Rating: 4 stars
83 Ratings
  • 5 star values: 52
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 6

Double this recipe to make six dozen cookies. If you're a chocolate fan, sandwich a couple Peanut Butter Cookies together with a bit of chocolate frosting.

Source: Better Homes and Gardens


Recipe Summary

40 mins
1 hr
8 mins
1 hr 48 mins
Makes about 3 dozen cookies


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.

  • Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.

Peanut Butter-Toffee Cookies:

Stir 1 cup toffee pieces, chocolate-covered toffee pieces, or coarsely chopped chocolate-covered English toffee bar into the dough with the flour.

Test Kitchen Tip:

Double this recipe to make 6 dozen cookies.

Nutrition Facts

82 calories; fat 4g; cholesterol 13mg; saturated fat 2g; carbohydrates 9g; protein 2g; calcium 10.1mg; iron 0.4mg.