Crisp Peanut Butter Cookies Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional sugar
- 1. In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set. Yield: about 4 dozen.
2 each: 125 calories, 7g fat (3g saturated fat), 19mg cholesterol, 103mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 2g protein.
Reviews for Crisp Peanut Butter Cookies
"Good cookie. My batch made 3 dozen. Delicious. Nice treat."
"So traditional - and so delicious. Made a double batch today for lunchbox treats this week."
"Best peanut butter cookie recipe yet!"
"I use dark brown sugar and maple flavoring instead of vanilla and LOVE the flavor; it is my favorite peanut butter cookie recipe!"
"Easy and delicious. What else do you need if you want something peanuty, and FAST."
"Amazing taste .I did add morsels and it I wouldnt recommend it .No need to the cookie is so good as i."
"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!"
"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."
"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!"
"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."
"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."
"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!"
"I also thought the batter was dry and then when I refrigerated it for an hour it was super hard from the butter??????"
"Yummo!! These are really good!! Will be making again!!"
"I've made this recipe many times and it always turns out great. The original recipe in the magazine calls for softened butter, not melted."
"the batter was super dry, needed to add milk. then it was super sticky. icebox helped, but the cookies really had little flavor"
"My day care kids had a great time making these"
"These are the best peanut butter cookies that I have ever made!!"
"I doubled the batch but the white sugar. The cookies are delicious, I'll be making them again. Ann"