, and FAST.
Reviewed on Dec. 02, 2012 by bak1123
Amazing taste .I did add morsels and it I wouldnt recommend it .No need to the cookie is so good as i.
Reviewed on Nov. 16, 2012 by kchambe1
Awesome recipe! I thought I would try rolling the last batch that I put in the oven in sugar. I think those were the ones the family liked the best. It made them a little more crispy on the outside and still stayed soft on the inside. I will be making these again!
Reviewed on Sep. 23, 2012 by mapete8
soft and moist cookies. I also mixed these up some by putting some in a mini muffin tin and putting mini peanut butter cups in when they came out of the oven. I also put chocolate chips in some as well.
Reviewed on Mar. 11, 2012 by antadaall
I made these cookies for my family and am amazed at how quickly they were devoured. My children asked that I make them next time they need cookies for something. I will do so, and I am sure they will be a great success!
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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